Rava Upma Recipe - South Indian Breakfast

Step 1: Dry Roast Rava

Dry roast 1 1/2 cups (245g) of rava (sooji or semolina) in a pan on medium flame until it turns aromatic and its color changes slightly. This usually takes about 5-7 minutes.

Step 2: Cool Rava

Transfer the roasted rava to a plate and let it cool completely to prevent it from clumping later.

Step 3: Fry Cashew Nuts

Heat 2 tablespoons of coconut oil or cooking oil in the same pan. Add 10-15 cashew nuts and fry until they turn golden brown. Remove the fried cashews and set them aside.

Step 4: Fry Coconut

Add 3 tablespoons of fresh grated coconut to the pan (using the remaining oil from frying cashews). Fry until the coconut becomes dry and slightly golden. Remove and set aside.

Step 5: Prepare Tempering

Add another 2 tablespoons of coconut oil or cooking oil to the pan. Once the oil is hot, add 1 1/2 teaspoons of mustard seeds and let them splutter.

Step 6: Add Dals

Add 2 teaspoons of white or black urad dal (ulunthu) and 2 teaspoons of chana dal (kadalai paruppu). Cook for 1-2 minutes, stirring continuously, until they turn light golden brown.

Step 7: Sauté Aromatics

Add 5 sliced shallots and 1 tablespoon of minced ginger to the pan. Sauté for 2-3 minutes until the shallots become translucent and soft.

Step 8: Add Chilies and Curry Leaves

Add 1 sprig of curry leaves and 3 red chilies to the pan. Sauté for about 1 minute. Then add 3-5 sliced bird's eye chilies and continue to sauté briefly for another minute.

Step 9: Add Water and Carrots

Pour in 2-2 1/2 cups of water. Add 1/4 cup of grated carrot to the mixture.

Step 10: Bring to Boil

Set the flame to low and let the mixture come to a rolling boil. This will allow the flavors to meld and the carrots to soften slightly.

Step 11: Add Rava

Once the water starts boiling, gradually add the roasted rava (semolina) to the pan, stirring continuously with a spatula to prevent any lumps from forming. Ensure the rava is evenly distributed.

Step 12: Season and Add Coconut

Add salt to taste and the previously roasted coconut to the upma. Mix all the ingredients well until combined.

Step 13: Cook and Rest

Cook the upma for 3-5 minutes on low flame, stirring occasionally, until most of the water is absorbed. Then, cover the pan with a lid and turn off the flame. Let it cook off the flame for 10 minutes to allow the rava to steam and become fluffy.

Step 14: Fluff and Serve

Open the lid after 10 minutes and gently fluff the upma with a spoon. Serve hot, garnished with the fried cashew nuts. Sugar can be added on the side if desired for a touch of sweetness.

• Dry roast the rava until aromatic and slightly golden to prevent stickiness and enhance flavor.

• When adding rava to boiling water, stir continuously to avoid lumps and ensure a smooth texture.

• Let the upma rest off the flame for 10 minutes after cooking to allow the rava to fully absorb the moisture and become fluffy.

• Add other vegetables like green peas, potatoes, or bell peppers for added nutrition and flavor.

• For a richer taste, you can add a tablespoon of ghee (clarified butter) at the end.

• Adjust the amount of chilies according to your spice preference.