Rava Upma Recipe

This is a South Indian-style rava upma recipe packed with vegetables. An easy, wholesome vegetarian breakfast.

Estimated reading time: 6 minutes

• What is ‘Upma’?
• Instant Upma Premix
• How To Make Rava Upma
• Serving Suggestion
• My Tried and True Tips
• Rava Upma Recipe

What is ‘Upma’?

Upma is an Indian word for ‘savoury porridge.’ It is made with various vegetables, whole grains, or vermicelli. There are wide varieties of upma in Indian cuisine.

• Plain Upma – with only aromatics such as ginger, curry leaves, onions, and green chillies
• Masala Upma – with onion, tomatoes, and a dash of sambar powder or other masalas.
• Tomato Upma – adding tomatoes gives the upma a tangy spin (Jain-friendly).
• Vegetable Upma – with the addition of carrots, peas, beans etc.
• Semiya Upma – adding roasted semiya (vermicelli) instead of semolina for a change in textures.

Rava Upma is a wholesome, vegetarian South Indian breakfast ready in under 30 minutes. It is loaded with carrots, green peas, beans, and onion.

Adding seasonal vegetables adds great taste to the upma and increases its fibre content. The addition of peanuts and cashews boosts the protein value of the upma.

Instant Upma Premix

It is easy to make an ‘instant upma premix’ at home.

• Dry roast semolina till light golden. Transfer to a bowl to cool down.
• Heat a teaspoon of ghee/coconut oil, and add black mustard seeds; once they splutter, add ginger, green chillies, cashews, chana dal, urad dal, and curry leaves. Fry for 1 – 2 minutes.
• Add salt to taste, mix well, and add it to the roasted rava (suji). Mix nicely and allow to cool down.
• Store this instant upma premix in the freezer for a couple of months.

When in a hurry, boil two parts of water, add one part of the upma premix, and stir continuously; once suji (rava) is cooked and thick, serve rava upma.

Rava Upma Premix

How To Make Rava Upma

Step 1) First, dry roast semolina over medium heat in a heavy bottom pan for 5 – 6 minutes. Stir continuously at regular intervals while roasting. Transfer to a plate and set aside till required. If you are using readymade roasted semolina, then skip this step.

Step 2) Heat oil in the wok or kadhai over medium flame. Add mustard seeds, urad dal, chana dal, peanuts, curry leaves, asafoetida, and fry for 1 – 2 minutes. The colours of lentils and peanuts will change to light brown.

Step 3) Next, add sliced cashews, grated ginger, green chilli, and fry for 1 – 2 minutes or till cashews turn light golden. Add the chopped onion and fry for 3 – 5 minutes or till the onion starts turning translucent.

Step 4) Add peas, salt, and crushed pepper, and stir to combine. Next, add water, stir to combine, and increase the flame to high. Let the water start boiling. Taste and adjust the seasoning.

Step 3

Step 4

Step 5) Slowly add the roasted semolina with a steady flow and stir continuously from the other hand in a circular motion to avoid lumps. Keep stirring until the semolina absorbs all the water.

Cover the wok with a lid and cook over low heat for 3 – 5 minutes.

Step 6) After 3 – 5 minutes, turn off the heat. Open the lid and fluff the upma using a fork. Drizzle a teaspoon of ghee and garnish with chopped coriander.

Serving Suggestion

In South India, the rava upma is served with side dishes such as coconut chutney , green chutney , or vegetable sambar .

You can serve suji upma as a breakfast or teatime snack. It is a fantastic dish for a kid’s lunchbox as well.

My Tried and True Tips

• Be mindful of the water to be added to the upma. I follow a ratio of ½ cup rava to 1 ½ cup water .
• Add semolina only after the water comes to a boil. Stir constantly in a circular motion while adding the semolina to avoid forming lumps.
• After the addition of semolina, cook the upma covered on low heat. Once cooked, give it a resting time of 5 minutes and then fluff it up using a fork before serving.
• For a creamier rava upma, substitute half the quantity of water with milk or curd.
• If you want the upma to be richer , you can roast the semolina in ghee and garnish it with ghee-roasted cashew nuts.
• For a vegan rava upma , use coconut oil or any other plant-based oil (that doesn’t have a distinct flavour) instead of ghee.

More South Indian Breakfast Recipes

• Rava Idli
• Medu Vada
• Millet Pongal
• Instant Rava Paniyaram
• Karnataka Maddur Vada
• Karnataka Style Khara Bhath

Ingredients

• ▢ ½ Cup rava/suji (semolina)
• ▢ 3 tablespoon cooking oil or ghee (clarified butter)
• ▢ 1 teaspoon mustard seeds (rai)
• ▢ 1 teaspoon jeera (cumin seeds)
• ▢ 6 – 8 curry leaves
• ▢ ½ teaspoon white urad dal
• ▢ ½ teaspoon chana dal (Bengal Gram)
• ▢ a pinch of asafoetida (hing)
• ▢ 2 tablespoon peanuts (moongphalli)
• ▢ 6 – 8 cashew-nuts (kaju), sliced
• ▢ 1 tablespoon grated ginger
• ▢ 1 Cup fine chopped onion
• ▢ ¼ Cup green peas
• ▢ 1 green chilli, fine chopped
• ▢ Salt to taste
• ▢ 1 teaspoon whole peppercorns (sabut kalimirch), crushed
• ▢ 1 ½ Cup Water
• ▢ 1 tablespoon chopped coriander

Instructions

• For making upma, first dry roast semolina over medium heat in a heavy bottom pan for 5 – 6 minutes. Stir continuously at regular intervals while roasting. Transfer to a plate and set aside till required. If you are using readymade roasted semolina then skip this step.
• Heat oil in the wok or kadhai over medium flame. Add mustard seeds, cumin seeds, urad dal, chana dal, peanuts, curry leaves, asafoetida and fry for 1 – 2 minutes. The colors of lentils and peanuts will change to light brown.
• Next, add sliced cashews, grated ginger, green chili and fry for 1 – 2 minutes or till cashews turn light golden in color.
• Add the chopped onion and fry for 3 – 5 minutes or till onion start turning translucent.
• Add peas, salt, crushed pepper and stir to combine. Next, add water, stir to combine and increase the flame to high. Let the water start boiling. Taste and adjust the seasoning.
• Slowly add the roasted semolina with a steady flow and stir continuously from the other hand in a circular motion to avoid any lumps. Keep stirring until semolina absorbs all the water. Cover the wok with a lid and cook over low heat for 3 – 5 minutes.
• After 3 – 5 minutes, turn off the heat. Open the lid and fluff the upma using a fork. Drizzle a teaspoon of ghee and garnish with chopped coriander.
• Serve rava upma warm with coconut chutney or sambar .

Recipe Notes:

• Add semolina only after the water comes to a boil. Stir constantly in a circular motion while adding the semolina to avoid the formation of lumps.
• After the addition of semolina, cook the upma covered on low heat. Once cooked, give it a resting time of 5 mins and then fluff it up using a fork before serving.
• For a creamier Upma, half the quantity of water can be substituted with milk or curd.
• If you want the upma to be richer you can roast the semolina in ghee, and garnish it with ghee-roasted cashew nuts.
• Upma can also be made vegan by using coconut oil or any other plant-based oil (that doesn’t have a distinct flavor) instead of ghee.

Nutrition

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Rava Upma Recipe

Equipment

• Heavy Bottom Kadhai

Ingredients

• ½ Cup rava/suji (semolina)
• 3 tablespoon cooking oil or ghee (clarified butter)
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon jeera (cumin seeds)
• 6 - 8 curry leaves
• ½ teaspoon white urad dal
• ½ teaspoon chana dal (Bengal Gram)
• a pinch of asafoetida (hing)
• 2 tablespoon peanuts (moongphalli)
• 6 - 8 cashew-nuts (kaju), sliced
• 1 tablespoon grated ginger
• 1 Cup fine chopped onion
• ¼ Cup green peas
• 1 green chilli, fine chopped
• Salt to taste
• 1 teaspoon whole peppercorns (sabut kalimirch), crushed
• 1 ½ Cup Water
• 1 tablespoon chopped coriander

Instructions

• For making upma, first dry roast semolina over medium heat in a heavy bottom pan for 5 - 6 minutes. Stir continuously at regular intervals while roasting. Transfer to a plate and set aside till required. If you are using readymade roasted semolina then skip this step.
• Heat oil in the wok or kadhai over medium flame. Add mustard seeds, cumin seeds, urad dal, chana dal, peanuts, curry leaves, asafoetida and fry for 1 - 2 minutes. The colors of lentils and peanuts will change to light brown.
• Next, add sliced cashews, grated ginger, green chili and fry for 1 - 2 minutes or till cashews turn light golden in color.
• Add the chopped onion and fry for 3 - 5 minutes or till onion start turning translucent.
• Add peas, salt, crushed pepper and stir to combine. Next, add water, stir to combine and increase the flame to high. Let the water start boiling. Taste and adjust the seasoning.
• Slowly add the roasted semolina with a steady flow and stir continuously from the other hand in a circular motion to avoid any lumps. Keep stirring until semolina absorbs all the water. Cover the wok with a lid and cook over low heat for 3 - 5 minutes.
• After 3 - 5 minutes, turn off the heat. Open the lid and fluff the upma using a fork. Drizzle a teaspoon of ghee and garnish with chopped coriander.
• Serve rava upma warm with coconut chutney or sambar .

Notes

• Add semolina only after the water comes to a boil. Stir constantly in a circular motion while adding the semolina to avoid the formation of lumps.
• After the addition of semolina, cook the upma covered on low heat. Once cooked, give it a resting time of 5 mins and then fluff it up using a fork before serving.
• For a creamier Upma, half the quantity of water can be substituted with milk or curd.
• If you want the upma to be richer you can roast the semolina in ghee, and garnish it with ghee-roasted cashew nuts.
• Upma can also be made vegan by using coconut oil or any other plant-based oil (that doesn’t have a distinct flavor) instead of ghee.

Nutrition

Warm, sweet, and spicy with a hint of pepper and garlic is what this popular sweet corn soup recipe is all about. Be sure to watch the video!

Estimated reading time: 2 minutes

• Corn Soup Recipe Variations
• Watch Sweet Corn Soup Video
• Veg Sweet Corn Soup Recipe

Cold weather and hot soup are a true romance.

The Indian Chinese style corn soup needs no introduction; it is firmly etched in all our food memories. Sweet Corn Soup is a classic, favourite soup with sweet corn and vegetables. It is certainly the most common soup order at any restaurant in India.

Why You’ll Love This Soup

• possible gluten-free
• vegan and vegetarian
• easy to make and tasty to the core

Corn Soup Recipe Variations

• Creamy Corn Soup: If you want a creamy soup, try my cream of corn soup. It is a genuinely comforting bowl of creamy goodness.
• Egg Soup: Allow the sweet corn soup to boil in a wok or saucepan . Whisk one or two eggs in a bowl. Slowly, with a steady flow, pour the whisked eggs into the boiling soup. Stir the soup continuously in a clockwise direction with the other hand.
• Chicken Soup: In a large saucepan, boil one chicken breast and a pinch of salt. Once the chicken is tender, transfer it to a plate and shred it using a fork. Add the shredded chicken to the simmering sweet corn soup, stir and cook for a few minutes.

Watch Sweet Corn Soup Video

More Soup Recipes

• Broccoli Soup
• Green Peas Soup
• Creamy Tomato Soup
• Vegetable Barley Soup
• Healthy Manchow Soup
• Healthy Mushroom Soup
• Veg Minestrone (Pasta Soup)

If you love soups, try my 15+ Vegetable Soup Recipes .

Ingredients

To Make Corn Paste:

• ▢ ½ Cup sweet corn kernels (makke ke dane)
• ▢ ¼ Cup water

Other Ingredients:

• ▢ 2 – 3 pods of garlic, fine chopped
• ▢ half inch piece of ginger, fine chopped
• ▢ ¼ Cup spring onion (white part), fine chopped
• ▢ ¼ Cup carrot, fine chopped
• ▢ ¼ Cup french beans, fine chopped
• ▢ ¼ Cup sweet corn kernels
• ▢ 1 teaspoon green chilli vinegar (see recipe notes)
• ▢ 1 teaspoon soy sauce (optional)
• ▢ Salt to taste
• ▢ 1 teaspoon black pepper
• ▢ 5 Cup water or vegetable stock ( get recipe )
• ▢ 2 tablespoon cornflour
• ▢ 1 tablespoon spring onion greens, fine chopped
• ▢ 2 tablespoon refined oil

Instructions

• To make corn paste, combine sweet corn kernels and water in a food processor or blender. Make a coarse paste and set aside.
• Heat oil in a saucepan or a wok.
• Add chopped ginger, garlic and stir-fry for a 10 – 20 seconds or till the aroma of herbs are released.
• Next, add the chopped spring onion and stir-fry for a minute.
• Add all the vegetables including corn kernels and fry for 5 minutes.
• Now, add the corn paste and stir to combine nicely.
• Add water, soy sauce, chili vinegar, salt, pepper, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally.
• While the soup is simmering, combine cornflour with ¼ cup of water and make a smooth paste.
• Slowly, with a steady flow add the cornflour slurry to the simmering soup. Make sure soup is not boiling while adding the cornflour. Stir continuously to avoid lump formation.
• Allow the soup to simmer for next few minutes until it thickens to the desired consistency.
• Garnish sweet corn soup with spring onion greens.
• Serve Chinese Sweet Corn Soup warm.

Recipe Notes:

• If you’re using readymade stock cubes, make sure to adjust the amount of salt accordingly. Stock cubes might also contain MSG.
• You can use both fresh or frozen corn kernels for this recipe. Thaw frozen corns at room temperature before using them for soups.
• Cornstarch is used to thicken the soup and give it the slightly thick, translucent look we’re all familiar with. Mix cornflour with a little bit of water in a cup to make a paste and stir nicely. Ensure that no lumps form. Pour this slowly into the final stages of cooking the soup while stirring to get a smooth consistency. Adding cornflour directly to the soup may give you a lumpy, unappetizing soup.

Nutrition

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