Rava Upma (Savory Porridge made from Semolina)

Upma made using Semolina one of the very common breakfast in India. Every house have different different recipes of this humble upma. We too have multiple ones. I cook this with or without onion. If I have sour yogurt I make it using yogurt or else I make it with lemon juice.

Rava Upma (Savory Porridge made from Semolina)

Though it looks very simple and easy to cook, many do not want to cook this dish. I was the same. First reason I use to not like it and second was the way it turns out. To get the perfect upma the water consistency is the key.

Rava Upma (Savory Porridge made from Semolina)

Upma is made using Rava or Semolina and since it absorbs a lot of water, the texture of the final upma varies. You really need to have the water ratio correct. As said earlier there are many version of this. I do not like a thick consistency upma. We make it a bit runny, and believe me I have taken many attempts to get the ratio right.

At times you are not be blamed, it is also the quality of rava. Some absorb more water and some less. Phew. So best is to stick to one brand atleast for making this upma.

Rava Upma (Savory Porridge made from Semolina)

The upma is made within minutes. To make it more simpler, I always shallow fry my Rava or semolina with ghee and keep it in a jar. So when you want to make it you are ready to go.

Since Semolina is a type of grain I decided to add this to the Biryani/Khichdi/Pulao Festival. And for the last 2 days of this Festival, I am going to share easy breakfast recipes.


Ingredients

  • 1/2 Cup Roasted Rava/Semolina
  • 2 Cups Water
  • 1 Small Onion Chopped
  • 1 Green Chilly chopped
  • 1/2 Cup + 1 tablespoon Coriander Chopped
  • 1 teaspoon mustard seeds
  • 2 tablespoon Cashew chopped or broken
  • 8-10 curry Leaves
  • 2 tablespoons Lemon Juice
  • Salt to taste

Instructions

  • In a kadai/wok add the oil.
  • Once hot , add in the mustard seeds.
  • Let the mustard seeds splutter.
  • Now add the onion, curry leaves, 1 tablespoon cashew and green chilly.
  • Saute this for a few minutes until onion is translucent.
  • Now add the 2 cups of water, salt and 1/2 Cup chopped coriander.
  • Let this mixture come to a boil.
  • Once the water starts boiling, reduce the flame to minimum.
  • Add the lemon juice and next add the Rava/semolina, stirring vigorously.
  • Keep on stirring the mixture continuously until you get a lumpy mass, or it starts leaving edges of the wok/kadai.
  • Switch off, cover and let it sit for 5 minutes.
  • The rava will absorb water.
  • Garnish with chopped coriander, cashew and serve.

Notes

  • 1 Cup =235 ml
  • 1 tablespoon =15 ml
  • I have added a bit more lemon juice, as I like it sour. You can reduce it to 1 tablespoon if required.
  • Once you add the Rava/Semolina you need to keep on stirring the mix continuously or your rava will get lumps.
Rava Upma (Savory Porridge made from Semolina)



Few more Rava recipes on my blog:


Rava Upma (Savory Porridge made from Semolina)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Rava Upma is a quick and easy, Vegan savory porridge made using semolina or rava. It is a very popular and healthy breakfast from India.
Course: Breakfast
Cuisine: Indian
Keyword: Rava, Semolina, Vegan
Author: Renu Agrawal-Dongre
Ingredients
  • 1/2 Cup Roasted Rava/Semolina
  • 2 Cups Water
  • 1 Small Onion Chopped
  • 1 Green Chilly chopped
  • 1/2 Cup + 1 tablespoon Coriander Chopped
  • 1 teaspoon mustard seeds
  • 2 tablespoon Cashew chopped or broken
  • 8-10 curry Leaves
  • 2 tablespoons Lemon Juice
  • Salt to taste
Instructions
  1. In a kadai/wok add the oil.
  2. Once hot , add in the mustard seeds.
  3. Let the mustard seeds splutter.
  4. Now add the onion, curry leaves, 1 tablespoon cashew and green chilly.
  5. Saute this for a few minutes until onion is translucent.
  6. Now add the 2 cups of water, salt and 1/2 Cup chopped coriander.
  7. Let this mixture come to a boil.
  8. Once the water starts boiling, reduce the flame to minimum.
  9. Add the lemon juice and next add the Rava/semolina, stirring vigorously.
  10. Keep on stirring the mixture continuously until you get a lumpy mass, or it starts leaving edges of the wok/kadai.
  11. Switch off, cover and let it sit for 5 minutes.
  12. The rava will absorb water.
  13. Garnish with chopped coriander, cashew and serve.
Recipe Notes
  • 1 Cup =235 ml
  • 1 tablespoon =15 ml
  • I have added a bit more lemon juice, as I like it sour. You can reduce it to 1 tablespoon if required.
  • Once you add the Rava/Semolina you need to keep on stirring the mix continuously or your rava will get lumps.


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11 thoughts on “Rava Upma (Savory Porridge made from Semolina)”

  • I agree getting the right texture of Upma is important , but then each family has their own choice .
    A runny Upma always tastes excellent , it’s lighter on the tummy , looking at this one I am tempted to make some for my breakfast !

  • Upmas of all consistencies and varieties are welcome in my home and gets prepared at least a couple of times in a week. The runny upma looks very inviting. I have never tried 1:4 semolina and water ratio in upma but guess it is a matter of preference as you suggested.

  • Upmas are life savers for me. If i don’t feel like making anything, this simple dish would be on top list. Coming to consistency my husband likes it soft and runny, I like it fluffy. So its always a fight how to make it. You have made it so perfect.

  • Wow! 1:4 is a unique ratio. I have tried 1:3 and we love the consistency when eaten while still hot. I would love to try 1:4 and we love upma in any variation.

    • I have never tried the porridge consistency in upma. Usually it is 1:2 with lots of veggies added. Most people hate upma, but I love it to the core. This version looks interesting.

  • Upma is one of the favorite breakfast items in my home and I make it sometimes for light dinner too. Your’s look so creamy and delcious.. and you said it right the amount of water added does affect the texture ..

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