Rava Upma

Savor the comforting flavors of Rava Upma, a classic South Indian breakfast recipe that’s quick, wholesome, and utterly delicious. Made with roasted semolina (rava) and a medley of aromatic spices like mustard seeds, curry leaves, and asafoetida, this one-pot dish is gently infused with the zest of fresh ginger and green chilies, creating a perfect balance of warmth and subtle heat. The addition of cashew nuts lends a delightful crunch, while lemon juice and fresh coriander brighten every bite. Soft, fluffy, and ready in just 30 minutes, this vegan-friendly recipe is perfect for starting your day right or enjoying as a light snack. Pair it with coconut chutney or spicy sambar for an authentic, flavorful experience!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Semolina (Rava)
• 2.5 cups Water
• 2 tablespoons Ghee or Vegetable Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (Black Gram Split Lentils)
• 1 teaspoon Chana Dal (Bengal Gram Split Lentils)
• 8 whole Cashew Nuts
• 2 whole Green Chilies
• 1 teaspoon Ginger
• 1 medium Onion
• 8 leaves Curry Leaves
• 1 teaspoon Salt
• 0.25 teaspoon Asafoetida (Hing)
• 2 tablespoons Fresh Coriander Leaves
• 1 tablespoon Lemon Juice

Directions

Step 1

Dry roast 1 cup of semolina (rava) in a pan over medium heat until it turns light golden brown and emits a nutty aroma. This should take about 5-6 minutes. Keep stirring to avoid burning. Once done, transfer the roasted semolina to a bowl and set aside.

Step 2

In the same pan, heat 2 tablespoons of ghee or vegetable oil over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.

Step 3

Add 1 teaspoon each of urad dal and chana dal, and sauté until they turn golden brown.

Step 4

Add 8 whole cashew nuts and sauté until they turn golden.

Step 5

Add 2 whole green chilies (slit lengthwise) and 1 teaspoon of finely chopped ginger. Sauté for a minute.

Step 6

Add 1 medium onion, finely chopped, and sauté until the onion becomes translucent.

Step 7

Add 8 curry leaves, 1 teaspoon of salt, and 0.25 teaspoon of asafoetida (hing). Cook for a minute.

Step 8

Pour 2.5 cups of water into the pan and bring to a boil.

Step 9

Once the water is boiling, gradually add the roasted semolina while continuously stirring to avoid lumps.

Step 10

Lower the heat and cover the pan with a lid. Allow the upma to cook for about 5-6 minutes, stirring occasionally, until the water is absorbed and the semolina is cooked to a soft and fluffy texture.

Step 11

Turn off the heat and let the upma rest covered for a couple of minutes.

Step 12

Finally, garnish the upma with 2 tablespoons of chopped fresh coriander leaves and drizzle with 1 tablespoon of lemon juice before serving.

Step 13

Serve hot as a breakfast or snack with coconut chutney or sambar.

Nutrition Facts

Serving size	1062 grams (1062.0g)

Amount per serving	% Daily Value*
Calories	1176

Total Fat 37.50g	48%
Saturated Fat 19.00g	95%
Polyunsaturated Fat 0.00g
Cholesterol 72mg	24%
Sodium 2471mg	107%
Total Carbohydrate 174.60g	63%
Dietary Fiber 13.60g	49%
Total Sugars 10.40g
Protein 31.50g	63%

Vitamin D 0IU	0%
Calcium 152mg	12%
Iron 5mg	28%
Potassium 970mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 10.8%

Carbs: 60.1%