Upma Recipe | Rava Upma | Konkani Rulaav

Upma Recipe | Rava Upma | Konkani Rulaav

A simple, easy & basic South Indian Upma recipe that shares how to make Rava Upma that is soft & fluffy. Also known as Rulaav (or Rulaanv) in konkani cuisine. It's a very popular Indian breakfast dish, that gets ready fairly quickly.

Course Breakfast

Cuisine Indian, South Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 403kcal

Author Shantala Shenoy Nayak

Equipment

12" hexclad stir fry wok

Ingredients

3 tablespoon ghee melted (or coconut oil)
1½ teaspoon urad dal (split and skinned black gram)
1 teaspoon black mustard seeds (rai)
1 green chilli split vertically into 2 halves
5-6 big curry leaves (cadipatta)
1½ tablespoon chopped ginger
1 cup semolina (sada rava)
1 teaspoon salt
1 teaspoon sugar optional, but recommended
3 cups hot boiling water
¼ cup grated coconut

Instructions

In a pan, take 3 tablespoons of melted ghee, and lightly heat it up.
To the ghee, first add 1½ teaspoon of urad dal, and lightly roast for a few seconds.
Then 1 teaspoon of mustard seeds, and roast for a few seconds, till the mustard seeds start to pop.
Then add 1 green chilli (slit in two) and 5-6 big curry leaves, and lightly roast them for a few seconds.
After which add 1½ tablespoon of chopped ginger, and lightly roast for 1-2 minutes.
And then add in the 1 cup of rava (semolina), mix it in with the tempering, and lightly roast it for about 5-7 minutes on medium-low flame, stirring continuously, till it starts to slightly change color to a dark cream / light golden brown.
Do not roast the semolina on high flame as it might get burnt without getting evenly roasted. The roasting time can change based on the size of the granules, and how high the flame is. So it's best to watch out for the color to know when it is roasted.
When done, add 1 teaspoon salt & 1 teaspoon sugar to it, and mix it in.
Then lower the flame (or even turn it off), and add in 3 cups of hot boiling water, and stir it in. Lowering the flame will help reduce splatter from adding hot water to the semolina. Or you can hold a splatter screen on top to contain the splatter.
At this point, also add in ¼ cup of grated coconut, and mix it in.
As the semolina soaks up the water, you can increase the heat back to medium, or start the gas back on, if you had turned it off.
Stir continuously while the semolina soaks up all the excess water. It will take a couple of minutes.
When done, it'll start to leave ghee on the sides. At this point, turn off the heat.
Rava Upma is ready to serve!

Video

Notes

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 5-7 mins.
If you don't want to get pre-roasted semolina from the market, but still cut down the time to make upma, then you can pre-roast the semolina you need at home, and store it in an air-tight container.
If you prefer your upma on the harder side, you can go with 2 or 2½ cups of water for 1 cup of semolina, instead of the 3:1 ratio that I used here.

Morning Time Saving Tip

If you want to save some precious morning time, then you can do all the steps until the roasting of the rava / semolina the night before. And cover the pot & let it stay out overnight.

Then in the morning just add hot water & grated coconut. Upma will ready under 5 minutes!

Nutrition