Never get Rava Upma wrong again: The foolproof water-to-suji ratio you need
Mumbai: Upma, a traditional Indian breakfast staple, is beloved for its comforting flavours and versatility. It is made from semolina, also known as sooji/suji or rava. However, achieving the right texture can be tricky—too much water makes it sticky, while too little leaves it dry. The secret lies in mastering the water-to-suji ratio. Once you get it right, you’ll enjoy soft, creamy, and flavourful upma that melts in your mouth.
The dish is a savoury porridge-like meal, typically prepared with vegetables and seasoned with spices. Variations include semiya upma, bread upma, and oats upma. Upma pairs well with coconut chutney and filter coffee.
This guide will walk you through the steps to making a flawless upma every time.
Rava Upma recipe
Prepare a savoury Rava Upma with this easy recipe.
(Recipe by Cook with Manali)
Comments are closed.