You can make this dish in less than 15-20 mins. I’ve grown up eating other upma recipes like Semiya Upma, Avarekalu Upma, Bread Upma for breakfast.
How to Make Rava Upma
Start by roasting the sooji along with one teaspoon of cumin (jeera) until it’s fragrant on a medium-low flame in a pan. This dish is not only delicious, healthy & wholesome, but it keeps you feeling full and energized throughout the day. Simple, and alluring! Rava Upma, or Uppittu recipe, is one of the most common breakfast recipes prepared in Karnataka. In many hotels and tiffin centers, this Uppittu and Kesaribath are served together as chow chow bath. In some places, Kharabath is served instead of uppittu. Today I am sharing the basic version of Karnataka-style upma, just like the hotel ones. It’s a very simple recipe with easily available ingredients at home. My mom always uses Bansi Rava (Medium Yellow Rava) and iron Kadai, but I used Bombay Rava (coarse white ones) and a steel pan. This is a no-onion rava upma recipe. For variations, we can add onions, finely chopped vegetables, masala powders, or spices and call it masala upma or vegetable upma. Water to rava ratio and oil + ghee decide the texture and softness of the dish. So if you like it dry, use rava and water in the ratio of 1:2.5. But I have used 1:3 to get soft hotel-style upma. Do not burn or brown the sooji from the bottom, so be careful. Remove it to a clean, dry bowl or plate. **Note: You can do this step of roasting sooji in advance and save time for busy mornings. Add oil to a heavy bottom pan, add mustard seeds, chana dal, urad dal, and cashew nuts, and saute for 1 minute until they change color. Next, add chopped ginger, green chilies, asafetida, and curry leaves. Saute another 20 secs. Next, add water, milk and let the water come to a boil. Do not add salt directly at this stage; milk will curdle. Once the water & milk come to a boil, add salt, and start adding the (roasted sooji + jeera) a little at a time. Stir continuously after each addition in one direction with a spatula to avoid lumps. Then, cover the pan with the lid and set the heat to low. Let it remain like that for 2-3 minutes until the moisture gets absorbed. Turn off the heat. Remove lid, add lemon juice, coriander leaves, and two tablespoons of ghee. Ghee is optional but recommended. Mix well. Serve hot with coconut chutney, pickle, and sambar. Explore more Breakfast recipes for your next meal. Upma and Kesari Bath are often served together as a breakfast or snack combo in restaurants. ★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
