Rava upma is one of the easiest & simple breakfast/dinner recipes which can be made in minutes. I am not a big fan of rava recipes but my hubby loves anything with rava/semolina...Before marriage,my mom makes rava upma in weekends..My dad & sis enjoy it adding grated coconut. I hate that combo. So my mom makes dosa specially for me by reserving some batter. Now i crave for my mom’s rava upma & coconut combo.After marriage, tables turned & i am making this rava upma at least once in a week for my husband. My MIL makes it very tasty by adding coconut oil. I struggled a lot to get soft & flavourful upma,. Usually i don’t roast rava properly and the end result would be a sticky, hard upma . I have even tried with store bought roasted rava.But it was also a super flop..Then my hubby taught me how to roast rava. I corrected my mistakes & get it right .. After some successful attempts , i thought of posting the recipe here. Of course making rava upma is not a big deal for most of u .But for beginners, its always a night mare and most of the time it will be with lumps..This post is purely for beginners and bachelors We love to have rava upma with sugar , so i don’t makechutney , sambar.It makes my job very simple..This upma stays soft even after some hours. So i pack it for my hubby’s breakfast when he leaves to office early from home..But it tastes the bestest when served hot
Semolina / Rava – 1 cup
Water – 2.5 – 3 cups ( Add 2.5 cups for fluffy upma)
Salt – As needed
To temper & saute
Cooking oil – 1.5 tbsp
Mustard seeds – 1 tsp
Urad dal – 2 tsp
Channa dal – 1.5 tbsp
Big onion – 1 no ( slice cut) OR Small onions – 1/2 cup ( chopped roughly)
Green chillies – 3-4 nos ( for less spice , add 2 nos)
Curry leaves – few
Ginger – 1 inch piece
Coconut oil – 1/2 - 1 tbsp
Dry roast the rava in a kadai in very low flame for 5-7 minutes without changing the colour. Keep on mixing well to avoid discoloration in certain areas..Remove & keep it in a plate.
In the same kadai ,heat oil , splutter mustard seeds , urad & channa dal . After the dals turn golden brown , add the sliced onions ,green chillies, curry leaves & ginger bits. Saute well till onion turns transparent .Finally add the required water , salt. Cover it and allow it to roll boil for 5 mins.
Now simmer the flame completely and add the rava in one hand and mix well with a ladle using other hand ( Use a whisk to mix if u have). This step is very important to avoid lumps.
Stir till the mixture becomes thick and all the water is absorbed by the rava. Close the kadai with a lid for 5 minutes. Open the lid and mix well and again close it for 2 minutes.
Rava will be well cooked , switch off the flame & add the coconut oil.. Mix well and serve hot immediatley!!
Adding small onions instead of big onions gives a nice flavour & taste.
The amount of oil mentioned here should be added to get the softness & flavour.
Roasting rava without changing color is very important to get a white colored upma. Otherwise it will be slightly yellow.
Please add more water if u want the upma mushy.
If u r afraid of getting lumps , this step can be followed. ie , switch off the flame after the water starts to roll boil. Remove the kadai , add the rava little by little by stirring in one hand slowly . Mix well and make sure there are no lumps. Then again keep it on the stove and mix well till all the water is absorbed. This method can be followed for making sweet kesari too.
Sometimes I add tomato pieces along with onion to get a tangy taste.
My FIL likes to have this upma adding little lemon juice.It also tastes great..U can also add lots of grated coconut before eating to make it more rich & tasty. My sister loves this combo a lot ..