Have you ever wanted to try making a classic South Indian breakfast? I'm here to show you how easy it is to make traditional upma! This savory semolina dish is perfect for a quick and healthy meal. I'll walk you through a simple rava upma recipe, including ingredient breakdowns, substitutions, and variations.
Upma's popularity grew significantly during the British colonial era when the export of rice became a priority, leaving many Indians to seek affordable alternatives for daily sustenance. The British East India Company's agricultural policies inadvertently elevated semolina-based dishes like traditional upma to prominence, as this versatile preparation offered a filling meal that required less of the precious rice reserves being shipped abroad.
Let's dig in!
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Ingredients Usage Breakdown
- Rava (Semolina): 1 cup, roasted to bring out its nutty flavor.
- Aromatic Spices: 1 teaspoon oil or ghee, ½ teaspoon cumin, ½ teaspoon urad dal, ½ teaspoon chana dal, ½ teaspoon mustard seeds, ½ teaspoon turmeric powder, and 6 curry leaves (optional) to create a fragrant base.
- Vegetables: 1 cup diced onions and 5 diced green chilies for a savory kick.
- Peanuts: ¼ cup roasted peanuts for added crunch and flavor.
- Water: 3 cups pre-heated water to cook the rava to the perfect consistency.
- Salt: ½ teaspoon to enhance all the flavors.
Instructions
Upma in Minutes: Your Simple Cooking Guide
- Temper Spices
- Sauté Onions, Chilies
- Add Peanuts
- Pour Hot Water
- Stir in Rava
- Cover and Cook
Fluffy Upma!
Substitutions and Variations
Want to customize your upma? Here are some ideas:
- Lemon: A squeeze of lemon juice before serving adds a refreshing tang.
- Vegetables: Add carrots, peas, or bell peppers for extra nutrients and color.
- Nuts: Cashews or almonds make a great substitute for peanuts.
- Spice level: Adjust the number of green chilies to control the heat.
Equipment
- A medium-sized pan or pot with a lid.
- A spatula for stirring.
Storage and Reheating
- Store leftover upma in an airtight container in the refrigerator for up to 2 days.
- To reheat, add a splash of water and microwave or heat on the stovetop until warm.
Tips for Perfect Upma
- Roast the rava until it's lightly golden for the best flavor.
- Add the rava slowly to the boiling water, stirring constantly to avoid lumps.
- Use hot water to cook the rava faster and more evenly.
Nutrition
One serving of Traditional Upma, which is 1 cup (120 g), contains 120 calories with 4g of protein, 3g of fiber and 19g of carbs.
FAQ
Only if you pair it with side dishes to balance your plate.
Stir continuously while adding the rava to the boiling water.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Traditional Upma
Ingredients
- 1 cup (193 g) rava roasted
- 5 (7 g) green chilies diced
- 1 cup (118 g) onions diced
- 3 cups water pre-heated
- ¼ cup (36 g) peanuts roasted
- ½ teaspoon (9 g) salt
For Tempering
- 1 teaspoon (7 g) oil or ghee
- ½ teaspoon (1 g) cumin
- ½ teaspoon (3 g) urad dal
- ½ teaspoon chana dal
- ½ teaspoon (1 g) mustard seeds
- ½ teaspoon (1 g) turmeric powder
- 6 curry leaves optional
Instructions
- Heat the Oil and Temper: Heat 1 teaspoon oil and add tempering spices to it. ½ teaspoon cumin, ½ teaspoon urad dal, ½ teaspoon mustard seeds, ½ teaspoon turmeric powder, and 6 curry leaves. Then add 1 cup onions and 5 green chilies.
- Add Vegetables and Peanuts: Add ¼ cup peanuts to the pan. Stir and cook for 2-3 minutes until the vegetables begin to soften.
- Boil the Water: Pour 3 cups water into the pan and add ½ teaspoon salt. Bring the water to a boil.
- Cook the Upma: Lower the heat and slowly add the roasted 1 cup rava to the boiling water while stirring continuously to prevent lumps. Mix well, cover the pan, and let the upma cook on low heat for 5-7 minutes until the water is absorbed and the rava is soft and fluffy.
- Fluff and Serve: Turn off the heat and fluff the upma with a fork. Serve hot as a wholesome breakfast or light meal.
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