Tuesday, 5 January 2016

Rava Upma

Rava upma is one of the simplest recipes, takes only 15 mins and leaves less stuff to clean. It used to be my go-to meal.

Rava is called semolina in the rest of the world. Semolina comes in three forms fine coarse, medium corse and coarse and for upma coarse or medium coarse would be good.


  • 1 Vegetable Oil 
  • 1 Cup rava 
  • 2 Cups water
  • 3 Chilli
  • 1 Onion
  • 3 Garlic cloves + small piece of ginger
  • 1/4 teaspoon each : Mustard seeds + Cumin Seeds + Urid Dhal (Ulutham parrupu) 
  • 5 Curry Leaves - Karuvepplai

Cooking Steps

  1. Add 1 teaspoon oil to the pan and fry rava until it starts changing colour from white to light golden brown. 
    • Keep the flame low so that heat spreads evenly on rava
    • Keep stirring the pan to avoid over frying 
    • Once done keep the fried rava in a separate bowl.
  2. Chop onions into thin long pieces (or to your preference).
  3. Add 2 tablespoon oil into the pan and fry mustard + Cumin Seeds + Urid Dhal
  4. Add chopped onions, chilli, garlic and ginger and fry until it turns golden brown
  5. Add two cups of water and wait until it comes to boil. 
    1. It can be little bit less than 2 cups but never exceed it.
  6. Add a teaspoon of salt and adjust it for your liking.
  7. Turn the flame down.
  8. Add fried rava by slowly while stirring the water.
  9. Stir well and cover the pan with lid and leave it for 10 mins or until the waters fully evaporates.
  10. Once done mix it again and your dish is ready to be served.