Rava Upma

Rava Upma is a South Indian polenta like dish made with semolina and tempered with spices. It is mostly served as breakfast but can be a quick filling meal anytime of the day. There are large varieties of upmas made of wheat, rice, vermicelli or corn. I made a very basic version of it with onion, roasted cashew and fresh coriander but you can add chopped carrots, peppers, tomatoes or peas.

It takes only 15 minutes to make Upma and it is easy like making porridge. I prefer mine with some coconut chutney or green coconut chutney but it is an amazing combination with sambar too. I love sambar but not for breakfast. I’m still not accustomed to very spicy, hot food early in the morning.

When the upma is ready you can simply crumble with a fork or shape it with a bowl.

Upma

Hajnal Rava Upma is a South Indian polenta like dish made with semolina and tempered with spices. It is mostly served as breakfast but can be a quick filling meal anytime… Breakfast Rava Upma Indian Print This

Serves: 2 Prep Time: 5 minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 1 cup of semolina
• 3 cups of water
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 tsp chana dal
• 2 tsp split mung dal
• 1/4 cup cashews
• 1 tsp finely chopped ginger
• 12 curry leaves
• 1-2 green chilis
• 1 onion finely chopped
• 1/4 tsp turmeric
• salt to taste
• handful of chopped coriander

Instructions

1. In a pan dry roast semolina on medium heat until golden. Keep stirring. When it's dry and crunchy transfer to another bowl.
2. Heat the oil and add cumin and mustard seeds to crackle.
3. Add the cashews, dals and the ginger and sauté for 1 minute until they turn golden brown.
4. Add onion, green chili and curry leaves. Cook until onion turns translucent. 
5. Add 3 cups of water, turmeric and salt to taste.  Bring it to boil.
6. Add the the semolina little by little and keep stirring till it absorbs all water and lump free.
7. Cover the pan with lid and let it on low heat for 2 minutes.
8. Turn off the heat and mix in the chopped coriander.
9. Serve it while warm with some coconut chutney.