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This Indian Rava Upma Express turns roasted semolina into a light, savory breakfast studded with mustard seeds, curry leaves, and crunchy vegetables, all ready in about 15 minutes. A South Indian breakfast staple that's comforting, easy on digestion, and endlessly customizable with whatever vegetables you have on hand.
Per serving
220kcal
Calories
Prep Time
5 min
Cook Time
12 min
Servings
3 people
Difficulty
easy
6g
Protein
34g
Carbs
7g
Fat
3g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Dry roast the semolina (rava) in a pan over medium heat for 3-4 minutes, stirring constantly, until lightly golden and aromatic; remove and set aside.
In the same pan, heat the oil and add the mustard seeds, letting them pop for a few seconds. Add the urad dal and chana dal, and fry until golden.
Add the curry leaves, chopped green chilies, and diced onion, and saute for 2-3 minutes until the onion softens.
Stir in the diced carrot and peas, and cook for 2 minutes.
Add the water and salt, and bring to a rolling boil.
Reduce the heat to low and slowly sprinkle in the roasted semolina, stirring continuously to prevent lumps from forming.
Cover and cook on low heat for 3-4 minutes, until the semolina absorbs all the water and turns fluffy.
Fluff with a fork, stir in the lemon juice, and garnish with fresh coriander before serving hot.
Roast the Semolina Well: Properly toasting the rava before cooking removes the raw taste and gives the finished upma a light, nutty flavor and fluffy texture. Add Semolina Slowly While Stirring: Pouring it in gradually while continuously stirring is the key to avoiding lumps - dumping it all in at once almost always results in clumps. Adjust Water for Consistency: If you prefer a softer upma, add a little extra water; for a drier, more grainy texture, reduce it slightly.
Lumps form when semolina is added too quickly or without stirring constantly. Sprinkle it in gradually with one hand while stirring continuously with the other for a smooth, fluffy texture.
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