Upma Recipe Rava Upma How To Make Rava Upma Ruchiskitchen

This flavorful and satisfying upma is made with simple ingredients and comes together in 30 minutes. In addition to that, it’s hearty, wholesome, filling, and is the perfect recipe to start your day!

What is Upma Recipe (Rava Upma)?

What makes this Rava Upma so good for you?

Stir in chopped onions and mix to combine. Cook onions for 2 minutes until translucent. Vegetable upma is an amazing South Indian breakfast made with semolina and fresh vegetables. There are so many varaitions to upma like bread upma, millets upma, and oats upma. Other than veggie upma, one of my favorite upma recipes is vermicelli upma. It’s made the same way I make veggie Rava upma; only the main ingredients are swapped. In this recipe, I have combined Rava (Semolina) with onions, carrots, peas, and chana dal. The flavors are amazing, and the addition of colorful vegetables makes this upma so inviting and very presentable! Bring the hot prepared upma to the table, and your family will love waking up to this delicious, colorful, and feel-good breakfast! » Semolina – Is a protein-rich food. Each serving of semolina has 6 grams of protein. In addition to that, semolina is an excellent source of B vitamins and packed with many essential nutrients like folate, magnesium, and not to mention fiber. » Carrots – as we all know, is highly nutritious and a great source of beta carotene and fiber. » Peas – another remarkable nutritious food ingredient rich in vitamin K, manganese, phosphorous, and many more. » Cashews – by adding a handful of cashews to your upma, you add a substantial dose of vitamin E, magnesium, and zinc to your diet. » Chana Dal – an excellent source of protein and high in fiber. So, if you think eating veggie Rava upma (semolina) is boring and old-fashioned, consider the health quotient of this dish. It’s packed with flavor, texture, and will keep you fueled for quite some time.
Do not leave sooji unattended at any time as it may get burned; keep stirring continuously. Once done, transfer the roasted sooji to a clean plate and set it aside.
To the same pan, add 1 tablespoon of oil. Add cashew pieces to the hot oil and cook for 1-2 minutes until lightly golden. Remove cashews from the pan and set them aside.
To the same pan, add the remaining oil. Add mustard seeds and allow them to crackle.
Add chopped carrots and cook for another 3-4 minutes, stirring occasionally.
Stir in soaked chana dal and curry leaves.
Add frozen peas and mix them well. Cook for 2 minutes until the peas lose their frozen smell.

Cooking tips, Faq’s, and Variations for a perfect Rawa Upma Recipe!

Pour in water and sugar. Bring the water to a boil. When the water starts boiling, add roasted sooji and stir the spoon in the clockwise direction continuously to combine.
Cover the pan with a lid. Allow the sooji to simmer on low heat for 2-3 minutes until sooji absorbs all the water. Why cover the pan? This way, Rava/Semolina will absorb all the water and wonderful flavors from the vegetables in the recipe. You can taste the goodness and flavors of vegetables in every bite of this moist and indulgent vegetable upma!
Drizzle ghee on top and let the upma rest for an additional 1-2 minutes; covered. After the desired time is over, remove the upma from the heat and uncover the pan. Fluff upma with a fork and serve hot with the chutney of your choice. To speed up the process, you can roast sooji days in advance and store it in a cool, dry place. Always dry roast sooji on medium-low heat to avoid burning. » For a melt-in-your-mouth taste, use fine sooji for this recipe. There two different types of sooji, fine and coarse, and both will yield different results. » Once water is added to the upma, stir the spatula in one direction.- mix upma in the clockwise or anti-clockwise direction. Stir continuously to avoid lump formation. » Follow the water and Rava ratio, and you just can’t go wrong with this recipe. » Upma tastes best when served hot or at room temperature. » If you plan to make this upma recipe a day in advance, then don’t add the nuts. Add nuts while serving.

Faq’s!

» What can you use instead of chana dal? The closest match is Urad dal. Soak and use it just like chana dal. » Can you make this upma recipe without vegetables? Of course, you can! For plain upma, simply skip the vegetable step and follow the recipe as is. » Can you make this recipe gluten-free? Semolina/Rava is a form of wheat, and therefore, it is not gluten-free. You can try this recipe with other gluten-free grains like quinoa, millets, or oats. » Feel free to leave out the cashews if you don’t have a liking for them. » This is a versatile recipe, so play around and add the vegetables of your choice. The more the vegetables, the tastier and healthier upma will be. » Make sure you add water, as suggested in the recipe. Adding extra water will make the upma sticky. » For a creamy and rich taste, swap water with buttermilk. When upma is cooked in buttermilk, breakfast becomes rich in calcium. » This Rava upma recipe feeds 4 people, but it can be easily scaled up or down to serve a large gathering.

Storing!

» Once cooked, this Rava upma recipe will keep in the fridge for about 2 days. The best part, it reheats really well. Sprinkle a few drops of water on upma and warm it in the microwave for about 20 seconds. Add toasted cashews and serve hot with the chutney of your choice.