Simple Rava Upma Recipe | South Indian Sooji Upma Recipe

This Simple Rava Upma Recipe, also known as South Indian Sooji Upma, is a delicious and quick dish that’s perfect for breakfast or a light meal. Made primarily from semolina, this comforting dish is packed with flavors from spices and herbs, making it a favorite in many households. Eating upma feels like a warm hug on a plate, and it’s easy to whip up whenever hunger strikes!

Why You Will Love This Recipe

This recipe is quick to make, taking only about 20 minutes from start to finish. It’s budget-friendly, as the ingredients are common pantry staples. Plus, it’s a kid-approved dish, perfect for a family breakfast or a light weeknight meal. With its fragrant spices and light texture, this upma is a delightful way to fuel your day.

How This Recipe Comes Together

Ingredients:

• 1 cup Semolina (Rava/Sooji)
• 1.5 Tablespoon Oil/Ghee
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1 Red Chilli
• 1/2 tsp Urad Dal
• 1/2 tsp Chana Dal
• 10 Cashews
• 1 Onion (chopped)
• 1 inch piece Ginger (finely chopped or grated)
• Few Curry Leaves
• 1-2 Green Chillies (finely chopped)
• 2.5 cups Water
• Salt to taste
• 1 teaspoon Ghee
• Coriander for Garnish

Directions:

1. Start by roasting the semolina over medium heat. Stir constantly until it becomes fragrant and slightly golden, taking about 5 to 6 minutes. Once done, transfer it to another bowl.
2. In the same pan, add the oil or ghee and heat it over medium heat. Add the mustard seeds, cumin seeds, red chilli, urad dal, chana dal, and a few cashews. Let the mustard seeds pop and the lentils turn a light brown.
3. Next, add the chopped ginger, green chillies, a few curry leaves, and the chopped onion. Cook for about 2 minutes until the onions become soft.
4. Pour in 2.5 cups of water and add salt to taste. Stir well.
5. When the water starts boiling, gradually add the roasted semolina, stirring continuously with a spatula to prevent lumps. Add it a little at a time until it is all absorbed.
6. Cover the pan with a lid and lower the heat. Let it steam for 2 minutes.
7. After 2 minutes, remove the lid and stir in 1 teaspoon of ghee, if using. Turn off the heat and garnish with coriander.
8. Close the lid and let it rest for 3-5 minutes before serving.

How to Serve Simple Rava Upma

Serve your Simple Rava Upma warm, garnished with fresh coriander. You can enjoy it on its own or pair it with coconut chutney or a squeeze of lemon for added flavor. Some people like to have it with a side of pickles for a tangy kick.

How to Store Simple Rava Upma

If you have leftovers, store them in an airtight container in the refrigerator. Upma can be kept for up to 2 days. When you’re ready to eat it again, simply reheat in a pan or microwave, adding a splash of water to help soften it.

Tips to Make Simple Rava Upma

• Make sure to roast the semolina properly for the best flavor and texture.
• Feel free to add your favorite vegetables like peas, carrots, or bell peppers to make it more nutritious.
• Adjust the spiciness by varying the number of green chillies according to your taste.

FAQs

Can I make this recipe vegan?

Yes! You can use oil instead of ghee for a vegan version of this upma.

Can I prepare it in advance?

Yes, you can make the upma ahead of time and reheat it when you’re ready to serve. Just add a little water while reheating to restore its moisture.

What can I serve with upma?

Upma pairs well with coconut chutney and sambar. You can also serve it with a side of yogurt or pickles for extra flavor.

Simple Rava Upma

A delicious and quick South Indian dish made from semolina, packed with flavorful spices and herbs, ideal for breakfast or a light meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Breakfast, Light Meal

Cuisine: Indian, South Indian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup Semolina (Rava/Sooji)
• 1.5 tablespoon Oil/Ghee Use ghee for more flavor
• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Cumin Seeds
• 1 piece Red Chilli
• 0.5 teaspoon Urad Dal
• 0.5 teaspoon Chana Dal
• 10 pieces Cashews
• 1 whole Onion (chopped)
• 1 inch piece Ginger (finely chopped or grated)
• few Curry Leaves
• 1-2 pieces Green Chillies (finely chopped) Adjust according to spiciness preference
• 2.5 cups Water
• to taste Salt
• 1 teaspoon Ghee (for finishing) Optional
• to garnish Coriander

Method

 

Preparation

1. Roast the semolina over medium heat, stirring constantly until fragrant and slightly golden, about 5 to 6 minutes. Transfer it to another bowl.
2. In the same pan, heat the oil or ghee over medium heat. Add mustard seeds, cumin seeds, red chilli, urad dal, chana dal, and cashews. Let the mustard seeds pop and the lentils turn light brown.
3. Add the chopped ginger, green chillies, curry leaves, and chopped onion. Cook for about 2 minutes until the onions are soft.
4. Pour in 2.5 cups of water and add salt to taste. Stir well.
5. When the water starts boiling, gradually add the roasted semolina, stirring continuously with a spatula to prevent lumps.
6. Cover the pan and lower the heat, letting it steam for 2 minutes.
7. After 2 minutes, remove the lid and stir in 1 teaspoon of ghee, if using. Turn off the heat and garnish with coriander.
8. Let it rest for 3-5 minutes before serving.

Notes

Serve warm, garnished with fresh coriander. Pairs well with coconut chutney or pickles. For vegan option, substitute ghee with oil.