This simple Upma Recipe explains how to make Rava Upma, which is soft and fluffy.
Also known in Konkani food as Rulaav or Rulaanv. This is a popular Indian breakfast that uses semolina. It can be prepared quickly.
If you prepare it a bit the day before, it will be ready in less than 5 minutes. Please refer to the notes that are shared with you after the recipe.
Growing up, I wouldn’t say I liked Upma. It was one of my least favorite breakfast items. I would only eat it if I had to. I would pair it with chips, thin sev, or other crunchies.
After marriage, as I became responsible for breakfast preparation, I began to see the other side and the appeal of an easy-to-make breakfast such as Upma. So I returned to the Rava upma and made significant and minor changes.
I changed the water ratio in the Upma from 2:1 to 3:1. The percentage of water in the Upma went from 2:1 to 3:1. This is 3 cups water to 1 cup semolina. It made a huge difference!
The Upma is now fluffy and soft, which I like! It was a great alternative to the dry, chunky Upma I didn’t like. This recipe has converted many of my family & friends to love Upma.
This Rava Upma recipe is a South Indian Upma spiced with curry leaves and mustard seeds and garnished with grated coconut.
Ipma may also be flavored with nuts and garnished with coriander. in the northern part of the country
There are also other variations, such as Vegetable Upma and Masala Upma. The recipes for these will be shared at a later date.
This is a recipe for a South Indian Upma. It also includes tips on making it soft and fluffy by changing the ratio of rava to water.
Once you have the technique down, add any flavoring you like.
How to Make Rava upma
Add 2-3 tablespoons of Ghee to a pan and heat it lightly. Coconut oil is also an option. I prefer Ghee.
Add 1 1/2 teaspoons of urad daal and lightly toast it for a few seconds.
Roast the mustard seeds for a couple of seconds before adding them.
Add one green chili (slit in half vertically) and 5-6 large curry leaves and lightly toast them for a few seconds.
Add 1 1/2 teaspoons of chopped ginger and lightly toast the ginger for two minutes.
Add 1 cup of semolina/rava and mix. Roast on low to medium heat while stirring constantly until it changes color to a light brown or dark cream.
Semolina should not be roasted on high heat, as it may burn instead of being roasted evenly.
The time required to roast rava can vary depending on its size and temperature. It’s important to keep an eye out for the color changing from dark cream to golden brown.
Add 1 teaspoon of each salt and sugar, and stir. Although sugar is not required, I like to add it. The Upma is not sweetened by adding sugar. The taste is slightly altered but in a positive way. It’s best to taste it for yourself.
Add 3 cups of boiling hot water and stir.
As I temper the Upma, I set the water on to boil. It is ready to use when I want it. You can also microwave the water.
Reduce splatter by lowering the flame when adding the water. The semolina starts bubbling once you add water. You can also place a splatter screen on top to contain the splatter.
Add 1/4 cup grated coconut and mix. It’s usually added right after water. As you can see from the photo below, I added it in after the semolina absorbed most of the liquid. It doesn’t really matter.
You can turn the heat on again if it is off, or increase the flame to medium as the semolina absorbs the water.
Continue to stir while the semolina absorbs all of the excess water. This will only take a few minutes.
When the Upma is done, it will begin to leave Ghee along the sides. When the Ghee starts to leave, it means that you’re done and can turn off the heat.