Recipe of a flavourful South Indian breakfast Upma


What is Rava Upma

Upma is a tasty South Indian breakfast dish produced using rava or cream of wheat.

This standard dish incorporates cooking seared rava in water that has been prepared by ghee (or oil), cashews, urad dal (lentils), chana dal (husked chickpeas), onion, ginger and additional flavors and flavors. Sugar can be added for a somewhat sweet and exquisite dish.

This steaming hot breakfast dish can be made vegetarian by utilizing oil rather than ghee. Brimming with warmth, flavor and heavenliness, this upma tastes so great. So why not enjoy a reprieve from that exhausting oats and have a go at something new? You can’t lose!

The primary fixing in any upma formula is rava. Suji is the hindi name of simply granulated wheat.

What genuinely makes an upma breakfast dish phenomenal are in general the singed trimmings that are used for treating. These fixings can shift contingent upon the formula, yet for the most part incorporate some sweet, exquisite and nutty flavors.

Upma is a standard breakfast served in diners all through South India, including Maharashtra. It is additionally a typical breakfast arranged in South Indian homes. Indeed, upma was a normal breakfast or evening nibble in my home while growing up.

Prep Tip to Make Quicker

This warm, custom made breakfast can be made moderately rapidly, particularly with this one simple tip. In the bit by bit photograph direct beneath, you will see the initial not many strides of broiling the rava (cream of wheat).

This should handily be possible early and I really suggest broiling your rava and keeping it in a hermetically sealed compartment just after buy. This will help it stay great longer and keep it from getting rotten or ruined.

Having your rava effectively broiled methods this hot breakfast can be set up in simply 15 to 20 minutes. Simmered rava can likewise be utilized in an assortment of different plans, including Rava Cheela and Rava Pongal.

The most effective method to make Upma

  1. Prep the fixings first. Take 1 cup rava (fine assortment), ⅓ cup finely slashed onions, 1 teaspoon cleaved green chillies, 1 teaspoon finely hacked ginger and 2 tablespoons coriander leaves (cilantro). Likewise take 8 to 10 curry leaves, 10 to 12 cashews, 1 teaspoon chana dal and 1 teaspoon urad dal.


  1. Warmth a skillet or kadai first. Add 1 cup rava or cream of wheat (fine assortment).


  1. Start to broil the rava. Mix frequently while broiling the rava.


  1. The rava or sooji grains ought to get fragrant and begin to look dry, independent and fresh. Try not to brown the rava.


  1. When the rava gets fragrant and begins to look dry and fresh, switch off the fire and put the cooked rava on a plate and put in a safe spot.

  1. In a skillet, heat 2 tablespoons ghee (explained margarine) or oil. You could utilize sunflower oil or nut oil or safflower oil or any unbiased tasting oil.

  1. Lower the warmth. Add 1 teaspoon mustard seeds. At the point when you hear the snapping sound of mustard seeds, it implies they are getting seared.

  1. Presently add the ½ teaspoon cumin seeds alongside 1 teaspoon chana dal (husked and split bengal gram) and 1 teaspoon urad dal (husked and split dark gram).

  1. Mixing regularly fry until the chana dal and urad dal start to brown a piece.

  1. Promptly add 10 to 12 cashews and start to sear on a low to medium-low warmth.

  1. When the cashews get brilliant the dals ought to likewise be brilliant.

  1. Presently add the finely slashed onions.

  1. Sauté the onions until they relax and get clear on a low to medium-low warmth.

  1. At that point add the hacked green chillies, ginger and curry leaves. You can likewise add 1 dried red stew at this progression.

  1. Blend well and saute for a couple of moments.

  1. At that point add 2.5 cups water to this blend.

  1. Add salt as required. Blend well and check the flavor of water. It ought to be somewhat pungent yet not all that much. In the event that if the salt turns out to be less in the dish, you can generally sprinkle some salt from the top when eating.


  1. At that point add 1 teaspoon sugar. Sugar is discretionary and you can skip it. We favor a slight sweet desire for the upma and consequently we add it.

  1. Mix once more. On a medium to high fire, heat the water and let it go to a moving bubbling.

  1. At the point when the water goes to a moving bubble, bring down the fire to its most minimal. At that point add the rava in 4 to 5 clusters with a spoon.

  1. When you add the principal group of rava, mix and blend promptly so the broiled rava gets blended uniformly with the water.

  1. At that point add the following bunch of rava. Blend and mix again very well guaranteeing that the bunch of rava is blended equally in water.

  1. Proceed to add and mix the rava up to the last clump.

  1. Rapidly mix and blend well indeed. The rava grains will ingest water, grow and get cooked.

  1. Cover and permit the rava upma to steam for 2 to 3 minutes on a low warmth.

  1. At that point switch off the warmth. In the underneath photograph, the rava is cooked well and the upma is prepared.

  1. In conclusion add around 2 tablespoons hacked coriander leaves (cilantro). You can add more coriander leaves in the event that you like.

  1. Blend once more.

  1. Serve upma hot with cuts of lemon. I additionally sprinkle some sev (seared gram flour vermicelli) on upma while serving. In spite of the fact that this isn’t the way upma is customarily served, the people at home incline toward this Mumbai style. You can likewise serve it with coconut chutney or lemon pickle or idli podi.