Upma (Rava Upma)
Upma Recipe that gives you the fluffiest, aromatic and delicious South Indian breakfast. Serve it with a squeeze of lemon juice or podi.
- Total time
- 20 min
- Active time
- 5 min
- Yield
- 2, 2 to 3 people
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints9 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Cumin Seeds
½ teaspoon cumin seeds ((jeera, optional, adds aroma))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Upma Recipe
Chana Dal
1½ teaspoon chana dal ((optional, adds nice aroma, Bengal gram))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Upma Recipe
Peanuts
2 tablespoons peanuts ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Upma Recipe
Asafoetida
1 pinch asafoetida ((hing) (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Upma Recipe
Onion
¼ cup onion ((chopped or sliced thinly))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Upma Recipe
Ginger
½ inch ginger ((½ to ¾ teaspoon minced or grated)(optional))
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Details and source
Source: Upma Recipe
Ghee
2 teaspoon ghee ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Upma Recipe
Lemon Juice
lemon juice (optional) (to serve)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Upma Recipe
Mixed Vegetables
½ cup mixed vegetables ((fine chopped carrots, beans and green peas))
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Details and source
Source: Upma Recipe
Additional ingredient notes
Ingredients
Semolina: You need fine semolina which is marketed as suji, upma rava or Bombay rava.
It is different from semolina flour, bansi rava and dalia (broken wheat). It is available in 3 varieties – regular unroasted, roasted and double roasted. While the first kind needs roasting very well before making upma, the second kind requires a short roast and the last one (double roasted) is good to use directly, without roasting. Oil/ghee: You can use any cooking oil, ghee or a mix of both. Ghee gives a better flavor to the dish. Fats are essential to make a delicious upma, so do not cut down the oil/ghee. Whole spices: A lot of people use only mustard seeds and do not prefer cumin. However my mom always added cumin seeds for a earthy flavor so I do use them.
Method Overview
Structured method notes that are separate from the step timeline.
Preparation
Clean 1 cup semolina (Bombay rava).
Add it to a pan and roast on a low to medium heat until it turns crunchy. Keep stirring to prevent discoloring. We don’t want the rava to brown. If you are using double roasted semolina, you may omit this step or roast only for a minute. When it is crunchy set aside to cool. While you roast the rava, prepare the following: Slice or fine chop 1 small onion to make ¼ cup Peel and mince or grate ½ inch ginger to make ½ to ¾ teaspoon Chop or slice 1 to 2 green chilies Rinse and pat dry 1 sprig curry leaves (to avoid splatters) If you like to add vegetables you may add ¼ cup green peas, ¼ cup fine chopped carrots and 2 tender French beans. Ensure they are very fine chopped else they won’t cook well. To temper you will need ½ teaspoon mustard seeds ½ teaspoon cumin seeds (Jeera, optional) 1 teaspoon urad dal (skinned black gram whole or split) 1½ teaspoon chana dal (bengal gram) 2 tablespoons peanuts (optional – raw or roasted) 8 to 12 whole cashews (split them, you may leave out if using peanuts) If you prefer softer dal, soak them in ¼ cup hot water for 10 mins.
Temper Spices
Pour 2 to 2½ tablespoons oil to the hot pan.
When the oil becomes hot, add the mustard seeds and cumin seeds if using. When the seeds splutter, add urad dal & chana dal. Fry them until light golden for a minute, then add the cashews & fry until the cashews turn golden and the lentils turn light brown. Next goes in 1 pinch hing (optional), chopped green chilies, chopped ginger & 1 sprig curry leaves. Fry for a minute until the ginger turns fragrant & the curry leaves turn crisp.
Make Rava Upma
Pour 3 cups water and add ½ teaspoon salt.
(Use 2¾ cups for a drier upma). Mix it well and taste the water. The water should be slightly salty. If needed add more salt. If you are using a cast iron pan, use up to 3 cups water. Bring the water to a rolling boil on a medium to high flame, then reduce the flame to low heat. Pour the roasted rava in a very slow stream with one hand and constantly stir the water with the other hand. This incorporates the rava well to the water without turning lumpy. (check the video if you are a beginner).
Expert Tips
Rava & water proportion: This recipe will yield you fluffy upma that is not porridge like or sticky.
I know some people who love this like a thick porridge. If you like it that way, you can use about 4 cups of water for 1 cup rava. Upma when made in small quantity ex- ½ cup rava usually absorbs upto 1½ cups water (1:3). When you make in large quantity, 1 cup and above use 2¾ to 3 cups water per 1 cup of rava. If you are using a cast iron pan, use 3 cups. There are different kinds of rava, semolina with a little bran takes up fully 3 cups of water and more refined semolina takes up only 2.5 cups. So use accordingly next time. Adding rava in a slow stream: Ensure you keep stirring the water constantly in the pot with your right hand while you pour the rava with your other hand. This incorporate the rava well into the water avoiding lumps.
Source video
Source video
Method Timeline
Prep
ActivePrep
5 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
20 min
Total time from the source recipe card.
Step 1
Clean 1 cup semolina (Bombay rava). Add it to a pan and roast on a low to medium heat until it turns crunchy. Keep stirring to prevent discoloring. We don’t want the rava to brown. If you are using double roasted semolina, you may omit this step or roast only for a minute. When it is crunchy set aside to cool.
medium heat
Image detailsroast rava to make upmaSwasthis Recipes · Upma RecipeDev reference Visual cue
until it turns crunchy.
Checks2
Visual cueInfoVisualuntil it turns crunchy.
Expected state: until it turns crunchy.
HoldingMain recipeSource holding instruction
Clean 1 cup semolina (Bombay rava). Add it to a pan and roast on a low to medium heat until it turns crunchy. Keep stirring to prevent discoloring. We don’t want the rava to brown. If you are using double roasted semolina, you may omit this step or roast only for a minute. When it is crunchy set aside to cool.
medium heatInputs and tools1
Uses
- 1 cup Rava ((Bombay rava/ sooji/semolina))
Why and source
This step has reviewed source-backed guidance.
- Source: Upma Recipe
Step 2
While you roast the rava, prepare the following: Slice or fine chop 1 small onion to make ¼ cup Peel and mince or grate ½ inch ginger to make ½ to ¾ teaspoon Chop or slice 1 to 2 green chilies Rinse and pat dry 1 sprig curry leaves (to avoid splatters) If you like to add vegetables you may add ¼ cup green peas, ¼ cup fine chopped carrots and 2 tender French beans. Ensure they are very fine chopped else they won’t cook well.
Image detailsprepare ingredients to make rava upmaSwasthis Recipes · Upma RecipeDev reference Inputs and tools4
Uses
- 1 sprig curry leaves
- ¼ cup onion ((chopped or sliced thinly))
- ½ inch ginger ((½ to ¾ teaspoon minced or grated)(optional))
- ½ cup mixed vegetables ((fine chopped carrots, beans and green peas))
Step 3
To temper you will need ½ teaspoon mustard seeds ½ teaspoon cumin seeds (Jeera, optional) 1 teaspoon urad dal (skinned black gram whole or split) 1½ teaspoon chana dal (bengal gram) 2 tablespoons peanuts (optional – raw or roasted) 8 to 12 whole cashews (split them, you may leave out if using peanuts) If you prefer softer dal, soak them in ¼ cup hot water for 10 mins. Drain and pat dry with tissues before using. I don’t do this because we like crunchy dal in our upma.
Image detailstempering ingredients to make upma recipeSwasthis Recipes · Upma RecipeDev reference Checks1
TimingInfoTimingfor 10 mins
Target: 10 minute
Expected state: To temper you will need ½ teaspoon mustard seeds ½ teaspoon cumin seeds (Jeera, optional) 1 teaspoon urad dal (skinned black gram whole or split) 1½ teaspoon chana dal (bengal gram) 2 tablespoons peanuts (optional – raw or roasted) 8 to 12 whole cashews (split them, you may leave out if using peanuts) If you prefer softer dal, soak them in ¼ cup hot water for 10 mins.
Inputs and tools7
Uses
- 3 cups water ((2¾ cups for a drier upma) )
- 8 to 12 cashews ((you may leave out if using peanuts) )
- 2 tablespoons peanuts ((optional))
- 1½ teaspoon chana dal ((optional, adds nice aroma, Bengal gram))
- 1 teaspoon split urad dal ((skinned split black gram))
- ½ teaspoon cumin seeds ((jeera, optional, adds aroma))
- ½ teaspoon mustard seeds
Why and source
This step has reviewed source-backed guidance.
- Source: Upma Recipe
Step 4
Using peanuts is optional and may use if you want a crunch in your upma. On a medium heat, fry the raw peanuts in 1 teaspoon oil until deep golden and aromatic but not burnt. Later remove to a plate and set aside to garnish. Omit this step if using roasted peanuts.
medium heat
Image detailsroasted peanuts to garnish upmaSwasthis Recipes · Upma RecipeDev reference Visual cue
until deep golden and aromatic but not burnt.
Checks1
Visual cueInfoVisualuntil deep golden and aromatic but not burnt.
Expected state: until deep golden and aromatic but not burnt.
Inputs and tools1
Uses
- 2 to 2½ tablespoons oil (or ghee)
Why and source
This step has reviewed source-backed guidance.
- Source: Upma Recipe
Step 5
Pour 2 to 2½ tablespoons oil to the hot pan. When the oil becomes hot, add the mustard seeds and cumin seeds if using. When the seeds splutter, add urad dal & chana dal.
Step 6
Fry them until light golden for a minute, then add the cashews & fry until the cashews turn golden and the lentils turn light brown.
Image detailsfry cashewsSwasthis Recipes · Upma RecipeDev reference Visual cue
until light golden for a minute, then add the cashews & fry until the cashews turn golden and the lentils turn light brown.
Checks1
Visual cueInfoVisualuntil light golden for a minute, then add the cashews & fry until the cashews turn golden and the lentils turn light brown.
Expected state: until light golden for a minute, then add the cashews & fry until the cashews turn golden and the lentils turn light brown.
Why and source
This step has reviewed source-backed guidance.
- Source: Upma Recipe
Step 7
Next goes in 1 pinch hing (optional), chopped green chilies, chopped ginger & 1 sprig curry leaves. Fry for a minute until the ginger turns fragrant & the curry leaves turn crisp.
Image detailsadd chilies, curry leaves and ginger to make upmaSwasthis Recipes · Upma RecipeDev reference Visual cue
until the ginger turns fragrant & the curry leaves turn crisp.
Checks1
TextureInfoTextureuntil the ginger turns fragrant & the curry leaves turn crisp.
Expected state: until the ginger turns fragrant & the curry leaves turn crisp.
Why and source
This step has reviewed source-backed guidance.
- Source: Upma Recipe
Step 8
Then add 1 small chopped onion.
Image detailsadd onions to the tempered spicesSwasthis Recipes · Upma RecipeDev reference 
Image detailsfinished rava upma in a panSwasthis Recipes · Upma RecipeDev reference Step 9
Saute just for 3 to 4 mins, until the onions turn transparent. Optional: If using veggies, you can add green peas, carrots & French beans. Cover and cook on a low heat until the veggies turn slightly tender.
low heat
Image detailstempered ingredients to make upmaSwasthis Recipes · Upma RecipeDev reference Visual cue
until the onions turn transparent.
Checks2
Visual cueInfoVisualuntil the onions turn transparent.
Expected state: until the onions turn transparent.
TimingInfoTimingfor 3 to 4 mins
Target: 3-4 minute
Expected state: Saute just for 3 to 4 mins, until the onions turn transparent.
Why and source
This step has reviewed source-backed guidance.
- Source: Upma Recipe
Step 10
Pour 3 cups water and add ½ teaspoon salt. (Use 2¾ cups for a drier upma). Mix it well and taste the water. The water should be slightly salty. If needed add more salt. If you are using a cast iron pan, use up to 3 cups water.
Image detailsadd salt and waterSwasthis Recipes · Upma RecipeDev reference Inputs and tools1
Uses
- ½ to ¾ teaspoon salt
Step 11
Bring the water to a rolling boil on a medium to high flame, then reduce the flame to low heat.
low heatStep 12
Pour the roasted rava in a very slow stream with one hand and constantly stir the water with the other hand. This incorporates the rava well to the water without turning lumpy. (check the video if you are a beginner). Make sure the water is still boiling well while you add the semolina.
Step 13
Stir well and check for any lumps. Break up if any. Be cautious & quick at this moment, as it begins to splash.
Step 14
You will see all of the water is absorbed. Then cover and cook.
Step 15
After 2 to 4 mins, open and stir the rava upma.
Image detailsrava cooked in tempered waterSwasthis Recipes · Upma RecipeDev reference Checks1
TimingInfoTiming2 to 4 mins
Target: 2-4 minute
Expected state: After 2 to 4 mins, open and stir the rava upma.
Why and source
This step has reviewed source-backed guidance.
- Source: Upma Recipe
Step 16
Lastly add ghee at this stage. This is optional. Switch off and keep the pan covered for about 5 mins.
Image detailsadd ghee after cookingSwasthis Recipes · Upma RecipeDev reference Checks1
TimingInfoTimingabout 5 mins
Target: 5 minute
Expected state: Switch off and keep the pan covered for about 5 mins.
Inputs and tools1
Uses
- 2 teaspoon ghee ((optional))
Why and source
This step has reviewed source-backed guidance.
- Source: Upma Recipe
Step 17
Let the upma cool down a bit. You can add fresh grated coconut if you like. It will still look clumpy while hot. As it cools down, upma begins to look fluffy. Sprinkle lemon juice while serving. Do not squeeze the lemon when it is very hot. Garnish with fried/roasted peanuts if you want. If you feel your upma is dry, it means your semolina may require more water. Next time try with 1:3 ratio. Serve upma with peanut podi, flaxseed podi, coconut chutney, pickle, papad or sambar. As the rava upma cools down, it becomes fluffy and won’t be mushy.
Image detailsAuthentic UpmaSwasthis Recipes · Upma RecipeDev reference Image detailsfinished rava upma in a panSwasthis Recipes · Upma RecipeDev reference Show 1 more media item
Image detailsfluffy upma in a panSwasthis Recipes · Upma RecipeDev reference Checks1
HoldingMain recipeSource holding instruction
Let the upma cool down a bit. You can add fresh grated coconut if you like. It will still look clumpy while hot. As it cools down, upma begins to look fluffy. Sprinkle lemon juice while serving. Do not squeeze the lemon when it is very hot. Garnish with fried/roasted peanuts if you want. If you feel your upma is dry, it means your semolina may require more water. Next time try with 1:3 ratio. Serve upma with peanut podi, flaxseed podi, coconut chutney, pickle, papad or sambar. As the rava upma cools down, it becomes fluffy and won’t be mushy.
Inputs and tools1
Uses
- lemon juice (optional) (to serve)
Why and source
This step has reviewed source-backed guidance.
- Source: Upma Recipe
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Time Saving Expert Tip
I usually roast the whole pack of semolina when I cut it open.
Cool it completely and store in a clean air tight jar. This cuts down your roasting time whenever you want to make upma. Plus this step keeps your semolina fresh for longer. More Upma Varieties Semiya Upma Aval (Poha) Upma Oats upma Bread upma Tomato upma Idli upma Photo Guide.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
2, 2 to 3 people
Garnish
Source step 4 creates or uses garnish.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Nutrition values are for the basic upma without vegetables.
Nutrition values are for the basic upma without vegetables.
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Upma Recipe
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