Uppittu | Rava Upma | Semolina Upma

Uppittu | Rava Upma | Semolina Upma

Uppittu | Rava Upma | Semolina Upma, is the not so popular breakfast / dinner item. The best part is I am the only one who is not a big fan of Rava / Semolina UPma and none of the others in my house mind it. When I mentioned that I am going to make a very simple dish for the alphabet U, they were actually excited to eat it as it has been a while since I made this simple Uppittu | Rava Upma | Semolina Upma.

Whenever given a chance, I would be making Semiya / Vermicelli Upma or Arisi Upma. Recently, I made Rava / semolina kichadi and it was delicious. So, I went ahead with my decision to make the simple Rava Upma and glad I made it. My boys loved it with coconut chutney and this was the first time, they ate it completely with chutney without asking for sugar or ketchup on the side. You heard it right, who eat Upma with ketchup? If you are looking for more Upma inspiration, check them out here – Upma Recipes.


The Rava / Semolina Upma is considered a very easy and quick to make breakfast or dinner. When rushed in time and have minimal ingredients to work with, these recipes come to the rescue. I added a little bit of frozen carrot and peas as I dislike serving any dish without vegetables in it.

The beauty of this dish is in the texture and color. Few things to keep in mind, when making the Upma, is to not fry the semolina too much that it changes color. This is the reason, I do not buy the roasted semolina from the stores. Those are always over roasted and too dark for my preference. The Rava Upma that my mother makes always is frosty white.

The other thing that would change the color of the Upma is over caramelizing the onions. Make sure that you saute the onions only until they are translucent. The Upma would taste great just with onions, but I added a little bit of carrots and peas.

Uppittu | Rava Upma | Semolina Upma

My Other Posts in the A – Z Explore the Flavors Series

A for Akki Roti 

B for Baghrir with Orange Butter Sauce

C for Chickpeas Shawarma

D for Double Ka Meetha

E for Esquites

F for Farro Salad

G for Gur Papdi

H for Hayagreeva Maddi

I for Idli

J for Jau Ki Papdi

K for Karthigai Pori

L for Lemon Chia Seeds Muffin

M for Mysore Pak

N for Narali Bhath

O for Oatmeal Payasam

P for Pav Bhaji

Q for Quinoa Brown Rice Adai

R for Rajgira Aloo Poori

S for Samosa

T for Thinai Sweet Paniyaram

Preparation time – 5 minutes
Cooking time – 20 minutes
Difficulty level – Easy

Ingredients to make Uppittu | Rava Upma | Semolina Upma – (serves 4)

  • Rava / Semolina – 1 1/2 cups
  • Water – 2 1/2 cups to 3 cups
  • Onion – 1 large (thinly sliced)
  • Carrot – 1/4 cup
  • Green peas – 1/4 cup
  • Oil / ghee – 2 tbsp
  • Mustard seeds – 1 tsp
  • Kadalai paruppu / chana dal – 2 tsp
  • Green chilies – 5 to 6
  • Ginger – 1/2 inch piece (grated)
  • Curry leaves – few
  • Asafetida – 1/4 tsp
  • Coconut – 1/2 cup (grated)
  • Lemon juice – 2 tbsp
  • Salt – to taste

Uppittu | Rava Upma | Semolina Upma

Procedure to make Uppittu | Rava Upma | Semolina Upma –

  • In a wide pan, dry roast the rava / semolina until it is aromatic and just begins to change the color. Do not let it become brown. It just needs to slightly begin to change color. It takes about 5 to 7 minutes in low to medium flame.

Uppittu | Rava Upma | Semolina Upma

  • Remove the roasted rava on a plate and in the same pan, heat the oil or ghee. I use a combination of both.
  • Add the mustard seeds and chana dal and let it fry for few seconds. Add the asafetida, curry leaves, onions and green chilies and fry until the onions are translucent. Do not let the onions change color as it will alter the color of the Uppittu / Upma.
  • Now add the carrots and the peas and let it cook until they soften.
  • Add the water and the coconut gratings along with salt and let the water come to a boil.

Uppittu | Rava Upma | Semolina Upma

  • Slowly add the roasted semolina to the boiling water and keep stirring with the other hand. The rava would clump up if not stirred, so constantly stir the mixture.
  • The mixture will thicken very quickly after we add the rava. Keep the heat in low and cover the pan for couple of minutes to allow the rava to cook. If needed, sprinkle a little water to make sure that the semolina cooks well.
  • Turn off the flame and add the lemon juice. Mix again and serve hot with coconut chutney!

Uppittu | Rava Upma | Semolina Upma

Uppittu | Rava Upma | Semolina Upma

Uppittu | Rava Upma | Semolina Upma
5 from 10 votes
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Uppittu | Rava Upma | Semolina Upma

Course Breakfast, Main Course
Cuisine Indian, Karnataka
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Servings

Ingredients

  • Rava / Semolina - 1 1/2 cups
  • Water - 2 1/2 cups to 3 cups
  • Onion - 1 large thinly sliced
  • Carrot - 1/4 cup
  • Green peas - 1/4 cup
  • Oil / ghee - 2 tbsp
  • Mustard seeds - 1 tsp
  • Kadalai paruppu / chana dal - 2 tsp
  • Green chilies - 5 to 6
  • Ginger - 1/2 inch piece grated
  • Curry leaves - few
  • Asafetida - 1/4 tsp
  • Coconut - 1/2 cup grated
  • Lemon juice - 2 tbsp
  • Salt - to taste

Instructions

  1. In a wide pan, dry roast the rava / semolina until it is aromatic and just begins to change the color. Do not let it become brown. It just needs to slightly begin to change color. It takes about 5 to 7 minutes in low to medium flame.
  2. Remove the roasted rava on a plate and in the same pan, heat the oil or ghee. I use a combination of both.
  3. Add the mustard seeds and chana dal and let it fry for few seconds. Add the asafetida, curry leaves, onions and green chilies and fry until the onions are translucent. Do not let the onions change color as it will alter the color of the Uppittu / Upma.
  4. Now add the carrots and the peas and let it cook until they soften.
  5. Add the water and the coconut gratings along with salt and let the water come to a boil.
  6. Slowly add the roasted semolina to the boiling water and keep stirring with the other hand. The rava would clump up if not stirred, so constantly stir the mixture.
  7. The mixture will thicken very quickly after we add the rava. Keep the heat in low and cover the pan for couple of minutes to allow the rava to cook. If needed, sprinkle a little water to make sure that the semolina cooks well.
  8. Turn off the flame and add the lemon juice. Mix again and serve hot with coconut chutney!

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14 thoughts on “Uppittu | Rava Upma | Semolina Upma

  1. Thank you Sandhya for those tips..seriously I needed them. I love the way this upma has turned out..frosty white as you would call it. The orange and green veggies lend it a beautiful color, the texture is amazing and it is a perfect breakfast that I would love to eat.

  2. Same pinch Sandhya, even I am not a big fan of upma. But I wouldn’t mind if someone makes it for me and serve it with coconut chutney 🙂

  3. I’m a huge fan of upma..I love it. However, in mine I add sour yogurt to give a balanced flavor to the overall dish. Your family must have been happy when you made their favorite.

  4. I hated upma when I was a kid but now I love it and can have it every other day but family hates it and they don’t want me to make it ever. Love this texture and beautiful white color of it.

  5. Nice tips to make a super white Upma and a nice choice for the alphabet as well! I am not a fan of upma but started eating it as it is hubbys favorite and I am too lazy to make another dish just for me. The platter with the upma and coconut chutney looks absolutely delicious.

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