- Submitted by Sabina
(Semolina Upma, Plain Upma, Nadan uppumavu, Uppittu, Uppindi, Rulanv)
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Rava upma is one of the most popular breakfast options among the South Indians. It is also found in Goa, Maharashtra and Sri Lanka. Uppumavu literally translates to salted flour. While it is commonly made using rava, upma is also made with broken rice, sago, aval etc. Vegetables can be added or skipped as per individual taste. It is easy to prepare, nutritive, easy to digest and keeps us full for long hours. Many nutritionists advice upma as one of the best breakfast option for weight loss and diabetes.
Writing this recipe reminds of my school days, when my mother used to make rava upma as our afternoon snack on our return from school. It was a common favorite for both me and my brother. (Good old days!!!) . Recently I also happened to see actor Karisma Kapur’s interview on staying slim, in which she says that upma with lots of vegetable, was her 5 p.m. meal, which in turn enabled her to have a light dinner. So readers...gear up to learn this amazingly awesome recipe.
The recipe given below is that of the basic rava upma. In South India, the addition of coconut adds a very good taste. I will share my recipe of vegetable upma later.
Recipe For Rava Coconut Upma
Preparation Time: 5 minutes
Cooking Time: 15 minutes
- Rava (semolina) - 1 cup (serves 2)
- Onion - 1 (small)
- Green chilies - 2 or 3
- Ginger - 1/2 " piece
- Coconut - 2 tbsp (grated)
- Water - 1.5 cup
- Ghee - 2 tsp
- Oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Urad dhal - 1 tsp
- Chana dhal - 1 tsp
- Dry Red chilies - 2
- Cashews - 8-10 (optional)
- Curry leaves - 1 sprig
- Take a pan or kadai and add 1 tsp of ghee to it. Roast the rava in it, till is the color starts changing. Remove it on a plate.
- Cut the onion into small pieces, slit the green chili into halves and finely chop the ginger.
- Take the grated coconut, add about 1/4 cup of water and give a slight squeeze with your fingers. The coconut milk comes out. Otherwise you can slightly grind it in a mixie. Mix the whole thing along with the remaining water and keep it ready.
- In the same pan put the oil. Add the mustard seeds, urad dal and channa dal. Fry it till it becomes slight brown color.
- Add the broken cashews and roast it. Also add the dry red chilies and curry leaves.
- Then add the chopped onions, ginger and spit green chilies. Saute for just a minute.
- Now add the coconut and water combo to the pan. Also add salt as per taste. I have taken only 1.5 cups of water for 1 cup of rava. This gives fluffy upma texture with no lumps.
- Allow it to boil, then reduce the flame to simmer (lowest heat setting). Quickly add the roasted rava while constantly stirring.
- Add the remaining 1 tsp of ghee and close the pan with a tight lid.
- Keep the stove in simmer for around 5 to 6 minutes till all the water is absorbed and the rava is cooked.
- Gently fluff up with the spoon and serve.
Serving Rava Coconut Upma
- Upma is often served with coconut chutney or some pickle.
- At home, kids and even adults love to eat with just sugar.
- Some people also enjoy upma with banana.
- In case you run short of rava, you can add roasted vermicelli and continue the recipe the same way. This is a new twist to your traditional variety.
- Tomato-Rava upma : After frying onions and green chilies add 2 tomatoes finely chopped, add salt and chilly powder (according to taste) and fry till tomatoes become mushy. Then continue with the traditional recipe. It is nice red in color and very appealing for children.
- Some people also add lemon juice at the end and enjoy the tangy taste of the lemon with upma. This is popular in Mumbai streets. Along with a dash of lemon, upma is also topped with some crunchy sev.
- Health conscious people can use plain water without adding the coconut to cook the rava.
- The amount of liquid I usually add is 1.5 cup for 1 cup of rava to get fluffy upma. Some people like their upma more like a thick porridge. To make it that way, add 3 cups of water for 1 cup of water.
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