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    Home » Recipes » Breakfast Recipes

    Upma | Uppitu | Rava Upma Recipe

    Published: Oct 19, 2015 · Modified: Feb 20, 2022 by Ramya · 14 Comments

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    Quick and delicious Rava Upma recipe with detailed step by step pictures. Rava Uppitu recipe is best for breakfast or dinner, served with chutney of your choice!

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    At the start of this week, I am posting a very easy recipe – the humble Upma or Uppitu. In many households in South India, this would be one of the common breakfast recipes. Yet, this is not given enough credit at all. This is one of the easiest breakfast recipes one can make. It’s quite tasty – either with chutney or just plain sugar. Keeps you filled up better than a bowl of cereal. I can go on and on about this Upma or Uppitu. I was also one of the persons who hated this until I got married. I felt that amma was being lazy and thus this Upma.. later when I had my own kitchen, I started appreciating this simple recipe and its quite regularly made at our home. The recipe I follow is slightly different from the traditional way. I like adding finely chopped onions and my magic ingredient is a tablespoon of grated coconut! It does wonders to this humble upma and I am sure you will have people asking for second rounds. This also makes a very easy dinner recipe, if you are pressed for time or tired on a weekday. So, here is my recipe!

    CH_DSC_0169_11

    How to make Rava Upma

    📖 Recipe

    How to make Rava Upma

    Rava Upma | Uppitu Recipe

    Ramya
    Quick and delicious Upma recipe with detailed step by step pictures. Rava Upma recipe is best for breakfast or dinner, served with chutney of your choice!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine South Indian, Tamilnadu Recipes
    Servings 2 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 1 cup Rava/Sooji/Semolina
    • 1 Onion Finely Chopped
    • 1-2 Green Chillies Finely Chopped
    • 1 ” Ginger Finely Chopped
    • 1 tablespoon Grated Coconut
    • ½ teaspoon Mustard Seeds
    • 1 teaspoon Urad Dal
    • 1 teaspoon Chana Dal
    • ½ teaspoon Jeera
    • 2 teaspoon Coconut Oil
    • 3 cups Water
    • Salt as required
    • 1 Sprig Curry leaves
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    Instructions
     

    • In a heavy pan, roast the semolina/sooji until nice aroma comes up. Be careful not to brown it. Should take about 3-5mins. Transfer it to a plate and set aside.
    • In the same pan, heat oil. Add mustard seeds, jeera, urad dal and chana dal. As mustard splutters, add curry leaves, chopped green chillies and finely chopped ginger. Fry for 10 sec. Add finely chopped onions, fry until translucent.
    • Add two cups of water. Add required salt. Let the water come to a boil. Add the grated coconut and mix well. Reduce the flame to low and slowly add the roasted semolina – mix quickly so as to avoid forming lumps.
    • Keep it closed and cook for 4-5 mins until all the water evaporates. The sooji should look cooked. Let it rest for 5 more mins before serving.
    • Serve hot with coconut chutney or sugar or lemon juice sprinkled on top.

    Notes

    • Dry roasting the semolina/sooji helps in avoiding lumps while making Upma.
    • Onions are optional but I like this better with onions.
    • Adjust spice levels as per preference.
    • Once the rava is added to the boiling water, mix it quickly or else the sooji would form lumps.
    • Cook on a low flame until the Upma is done.
    • I use 2 cups of water for a cup of sooji. Adjust as per your usual method.
    • The same recipe can be made with any type of rava.
    Keyword Breakfast, Breakfast Recipes
    InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
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    CH_DSC_0162_9

    Rava Upma Recipe with Step by Step Pictures

    1. In a heavy pan, roast the semolina/sooji until nice aroma comes up. Be careful not to brown it. Should take about 3-5mins. Transfer it to a plate and set aside.prep1

    2. In the same pan, heat oil. Add mustard seeds, jeera, urad dal and chana dal. As mustard splutters, add curry leaves, chopped green chillies and finely chopped ginger. Fry for 10 sec. Add finely chopped onions, fry until translucent.prep2

    3. Add two cups of water. Add required salt. Let the water come to a boil. Add the grated coconut and mix well. Reduce the flame to low and slowly add the roasted semolina – mix quickly so as to avoid forming lumps.prep3

    4. Keep it closed and cook for 4-5 mins until all the water evaporates. The sooji should look cooked. Let it rest for 5 more mins before serving.prep4

    5. Serve hot with coconut chutney or sugar or lemon juice sprinkled on top.

    CH_DSC_0168_10

    Recipe Notes

    • Dry roasting the semolina/sooji helps in avoiding lumps while making Upma.
    • Onions are optional but I like this better with onions.
    • Adjust spice levels as per preference.
    • Once the rava is added to the boiling water, mix it quickly or else the sooji would form lumps.
    • Cook on a low flame until the Upma is done.
    • I use 2 cups of water for a cup of sooji. Adjust as per your usual method.
    • The same recipe can be made with any type of rava.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    Reader Interactions

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    1. srividhya

      October 19, 2015 at 10:25 am

      My Togo breakfast.. you have nailed it. Yum. Me being a coconut oil fan drizzle a tsp on top. 😉

      Reply
      • CHCooks

        October 19, 2015 at 10:27 am

        Wow now that would be awesome! Will try it the next time 🙂

        Reply
    2. Chitra Jagadish

      October 19, 2015 at 1:23 pm

      My favorite brekky and I can enjoy this anytime of the day.... yummm

      Reply
      • CHCooks

        October 19, 2015 at 3:16 pm

        Thanks Chitra 🙂

        Reply
    3. It's All About Food

      October 19, 2015 at 5:07 pm

      One of my favourite breakfast

      Reply
      • CHCooks

        October 19, 2015 at 5:45 pm

        🙂 🙂

        Reply
    4. Bharani

      October 19, 2015 at 10:40 pm

      Even I dint like this before wedding but now its made at-least once a week 🙂

      but most of the time I either make it with avarekalu/hyacinth bean or peas and potato combo 🙂

      Reply
      • CHCooks

        October 20, 2015 at 10:36 am

        haha same pinch Bharani 🙂 Oh I love with carrot green peas - adds to the color too 🙂 When I am too lazy, I stick to this version 🙂

        Reply
    5. Traditionally Modern Food

      October 20, 2015 at 3:53 am

      Love uoma.. Simple and perfect ma.. Ur plate s tempting me

      Reply
      • CHCooks

        October 20, 2015 at 10:35 am

        Thanks Vidya 🙂

        Reply
    6. Lynz Real Cooking

      October 26, 2015 at 6:08 pm

      Wow this looks so good! I love traditional recipes! thanks!

      Reply
    7. John

      April 26, 2016 at 4:24 am

      Great job, lookin for more:-)!

      Reply

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    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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