Rava Upma

Name: Rava Upma
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Indian (Madhyapradesh)
Ingredients: 200g (1 cup) coarse semolina (suji/rava), dry roasted; 2 tbsp oil; 1 tsp mustard seeds; 1 tsp urad dal; 1 tsp chana dal; 10 curry leaves; 2 green chillies; 1 medium onion (80g), chopped; ½ tsp ginger, grated; Salt to taste; 500ml water (boiling); Ghee to finish; Coriander and lemon

🟢 Veg🌾 Gluten-free📊 Medium

Traditional 34. Rava Upma recipe

⏱️10 minPrep

🔥15 minCook

🕒25 minTotal

🍽️3Serves

🧺 Ingredients

👩‍🍳 How to make Rava Upma

Dry roast semolina (5 mins, medium heat): Roast semolina in a dry pan stirring continuously until fragrant and lightly golden — this prevents lumps. Transfer to a plate.
Temper (2 mins, medium heat): Heat oil, add mustard seeds, urad dal, chana dal. Cook until golden. Add curry leaves, chillies, onion, ginger. Sauté 3 minutes.
Add water (1 min, high heat): Pour boiling water carefully — it will splatter. Add salt.
Add semolina (5 mins, medium-low heat): Pour roasted semolina in a thin stream, stirring continuously to prevent lumps. Cover and cook 3 minutes until all moisture is absorbed.
Finish: Stir in ½ tsp ghee, squeeze lemon, garnish with coriander.

📖 Cultural notes

Rava Upma is a daily breakfast across all socioeconomic classes in MP — cheap, fast, and filling, it powers the early morning school and office rush. ---

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