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This Upma is soft, flavorful, and incredibly comforting—a South Indian breakfast classic that’s ready in just 30 minutes.
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Made with roasted semolina, aromatic spices, and tempered lentils, it has the perfect balance of nuttiness, warmth, and texture. Serve it with coconut chutney or a squeeze of lime for an authentic experience.
Cuisine: South Indian
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 3
Why You’ll Love Making It
- Quick & Easy – Ready in just 30 minutes with simple steps.
- Light & Comforting – A warm, savory dish that’s perfect for any time of day.
- Beginner-Friendly – Uses pantry staples and requires no complex techniques.
- Nutritious & Versatile – Can be customized with vegetables, nuts, or spices.
- Authentic Flavors – Features classic South Indian ingredients like curry leaves and mustard seeds.
Ingredients
For Roasting the Rava (Semolina)
- 1 cup rava (semolina or sooji) – Use the finer variety for the best texture. Roasting it enhances the flavor and prevents a sticky texture.
Other Ingredients
- 2 tablespoons ghee or oil – Ghee adds a rich, traditional taste, while oil makes it vegan.
- 1 teaspoon mustard seeds – Creates an authentic South Indian tempering with a nutty aroma.
- ½ teaspoon cumin seeds – Adds a warm, earthy depth to the dish.
- 1 teaspoon chana dal (split Bengal gram) – Provides a slightly crunchy texture and nuttiness.
- 1 teaspoon urad dal (split black gram) – Gives a mild crunch and flavor boost.
- 10 to 12 cashews (optional) – Toasted cashews add a buttery crunch to the upma.
- ⅓ cup finely chopped onions (about 1 medium onion) – Brings sweetness and depth.
- 1 teaspoon chopped green chili (about 1 small chili) – Adds a mild heat; adjust as needed.
- 1 teaspoon finely chopped ginger (about a 1-inch piece) – Gives a fresh, peppery warmth.
- 1 sprig curry leaves (10 to 12 leaves) – Releases a distinct aroma essential to South Indian cuisine.
- 2.5 cups water – Helps cook and fluff up the rava properly.
- Salt, to taste – Enhances the flavors of all ingredients.
- ½ to 1 teaspoon sugar (optional) – Adds a subtle hint of sweetness to balance flavors.
- 2 tablespoons chopped coriander leaves (cilantro) – Adds freshness and color to the final dish.
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Instructions
Step 1: Roast the Rava
Heat a pan over medium heat and add the rava (semolina). Dry roast it for 3 to 4 minutes, stirring constantly, until it turns aromatic and slightly dry but not browned. Transfer the roasted rava to a plate and set aside.
Step 2: Temper the Spices & Lentils
In the same pan, heat the ghee or oil. Once hot, add mustard seeds and let them splutter. Then, add cumin seeds, chana dal, and urad dal. Stir frequently and sauté until they turn golden brown and fragrant.
Step 3: Sauté the Aromatics
Add the cashews (if using) and fry until golden. Then, stir in the chopped onions and sauté until soft and translucent. Next, add the green chili, ginger, and curry leaves. Stir for about 30 seconds to release their aroma.
Step 4: Boil the Water
Pour in 2.5 cups of water and add salt and sugar (if using). Stir well and taste the water—it should be slightly saltier than usual to balance the rava. Increase the heat and bring it to a rolling boil.
Step 5: Cook the Rava
Reduce the heat to low. Gradually add the roasted rava in small batches (4 to 5 additions), stirring continuously after each batch. This prevents lumps and ensures even cooking.
As you stir, the rava will absorb the water and start to thicken. Keep mixing to avoid clumping.
Step 6: Steam & Finish
Cover the pan and let the upma steam for 2 to 3 minutes on low heat. This allows the flavors to meld and the rava to become soft and fluffy.
Turn off the heat and fluff the upma with a fork. Stir in the chopped coriander leaves. Serve hot with coconut chutney, lime wedges, or pickle.
FAQs
Can I add vegetables to upma?
Absolutely! Finely chopped carrots, peas, bell peppers, or beans can be added for extra nutrition and color. Sauté them along with the onions before adding water.
How do I prevent my upma from turning sticky?
Make sure to roast the rava well before cooking, add it gradually to boiling water while stirring, and keep the heat low while mixing. These steps ensure a soft, fluffy texture without clumps.
