Everyday Kitchen

Indian · Breakfast

Rava Upma

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg

Toast semolina before adding it to seasoned boiling water. Stir steadily to prevent dry lumps.

Prep
10 min
Cook
20 min
Total
30 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Semolina upma with visible vegetables on a plate
The photograph shows a vegetable variation of rava upma, including capsicum. This draft follows the simpler onion version. This is not a tested result of our recipe. Photo credit and licence
0 of 20 steps complete

Screen wake-lock status will appear when cooking view starts.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Wide heavy saucepan with lid; plate; kettle; wooden spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Toast the semolina · About 6 min

  1. Put 240 ml fine semolina (rava) in the dry saucepan over medium-low heat.
  2. Stir for 5–6 minutes.

    Check: The grains should smell toasted and remain pale.

  3. Transfer the semolina to the plate.

Cook the seasonings · About 4 min

  1. Heat 2 tbsp ghee in the saucepan over medium heat.
  2. Add 1 tsp mustard seeds and ½ tsp cumin seeds.
  3. Cook for 30–60 seconds.

    Check: The mustard seeds should pop.

  4. Add 1 tsp split chana dal, 1 tsp split skinned urad dal and 10 cashews.
  5. Stir for 1–2 minutes.

    Check: The dal and cashews should turn pale gold.

  6. Add 80 ml chopped onion, 1 green chili, chopped, 1 tsp chopped ginger and 10 curry leaves carefully.
  7. Cook for 3–4 minutes, stirring frequently.

    Check: The onion should soften without deep browning.

Add the semolina · About 4 min

  1. Add 600 ml water and ½ tsp salt, adjust to taste.
  2. If using sugar, add ½ tsp sugar, optional.
  3. Bring the water to a strong boil.
  4. Reduce the heat to low.
  5. Pour in the toasted semolina slowly, stirring continuously.
  6. Cover the saucepan.
  7. Cook over low heat for 3–4 minutes.

    Check: The water should be absorbed and the semolina should be tender, without dry lumps.

  8. Turn off the heat.
  9. Fold in 2 tbsp chopped coriander.
  10. Serve hot.

Tips

  • Semolina is wheat. The photograph shows a vegetable variation.

Substitutions

  • Use peas instead of some carrot.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Toast semolina ahead and store it dry; chop vegetables one day ahead.

FAQ

Why are there lumps?

Add semolina gradually while stirring the hot liquid.

Can I use fine semolina?

The texture changes. This draft uses the listed rava form.

How should I store rava upma?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Dassana's Veg Recipes: Rava upma.

Onion-based version using ghee.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes