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!
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.