Easy Upma Recipe (Udupi Style) / Konkani Rulaav – shows how to prepare sooji rava upma along with tips on how to make upma soft and fluffy.
- 1 cup sada rava / sooji (semolina)
- 3 tablespoons melted ghee
- 1.5 teaspoon urad dal / split urad without skin
- 1 teaspoon rai / mustard seeds
- 1 green chilli, split vertically into 2 halves
- 4–5 cadipatta leaves / curry leaves
- 1.5 tablespoon chopped ginger
- 1 teaspoon salt
- 2 teaspoons sugar
- 3 cups hot boiling water
- ¼ cup grated coconut (optional)
- In a pan, heat up 3 tbsp ghee, and add in 1.5 tsp urad dal. Let it roast for 1 minute, before you add the mustard seeds.
- Then add 1 tsp mustard seeds and roast them for 1-2 mins till they start popping.
- Next add 1 (split) green chili, 4-5 curry leaves, and let them roast for 1-2 mins.
- Now add 1.5 tbsp chopped ginger, and saute for 3-4 mins, till the ginger is well roasted.
- Once that is done, add 1 cup of sooji rava / semolina, and saute on medium flame, stirring intermittently, till the sooji rava is roasted well, and changes color to dark cream/ light golden.
- The time it takes to roast the semolina varies based on the quality of semolina. But it usually takes me 5-10 mins on average.
- Once the semolina is roasted, add 1 tsp salt, 2 tsp sugar, and mix it well.
- Then, lowering the flame (or even turning it off) for a bit, add in 3 cups of hot boiling water, and keep stirring continuously.
- 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.
- Once the semolina soaks up all the excess moisture, and starts leaving ghee on the sides, turn off the gas, as the upma is ready to serve.
- The time for roasting sooji rava / semolina will vary, depending on the type of semolina & size of granules. Thicker granules will require longer cooking/roasting time.
- It’s important to keep stirring while the semolina is getting roasted, to avoid it getting burnt, and ensuring it gets an even roast.
- When you add 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 or 2.5 cups of water to 1 cup of semolina, instead of the 3:1 ratio that I used here.
- You can substitute ghee with oil. I prefer ghee because it tastes better to me.
- You can use pre-roasted semolina from the market instead of raw semolina. It will cut down your roasting time to 1-2 mins instead of 5-10 mins on medium flame.
- If you want to cut down on time for making upma but not use pre-roasted semolina from the market, then you can roast the semolina you need for the week at home, and store it in an air-tight container for the week.
- You can choose to flavor with cashew nuts, onions, tomatoes & veggies of your choice by roasting them in the same pan, right after the tadka/tempering and before adding the semolina.
- You can garnish with chopped coriander leaves instead of grated coconut.