Upma Recipe, Rava Upma, Sooji Ka upma, Indian Breakfast Recipe

Name: Upma Recipe, Rava Upma, Sooji Ka upma, Indian Breakfast Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: ½ cup Semolina/ Rava / Sooji; 1 medium Onion; 2 big Mild Green Chillies; 4-5 Curry Leaves / Kadhi Patta; ½ tsp Split Black Gram / Urad Dal; 1 ½ tsp Sugar; ½ tsp Lime Juice; ⅛ “ Ginger; pinch Asafetida / Hing; 1 Dried Red Chilli; ¼ tsp Mustard seeds / Rai; 1 tbsp Oil; 1 tbsp Ghee / Clarified Butter; 1 tsp or as per your taste Salt; 2 cups Hot Water; 1 tsp Cilantro / Dhanya

Servings

2

Prep

5 min

Cook

10 min

Upma, also know as Uppittu is a common South Indian breakfast. Not only it is delicious but it’s also very healthy and filling, due to which it’s become one of the favorite and common breakfast served in Maharashtra as well. Upma usually consists of dry roasted semolina / Rava/ Sooji, but you can also make upma from whole wheat, rice, corn, kesari bath, aval, or even with vermicelli, and is cooked with seasonings and onions and ginger. Some even like to add peas and carrots but today I am going to show you my favorite way to make rava upma , which also the most basic and easiest way to make upma.

Step by Step Video for ‘Upma’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients for making Upma

Semolina/ Rava / Sooji		½ cup
Onion		1 medium
Mild Green Chillies		2 big
Curry Leaves / Kadhi Patta		4-5
Split Black Gram / Urad Dal		½ tsp
Sugar		1 ½ tsp
Lime Juice		½ tsp
Ginger		⅛ “
Asafetida / Hing		pinch
Dried Red Chilli		1
Mustard seeds / Rai		¼ tsp
Oil		1 tbsp
Ghee / Clarified Butter		1 tbsp
Salt		1 tsp or as per your taste
Hot Water		2 cups

Ingredients for the Garnishing the Upma

Cilantro / Dhanya

1 tsp

Prepping for the Upma

Dice up the vegetables(onions, green chillies, ginger, cilantro) keep aside in a bowl.

Method for making the Upma

In a vessel dry roast the semolina, for 1- 11/2 minute. Then remove the semolina in a plate.
In that same vessel add the oil and ghee, and urad dal, dried red chili cook it for 15 seconds.
Now add the rai, hing, curry leaves, ginger, green chillies and onions.
Mix it all in and cook for 2-3 minutes or until onions are translucent, you can also add the salt just enough for the onions.
Once the onions are cooked in, add the semolina, salt, sugar and hot water.
Mix it in.
Now add the lime juice. Mix well. Make sure there are no lumps.
Now cover it up and cook on low flame for 2 minutes.
After two minutes the water must have been soaked up by the semolina, if not cook for 1 more minute.
Turn of the flame garnish with cilantro and serve hot.