Upma Recipe | How To Make Upma |Rava Upma recipe

rava upma recipe

Upma Recipe: Vegetable upma recipe or Simply Rava upma recipe is one of the most loved breakfast recipes not only in India but also all over the world. It is the lightest breakfast meal which takes approx 10 mins to get ready. Today We will be sharing with you the recipe of upma which surely you will love.

What is Upma ?

Upma or Uppumavu is a dish that basically originated from the subcontinent of India from the states like Kerala, Tamil Nadu , Andhra Pradesh, Karnataka, etc. It is a famous Breakfast meal in most parts of India. Upma Recipe can be made in different styles we will be sharing only one of them

What Upma Is Made Of ?

Upma is typically created through preliminary lightly dry roasting semolina (referred to as Rava or sooji in India). The flour is then launched into the fire, and unbroken apart while spices, lentils, onion, ginger, and so forth are sauteed in oil or ghee.

The semolina is then brought lower back to the pan and blended thoroughly. Boiling water is brought, and consequently, the aggregate is stirred until the flour absorbs the liquid and will become smooth in texture.

There are many methods wherein throughout which upma is made, and consequently, the versions are acquired through both including or getting rid of spices and greens.

Upma Recipe
Source : HerZindagi

The texture will range drastically as well, searching at what share water is an aspect to it, and the manner lengthy the aggregate is authorized to live at the flame.

How Upma Got His Name ?

The exclusive names for the dish derive from the mixtures of the word uppu, which means salt in many languages, numerous phrases for flour: like pindi or mavu. In North India, the dish is called upma. In Maharashtra, the dish historically had the name saanja in Marathi.

How To Make Upma Recipe

Preparation for Roasting Of Rava

  • Prep the elements first. Take 1 cup rava (first-class variety), ⅓ cup finely chopped onions, 1 teaspoon chopped inexperienced chillies, 1 teaspoon finely chopped ginger and a couple of tablespoons coriander leaves (cilantro). Also take eight to ten curry leaves, 10 to twelve cashews, 1 teaspoon chana dal and 1 teaspoon urad dal.
  • Heat a pan or kadai first. Add 1 cup rava or cream of wheat (first-class variety).
  • Begin to roast the rava. Stir frequently at the same time as roasting the rava.
  • The rava or sooji grains ought to emerge as aromatic and begin to appearance dry, separate and crisp. Don’t brown the rava.
  • Once the rava turns aromatic and begins offevolved to appear dry and crisp, transfer off the flame and positioned the roasted Rava on a plate and set aside.
  • In a pan, warm 2 tablespoons ghee (clarified butter) or oil. You may want to use sunflower oil or peanut oil or safflower oil or any impartial-tasting oil.
  • Lower the warmth. Add 1 teaspoon mustard seeds. When you pay attention to the crackling sound of mustard seeds, it manner they’re getting fired.
  • Now upload the ½ teaspoon cumin seeds in conjunction with 1 teaspoon chana dal (husked and break up Bengal gram) and 1 teaspoon urad dal (husked and break up black gram).
  • Stirring frequently fry till the chana dal and urad dal start to brown a chunk.
  • Immediately upload 10 to twelve cashews and start to fry on low to medium-low warmth.
Rava Upma recipe
Rava Upma recipe
  • Mix properly & sauté for some seconds.
  • upload 2.five cups water to this mixture.
  • Add salt as required. Mix properly and take a look at the flavor of the water. It ought to be a chunk salty however now no longer too much. In case if the salt turns into much less withinside the dish, you may usually sprinkle a few salts from the pinnacle whilst eating.
  • Then upload 1 teaspoon sugar. Sugar is non-compulsory and you may bypass it. We decide upon a moderate candy flavor withinside the upma and for this reason, we upload it.
  • Stir once more. On a medium to excessive flame, warmth the water and allow it to come to a rolling boiling.
  • When the water involves a rolling boil, decrease the flame to its lowest. Then upload the Rava in four to five batches with a spoon.
  • Once you upload the primary batch of Rava, stir and blend right away in order that the roasted Rava receives combined frivolously with the water.
  • Then upload the following batch of rava. Mix and stir once more thoroughly making sure that the batch of Rava is blended frivolously in water.
Upma Recipe
  • Continue to feature and stir the rava as much as the ultimate batch.
  • Cover and permit the rava upma to steam for two to three mins on a low warmth.Then transfer off the warmth. In the underneath photo, the rava is cooked properly and the upma is ready.
  • Lastly upload approximately 2 tablespoons chopped coriander leaves (cilantro). You can upload extra coriander leaves in case you like.

Pro tips

  • Roasting rava: For an excellent roasting or toasting of rava, you want to stir rava frequently on a low or medium-low warmth of the pan. See for symptoms and symptoms of shadeation alternate and the rava granules searching separate, crisp with a pleasing toasted aroma.
  • Adding rava in batches: Always upload rava to the new water in batches. After including every batch blend the rava frivolously with the water. This guarantees that your upma will flip clean and soft.
  • Fats: Upma may be made with each ghee (clarified butter) or oil. With ghee the upma tastes higher though. You may even drizzle a chunk of ghee whilst serving upma. I additionally on events make upma with coconut oil. You can use oils like sunflower oil or safflower oil or peanut oil or any impartial tasting oil.
  • Rava and water proportion: For a softer rava upma, you may use the percentage of 1:2.five or three for rava and water respectively. Which manner that for 1 cup of first-class rava you may upload 2.five to three cups water.
  • Variations: There are some variations, you may make like tomato upma or vegetable upma or maybe ragi rava upma.

Serving Of Upma Recipe

  • Serving suggestions: Upma is pleasantly served warm or warm. Like me, you may pinnacle it up with a few sev or bhujia with a drizzle of lemon juice. You may even serve upma with coconut chutney or lemon pickle or idli podi.
Rava Upma recipe
Source : Whiskfair
  • Scaling and storing: You can effortlessly halve or double this recipe. Leftover upma may be refrigerated for more than one day. You may even freeze it. While reheating, sprinkle a few waters and reheat the upma in a pan after making Upma Recipe.

What is rava?

Rava is coarsely floor wheat to a first-class or semi-first-class texture. It isn’t floury however has a first-class grainy texture. Rava is likewise referred to as cream of wheat or farina or semolina flour in English.

How to make ragi rava upma?

Roast each the rava and ragi flour one by one. Follow this recipe. When the water involves a rolling boil, upload the rava and ragi. Depending on the quantity of ragi and rava brought you’ll want to growth the water quantity. Do roast ragi clearly properly as undercooked ragi can reason belly aches.

How to make vegetable upma?

Either steam the veggies one by one after which upload as soon as the rava is blended with the water. Or after sautéing onions, upload the veggies (grated carrots, inexperienced peas, grated potatoes, finely chopped french beans, chopped capsicum) and sauté till gently golden. Add water and comply with the recipe. You can garnish upma with grated coconut.

Can I bypass inexperienced chillies?

Yes, you may. Some beaten black pepper may be brought in location of inexperienced chilies.

Why my upma is sticky?

Rava must be roasted thoroughly. If the rava isn’t roasted nicely the upma turns into sticky.

What is urad dal and chana dal and what are their english names?

Chana dal is referred to as Bengal gram in English. These are black chickpea lentils. Urad dal are referred to as as black lentils or white lentils. They are fashioned like mung beans besides that the husk is black in shadeation and the lentils are in white shadeation. The different call for it’s miles vigna mungo or black matpe beans.

Umpa Recipe
Umpa Recipe

How To Make Rava Umpa Recipe

Serving Size:


  • 1 cup rava
  • 2 tablespoons ghee (clarified butter) or oil
  • ▢1 teaspoon mustard seeds
  • ▢½ teaspoon cumin seeds
  • ▢1 teaspoon chana dal (break up and husked bengal gram)
  • ▢1 teaspoon urad dal (break up and husked black gram)
  • ▢10 to twelve cashews – optional
  • ▢⅓ cup finely chopped onions or 1 medium-sized onion
  • ▢1 teaspoon chopped inexperienced chilli or 1 inexperienced chilli
  • ▢1 teaspoon finely chopped ginger or 1 inch ginger
  • ▢1 sprig curry leaves or 10 to twelve curry leaves
  • ▢2.five cups water
  • ▢salt as required
  • ▢1 to two teaspoons sugar or upload as required – optional
  • ▢2 tablespoons chopped coriander leaves (cilantro)


  1. Finely chop 1 medium-sized onion, 1 to two inexperienced chilies and 1-inch ginger, and a few coriander leaves.
  2. Also set apart the final ingredients.
  3. Roasting Rava
  4. Heat a pan or Kadai first. Add Rava or cream of wheat.
  5. Begin to roast the Rava. Stir regularly even as roasting the rava.
  6. The Rava or sooji grains must grow to be aromatic and begin to appear dry, separate, and crisp. Don’t brown the rava.
  7. Switch off the flame after which upload the roasted rava in a plate and hold it apart.
  8. Frying And Sautéing
  9. In a pan, warm ghee or oil. upload the mustard seeds.
  10. When you pay attention to the crackling sound of mustard seeds, it manner they’re getting fried.
  11. Now upload the cumin seeds along with side chana dal and urad dal.
  12. Fry until they start to brown a chunk or get gently golden
  13. Immediately upload cashews and start to fry. By the time, the cashews get golden the lentils may even get golden.
  14. Now upload the finely chopped onions. Saute the onions until they grow to be translucent.
  15. Then upload the chopped inexperienced chilly, ginger, curry leaves. Sauté for some seconds. You also can upload 1 dried crimson chili at this step.
  16. Then upload 2.five cups of water, sugar, and salt as required. Mix properly and test the flavor of the water. It must be a chunk salty however now no longer too much.
  17. Sugar is non-compulsory and you may pass it.
  18. On a medium to excessive flame, warm the water and permit it to come to a rolling boiling.
  19. Making Upma
  20. When the water involves a rolling boil, decrease the flame to its lowest. Then upload the Rava in four to five batches with a spoon.
  21. Once you upload the Rava, blend and stir immediately. The complete batch of rava must get combined with the water evenly. Then upload the subsequent batch of roasted Rava. Mix and stir again.
  22. This manner hold on including and stirring the rava as much as the ultimate batch.
  23. Quickly stir and blend properly. The rava grains take in water and accordingly swell and get cooked.
  24. Cover and permit the Rava upma to steam for two to a few mins on a low warmness.
  25. Then transfer off the flame. Here the Rava is cooked and the upma is ready.
  26. Lastly, upload chopped coriander leaves. Mix again.
  27. Serve upma with coconut chutney or lime slices or lime pickle.



Hello! Beautiful People!
I am Kavish Sharma, An IT Engineer By profession and blogger by Passion. I am a big foodie and love to write about restaurant reviews and food recipes. I just love Indian foods and love to share the legacy of it.

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