A traditional South Indian breakfast dish made from semolina (rava/sooji) cooked with spices and vegetables.

Ingredients
- rava (sooji)1cup
- water2cups
- coconut oil1tbsp
- mustard seeds1tsp
- small onion, sliced1piece
- green chilies, sliced2piece
- curry leaves1sprig
- small ginger, sliced1piece
- salt (to taste)1tsp
Nutrition (per serving)
Calories
165.0kcal (8.25%)
Protein
3.0g (6%)
Carbs
22.5g (8.18%)
Sugars
0.5g (1%)
Healthy Fat
6.8g
Unhealthy Fat
6.8g
% Daily Value based on a 2000 calorie diet
How to make Rava Upma
- Step 1
Take one cup of rava (sooji) and place it in another plate. Take 2 cups of water in the same cup used to measure the rava (sooji).
- Step 2
Put a pan on the stove and add coconut oil. When the oil heats up, add mustard seeds.
- Step 3
Add sliced onion, green chilies, curry leaves, and sliced ginger to the oil. Sauté until the onion is translucent.
- Step 4
Add the water taken before and heat it up.
- Step 5
Add salt to the water and check the taste.
- Step 6
When the water boils, add the rava (sooji) to the pan and stir continuously. Let the rava cook well in the water.
- Step 7
Cover the pan with a lid and cook on low flame for 5 minutes.
- Step 8
After 5 minutes, check the consistency of the rava.
- Step 9
When the rava is cooked well, turn off the flame and leave the pan closed for 10 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
165.0kcal (8.25%)
Protein
3.0g (6%)
Carbs
22.5g (8.18%)
Sugars
0.5g (1%)
Healthy Fat
6.8g
Unhealthy Fat
6.8g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
You can have rava upma with some sugar or some curry like chicken or vegetable stew.
Add a little sugar in boiling water, it will tastes good
FAQS
How can I make Rava Upma vegan-friendly?
To make Rava Upma vegan, simply substitute coconut oil with any plant-based oil, such as olive oil or sunflower oil. This will keep the dish entirely plant-based while maintaining its delicious flavor.
What are some good vegetable substitutions for Rava Upma?
You can customize Rava Upma by adding a variety of vegetables. Common substitutions include peas, carrots, bell peppers, or even spinach. Just make sure to sauté them along with the onions for a few minutes before adding water.
How should I store leftover Rava Upma?
To store leftover Rava Upma, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. When reheating, add a splash of water to prevent it from drying out.
What can I serve with Rava Upma for a complete breakfast?
Rava Upma pairs wonderfully with coconut chutney or sambar for a traditional South Indian breakfast. You can also serve it with a side of yogurt or pickle for added flavor.
What is the cooking process for making perfect Rava Upma?
To make perfect Rava Upma, start by roasting the semolina lightly in a pan until it turns golden. Then, sauté mustard seeds, onions, green chilies, curry leaves, and ginger in coconut oil. Add water and salt, bring it to a boil, and then stir in the roasted rava. Cover and cook on low heat for about 5 minutes, then let it rest for another 10 minutes before serving.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia