Upma Recipe

Time and servings

Prep time	5 min
Cook time	10 min
Total time	15 min
Serves	3 servings

Nutrition

Per servings.

Nutrient	Amount
Calories	372 kcal
Carbohydrates	54 g
Protein	10 g
Fat	13 g
Saturated fat	3 g
Cholesterol	9 mg
Sodium	828 mg
Potassium	417 mg
Fiber	4 g
Sugar	7 g
Vitamin A	440 IU
Vitamin C	63 mg
Calcium	106 mg
Iron	4 mg

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About

Rava upma, also known as sooji upma, is one of the simplest and most humble breakfast dishes in South Indian cuisine. Made using basic pantry ingredients like semolina (rava), mustard seeds, curry leaves, onions, and green chillies, it transforms into a warm, soft, and filling meal within minutes. It’s both easy to prepare and light on the stomach, making it a nutritious and wholesome way to start the day. Despite its simplicity, upma is protein-rich when vegetables like peas, carrots, or beans are added, and it provides sustained energy throughout the morning. Over the years, upma has seen countless variations—from tomato upma to masala upma and even oats upma—but the traditional white version with minimal vegetables continues to dominate in canteens, darshinis, and roadside hotels. It pairs best with a spicy coconut chutney and a hot cup of filter coffee or masala chai. Often moulded into a dome shape and served on a small steel plate. It looks visually inviting and has a nostalgic appeal. Its soft texture combined with subtle flavours makes it both comforting and satisfying, especially when eaten hot on a cool morning. Fun Fact

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Ingredients

• 1 cup rava / suji (coarse)
• 2 tbsp oil
• 1 tsp mustard
• ½ tsp cumin
• ½ tsp chana dal
• ½ tsp urad dal
• pinch hing
• 2 chilli (finely chopped)
• 1 inch ginger (finely chopped)
• few curry leaves
• 1 onion (finely chopped)
• 2½ cup water
• ½ cup milk
• 1 tsp salt
• 1 tsp sugar
• 1 tsp ghee
• 2 tbsp coriander (chopped)
• ½ lemon

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Instructions

1. Firstly, dry roast 1 cup rava on a low flame till the rava turns aromatic. Keep aside.
2. In a large kadai, heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal, pinch hing, 2 chilli, 1 inch ginger and few curry leaves. Splutter the tempering.
3. Also, add 1 onion and saute till the onions soften.
4. Now add 2½ cup water, ½ cup milk and mix well. Get to a boil.
5. Once the water comes to a boil, add 1 tsp salt, 1 tsp sugar and mix well.
6. Add in roasted rava, stirring continuously to ensure there are no lumps.
7. Cover and simmer for 5 minutes.
8. Add 1 tsp of ghee, 2 tbsp of coriander, and ½ lemon, and mix well.
9. Finally, enjoy Rava Upma Recipe with chutney.

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Step-by-step

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Video

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Tips

Rava upma is simple to make, yet it leaves plenty of room for creativity and variation with just a few clever tricks. Here are five quick tips to elevate your everyday upma:

1. Roast the rava well – Always dry roast the semolina until it turns aromatic and lightly golden, resulting in a non-sticky, fluffy texture.
2. Use hot water – Add boiling water instead of cold to avoid lumps and ensure quicker cooking.
3. Sauté veggies – Cook onions, carrots, and peas well before adding rava to enhance flavour and bite.
4. Ghee Topping – A spoonful of ghee stirred in at the end adds richness and a subtle shine to the upma.
5. Toppings – Garnish with grated coconut, roasted peanuts, or fresh coriander for added taste and texture.

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Notes

• Firstly, roasting rava prevents it from forming lumps.
• Also, adding milk is optional. Milk helps to give a bright white colour to upma and also enhances the flavour of upma.
• Additionally, follow 1:3 ratio of rava and water to keep the upma moist.
• Finally, Rava Upma Recipe tastes great when flavours are balanced.