Rava Upma

Upma is the everyday breakfast of South India!

You know why it’s called that? Because it’s savory, affordable, super easy to make, and healthy too. It’s easily customizable-the basic ingredients are just semolina, water, and salt. Depending on your taste, you can throw in different vegetables or nuts.

My childhood memories are deeply tied to this comforting breakfast.

The origin of upma is rooted in South India, especially Tamil Nadu. The word “upma” comes from a combination of two Tamil words: “Uppu” (salt) and “Maavu” (flour). Ancient texts and oral culinary traditions have mentioned spiced gruels and porridges, and upma may have evolved from those humble beginnings.

Semolina probably entered South Indian kitchens through cultural migrations or trade, since wheat wasn’t traditionally cultivated in the South. Later, colonial influences may have introduced milling techniques that made semolina more common.

In Karnataka, rava upma is called “Rave Uppittu”, and it often includes vegetables and grated coconut. In Tamil Nadu, it’s usually served plain-with chutney or sambar on the side. In Andhra Pradesh, it’s a little spicier, with ginger and green chilies. In Maharashtra, a sweetened version is known as “Sancha Rava” or “Sheera”. In Kerala, upma is often enjoyed with banana, plantain, or pappadam.

Some other versions of Upmas can be seen in this blog, such as Vermicelly Upma, Bokeh Rice Upma, Aval (Poha) Upma, Boken Wheat upma etc.So, what’s your version?

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Healthy

Rava Upma

Author: Ushadevi Cooking Method: Sauteing Cuisine: Indian, Kerala Courses: Breakast, Vegan, Vegetarian

Difficulty: Beginner Cook Time 10 mins Total Time 10 mins

Cooking Temp: 100  C

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup Rava/Semolina
• 3 teaspoon Coconut Oil
• 1 big Onion chopped
• 3 Green Chillies chopped
• 1 teaspoon Ginger chopped
• 1 medium Carrot chopped
• Curry Leaves a handful
• 1 teaspoon Urad Dal
• Salt & Water as required
• 1 cup Grated Coconut
• 1 teaspoon Mustard seeds
• 2 Dry Red Chillies

Instructions

1. In a pan, heat some oil and add mustard seeds. Let them crackle.
2. Add curry leaves, dry red chillies, and urad dal. Sauté for a few seconds until the dal turns golden.
3. Add chopped onions, green chillies, grated carrot, and ginger. Sauté for about 5 minutes until the onions turn soft.
4. Pour in 4 cups of water and let it come to a boil. Add salt and mix well.
5. Once the water starts boiling, add rava/semolina gradually, stirring continuously to prevent lumps from forming.
6. Keep stirring and cook until the water is fully absorbed by the rava and the upma reaches a soft, fluffy consistency.
7. Finally, add grated coconut and mix well.
8. Your healthy and tasty breakfast is ready! Serve hot with chutney or banana if desired.