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rava upma recipe

Rava Upma Recipe

Rava Upma is a popular South Indian breakfast made with semolina or sooji. Rava upma or vegetable upma can be cooked in 15 minutes and is perfect for breakfast or tea time snack.
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Course: Breakfast, brunch
Cuisine: Indian, indiancuisine
Keyword: breakfast, rava upma, south Indian breakfast, upma
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 272kcal
Author: Rekha Kakkar


  • 1 tablespoon Ghee
  • 1 cup Semolina rava /sooji
  • 1 Onion medium size finely chopped
  • 1 Carrot chopped
  • 3 tablespoon Green peas
  • 2 Green chilies chopped
  • 1 teaspoon Ginger grated optional
  • 1 teaspoon Mustard seeds
  • pinch of Asafoetida
  • Curry leaves
  • 1 teaspoon Urad dal split husked black lentil
  • 9-11 Cashew nuts
  • 10-11 Peanuts
  • 1 teaspoon chana dal Split chickpeas
  • Salt to taste
  • 3 cups Water
  • Lemon juice
  • Coriander leaves chopped
  • For Tempering
  • 1 teaspoon Oil
  • 1 teaspoon Mustard Seeds
  • 3-4 Red Chilies Whole
  • Curry Leaves



  • Heat a pan and add a cup of rava or semolina in it. Now, keep the heat medium-to-low and roast the rava. Keep stirring the rava in between to avoid over-roast. Roast it until it has an earthy smell and looks dry and crisp.
  • When the rava is well roasted, switch off the heat and keep it aside. * {if you are using roasted semolina You Can start from step below}.
  • In the same pan, add a teaspoon of ghee. Now, add cashew and peanuts in it. Allow them to roast for a few seconds and then take them out on a plate.
  • In the same pan add a pinch of Hing in it. Add mustard seeds and allow it to crackle. After that add chopped green chilies, grated ginger and chopped onions.
  • Allow the onions to be golden brown and then add urad dal, chana dal, and a sprig of curry leaves in the pan.
  • Cook them for a minute * {if you are using my Instant mix recipe as I mentioned in the post You Can start from step below}.
  • Now add boiled peas, carrots. Cook the vegetables for a minute or two and add rava in it.
  • Mix all the ingredients well and pour water in the pan.
  • Keep stirring the pan for even cooking. Stir and mix for few minutes and add salt to taste.
  • Cover and cook ‘til the water is well absorbed.
  • When done, sprinkle a few drops of lemon juice and mix well.
  • In a separate tadka pan, add a teaspoon of oil, mustard seeds, broken red chilies and a sprig of curry leaves. Quickly pour the tempering over the upma.
  • Pour the tadka for that aromatic flavor and serve hot.



  • Different types of sooji/semolina take a different amount of time and water, the water may take some time to absorb.
  • If you like to eat it soft upma, then add exactly 3 cups of water to 1 cup of rava. This will give perfect softness preventing it to get dry.
  • Also, to make the perfect upma, always use the same measuring cup to measure the water that you are using to measure rava.


Calories: 272kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 98mg | Potassium: 235mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2635IU | Vitamin C: 10.1mg | Calcium: 30mg | Iron: 2.6mg