Introduction
Rava Upma is a classic South Indian breakfast made from roasted semolina (rava or sooji) and seasoned with aromatic spices, crunchy lentils, and fresh veggies. It is wholesome, comforting, and comes together in less than 20 minutes.
Ingredients
For Roasting Rava: 1 cup Fine Rava (Sooji or Semolina) 1 tsp Ghee or Oil
For Tempering and Cooking: 2 tbsp Oil or Ghee 1 tsp Mustard Seeds 1 tsp Cumin Seeds 1 tsp Chana Dal 1 tsp Urad Dal 1 Sprig Curry Leaves 1 Green Chili (chopped) 1 tsp Ginger (finely chopped) 1 Medium Onion (finely chopped) 0.5 cup Mixed Vegetables (carrots, peas, French beans) 2.5 cups Water Salt to taste 1 tbsp Lemon Juice Fresh Coriander Leaves (for garnish)
Step-by-Step Instructions
1. Roast the Rava Heat 1 teaspoon of ghee or oil in a pan. Add 1 cup of rava and roast it on low to medium heat for 4 to 5 minutes until it becomes fragrant. Do not brown it. Transfer it to a plate and keep aside.
2. Prepare the Tempering Base Heat 2 tablespoons of oil or ghee in the same pan. Add mustard seeds and let them splutter. Add cumin seeds, chana dal, and urad dal. Sauté until the dals turn golden brown.
3. Sauté Aromatics and Veggies Add the chopped ginger, green chilies, and curry leaves. Sauté for a few seconds. Add the chopped onions and cook until they turn translucent. Next, add the mixed vegetables and cook for 2 to 3 minutes.
4. Boil the Water Pour 2.5 cups of water into the pan and add salt to taste. Bring the water to a rolling boil.
5. Add Rava and Simmer Reduce the heat to low. Slowly pour the roasted rava into the boiling water with one hand while continuously stirring with the other hand to prevent lumps from forming.
6. Cook Until Fluffy Cover the pan with a lid and let it cook on low heat for 2 to 3 minutes until all the water is absorbed. Turn off the heat and let it rest covered for another 2 minutes.
7. Final Touch Remove the lid, drizzle lemon juice, and garnish with fresh coriander leaves. Fluff gently with a fork and serve hot.