Which rava is used for upma

This site is awesome!! I'm an amateur into the arena of cooking fear of which kept me away from the kitchen for years together and this site is a treat for ppl like me! Way to go! Colorful and tempting upma….

Nags, The clicks look so tempting, I feel like gulping a mouthful from here itself. There is an award waiting for you on our blog, please check the awards page there. Thank you so much for the info. I am in California, US. So, i have to order the rava online and there is the coarse rava and fine one. I just ordered some and am making it for breakfast today. Just had upma for breakfast… Got a few tips from your recipie to avoid lumps.

Hi, I have a question about rava, if you don't mind helping me out. Is rava, semolina and sooji the same thing? Do i need to buy the coarse or the fine one? Is your rava yellow or white and does it matter what color it is? Please help, i am craving upma and i have to buy some rava. In India, Bombay rava is the most popular and that's what I have used here for the Upma. The yellow kind I haven't seen or used yet so not sure if it can make good upma.

Is this the same type of urad dhal used for making ulundu vadai? If so, shoudn't it be soaked for couple of hours at first? Anon — yes, this is the same urad dal. So when you add it to the oil and fry it for a bit, it turns brown and becomes crunchy, adding some texture to the dish. Does urad dal refer to the black lentil or skinned and split white lentils or the split black lentils?

The urad dal used for tempering in South Indian recipes is usuall the split white lentils. Its the same as the black lentils but only, halved and skinned. As usual your platter looks so tempting.. I hated upma inspite of mom trying numerous variations. Now, I nag her to make upma.

I love to have upma with lots of vegetables because that way you need no accompaniment! Only after I met Siv's parents I came to know that people eat "tiffin" for dinner. Your kind of breakfast for dinner would definitely be a hit. Here, its the opposite…TH can eat 'breakfast' for dinner, I never could, but have now used to it…rava idli, upma, dosas, everything happens for breakfast…except idlis, thats like totally reserved for breakfast!

Upma…all time fav! Here we can make very quickly as frozen mix veges are easily available. I always use frozen veges for Upma. Just add pod.

Check out my blog. I used to hate upma when I was at home. Looking for a quick 20 minutes breakfast recipe for your busy weekdays?

Plus, it tastes too good with a cup of chai or coffee. This authentic rava upma recipe is made from semolina sooji or rava. And it has a light fluffy texture. It is usually served with chutney mostly coconut chutney and south Indian filter coffee. Or it can be enjoyed just plain or with a sprinkle of sev on top. For the variation , you can try adding steamed or boiled veggies corn, carrot, beans, peas after onions are cooked.

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Greetings from Pakistan Kanan. Thank you for the delicious recipe. I have tried your louki kofta as well and is one of my favourites. My uppma never really turns out well. SUPER recipie thank you so much it was really yum.

Facebook Instagram Pinterest YouTube. Jump to Recipe Pin Recipe. This Indian semolina porridge is loaded with vegetables, which make it nutritious, filling, and wholesome. You can totally skip the veggies and make a simple version too. It is gluten-free too and can be easily made vegan. A well-made upma is non-sticky and is bursting with flavors from spices.

If made properly by following the recipe and measurements correctly, you can make fabulous sooji upma at home but if the measurements are off, it will turn into a goopy mess. But worry not, my step-by-step recipe will break down each and every step for you in detail. Just follow it to the T and make the best rava upma ever. This recipe can be easily doubled or tripled. Just adjust the ingredients, the time of cooking will remain the same.

Rava — Rava is also called semolina or sooji. It comes in multiple thicknesses but to make rava upma, always choose fine semolina or barik rava. It is also called upma rava or Bombay rava. Try to buy roasted rava as it has a better shelf life and it also cut down the roasting time in the recipe. Ghee — You will need some fat to roast the semolina. I highly recommend using ghee clarified butter as it lends a very nice flavor to the final dish. However, if you want to make a vegan version, use any plant-based oil instead.

For Tempering — A tempering of mustard seeds, curry leaves, nuts, and lentils gives it a nice flavor and crunch. Split and skinned black lentils urad dal , Bengal gram chana dal , and nuts like cashew nuts or peanuts add a lovely crunch to the otherwise soft upma and I highly recommend adding these to your recipe. Other Ingredients — I have also added onion, fresh ginger, and few veggies to my recipe. But you can feel free to skip these and make a plain and simple upma.

I generally add carrot, green beans, and peas which are traditionally added to it but feel free to add broccoli, mushroom, cauliflower, zucchini, etc. Hot water — The proportion of water to semolina is very important for the right texture of rava upma. I always use 2. Cilantro and Lime — Do add chopped cilantro coriander at the end to make it even more flavorful. A drizzle of lime juice just before serving is highly recommended. Heat 1 teaspoon ghee in a skillet over medium-low heat.

You can use vegetable oil for a vegan version, however best upma is made in ghee. Add 1 cup fine semolina to the skillet and fry until it turns very light brown and crunchy minutes. Keep stirring continuously. Transfer the roasted rava to a plate and keep it aside. Note — Do not over roast the semolina otherwise upma will turn dark in color.

Do not leave roasted semolina in the skillet otherwise, it will keep browning from the heat of the skillet. Tip — You can roast the semolina in bulk and use it to make upma whenever you want to. It will save you some time. Wipe the same skillet with a paper towel to get rid of any semolina sticking to it and add the remaining ghee to it. Heat it over medium-high heat. Once the ghee is hot, add 1 teaspoon mustard seeds, curry leaves, 1 teaspoon split, and skinned black lentils urad dal , 1 teaspoon Bengal gram chana dal , and halved cashew nuts and fry until they turn slightly brown minutes.

You can add any vegetables of your choice like green beans, cauliflower, broccoli, etc. Add 2. Reduce the heat to low and slowly add the roasted semolina and keep mixing while adding to avoid the formation of lumps. Cover the pan with a lid. Covering the pan is important as it will let the semolina soak the water and become soft.

Cook for minutes on low heat until semolina absorbs the water and is cooked completely. Remove the pan from heat and let it rest for minutes. Fluff it with a fork and serve hot. Yes, it is a great source of protein and carbs. It is also low in fat and calories, making it perfect for your breakfast if you are on a weight loss journey.