🧾 Ingredients

  • 1 cup rava/sooji (semolina)
  • 2½ cups water
  • 1 small onion, finely chopped
  • 1 green chilli, chopped
  • 1 tsp ginger, finely chopped
  • 1 tbsp oil
  • 1 tbsp ghee
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 8–10 curry leaves
  • 8–10 cashews (optional)
  • ¼ tsp turmeric
  • Salt to taste
  • 1 tbsp fresh coriander
  • 1 tsp lemon juice

👩‍🍳 Method

1. Roast the rava

  1. Heat a pan on low-medium heat.
  2. Add rava and dry roast for 4–5 minutes, stirring continuously.
  3. Roast until aromatic but do not let it turn brown.
  4. Transfer to a plate.

2. Prepare the tempering

  1. Heat oil and ghee in the same pan.
  2. Add mustard seeds and let them crackle.
  3. Add cumin, urad dal, chana dal and cashews.
  4. Fry until lightly golden.
  5. Add curry leaves, ginger and green chilli.
  6. Add onion and sauté until soft.

3. Cook the upma

  1. Add 2½ cups water, turmeric and salt.
  2. Bring the water to a good boil.
  3. Reduce the heat and slowly add roasted rava while stirring continuously.
  4. Mix well to prevent lumps.
  5. Cover and cook on low heat for 2–3 minutes.
  6. Turn off the heat and let it rest for 2 minutes.
  7. Add lemon juice and coriander.

⭐ Tips for Soft, Fluffy Upma

  • Use the 1:2½ rava-to-water ratio for soft upma.
  • Roast rava properly but don't brown it.
  • Add rava slowly to boiling water while stirring.
  • A little ghee gives a delicious restaurant-style aroma.

🍽️ Serve With

Coconut chutney, sambar, pickle or a cup of hot tea. ☕😋