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In this recipe5 parts
Quick answer
Roast 1 cup rava until it smells nutty, fry the tempering, boil 2½ cups water with salt, then pour the rava in slowly while stirring. Cover and steam on low heat for 2 minutes.
Ingredients and steps
Ingredients
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- Tempering
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- To finish
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You need
Heavy kadaiFlat spatulaLid
Order these on WhatsAppSteps
- Roast the rava
Dry roast the rava in the kadai on a medium flame, stirring all the time, until it smells nutty and looks a shade darker. Tip it onto a plate.
- Temper
Heat the oil. Add mustard seeds; when they crackle, add urad dal, chana dal and cashews and fry until golden. Add ginger, green chillies and curry leaves.
- Onion and vegetables
Add the onion and cook until soft and clear. Add peas and carrot if using, and cook for 2 minutes.
- Boil the water
Pour in the water and salt and bring it to a rolling boil. Taste: the water should be a little salty.
- Add the rava
Lower the flame. Pour the rava in a thin stream with one hand while you stir fast with the other, so no lumps form.
- Steam
Add the ghee, cover and cook on the lowest flame for 2 minutes. Switch off, add the lemon juice and fluff it up.
Shop tip: Roast a big batch of rava, cool it and keep it in an airtight jar. On busy mornings upma then takes 10 minutes.
360kcal
8 gprotein
45 gcarbs
15 gfat
3 gfibre
Per serving, an estimate. It does not change with the servings.
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The ratio that keeps upma soft
| Rava | Water | Result |
|---|---|---|
| 1 cup | 2 cups | Grainy, holds its shape |
| 1 cup | 2½ cups | Soft and fluffy (this recipe) |
| 1 cup | 3 cups | Very soft, good for lunch boxes |
Why roast the rava first?
Roasting coats each grain so it does not stick to the next one when the water goes in. It also takes away the raw smell. Ready-roasted rava saves this step.
What to serve with upma
Coconut chutney, a spoon of sugar, or a banana are the usual partners in Tamil homes. A cup of filter coffee or tea on the side.
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Why does my upma turn lumpy?
The water was not boiling, or the rava went in too fast. Keep the water at a rolling boil, lower the flame and pour the rava slowly while stirring.
How much water for 1 cup of rava?
Two and a half cups for soft upma. Use two cups if you like it drier and grainy, three if you like it very soft.
Can I make upma without onion?
Yes. Leave out the onion and add a little more ginger and grated coconut at the end.
How do I keep upma soft for a lunch box?
Use three cups of water per cup of rava and add an extra spoon of ghee. It stays soft for a few hours.