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Rava Upma
Fluffy semolina cooked with a fragrant spice tempering — a light, nutritious South Indian breakfast in under 20 minutes.
Ingredients
- 1 cup Rava (semolina) — dry roasted until lightly golden
- 2.5 cups Water
- 1 Onion — finely chopped
- 1 Carrot — finely diced
- 2 tbsp Green peas
- 2 Green chillies — slit
- 1 tsp Zeliva Mustard Seeds
- 1/2 tsp Zeliva Turmeric Powder
- 10 Curry leaves
- 1 tbsp Chana dal
- 2 tbsp Oil or Ghee
- Salt to taste
- Juice of 1 Lemon
- Fresh coriander and grated coconut — to garnish
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Roast The Rava
Dry roast rava in a pan on medium heat, stirring continuously, until it turns very lightly golden and smells nutty, about 3u20134 minutes. Remove and set aside. This step ensures the upma is fluffy and not sticky.
2
Prepare The Tempering
Heat oil in the same pan. Add chana dal and cook until golden. Add Zeliva Mustard Seeds and let them splutter. Add curry leaves, green chillies, and onions. Sautu00e9 until onions are translucent. Add carrots and peas, cook for 2 minutes.
3
Add Water & Boil
Add Zeliva Turmeric Powder and salt. Pour in 2.5 cups of water and bring to a rolling boil. The water-to-rava ratio is crucial for fluffy upma.
4
Add Rava & Steam
Reduce heat to medium-low and slowly add the roasted rava in a thin stream while stirring continuously to prevent lumps. Cover immediately and cook for 3 minutes on low heat. Open, mix gently, and squeeze lemon juice over the top. Garnish with coriander and coconut.
