Restaurant Style Upma Recipe| Quick Healthy Breakfast | Rawa Upma | Suji Upma

Restaurant Style Upma Recipe| Quick Healthy Breakfast | Rawa Upma | Suji Upma
  • cooking time : 15 minutes
  • preparation time: 20 minutes

Rava Upma

What’s for breakfast?”
“Oh, there’s upma…” the dejected child was told yet again.

And that, my friends, has been the woe for most Indian children growing up. Since time immemorial, upma has been the go-to breakfast dish for most families looking for quick, healthy and easy recipe options with the basic household ingredients. As a one-pot recipe rich in fibre and iron, upma is the popular choice for most health-conscious Indians.

At the same time, owing to this simplicity and ease of preparation, upma has become synonymous with adjectives like “boring” and “bland”. But the good news is that it doesn’t have to always be this way! We are here with a unique and interesting recipe to upma, the best part being that this upma tastes just like the kind they serve at Indian Udipi restaurants. Check out our upma recipe and make your loved ones fall in love with this classic breakfast preparation!

  • Rava or Suji Upma is a popular breakfast all over India. Upma is a traditional South Indian breakfast dish made from rava.
  • Rava is called rava or suji is the Hindi and cream of wheat in English. Upma is usually served with coconut chutney or can also be had plain.
  • One easily gets upma in all the restaurants in south India including Maharashtra. In my childhood, upma would be a regular breakfast or evening snack.
  • Upma is a delicious and wholesome breakfast option. This version of upma is how we make it at home, and it tastes just like the soft upma we get at restaurants. This soft crumbly melt-in-the-mouth restaurant-style upma is a must-try!

Ingredients:

  • A cup is 250 ml in our recipes

To roast in ghee:

  • Ghee 2 tbsp
  • Semolina /Fine suji/ rava 1 cup / 150 grams
  • Split Bengal gram/ Chana dal 2 tsp
  • Split black gram /Urad dal 2 tsp

Ingredients for tempering:

  • 1 tsp ghee for roasting cashew nuts and 1tsp for tempering
  • 2 tbsp oil
  • Mustard seeds 1 tsp
  • Curry leaves 10
  • Cashew nuts 2 tbsp

Other Ingredients:

  • Onions 2 medium size/ 3/4th cup when chopped
  • Green chillies 1 big
  • Ginger 1inch washed, peeled, sliced
  • Carrot 1 small
  • Green peas peeled 2 tbsp
  • Water 3 cups
  • Salt 1 tsp
  • Oil 1 tbsp

Procedure:

  • Heat ghee in a pan.
  • When the ghee is hot, add chana dal and urad dal.
  • Now, keep fame very ow.
  • Stir the deals on a very low flame until they change colour slightly.
  • Add rava and continue to saute on a very low flame until rava turns a golden colour. This should take about 10 minutes of roasting on a very low flame.
  • Switch off the flame.
  • You can store this roasted rava and lentil combination after it cools down and use whenever you want to make upma. You can store it for 15 days in room temperature and use this rava mix to make a quick breakfast.
  • Now heat ghee; add cashews and roast until golden. Remove from the pan and keep aside.
  • Add finely chopped onions,  green chillies and ginger.
  • Do not brown the onions. 
  • Saute on low flame throughout.
  • After 2 minutes when everything is sauteed add chopped vegetables. 
  • Saute well without adding water for 5 minutes. 
  • After 3 minutes add 3 cups water.
  • Add 1 tsp salt. Keep flame high after adding water. Cover and cook the same.
  • When water boils and vegetables are cooked, taste for salt, then add rava little by little after keeping flame very low. You cannot add rava later after upma is done. As the suji is roasted in ghee, it does not form lumps.
  • When all water is absorbed we will cover and cook on a very low flame after sprinkling some water. Cover and cook for about 5 minutes on a very low flame.
  • Switch off the flame. Add some ghee.
  • You can add it to a  bowl and empty it on a plate. It de-moulds beautifully.
  • But when you touch with a spoon it crumbles. This is a perfect consistency.

Serve hot upma for breakfast or snack. Although the popular South Indian accompaniment for this quintessential preparation is coconut chutney, I have some fond childhood memories of being served this upma with sugar. But if the sufficient quantity of care (and veggies!) go into preparing your upma, you can certainly enjoy it just as it is, without any accompaniment!



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