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)
Rava Upma ingredients
- Sooji/Rava (Semolina): 1 cup (coarse variety)
- Water: 3 cups (24 oz)
- Oil: 1½ tablespoons
- Mustard seeds: 1 teaspoon
- Hing (Asafoetida): A pinch
- Cashews: 7-8 (optional)
- Chana dal: 1 teaspoon (soaked for 10 minutes)
- The office gave: 1 teaspoon (soaked for 10 minutes)
- Ginger: 1 teaspoon, finely chopped
- Red onion: 1 small, finely chopped
- Green chili: 1, finely chopped
- Curry leaves: 12 leaves
- Green peas: 3 tablespoons (soaked if frozen)
- Salt: ¾ teaspoon (or to taste)
- Cilantro: 1 tablespoon, chopped
- Lemon juice: 1 teaspoon
- Suji/Rava: Use coarse semolina for the best texture.
- Seasonings: Mustard seeds, curry leaves, ginger, chana dal, and urad dal for flavour.
- Cashews (Optional): Add crunch and richness to the dish.
Perfect water-to-suji ratio for Upma
Achieving the ideal upma texture lies in the water-to-semolina ratio. While the common 1:2 ratio works for many, a softer, melt-in-your-mouth consistency requires a 1:3 ratio—1 cup of semolina to 3 cups of water.
Upma recipe in English step-by-step
- Roast the suji: Toast 1 cup of semolina on medium heat for 5–6 minutes until fragrant. Set aside.
- Prepare the seasoning: In the same pan, heat 1½ tbsp oil, add 1 teaspoon of mustard seeds, and let them pop. Add a pinch of hing, 7-8 cashews, soaked chana dal and urad dal, and ginger. Sauté for 1 minute.
- Cook the veggies: Add finely chopped onion, green chilli, and curry leaves. Sauté until soft. Stir in green peas and cook for 2 minutes.
- Add water and seasonings: Pour in 3 cups of water, add salt, cilantro, and lemon juice. Bring to a boil.
- Incorporate the suji: Gradually add roasted semolina, stirring continuously to avoid lumps.
- Simmer and finish: Cover, and cook on low heat for 2 minutes. Fluff with a fork before serving.
Enjoy upma fresh with sides like coconut chutney, peanut chutney, lemon wedge, or a warm cup of chai or filter coffee.
Tips for preparing Upma
- Roast in advance: Pre-toast semolina to save time on busy mornings.
- Reheating: Use a microwave or a pan, adding a splash of water to prevent dryness. For clumped upma, use a potato masher to restore its consistency.
Once you’ve mastered the 1:3 water-to-suji ratio, your upma game will be transformed. This simple adjustment ensures a melt-in-your-mouth texture that’s perfect for pairing with coconut chutney, peanut chutney, or a warm cup of chai.
With this newfound knowledge, making upma will become a breeze. Whether you’re whipping it up for a quick weekday breakfast or serving it to guests, this classic dish will always impress. Try it today and savour the soft, fluffy magic of perfectly made Rava Upma!
FAQs About Upma
1. What is the best way to reheat upma?
Reheat it in a microwave or on the stovetop with a splash of water to restore its moisture.
2. Can I make upma without vegetables?
Absolutely! Skip the veggies if you prefer a simpler version. The basic spices and semolina will still deliver a delicious result.
3. Why does my upma turn sticky?
Sticky upma usually happens when too much water is added or it isn’t stirred continuously while adding the semolina. Stick to the 1:3 ratio for the best results.
4. How can I make upma more flavourful?
Try adding toasted coconut, fried curry leaves, or a dash of ghee for extra richness.
5. What can I serve with upma?
Upma pairs wonderfully with coconut chutney, peanut chutney, or a warm cup of chai or filter coffee.
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