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    Home » Recipes » 30 Minutes Recipes

    Last Updated: July 17, 2020 | First Published on: March 2, 2018 by Hari Chandana Ponnaluri

    Upma Recipe – How to Make South Indian Rava Upma Recipe {Video}

    541 shares
    Jump to Recipe

    Upma Recipe – A famous and traditional South Indian savory breakfast recipe

    A plate of South Indian rava upma wth coconut chutney and filter coffee

    Upma is a savory porridge made with semolina / rava, ginger and green chillies. It is a traditional South Indian breakfast dish and usually served with coconut chutney, peanut chutney, podi or any pickle. It tastes great even without any side dish. Upma is so easy to make and can be done in 15-20 minutes. You can also use ready-made roasted rava / semolina or you can roast the rava and store in an airtight container.

    Few More Breakfast Recipes on the blog:

    1. Roti Poha
    2. Chura Matar
    3. Bread Upma
    4. Carrot Paratha
    5. Methi Paratha
    6. Kanchipuram Upma

    South Indian Rava Upma Recipe with Video:

    If you like this recipe for Rava Upma, please consider rating it in the comment section! 🙂

    South Indian Rava Upma Recipe

    Hari Chandana Ponnaluri
    How to Make Rava Upma Recipe with Step by Step photos and video. A Traditional and famous South Indian breakfast dish prepared with semolina or sooji, ginger and green chillies 
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Breakfast
    Cuisine Indian, South Indian
    Servings 2
    Calories 536 kcal

    Ingredients
      

    • ½ cup Semolina / Sooji
    • 1.5 cups Water
    • 1 Small Onion
    • ½ tsp Mustard Seeds
    • ½ tsp Chana Dal
    • ½ tsp Urad Dal
    • 2-3 tbsp Peanuts
    • 10 Cashews
    • 1-2 Green Chillies, finely chopped
    • 1 inch piece Ginger, finely chopped or grated
    • 1 Red Chilli (optional)
    • A Sprig Curry Leaves
    • 3 tbsp Oil
    • 1 tbsp Ghee (clarified butter)
    • Salt to taste
    Prevent your screen from going dark

    Instructions
     

    • Dry roast the semolina or sooji on a low flame for about 5 minutes. Keep it aside.
    • Heat oil in a pan and add the mustard seeds, urad dal, chana dal and peanuts. Saute until they are light brown color.
    • Add the cashew nuts, finely chopped green chillies, chopped ginger and red chilli and fry until brown color.
    • Add the curry leaves and saute for a few seconds.
    • Add the chopped onion and saute until they are translucent.
    • Add water and salt and bring it to a rolling boil.
    • Slowly add the roasted rava or semolina and stir continuously to avoid any lumps. 
    • Mix it well.
    • Cover and cook over a medium-low flame for 3 - 5 minutes or until the rava gets cooked. 
    • Give it a mix and finally add the ghee.
    • Mix until well combined and serve hot.

    Video

    Notes

    Do not skip adding ginger, it gives a wonderful flavor and taste to the Upma.
    Roasting the Rava, water ratio and boiling the water is very important to make a soft and fluffy upma.

    Nutrition

    Calories: 536kcalCarbohydrates: 41gProtein: 10gFat: 37gSaturated Fat: 7gCholesterol: 19mgSodium: 91mgPotassium: 325mgFiber: 4gSugar: 3gVitamin A: 215IUVitamin C: 37.6mgCalcium: 31mgIron: 3mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    Upma Recipe with Step by Step Photos:

    • Dry roast the semolina or sooji on a low flame for about 5 minutes or until fragrant, non-sticky and free-flowing. Roasting the rava is very important to make a non-sticky upma. Roast it only on a low flame and keep stirring to prevent color change. Keep it aside.

    • Heat oil in a pan for seasoning. Add the mustard seeds, urad dal, chana dal and peanuts. Saute until they are light brown color.
    • Add the cashew nuts, finely chopped green chillies, chopped ginger and red chilli and fry until brown color.

    • Add the curry leaves and saute for a few seconds.

    • Add the chopped onion and saute over a medium flame until they are translucent.

    • Add 1 and ½ cups of water and required salt and bring it to a rolling boil. Wait for the water to boil thoroughly before adding the roasted rava to make the upma soft and fluffy.

    • Slowly add the semolina and keep stirring to avoid any lumps from forming.

    • The upma will splutter a lot at this stage so be careful while stirring. Cover with a lid and let cook over a low flame for about 5 minutes or until the sooji or rava gets cooked completely.

    • When it is done, give it a quick stir and add ghee. Mix until well combined and serve hot with a cup of coffee.

    More 30 Minutes Recipes

    • Moong Dal Ladoo
    • Instant Pot Avial (Kerala Mixed Vegetable Curry)
    • Upma Kozhukattai
    • Mambazha Pulissery (Kerala Style Mango Curry)
    541 shares

    Reader Interactions

    Comments

    1. Nandini says

      March 02, 2018 at 1:43 pm

      5 stars
      Yummmm!!

      Reply
      • Hari Chandana Ponnaluri says

        March 02, 2018 at 1:52 pm

        Thank you so much! 🙂

        Reply
      • Geeta says

        April 03, 2019 at 11:04 pm

        Nice recepie
        Can we roast rava in ghee…?

        Reply
        • Hari Chandana Ponnaluri says

          April 04, 2019 at 5:49 pm

          Yes, you can. Thank you! 🙂

          Reply
      • Philo Sequeira says

        October 03, 2021 at 2:20 pm

        Thank you my daughter loved it ❤️

        Reply
        • Hari Chandana Ponnaluri says

          October 21, 2021 at 9:40 pm

          Thank you so much! 🙂

          Reply
    2. Shirl says

      January 21, 2019 at 3:07 pm

      5 stars
      Wonderful recipe.i just tried it n its absolutely so tasty.thanks a million

      Reply
      • Hari Chandana Ponnaluri says

        January 22, 2019 at 7:42 am

        So glad you liked it. Thanks a bunch for your feedback. 🙂

        Reply
    3. Sonny sundaresan says

      February 05, 2019 at 3:59 am

      Very useful; thanks

      Reply
      • Hari Chandana Ponnaluri says

        February 05, 2019 at 8:30 am

        Thank you very much! 🙂

        Reply
    4. Nilita says

      March 24, 2019 at 12:44 am

      5 stars
      Absolutely yummy love this, it’s so easy to make. Used to love eating upma as a child, and now have the joy to make this for my own children who love it also.

      Reply
      • Hari Chandana Ponnaluri says

        March 24, 2019 at 4:00 am

        That’s so good to hear. Upma is my favorite too. Thank you very much! 🙂

        Reply
    5. Marolina says

      April 22, 2019 at 9:52 pm

      5 stars
      Perfect recipe…tried it , tasted it, loved it!! I didn’t have ghee in stock so replaced it with Amul butter salted and it was yummy!! Thank you for sharing this authentic recipe. God bless !

      Reply
      • Hari Chandana Ponnaluri says

        April 23, 2019 at 3:46 pm

        So glad you liked the recipe. Thank you very much for your feedback! 🙂

        Reply
    6. Dilnaz Upadhyay says

      July 05, 2020 at 9:45 pm

      Urad dal isn’t easily available in the Indian stores where I live, especially more now with the pandemic. Is it ok to skip that or replace with something else (please suggest) ?

      Reply
      • Hari Chandana Ponnaluri says

        July 05, 2020 at 11:29 pm

        It gives a nice crunch to the upma. You can skip if you don’t have it! 🙂

        Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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