Upma Recipe / Rava Upma / Sooji Upma is one of the staple Indian breakfasts. Usually it is prepared by cooking the pre-roasted rava / sooji in tempered water.
This is a time saving quick upma recipe which doesn’t require pre-roasting the rava / sooji. Upma tastes best when served with coconut chutney and sugar.
How to make Rava / Sooji Upma
Cooking instructions with step by step pictures
In a kadai, add ghee / oil and add mustard seeds. Once the mustard seeds crackle add chana dal and split urad dal. Saute till they turn golden brown.
Then add finely chopped onions, green chillies, curry leaves and grated ginger.
Saute till onions are browned slightly.
Once the onions are browned add the rava and roast it in a low flame for 2 minutes.
Then add water slowly. Stir simultaneouly while adding water to prevent lump formation. Add required salt.
Cook till all the water is absorbed. Once the water is absorbed close and simmer for 2 to 3 minutes.
Serve hot.
Upma Recipe / Sooji Upma / Rava Upma
Ingredients
- 1 medium sized onion
- 2 green chillies
- 1 sprig of curry leaves
- ½ tsp grated ginger
- ½ cup bombay rava / sooji rava
- 1½ cups water
- 2 tbsp oil / ghee
- Salt to taste
To temper
- ¼ tsp mustard seeds
- ½ tsp split urad dal
- ½ tsp chana dal
Instructions
- In a kadai, add ghee / oil and add mustard seeds. Once the mustard seeds crackle add chana dal and split urad dal. Saute till they turn golden brown.
- Then add finely chopped onions, green chillies, curry leaves and grated ginger.
- Once the onions are browned add the rava and roast it in a low flame for 2 minutes.
- Then add water slowly. Stir simultaneouly while adding water to prevent lump formation. Add required salt.
- Cook till all the water is absorbed. Once the water is absorbed close and simmer for 2 to 3 minutes.
- Serve hot.
Notes
- Always roast the rava in low flame to prevent browning and retain the flavour.
- Stir continuously while adding water to prevent formation of lumps.
- Always serve upma hot / warm.