Rava Upma (Savory Semolina)
A quick South Indian breakfast of toasted semolina cooked into a soft, savory porridge with mustard seeds, curry leaves, ginger, vegetables and a touch of ghee. Ready in 25 minutes.
Servings
Ingredients
Nutrition
Per serving
Steps
Toast the semolina
Toast the semolina in a dry medium pan (about 24 cm / 9 in) over medium heat for 5 to 6 minutes, stirring often, until it smells nutty and turns very lightly golden. Set this toasted semolina aside; toasting keeps the upma from going lumpy later.
- 180g semolina
✅ Done when: smells nutty and is very lightly golden, not brown
Fry the seeds and vegetables
Heat 1 tablespoon of the in a pan over medium heat (save the rest for the final step). Add the mustard seeds and wait until they pop, then add the and and fry until golden. Add the , onion, ginger and chilies and cook about 4 minutes until the onion is soft and translucent, then stir in the carrot and peas and cook 2 more minutes.
- 1 tbsp
- 1 tsp mustard seeds
- 1 tsp
- 1 tsp
- 10
- 1 onion
- 1 tbsp ginger
- 2 green chilies
- 1 carrot
- 50g green peas
✅ Done when: onion is soft and translucent, carrot is just slightly tender
Add water and semolina
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Steam and finish
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Toast the semolina
Toast the semolina in a dry medium pan (about 24 cm / 9 in) over medium heat for 5 to 6 minutes, stirring often, until it smells nutty and turns very lightly golden. Set this toasted semolina aside; toasting keeps the upma from going lumpy later.
- 180g semolina
✅ Done when: smells nutty and is very lightly golden, not brown
Fry the seeds and vegetables
Heat 1 tablespoon of the in a pan over medium heat (save the rest for the final step). Add the mustard seeds and wait until they pop, then add the and and fry until golden. Add the , onion, ginger and chilies and cook about 4 minutes until the onion is soft and translucent, then stir in the carrot and peas and cook 2 more minutes.
- 1 tbsp
- 1 tsp mustard seeds
- 1 tsp
- 1 tsp
- 10
- 1 onion
- 1 tbsp ginger
- 2 green chilies
- 1 carrot
- 50g green peas
✅ Done when: onion is soft and translucent, carrot is just slightly tender
Add water and semolina
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Steam and finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Upma is a staple breakfast across Tamil Nadu, Karnataka, Andhra Pradesh and Kerala, and also popular in Maharashtra. Its name is often linked to the Tamil and Telugu words for salt and flour.
Quick and endlessly adaptable, it's made with semolina, broken wheat, vermicelli or even leftover bread.
⭐ Why It's Famous
Warm, savory and ready in minutes, upma is the busy family's breakfast.
💡 Fun Fact
In Karnataka, upma is often served alongside sweet kesari bath — a combination nicknamed 'chow chow bath'.
South India
12.97°N, 77.59°E
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