One of India’s favourite breakfasts, Rava Upma or simply Upma is a flavourful porridge meal that will kick start your day filled with energy and positivity. This healthy dish is made with semolina or more commonly known as sooji or rava (for Southern India), and vegetables. Some say it’s a different version of sooji halwa, which is a sweet breakfast or dessert that is also popular in India. However, rava upma recipe’s flavour is mainly enhanced with vegetables and salt – this is also why it complements your morning coffee cravings. This breakfast dish is best served with chai or filter coffee for a more satisfying meal experience.
Kumaran’s Roasted Upma Rava (Bombay Rava) made this dish easier to prepare. This is the perfect go-to dish to cook in the morning when you’re still feeling tired and would rather go back to bed than face a new day of house chores or office work. It is even better to use the roasted upma rava because roasting it will lessen the required time of the cooking process. It will also prolong the shelf life of the sooji (Bombay rava) and would keep it safe from contamination.
Nutrition Facts of Roasted Upma Rava
Serving size: 1 cup or 121.21g
- Energy - 484.8
- Fat - 1.5g
- Sodium - 30.3mg
- Carbohydrates - 100
- Fibre - 3g
- Protein - 12.1g
- Iron - 2.2mg
How to make a delicious Upma?
The key factor in making the ultimate upma meal is to perfect the right texture. It would be easy to tell if the upma wasn’t cooked right if it becomes too dry.
If you want to learn how to make an upma dish, you have to understand how to balance the use of sooji and water ratio.
This of course would still vary depending on your personal preferences on how you want your upma to be done; this is similar to how restaurants serve steaks, and how they need to make sure to ask the customer about their preferred doneness whether it’s me medium-rare, well done, and so on.
Here is a simple and easy-to-follow Upma recipe, for a softer and tastier finish, using Kumaran’s Roasted Upma Rava (Bombay Rava).
Prepare your ingredients:
**Sooji-to-water Ratio recommended – 1 (cup of sooji) is to 3 (cups of water)
- 1 cup of Kumaran’s Roasted Upma Rava (Bombay Rava)
- 1/3 cup of onions (finely chopped)
- 1 teaspoon green chillies (chopped)
- 1 teaspoon ginger (finely chopped or grated)
- 2 tablespoons coriander leaves (cilantro)
- 8 to 10 curry leaves
- 10 to 12 cashews
- 1 teaspoon chana dal (husked and split)
- 1 teaspoon urad dal (husked and split)
- 2 teaspoons ghee or oil (any neutral tasting oil)
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 3 cups of water
- Salt to taste
Normally, Upma Rava recipes always start with roasting the rava, but thanks to Kumaran’s Roasted Upma Rava (Bombay Rava), you can easily go straight to cooking.
- Heat a pan or kadai in medium heat, put the ghee or oil.
- Turn to low heat, and then add the mustard seeds to fry them.
- Then add the cumin seeds, chana dal, and urad dal.
- Stir often until they turn brown.
- Add the cashews, and cook it until it turns golden brown.
- Add the onions and sauté until it softens.
- Add the green chillies, ginger, and curry leaves (you can also add red chilli)
- Stir well, and then add 3 cups of water and season with salt.
- Once the water is boiling, you can now gradually add the Kumaran’s Roasted Upma Rava (Bombay Rava), start with 4 to 5 spoonfuls, and continue until you finish the one cup. Do this while continuously mixing and stirring to avoid lumps.
- Cook it until the rava absorbs the water enriched with the flavour of the herbs and spices.
- Once the water is completely absorbed, cover the pan for 2 to 3 minutes.
- Turn off the heat and add cilantro. Mix well. Serve with coffee and enjoy!