rava upma

Rava upma is a south Indian savory breakfast made with semolina, nuts, spices and curry leaves. It is usually eaten with podi, sugar, chutney or sambar. 

Upma recipe (rava upma)

semolina ((bombay rava or sooji))

oil (or ghee (refer notes))

mustard seeds

cumin seeds ((jeera, optional, adds aroma))

urad dal

channa dal ((optional, adds nice aroma))

peanuts

cashews ((optional))

curry leaves

asafoetida ((hing) (optional))

onion

green chili (slit)

½ inch ginger ((½ to ¾ teaspoon very finely chopped)(optional))

water ((refer notes))

salt

ghee ((optional))

lemon juice (optional) (for serving)

Add 1 cup rava to a pan and dry roast on a low to medium heat until crunchy. Keep stirring often for even roasting.

Do not brown the rava as the flavor of upma changes. Transfer to a bowl. Set aside to cool. 

Chop 1 small onion, 1 to 2 green chilies and ½ inch ginger. (Optional: To make vegetable upma, you can also use ¼ cup green peas, ¼ cup fine chopped carrots and 2 fine chopped french beans)

Preparation

Pour 2 tablespoons oil to a hot pan. Next add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon urad dal, 1½ teaspoon channa dal, 2 tablespoons peanuts &amp; 8 cashews (split open).

Fry them stirring until the dals and peanuts turn golden and aromatic.

Add 1 pinch hing, slit green chilies, chopped ginger and curry leaves. Saute for a minute. Add chopped onions and fry until transparent.

Optional: To make vegetable upma, you can add ¼ cup green peas, ¼ cup fine chopped carrots and 2 french beans. Stir and cook covered until slightly tender.

Pour water and add ½ teaspoon salt. Mix and taste test the water. It has to be slightly salty. If needed add more.

Bring the water to a rolling boil. Set the flame to low.

With one hand pour rava in a slow stream to the boiling water, while you stir the rava in the water with the other hand. This way incorporate the entire rava into the boiling water. (check video)

Stir everything once to check any lumps. Break up if any.

Cover and cook on the lowest flame until the water is completely absorbed. This just takes 2 to 4 mins depending on the kind of pot or pan used.

Open the lid and stir once.  Add ghee if you like. Give a quick stir.

Switch off the stove and cover again. Allow upma to rest for 5 mins, this helps it to become fluffy.

Serve rava upma plain or with spiced peanut podi, chutney, pickle or curd.

How to make upma

https://www.youtube.com/watch?v=YYTZnpeyRSM

Upma is a very quick and easy breakfast recipe from South Indian cuisine. It is made using semolina known as rava or suji. This video shows how to make upma in the simplest way using basic ingredients.

This recipe serves 2 generously.

For variations upma can also be made with mix vegetables or tomato alone. Rava upma is most served with a podi or chutney but it can also be eaten without any accompaniment.

For complete detailed recipe & step by step photos, you can check this link https://www.indianhealthyrecipes.com/upma-recipe-how-to-make-upma/

Music courtesy: https://bensound.com

Upma recipe | How to make upma | Rava upma or suji upma recipe

Upma is a savory South Indian breakfast dish made with cream of wheat (sooji or rava). It is also known as Rava upma. This upma recipe makes for a really flavorful and tasty breakfast.

Upma Recipe | Rava Upma

rava (- finer variety (sooji

ghee ((clarified butter) or oil

cumin seeds

chana dal ((split and husked bengal gram))

urad dal ((split and husked black gram))

cashews (- optional)

onions (or 1 medium-sized onion)

green chilli (or 1 green chilli)

ginger (or 1 inch ginger)

curry leaves (or 10 to 12 curry leaves)

water

salt (as required)

sugar (or add

coriander leaves

Finely chop 1 medium sized onion, 1 to 2 green chillies and 1 inch ginger and some coriander leaves. 

Also set aside the remaining ingredients.

Heat a pan or kadai first. Add rava or cream of wheat.

Begin to roast the rava. Stir often while roasting the rava.

The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don't brown the rava.

Switch off the flame and then add the roasted rava in a plate and keep aside.

Roasting rava

In a pan, heat ghee or oil. add the mustard seeds.

When you hear the crackling sound of mustard seeds, it means they are getting fried.

Now add the cumin seeds along with chana dal and urad dal.

Fry till they begin to brown a bit or get lightly golden

Immediately add cashews and begin to fry. By the time, the cashews get golden the lentils will also get golden.

Now add the finely chopped onions. Saute the onions till they become translucent.

Then add the chopped green chilly, ginger, curry leaves. Sauté for a few seconds. You can also add 1 dried red chilli at this step.

Frying and sautéing

Then add 2.5 cups water, sugar and salt as required. Mix well and check the taste of water. It should be a bit salty but not too much.

Sugar is optional and you can skip it.

On a medium to high flame, heat the water and let it come to a rolling boiling.

Boiling water

When the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches with a spoon.

Once you add the rava, mix and stir immediately. The entire batch of rava should get mixed with the water evenly. Then add the next batch of roasted rava. Mix and stir again.

This way keep on adding and stirring the rava up to the last batch.

Quickly stir and mix well. The rava grains absorb water and thus swell and get cooked.

Cover and allow the rava upma to steam for 2 to 3 minutes on a low heat.

Then switch off the flame. Here the rava is cooked and the upma is ready.

Lastly add chopped coriander leaves. Mix again.

Serve upma with coconut chutney or lime slices or lime pickle.

Making upma

https://embed.mediavine.com/videos/cvqhz6uhsnfr4ueasq3b

Upma for Breakfast

A simple, easy &amp; basic South Indian Upma recipe that shares how to make Rava Upma that is soft &amp; fluffy. Also known as Rulaav (or Rulaanv) in konkani cuisine. It&#039;s a very popular Indian breakfast dish, that gets ready fairly quickly.

Upma Recipe | Rava Upma | Konkani Rulaav

ghee (melted (or coconut oil))

urad dal (split and skinned black gram)

black mustard seeds (rai)

green chilli (split vertically into 2 halves)

curry leaves (cadipatta)

ginger

semolina (sada rava)

sugar (optional, but recommended)

coconut

In a pan, take 3 tablespoons of melted ghee, and lightly heat it up.

To the ghee, first add 1½ teaspoon of urad dal, and lightly roast for a few seconds.

Then 1 teaspoon of mustard seeds, and roast for a few seconds, till the mustard seeds start to pop.

Then add 1 green chilli (slit in two) and 5-6 big curry leaves, and lightly roast them for a few seconds.

After which add 1½ tablespoon of chopped ginger, and lightly roast for 1-2 minutes.

And then add in the 1 cup of rava (semolina), mix it in with the tempering, and lightly roast it for about 5-7 minutes on medium-low flame, stirring continuously, till it starts to slightly change color to a dark cream / light golden brown.

Do not roast the semolina on high flame as it might get burnt without getting evenly roasted. The roasting time can change based on the size of the granules, and how high the flame is. So it&#39;s best to watch out for the color to know when it is roasted.

When done, add 1 teaspoon salt &amp; 1 teaspoon sugar to it, and mix it in.

Then lower the flame (or even turn it off), and add in 3 cups of hot boiling water, and stir it in. Lowering the flame will help reduce splatter from adding hot water to the semolina. Or you can hold a splatter screen on top to contain the splatter.

At this point, also add in ¼ cup of grated coconut, and mix it in.

As the semolina soaks up the water, you can increase the heat back to medium, or start the gas back on, if you had turned it off.

Stir continuously while the semolina soaks up all the excess water. It will take a couple of minutes.

When done, it&#39;ll start to leave ghee on the sides. At this point, turn off the heat.

https://www.youtube.com/watch?v=raJTAuELEgI

Easy Rava Upma Recipe to make Soft & Fluffy Upma | South Indian Upma for Beginners | Konkani Rulaav

✅ Written Recipe: https://www.theloveofspice.com/upma-recipe-soft-fluffy-rava-sooji-upma-rulaav/

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#upma #ravaupma #konkanirecipe 
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Easy Rava Upma Recipe to make Soft & Fluffy Upma | South Indian Upma for Beginners | Konkani Rulaanv

Upma is a fantastic breakfast option when you want something fast, easy and healthy. Its a South Indian recipe that is made with roasted sooji and vegetables to create a balanced, hearty meal. The trick is to get the sooji to water ratio right for the perfect upma.

Vegetable Upma

Cup Bombay Rava (semolina

Tablespoons Oil

Teaspoon Mustard Seeds

Teaspoon Urad Dal

Teaspoon Chana Dal

Sprig Curry Leaves

Dry Red Chilli

Tablespoon Ginger

½ Onion (chopped, approx 1 Cup)

Green Chillies (chopped)

⅓ Cup chopped Carrot

¼ Cup chopped Beans

Tomato (chopped, approx ½ Cup)

⅓ Cup Green Peas

Cups Water

Salt

Sugar

Tablespoon Ghee

Tablespoon Coriander Leaves

Roast sooji

Heat a kadai or frying pan on medium heat. Add rava or semolina and roast on low flame for 3-4 minutes or until it starts to smell nutty. Be careful not to let it brown or it&#39;ll change the colour of the upma. Remember to stir constantly to ensure the heat is evenly distributed.

Cool sooji

Switch off the flame and transfer the roasted rava to a plate and allow it to cool.

Roasting Rava

Make tempering

Add oil to a kadai over medium heat. Once hot, add the mustard seeds and allow it to splutter. Add chana dal and urad dal and fry till they begin to brown a bit or get lightly golden, remember not to brown completely. Add curry leaves and dry red chilli and saute for 30 seconds or until fragrant over low heat.

Cook onions

Add ginger, onions and green chilli. Saute till the onions become translucent.

Cook vegetables

Add carrot, beans, green peas and saute for 2 minute stirring constantly.

Boil water

Add 3 cups of water, sugar and salt. Turn the heat to high and allow the water to come to a rolling boiling.

Add sooji

When the water comes to a rolling boil, reduce the flame to low. Then slowly pour the rava in while stirring continuously.

Cook sooji

Cover and allow the rava upma to steam for 3 to 4 minutes on a low heat.

Finish with ghee and coriander and serve

Add ghee and chopped coriander leaves. Mix and switch off the flame. Serve upma with coconut chutney or pickle and curd.

Making Upma

iw was very good
liked it
but my family hated it

Rava Upma Recipe looks very tasty and colorful. The pictorial description of the recipe is really great. I do prepare Rava Upma in a similar way.

https://www.youtube.com/watch?v=TmlroTR91wg

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