Rava upma is a staple breakfast food in South India and a favorite with my family, too. Made with cream of wheat, this is a simple and easy recipe. The only tricky part is to prevent lumps from forming and for that you need to learn to stir while adding the rava to the boiling water. Nothing to it, really; practice a couple of times and you’ll do just fine.
Cooking Time: 15 minutes
- 2 cups coarse rava (cream of wheat, semolina, sooji)
- 1 onion, medium, finely chopped
- 5-6 green chillies, finely chopped
- Ginger, a small piece, chopped
- 7-8 curry leaves
- 4 cups water
- 7-8 tsp vegetable oil
- 1 1/2 tsp chana dal (split bengal gram) or urad dal (black gram)
- 1/2 tsp mustard
- Roast the rava for a couple of minutes. This prevents the upma from becoming sticky. You can skip this step, if you like.
- Chop the onions into small pieces.
- Cut the green chillies and ginger fine.
- Heat oil in a wide, shallow pan, and add mustard seeds. When the seeds start to splutter, add the green chillies, ginger and curry leaves, and onions.
- Cover and cook for 3-4 minutes on low heat, stirring occasionally, until onions become translucent.
- Add the water, and cover.
- When the water comes to a boil, add the rava slowly, stirring while doing so to prevent lumps from forming.
- Cover and cook on low heat for 2-3 minutes.
- Serve the rava upma hot, either plain or with chutney powder or any pickle, such as mango pickle, chilli pickle or lime pickle.
Add potatoes, peas, carrots, tomatoes, eggplants or any vegetables of your choice. Use cilantro (coriander), instead of curry leaves for a different taste.