Rava upma
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Rava upma

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Time to cook-icon

Time to cook

30 minutes

Difficulty-icon

Difficulty

Easy

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Serves

2

A popular South Indian breakfast dish made with semolina, vegetables, and spices.

A popular South Indian breakfast dish made with semolina, vegetables, and spices.

Ingredients

Semolina

0.75 cup

Pure Cow Ghee

1.25 tbsp

Mustard Seeds

0.75 tsp

Cumin Seeds

0.5 tsp

Bengal Gram Lentil

0.75 tsp

Urad Dal

0.75 tsp

Cashew Nuts, Raw

8 cashews

Onion Raw

2.5 tbsp

Picador Chillies

0.75 tsp

Fresh Ginger

0.5 tsp

Curry Leaves

1 sprig

Water

1.75 cup

Salt

0.25 tsp

Coriander Leaves

1 tbsp

Step-by-step instructions to cook

Prep

1

Finely chop onion, green chilies, ginger, and some coriander leaves.

2

Roast the rava in a kadai until it becomes fragrant, dry, separate, and crisp. Keep it aside.

Cooking

1

Heat oil in a pan. Add mustard seeds and let them crackle.

2

Add cumin seeds (jeera), chana dal, and urad dal and fry until they turn lightly golden.

3

Immediately add cashews and continue frying until they become golden, along with the lentils.

4

Now, add finely chopped onions and sauté until they become translucent.

5

Then, add chopped green chili, ginger, curry leaves, and sauté for a few seconds.

6

Add water and salt as needed. Mix well and taste the water—it should be slightly salty but not overly so.

7

Heat the water on medium to high flame, bringing it to a rolling boil.

8

Add the roasted rava in 4 to 5 batches using a spoon, ensuring you mix and stir immediately each time.

9

Cover the pan and let the rava upma steam for 2 to 3 minutes on low heat.

10

After steaming, turn off the flame.

11

Finally, add chopped coriander leaves and give it a final mix. Serve hot.

Nutrition information

(per serving)

Carbs

Carbs

19.7

Proteins

Proteins

4.1

Fats

Fats

5.3

Fiber

Fiber

1.3

143

kcal

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