Fluffy rava upma with step by step photos: A simple, light upma made with rava/sooji/semolina, vegetables, and a few minimal spices. Wherein the semolina grains are fluffy and separate. This upma tastes so good. Even it can be loved by those who are not much fond of rava upma.
Upma is very common in South India, Maharashtra and Sri Lanka. Today it is popular in most parts of India and is cooked in various ways.
This mixed vegetable upma is the way I usually cook. I have mentioned all the ingredients used with the variations. Hope you will love this as much as I do.
Ingredients You Will Need
Rava: Fine rava or suji or semolina or cream of wheat
Oil: I have used sunflower oil. Ghee (clarified butter) or coconut oil could be used as well.
Tempering: Mustard seeds, dry red chili, finely chopped onion, and curry leaves
Vegetables: Carrot, french beans, green peas, and potato. Cauliflower and capsicum also go well. Vegetables of preference could be used as well.
Others: Salt and ground turmeric
Cumin seeds, chana dal, urad dal, green chili are also used for tempering. To enhance the flavor cashew nuts, and peanuts could be used as well.
Preparations Step by Step
- Heat a pan. Add rava. Dry roast the rava while stirring continuously until the grains look dry and crisp. Don't brown them.
- Turn off the flame and transfer the roasted rava in a plate and keep aside.
- Heat oil in a pan. Add mustard seeds and dry red chili.
- Once the seeds start crackling, add chopped onions. Saute the onions until translucent.
- Then add vegetables followed by turmeric and salt. Stir to mix. Cover and cook for 2 minutes.
- Then add chopped tomatoes and cook until the tomatoes turn mushy.
- At this point add roasted rava and stir to mix.
- Now simmer the flame, sprinkle a little warm water, stir immediately for a minute.
- Again add sprinkle a little water, stir again. Repeat the step until all the water is finished.
- Then cover the lid and cook for a minute. Stir if required. The rava should not stick to the bottom.
- Fluffy danedar rava upma is ready to serve. Serve hot.
Serving Suggestions
Rava upma goes well with coconut chutney and a cup of tea or coffee. You could serve this with your choice of chutney as well. I even love this with sambar.
This fluffy suji upma tastes good as it is. I usually have this in my breakfast with a small glass of milk. It could also be served as an after school snack, dinner, or packed in a lunch box.
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If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Fluffy Rava Upma | Sooji Upma
Equipment
- Non-stick pan
- Thick-bottomed Pan
Ingredients
- 1 cup fine rava sooji or semolina or cream of wheat
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 dry red chili
- 1 medium-sized onion chopped
- 10 to 12 curry leaves
- 1 cup mixed vegetables carrot, french beans, green peas, chopped
- Salt as required
- ⅓ teaspoon ground turmeric Haldi
- 1 large-sized tomato chopped
- ½ cup warm water
Instructions
ROASTING RAVA
- Heat a pan. Add rava. Roast the rava while stirring continuously until the grains look dry and crisp. Don't brown them.
- Turn off the flame and transfer the roasted rava in a plate and keep aside.
MAKING THE RAVA UPMA
- Heat oil in a pan. Add mustard seeds and dry red chili.
- Once the seeds start crackling, add chopped onions. Saute the onions until translucent.
- Then add vegetables followed by turmeric and salt. Stir to mix. Cover and cook for 2 minutes.
- Add chopped tomatoes and cook until the tomatoes turn mushy.
- At this point add roasted rava and stir to mix.
- Now simmer the flame, sprinkle a little warm water, stir immediately for a minute.
- Again add sprinkle a little water, stir again. Repeat the step until all the water is finished.
- Then cover the lid and cook for a minute. Stir if required. The rava should not stick to the bottom.
- Fluffy upma is ready to serve. Serve hot.
Notes
- Use a nonstick pan or thick bottomed pan. Else the rava may stick to the bottom.
- To make the rava upma fluffy and separate(danedar), the ratio of rava and water should be 1:½
- Cut the potato into small pieces if adding, to cook faster.
- The addition of dry red chili gives a smoky flavor to the upma.
- I like to use whole dry red chili. Go ahead and use broken dried red chili if you prefer.
- The addition of tomato enhances the taste. Hence don't skip it.
- Use ghee for a rich taste.
pranita deshpande
Very well prepared but we are not adding so much vegetables in the upma.
Geetanjali
Thanks, Pranita for connecting 🙂 You can skip vegetables and make it.