Craving a warm and comforting breakfast that’s both flavorful and easy to make? Look no further than Rava Upma! This South Indian classic is a fantastic way to start your day, and this particular recipe is even better because it’s made without onion or garlic. Perfect for those days when you want something simple and satisfying.
Indian Khana: Rava Upma | Upma Recipe | No Onion No Garlic Recipe
Get ready to tantalize your taste buds with this delicious and aromatic Rava Upma recipe! It’s incredibly versatile and can be customized to your liking, but this version keeps things delightfully straightforward.
Ingredients:
- 1 cup Rava (Semolina)
- 2 cups Water
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal (Split Black Gram)
- 1 tsp Chana Dal (Split Chickpea)
- 1-2 Green Chilies, finely chopped (adjust to your spice preference)
- 1 inch Ginger, grated
- 1 sprig Curry Leaves
- 1/4 cup mixed vegetables (Carrots, Peas, Beans - optional)
- Salt to taste
- Fresh Coriander Leaves, for garnish
- Lemon wedges, for serving (optional)
Instructions:
- Roast the Rava: Heat a dry pan over medium heat. Add the rava and dry roast it until it turns light golden and aromatic, stirring constantly to prevent burning. This usually takes about 5-7 minutes. Remove from the pan and set aside. Roasting the rava is crucial, as it ensures the upma doesn’t become sticky.
- Prepare the Tempering: In the same pan, heat the oil. Add the mustard seeds and let them splutter. Then, add the urad dal and chana dal and sauté until they turn light golden brown. This releases their nutty flavor and adds a wonderful texture to the upma.
- Add Aromatics and Vegetables: Add the chopped green chilies, grated ginger, and curry leaves to the pan. Sauté for a minute until fragrant. If using vegetables, add them now and sauté for a few minutes until they are slightly tender. This adds a touch of sweetness and nutrition to the upma.
- Add Water and Salt: Pour in the water and add salt to taste. Bring the water to a boil. Make sure the salt is adjusted according to your preference at this stage, as it’s harder to adjust later.
- Add the Rava: Reduce the heat to low. Gradually add the roasted rava to the boiling water, stirring continuously to prevent lumps from forming. This is a critical step – add the rava slowly and stir constantly to ensure a smooth consistency.
- Cook and Simmer: Continue stirring until all the water is absorbed and the upma becomes thick and fluffy. Cover the pan and simmer for a couple of minutes, allowing the rava to fully cook and absorb the remaining moisture.
- Garnish and Serve: Remove from heat and garnish with fresh coriander leaves. Serve hot with a squeeze of lemon juice, if desired. Enjoy your delicious and comforting Rava Upma! You can also serve it with coconut chutney or pickle for an extra burst of flavor.
This Rava Upma is a truly versatile dish. Feel free to experiment with different vegetables, spices, and garnishes to create your own unique version! Enjoy!
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