Rawa Upma Recipe

🧂 Ingredients:

• 1 cup rava / sooji / semolina (fine)

• 2 tbsp ghee or oil

• 1 tsp mustard seeds

• 1 tsp urad dal

• 1 tsp chana dal

• 8-10 curry leaves

• 2 green chillies, slit

• 1-inch ginger, finely chopped

• 1 small onion, finely chopped

• 2.5 cups water

• Salt to taste

• 1-2 tbsp fresh coriander leaves, chopped

• Optional: 1 tbsp grated coconut, a squeeze of lemon juice, or some cashews

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• 👩‍🍳 How to Make Rawa Upma:

  🔹 Step 1: Roast the Rawa

  1. Heat a pan and dry roast 1 cup rava on low flame until it turns slightly golden and aromatic.

  2. Set it aside to cool.

  🔹 Step 2: Tempering (Tadka)

  1. In the same pan, heat 2 tbsp ghee or oil.

  2. Add mustard seeds. When they splutter, add urad dal and chana dal.

  3. Add chopped ginger, green chilies, and curry leaves.

  4. Optionally, add cashews for crunch.

  5. Add chopped onions and sauté until translucent.

  🔹 Step 3: Cook Upma

  1. Add 2.5 cups water and salt to taste. Let it come to a boil.

  2. Gradually add roasted rava while stirring continuously to avoid lumps.

  3. Stir until all the water is absorbed and upma becomes fluffy.

  4. Cover and let it rest for 2-3 minutes.

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  🍽️ Serving Suggestions:

  • Serve hot with coconut chutney, pickle, or a cup of filter coffee.

  • Garnish with coriander and a dash of lemon juice before serving.

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  ❤️ Personal Touch:

  Rawa Upma is that soul-soothing dish you grew up with. Whether it’s a lazy Sunday morning or a quick fix after a long day — it wraps you in comfort. My mom would always add a spoon of ghee at the end “for love,” and trust me, that spoon makes all the difference. 💛

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  💡 Tips & Variations:

  • Add veggies like peas, carrots, or beans for a more nutritious version.

  • Add a pinch of sugar for a light Karnataka-style touch.

  • Want it spicy? Add a pinch of crushed black pepper while cooking.