Best Ravai Uppamma Semolina Upama Recipes

UPMA RECIPE | RAVA UPMA | SUJI KA UPMA

Upma Recipe | Rava Upma | Suji ka Upma image

Upma is a savory South Indian breakfast dish made with cream of wheat (sooji or rava). It is also known as Rava upma. This upma recipe makes for a really flavorful and tasty breakfast.

Provided by Dassana Amit

Time 30m

Number Of Ingredients 15

Ingredients

1 cup rava (- finer variety (sooji or cream of wheat or semolina))
2 tablespoons Ghee ((clarified butter) or oil )
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon chana dal ((split and husked bengal gram))
1 teaspoon urad dal ((split and husked black gram))
10 to 12 cashews (- optional)
⅓ cup finely chopped onions (or 1 medium-sized onion)
1 teaspoon chopped green chilli (or 1 green chilli)
1 teaspoon finely chopped ginger (or 1 inch ginger)
1 sprig curry leaves (or 10 to 12 curry leaves)
2.5 cups water
salt (as required)
1 to 2 teaspoons sugar (or add as required - optional)
2 tablespoons chopped coriander leaves ((cilantro))

Steps:

Finely chop 1 medium sized onion, 1 to 2 green chillies and 1 inch ginger and some coriander leaves.
Also set aside the remaining ingredients.
Heat a pan or kadai first. Add rava or cream of wheat.
Begin to roast the rava. Stir often while roasting the rava.
The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don't brown the rava.
Switch off the flame and then add the roasted rava in a plate and keep aside.
In a pan, heat ghee or oil. add the mustard seeds.
When you hear the crackling sound of mustard seeds, it means they are getting fried.
Now add the cumin seeds along with chana dal and urad dal.
Fry till they begin to brown a bit or get lightly golden
Immediately add cashews and begin to fry. By the time, the cashews get golden the lentils will also get golden.
Now add the finely chopped onions. Saute the onions till they become translucent.
Then add the chopped green chilly, ginger, curry leaves. Sauté for a few seconds. You can also add 1 dried red chilli at this step.
Then add 2.5 cups water, sugar and salt as required. Mix well and check the taste of water. It should be a bit salty but not too much.
Sugar is optional and you can skip it.
On a medium to high flame, heat the water and let it come to a rolling boiling.
When the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches with a spoon.
Once you add the rava, mix and stir immediately. The entire batch of rava should get mixed with the water evenly. Then add the next batch of roasted rava. Mix and stir again.
This way keep on adding and stirring the rava up to the last batch.
Quickly stir and mix well. The rava grains absorb water and thus swell and get cooked.
Cover and allow the rava upma to steam for 2 to 3 minutes on a low heat.
Then switch off the flame. Here the rava is cooked and the upma is ready.
Lastly add chopped coriander leaves. Mix again.
Serve upma with coconut chutney or lime slices or lime pickle.

Nutrition Facts : Calories 360 kcal, Carbohydrate 52 g, Protein 9 g, Fat 13 g, SaturatedFat 1 g, Sodium 523 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

RAVAI UPPAMMA (SEMOLINA UPAMA)

Ravai Uppamma (Semolina Upama) image

A further recipe from the Indian Food (Recipe) website, which is an excellent source for authentic Indian cuisine, prepared and written by Indian cooks.

Provided by TOOLBELT DIVA

Categories Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups rava (cream of wheat)
1 cup mixed vegetables, such as Carrots, Green peas, Cauliflower, chopped fine and cooked
1 medium sized onion, chopped
2 green chilies, chopped
1 tablespoon curry leaf, chopped
1 tablespoon fresh ginger, finely cut
1 teaspoon mustard seeds
1 teaspoon black gram dal, washed
2 tablespoons oil
salt
1/4 cup roasted cashews, for optional garnish

Steps:

Chopped mixed vegetables and cook until just tender.
Roast Rava or Sooji (cream of wheat) in a non-stick pan till golden brown. KEEP IT SEPERATE.
Put the required oil in the pan and add mustard seeds and black Gram Dal or Dhuli Urad.
When it starts fluttering, add chopped onions, green chilies, curry leaves and finely cut ginger
When onion turns brown add the roasted Rava or Sooji and sauté nicely.
Add salt and cooked vegetable and sauté lightly.
Over a medium flame add about 4 cups of luke warm water and mix well.
To avoid lumps stir continuously, till the Uppamma.
Serve hot with cocunut chutney.
If desired add roasted cashews before serving.