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plate of upma and glass of tea

Upma Recipe | Rava Upma | Sooji Upma | Konkani Rulaav


  • Author: Shantala Shenoy Nayak
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: Serves 2-3
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Indian

Ingredients

  • Sada Rava/Semolina – 1 cup
  • Melted Ghee – 3 tablespoons
  • Urad Dal/Split Matpe Beans – 1.5 teaspoon
  • Rai/Mustard Seeds – 1 teaspoon
  • Green chili – 1 (split vertically in two)
  • Cadipatta/Curry Leaves – 4 leaves
  • Adrak/ Ginger chopped – 1.5 tablespoon
  • Salt – 1 teaspoon
  • Sugar – 2 teaspoons
  • Grated Coconut (optional) – 1/4 cup
  • Hot boiling water – 3 cups

Instructions

  1. In a pan, heat the ghee, and add in the urad dal/split matpe beans, and mustard seeds. Once the mustard seeds start popping, add in the green chili, and curry leaves, and let them roast for a couple of minutes.
  2. Then add the chopped ginger, and saute for 3-4 minutes, till the ginger is fried well.
  3. Once that is done, add in the rava/semolina, mix it well, and saute it till the semolina is well roasted. This might take some time (depending on the type of semolina – 5-10 minutes), but it’s important that the semolina is roasted well.

    It’s also important to keep stirring, as the semolina is getting roasted, to avoid it getting burnt, and ensuring it gets an even roast. Once done, semolina will change color slightly (turn dark cream/golden), and leave a light fragrance. However ensure to not let the semolina turn brown.

  4. Once the semolina is roasted, add 1 tsp salt, and 2 tsp sugar, and mix it well.
  5. Then, lowering the flame for a bit, add in 3 cups of hot boiling water, and keep stirring continuously. This might seem like a lot of water, but the semolina is going to soak up all the moisture, and dry out. So, unless you prefer your upma really hard, 1:3 is a good ratio of semolina to water.
  6. This is optional, but if you like, at the point, as the semolina is in the process of solidifying, you can also add in 1/4 cup grated coconut.
  7. Once the semolina soaks up all the excess moisture, and starts leaving ghee on the sides, the upma is ready to serve.

Notes

  • You can substitute ghee with oil. I always prefer ghee because it tastes better to me.
  • The time for roasting the semolina will vary, depending on the type of semolina and the size of granules too. Thicker granules will require longer cooking/roasting time.
  • You can always buy roasted semolina from the market, but that will need to be roasted a bit too (though not nearly as much as unroasted semolina). I usually go with the unroasted variety, because I need unroasted semolina for many other recipes, and don’t want to stock two different kinds of semolina when I can make do with one.
  • When you add in the hot boiling water, to the roasted semolina, it will cause a lot of splatter. So ensure to lower the flame (or even switch it off) for a bit, and maybe hold a splatter screen on top to contain the splatter.
  • If you prefer your upma on the harder side, you can go with 2 cups of water to 1 cup of semolina, instead of 3:1 ratio that I used here.
  • You can eat this Upma as is, along with your hot beverage of choice, or pair it with coconut/peanut chutney or even crisps. I usually like to eat my Upma with sev, and sometimes chips. Just a personal preference.
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