Rava Upma (Savory Porridge made from Semolina)

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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.

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.

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.

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. Vegans can replace ghee with oil.

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
• 1 tablespoon Oil
• 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.

Few more Rava recipes on my blog:

• Vegetable and Mix Flour (Rava(Semolina),Rice,Oats) Pancake
• Mix Flour Chila/PanCake (Bajra,Jowar, Rava,Rice and Urad Dal)
• Vegetable Rava (Semolina) Pancake/Appe
• Rava Sooji Halwa (Indian Semolina Pudding)
• Semolina and Vermicelli Instant Idli (Steamed Cakes)
• Instant Carrot Semolina (Rava) Idli | Steamed Carrot Semolina Cakes

Rava Upma (Savory Porridge made from Semolina)

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.

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Course: Breakfast

Cuisine: Indian

Keyword: Rava, Semolina, Vegan

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

• 1/2 Cup Roasted Rava/Semolina
• 2 cup 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
• 1 tablespoon Oil
• Salt

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.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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