Rava Uppittu Recipe – Karnataka Hotel Style Rava Upma

Rava Uppittu recipe is one of the frequently prepared breakfast recipes in Karnataka. Recently I tasted this uppittu in chow chow bath. This weekend I am planning to share chow chow bath recipe after tasting from some popular hotels in Bangalore. 

Before that, I would like to make a separate post for Rava uppittu and Chiroti rava kesari bath recipes. I have tasted this Karnataka style rava upittu recipe ( Semolina/Sooji upma) in my School moms friends houses and hotels here. 

Though this recipe is very similar to Tamil nadu style rava upma, my friends make slight variations in the quantity of oil and water to make a tasty uppittu just like the ones served in hotels and restaurants in Bangalore. In many hotels, this uppittu and kesaribath is served together as chow chow bath. 

In some places, Kharabath is served instead of uppittu. So today I have shared the basic version of uppittu just like hotel ones. Its a very simple recipe without any fancy ingredients. My friends use Bansi rava (Medium rava)  and iron kadai but I used Bombay rava / Upma rava(coarse ones) and non-stick kadai. So there are slight changes from the actual recipe. But tasted really good, equal to the restaurants. 

 For variations, we can add finely chopped vegetables, masala powders and call it as masala uppittu or vegetable uppittu. The quantity of water and oil + ghee decides the texture and softness of uppittu. If you like fluffy upma, use rava and water in the ratio of 1:2.5. But I used 1:4 as I wanted soft and mushy hotel style upma. I am happy that I can recreate the same at home. Kharabath is completely different from uppittu. Please check my Kharabath recipe for more details. Soon I will try to post an easy verion of Khara bath recipe too.

 Friends, do try this yummy, easy Karnataka style rave uppittu recipe with step by step pictures and share your feedback with me. Please watch the video below for better understanding. Its a chow chow bath recipe video. So Uppittu recipe is shared in the second half of video. 

If you are interested to check out my other interesting Karnataka recipes, please check THIS LINK.

Karnataka syle Rava Uppittu Recipe

Karnataka syle Rava Uppittu Recipe for breakfast and dinner. This uppittu tastes like hotel ones. 

Cuisine: Karnataka

Category: Breakfast Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup Big onion - 1 no ( Finely chopped) Ripe tomato - 1 no ( small, finely chopped) Green chilli - 2 nos (Finely chopped, use 4 for spicy taste) Water - 4 cups Salt - as needed Coriander leaves - 2 tbsp Ghee – 1 to 2 tbsp To Temper Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cashew nuts - 5 nos OR roasted peanuts Curry leaves - Few Grated coconut - 2 tbsp (optional)

RAVA UPPITTU RECIPE

1. Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
2. Heat oil in kadai. Temper all the ingredients mentioned above.
3. Saute onion, green chilli and tomato. Add salt and water.
4. Add coriander leaves and roll boil for 2 minutes.
5. Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !

HOW TO MAKE UPPITTU – STEP BY STEP PICTURES

Heat a kadai and dry roast the rava/ semolina for 5 minutes in medium flame without burning the rava. Keep stirring constantly to avoid the color change of rava. Transfer the roasted rava to a plate. Heat oil in the same kadai. Splutter mustard seeds, urad dal,chana dal, cashews, curry leaves. Add finely chopped green chillies, onion and tomato pieces. Add required salt and saute till tomato becomes mushy. Add 4 cups of water and salt if needed. Add finely chopped coriander leaves. Cover the kadai with lid. Let the water roll boil and onion gets cooked completely. Lower the flame completely. Add roasted rava gradually and slowly in one hand and keep stirring with a ladle in the other hand. Please watch the video for better understanding. After all the water is absorbed by the rava, it becomes thick. Keep the flame low and cover the kadai with a lid. Cook it for 5 minutes. Open the lid and mix well. Switch off the flame and add 1 tbsp ghee. Garnish with grated coconut if you like. Mix and scoop with a ladle. Serve hot immediately for best taste. You can serve with coconut chutney or with sugar as you wish. Enjoy !

Note

Do not burn the rava while roasting it. Keep the flame medium and mix it constantly. Add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely. Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture. Tastes the best when served hot or warm. But it stays soft even for hours together.  For variations, you can use bansi rava (Yellow colored sooji).  In some hotels, they add roasted peanuts instead of cashews.

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