How To Make Rava Upma | Sooji Ka Upma

How To Make Rava Upma | Sooji Ka Upma | Semolina Upma

January 3, 2023 Sharma's kitchen 0 Comments

Today we are discussing the Semolina Upma or Rava Upma. Otherwise called Uppumavu and Uppittu, it is a thick and thick nearly porridge sort of flavorful tidbit made utilizing Rava, semolina, or sooji.

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Table of Contents

About Upma

Quite possibly the most widely recognized Indian breakfast, Sooji Ka Upma or essentially Upma is an exquisite porridge made with semolina and veggies. It makes a filling and fulfilling supper, particularly with a side of chai or coffee!

Hoping to make a light and solid breakfast dish? At that point, Sooji or Rava Upma is your answer. It is a delicious customary South Indian breakfast dish Vegetable Rava Upma made by utilizing sooji or semolina. Here is the way to make it.

The Upma formula I shared here is adjusted from my mother’s formula and keeps on being a top pick in my home. The ingredients used to season the Rava give it a flavorfully fulfilling taste that will make this dish one of your new most loved go-to morning meals.

About Rava Upma Recipe

Upma Recipe is a tasty Indian Semolina Breakfast dish made by using Rava or cream of wheat. This customary dish includes cooking simmered Rava in water that has been enhanced by ghee (or oil), cashews, urad dal (lentils), chana dal (husked chickpeas), onion, ginger, and extra spices a lot. Sugar can be added to a somewhat sweet and flavorful dish.

This steaming hot breakfast Sooji ka Upma dish can be made Veggie-Lover by utilizing oil rather than ghee. Brimming with warmth, flavor, and delectability, this Upma tastes so great. So why not take a break from that exhausting oats and take a stab at something new? You can’t lose!

The main ingredient for making any Upma Recipe is Rava. Likewise called ‘suji’ in Hindi and ‘cream of wheat’ or ‘semolina’ in English, it is basically granulated wheat. What truly makes an Upma breakfast dish extraordinary are on the whole the seared fixings that are utilized for treating. These fixings can differ contingent upon the formula yet as a rule incorporate some sweet, appetizing, and nutty flavors.

Upma is a customary breakfast served in eateries all through South India, including Maharashtra. It is additionally a typical breakfast arranged in South Indian homes. Truth be told, up was an ordinary breakfast or night nibble in my home while growing up.

Cooking Tip For Making Rava Upma

Upma recipe is one of the easiest recipes thus, I want to add some tips to make South Indian style Rava Upma Recipe. firstly roast the Rava and do not turn them golden or brown.
Secondly do not add Rava in cold or medium temperature water add Rava only in boiled water otherwise Rava will form lumps in it.
Last but not least at the time of adding Rava stew while adding Rava in any case the Rava won’t get cooked uniform and winds up framing bumps in Upma.

Ingredients For Rava Upma

1 cup Rava (sooji/semolina)
2 tablespoons oil or Ghee
1 teaspoon mustard seeds
Half teaspoon cumin seeds
1 teaspoon chana dal (husked Bengal gram)
1 teaspoon urad dal (husked black gram)
10 to 12 cashews
1 medium-sized finely chopped onion
1 finely chopped green chili
1-inch ginger finely chopped
10 to 12 curry leaves
2 cups of water
salt as taste

Method Of Making Upma Recipe

Warmth a Saucepan or Kadai first. Add Rava or suji. Start to cook the Rava. Mix frequently while broiling the Rava.
The Rava or sooji grains ought to get fragrant and begin to look dry, discrete, and fresh. Try not to brown the Rava.
Switch off the fire and afterward, add the simmered Rava to a plate and keep aside.
In another pan, add ghee or oil heat it very well. now add the mustard seeds. At the point when you hear the popping sound of mustard seeds, it implies they are getting seared.
Presently add the cumin seeds alongside chana dal and urad dal. Fry till they start to brown a touch or get softly brilliant.
Quickly add cashews and start to sear. When the cashews get brilliant the lentils will likewise get brilliant.
Presently add the finely slashed onions. Saute the onions till they become clear.
At that point add the slashed green cold, ginger, curry leaves. Sauté for a couple of moments. You can likewise add 1 dried red chili at this progression.
At that point add 2 cups of water, sugar, and salt as required. Blend well and check the flavor of the water. It should be somewhat pungent yet not all that much. Sugar is discretionary and you can skip it.
On a medium to high fire, heat the water and let it go to a moving bubbling.
At the point when the water goes to a moving bubble, bring down the fire to its most reduced. At that point add the Rava in 4 to 5 clumps with a spoon.
When you add the Rava, blend, and, mix right away. The whole clump of Rava ought to get blended in with the water equally. At that point add the following bunch of cooked Rava. Blend and mix once more.
This path continues adding and mixing the Rava up to the last bunch. Rapidly mix a lot well. The Rava grains assimilate water and hence expand and get cooked.
Cover and permit the Rava Upma to steam for 2 to 3 minutes on low warmth. At that point switch off the fire. Here the Rava is cooked and the Upma is prepared.
Ultimately, add finely chopped coriander leaves. Blend once more. Serve Upma with coconut chutney or lime cuts or lime pickle.