Rava Upma – Savoury Semolina

Srilatha Snacks And Light meals, South Indian Leave a Comment

A very simple, quick to make high energy, one-pot meal. Add vegetables to the dish, and yogurt as a side, and it can make a complete meal. It can be made in roughly 30 minutes, if you plan right, and do the prep work.

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Rava Upma - Savoury Semolina
A light and satisfying breakfast or really anytime small meal. Add yogurt/curds and a pickle, and it's a total meal.
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Main
  • 1 cup Rava Also known as semolina, cream of wheat. Available in most Indian stores. I use the fine variety
  • 1/2 number Onion - red or white is fine
  • 1 number Tomato Medium, juicy
  • 1.5 cups Chopped mixed vegetables Optional: Carrots, peas, lima beans, green beans
  • 3 tsp Salt
  • 3 tbsp Oil, ghee (clarified butter) or butter Use
  • 1 inch piece Ginger, peeled and finely chopped Optional if you don't like the flavor of ginger
Seasoning Ingredients
  • 1 tsp Mustard seeds
  • 1 tsp White urad dhal (Bengal gram)
  • 10 pieces Cashew nut, broken or whole Optional; can also use raw/roasted peanuts
  • 1/2 tsp Hing Asafoetida
  • 5-10 leaves Curry leaves
  • 3 cups Boiling water
Garnish
  • 1/2 cup Finely chopped cilantro
  • 1 or 2 tsp Fresh lime or lemon juice
Prep Time 20 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Main
  • 1 cup Rava Also known as semolina, cream of wheat. Available in most Indian stores. I use the fine variety
  • 1/2 number Onion - red or white is fine
  • 1 number Tomato Medium, juicy
  • 1.5 cups Chopped mixed vegetables Optional: Carrots, peas, lima beans, green beans
  • 3 tsp Salt
  • 3 tbsp Oil, ghee (clarified butter) or butter Use
  • 1 inch piece Ginger, peeled and finely chopped Optional if you don't like the flavor of ginger
Seasoning Ingredients
  • 1 tsp Mustard seeds
  • 1 tsp White urad dhal (Bengal gram)
  • 10 pieces Cashew nut, broken or whole Optional; can also use raw/roasted peanuts
  • 1/2 tsp Hing Asafoetida
  • 5-10 leaves Curry leaves
  • 3 cups Boiling water
Garnish
  • 1/2 cup Finely chopped cilantro
  • 1 or 2 tsp Fresh lime or lemon juice
Instructions
Prep
  1. Chop all the vegetables and keep ready. Keep the hot water ready.
  2. Heat half of the oil/butter in a curved pan (kadai/vaanali) and fry the semolina until fragrant, about 5 minutes. This step is to ensure it doesn't get lumpy when cooked. Take care not to burn - keep stirring the rava.
Main
  1. Heat the remaining oil/butter; when hot but not smoking hot, add mustard seeds.
  2. When they splutter, add all the remaining seasoning ingredients
  3. Add onions and ginger if using, and saute until translucent; add 1/2 tsp of salt for the onions
  4. Add tomatoes if using and cook for a couple of minutes; add 1/2 tsp of salt for the tomatoes
  5. Add the remaining vegetables if using and saute everything together, add 1/2 tsp of salt
  6. Now add the boiling water, and reduce the heat slightly
  7. Add the remaining salt
  8. When the water starts to bubble, gently and slowly pour the rava, a little bit at a time. Make sure the heat is low as it could splutter at this point
  9. When all the rava is added, mix everything together, smashing any lumps if present
  10. Turn the heat off; add cilantro and lime juice if using.
  11. Cover for about 5 minutes; open and mix everything gently together.
Recipe Notes

Add a side of plain, thick yogurt to this and you have a complete and satisfying meal.
Have with a cup hot filter coffee, South Indian style for a great breakfast.

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