RAVA UPMA – रवा उपमा (Savoury Semolina Porridge)

Besides the fact that this is a delicious breakfast which comes together in just fifteen minutes, there are other noteworthy reasons why you should consider adding this dish to the list of ‘healthy breakfast options’. It has healthy amount of carbs, fibre and protein, Vit A, calcium, iron, potassium, sodium, phosphorus, folate B9, magnesium, riboflavin B2 and zinc. It helps in reducing obesity and keeps blood pressure under control. (info accessed from here) Since it has healthy amount of carbohydrate, it therefore provides instant energy and keeps one satiated for long. That is possibly the primary reason why it is preferred for breakfast.

Although it is a south Indian dish however it is very popular among other states of India. The recipe is similar to the Oats Upma (Savoury Oats Porridge) that I had shared way back. Just that I have added nuts to this one since it really helps elevate the taste of the upma and adds a nice texture. Feel free to omit the nuts if you are allergic to nuts or do not enjoy eating nuts. 

½ C Rava / Suji (Semolina)                                 

1½ tbsp Ghee or Oil

5 – 6 Cashews, broken

1 tbsp Peanuts

½ tsp Mustard Seeds

2 broken Dry Whole Red Chillies

1 tsp Chana Dal

½ tsp Urad Dal (Ivory Lentils)

A pinch of Asafoetida

1/3 C finely chopped Onions (Optional)

1 tsp Ginger

3 – 4 Green Chilies (depending on the heat of chilies)

1 sprig Curry Leaves

¼ C Green Peas (fresh or frozen)

375 ml Water

Salt to taste

1 tbsp finely chopped Coriander

Take a sauce pan and roast rava on medium heat till it becomes aromatic (do not wait for it to turn golden) Should take approximately four minutes.

Remove the rava from the pan and set it aside.

In the same pan add ghee and fry the peanuts till they are roasted. Remove then peanuts from the ghee and set them aside. Similarly fry the cashews till they turn golden. Remove them from ghee and set them aside.

In the same ghee, add mustard seeds and when they begin to crackle, add the dry whole red chilies along with both the dals. Fry the contents till the dal begin to turn golden in colour. 

Add asafoetida followed by onions, ginger and green chillies. Fry till the onions turn translucent. Add curry leaves and fry for a few seconds and then add the green peas (you can boil the peas separately and then add them however mine were frozen and they cook really fast, so I added them along with other ingredients)

Fry for half a minute and then add the water and salt. Bring the water to boil and reduce the heat to minimum.

Add the roasted semolina. Stir it well so there are no dry patches or lumps. Cover the pan and cook the contents for two minutes and then switch off the heat. Keep the pan covered for ten minutes. Remove the lid and fluff the contents and add the nuts and coriander.

Serve hot or warm with a beverage of your choice. Enjoy!

It tastes best when served with Coconut Chutney or Roasted Green Tomato Chutney

Serves – 2

Note –Those who abstain from eating onions can omit the onions from the recipe. 

Note – Feel free to drizzle some ghee over the upma, before serving.

Note – Do not be tempted to increase or decrease the amount of water. This amount is perfect to enjoy a soft and moist porridge. 

Thank you so much for your visit and see you soon again with another exciting recipe! 

4 Comments

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  1. 2
    Ben | Havocinthekitchen

    Wow – that’s a really compound and interesting flabour profile, and it looks inviting! I haven’t had semolina porridge like forever; however in my childhood it was quite a common thing. It had a different texture, creamier and thinner, and I would love that lightly salty porridge with a dollop of fruit preserves 🙂

  2. 3
    Neil

    I often make porridge with semolina. I love it for breakfast. There’s a few additions in yours I wouldn’t have though t of using so I’m looking forward to giving it a try! Thank you!

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