Rava Upma (or savory Cream of Wheat) is one of the basic South Indian breakfast/ snack dish. It’s not only a tasty and quick breakfast option but healthy too.
What is Rava?
Rava is ‘semolina’ or ‘cream of wheat’. Other common Indian names are ‘Bombay Rava’ or ‘Sooji’.
Rava is a wheat product and is a refined by-product. During processing/ milling whole wheat, the starch rich component left, is ground to obtain rava.
Is Rava healthy?
Of course it is, but if taken in limited amount.
It’s a good supply of essential vitamins and minerals required by the body. For example, phosphorus, calcium and magnesium. It’s easy to digest and good for diabetics and those looking to lose weight.
Making Rava Upma
Rava Upma is a quick weekday breakfast or snack dish. It’s takes you an average of 15-20 minutes to make it.
You can roast and keep rava in an air tight container for long-term storage. Roasting in advance works 2 ways. One, it saves you time while cooking (energy saver!) and two, while storing, it doesn’t get moldy.
Adding ghee (butter) and nuts while cooking, makes it healthier and wholesome. I didn’t use peanuts, but you can add them as well. Add your choice of vegetables as well, like, carrots, green beans, peas and corn.
I love my upma with a hot cuppa masala chai and a fruit!
Similar recipe: Bread Upma, Peanut Tamarind Chutney, Poha
- 1 cup Semolina "Bombay Rava" or Cream of Wheat
- 1 medium sized Red Onion chopped
- 1-2 nos Green chili chopped
- 2-3 whole Dried red chilli
- 6-7 nos curry leaves
- 1 tsp Urad dal
- 1 tsp Chana dal
- 1 tsp Ginger garlic paste
- a pinch Asafetida or hing
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 6-7 cashew nuts roughly chopped
- 2 tbsp Ghee or any cooking oil
- 2 tbsp Cilantro chopped for garnish
- 2 tbsp Lemon juice
- Salt to taste
- Heat a non stick pan and add the rava. Roast it until it becomes fragrant and dry. Stir occasionally. Don’t brown it. Remove it from heat and let it cool.
- In the same pan heat ghee (or butter/ oil). Add mustard seeds. When they sputter, add cumin seeds. When they begin to sizzle, add urad and chana dal. Fry for another 30 seconds.
- Now add hing and cashew nuts (if using peanuts, add them now as well). Fry them. Next add curry leaves, dried red chili and green chili.
- Next add onions and cook until it turns pink and translucent. Then add ginger garlic paste and cook for another 30 seconds.
- In a separate medium sized pot, boil 2.5 cups water and bring it to a boil.
- To the onions, in the pan, add the roasted rava and salt and mix.
- Next add the boiling water to the rava mixture in the pan.
- Stir continuously to avoid any lumps. Once you get a uniform consistency, cover the pan with a lid and allow it to cook.
- Stir occasionally. Add lemon juice and mix well.
- Cook for another 5 minutes or until the rava is cooked well.
- Remove from heat and transfer to serving bowl. Garnish with cilantro.
- Enjoy with peanut chutney, cilantro chutney, tomato chutney, lime pickle or mango pickle!