Rawa Upma
Upma is a savory South Indian dish made with roasted semolina, a mix of vegetables, and tempered spices. It’s quick, wholesome, and perfect for breakfast or a light meal. The semolina is stir-fried with aromatic spices and then cooked to a soft, fluffy texture with a hint of nuttiness.
Ingredients
- 1/4 cup semolina (rava)
- 1/2 tablespoon oil or ghee
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon urad dal (optional)
- 1/2 green chili, chopped
- 1 tablespoon finely chopped onion
- 2 teaspoons mixed vegetables (carrot, peas, beans)
- 1/4 teaspoon grated ginger
- A pinch of asafoetida (hing) (optional)
- 1 cup water
- Fresh coriander leaves for garnish
- Lemon wedge (optional)
Instructions
- Dry roast the semolina on medium heat until it turns lightly golden and aromatic.
- Set aside.
- Heat oil/ghee in a pan.
- Add mustard seeds and let them crackle.
- Then add cumin seeds, urad dal, green chili, grated ginger, and asafoetida.
- Sauté for 30 seconds.
- Add chopped onions and sauté until translucent.
- Add the mixed vegetables and cook until slightly tender.
- Pour in water and add salt.
- Bring it to a boil.
- Gradually add the roasted semolina, stirring continuously to avoid lumps.
- Reduce the heat and cook until the upma thickens and semolina absorbs the water.
- Garnish with fresh coriander and a squeeze of lemon juice if desired. Serve hot.
Roast the Semolina
Temper the Spices
Cook Vegetables
Simmer
Cook the Semolina
Serve
Note
- For additional flavor, you can add cashews or roasted peanuts during tempering.
- Adjust water for desired consistency – less water for firmer upma, more for softer upma.
- Pair it with coconut chutney or pickle for an enhanced experience.