Upma is basically a Rava dish. Its made using Rava or semolina or Suji along with the vegetables of the season. Its a popular dish among South Indians and Maharashtrians. I had it first time at Sagar Ratna, a popular South Indian Restaurant and I just loved it. Though it did’nt have lot of vegetables, but the aroma of desi ghee and flavour of green chilly along with a cup of filter coffee, who needed the vegetables.
It was HEAVEN.
Since then every visit to a south Indian restaurant meant Upma with Filter coffee. After marriage, as I was new to the family, so was I to the kitchen. Experimenting in kitchen was in air those days. Thanks to my patient mother-in-law who had never made fun of the failed attempts and trust me when I am saying, at that age, I had mostly failed. But those were not just failures, every time I had a learning experience and with her support I am writing this blog and sharing my successful tips and recipes.
Coming to the Upma recipe, whenever you wish to make a dish using Rava, make sure to dry roast it. Its recommended not to use raw rava. Take one Katori or cup to measure the quantity of rava dry roast in kadai with heavy bottom and keep it aside for later as we need around 4 times (of rava) the measure of water. Chop the vegetables in small chunks. You may take onions, carrots, peas or any other vegetables of the season. Remember to avoid capsicum as it dominates the flavour of Upma and this is something we dont wish for. I have always used desi ghee as it adds an amazing taste to this dish. Some people call it Namkeen Suji / Rava Halwa. You may add coriander leaves, dry red chilly , green chilly, grated or chopped ginger too. I was out of stock for ginger and tried to put to use all the vegetables available during this lock down.
Rich in protein, iron, fibre and Vitamin B, Upma is surely a great choice for everyone and also for people on diet plan and adding different vegetables also add to the nutrition of the dish.
An important tip for making Upma is to add water first and Rava later. It makes the dish completely different.
So, share with me what all vegetables you are going to use for making Upma. I am waiting to hear from you.
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| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings |
people
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- 1 small Onion
- 1 small Tomato
- 1 small `Carrot
- 1 handful peas
- 2 katori Rava or Suji
- 1 tsp mustard seeds (black)
- 1 tsp Red Chilly Powder
- 1 dry red chilli optional
- 1 small green chilly optional
- 1 tsp Sambhar Masala
- 1/2 tsp garm masala
- 1/2 tsp Amchur powder
- 1 tsp Black pepper
- 8 katori Water
- salt as per taste
- 1 tablespoon Desi Ghee
- few leaves fresh curry leaves (Kadi Patta)
- pinch Hing (Asafoetida)
Ingredients
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- Take all the ingredients in separate bowls. Dry roast Suji/ Rava in Kadai and keep sauting it on simmer (roast without ghee) for 3-4 min. Take Rava out in separate bowl
- Take deis ghee. Add Heeng (Optional). Add mustard seeds. Add onions and saute onions till they are transparent. We dont want onions to be overcooked in upma. Add Carrot and peas along with little bit of salt as it helps in cooking and vegetables dont stick to the pan.
- Add chopped tomatoes, curry leaves, green chilly and all the masalas (spices) . Cook tomatoes till they leave ghee.
- Add water as per the measure (4times the quantity of Rava). Give it one boil and add rest of the salt here.
- Put gas on simmer and gradually add Rava. Dont worry about lumps. keep sauting and adding rava. Initially water would seem to be more but Rava absorbs the water as per ratio given. If you will add less water, then lumps might get formed.
- In one min or so, Rava absorbs water and would look like thick porridge. We prefer a consistency similar to halwa. you may cook as per consistency desired by you.
- The delicious Upma is ready. Serve it with your choice of chutney or tea. Enjoy!!
You may add ginger (grated), fried peanuts, coriander leaves. I was short of these things due to lockdown so I had to skip these ingredients.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 153 |
| % Daily Value* | |
| Total Fat 2.4g | 3% |
| Saturated Fat 1.3g | 6% |
| Cholesterol 3mg | 1% |
| Sodium 38mg | 2% |
| Total Carbohydrate 27.7g | 10% |
| Dietary Fiber 2.2g | 8% |
| Total Sugars 1.6g | |
| Protein 4.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 13mg | 1% |
| Iron 2mg | 9% |
| Potassium 146mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice | |
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