Upma stands out as a beloved South Indian breakfast, crafted from semolina flour, locally known as rava or suji. This cherished recipe, handed down from my mother, remains a household favorite, offering a delightful and satisfying flavor profile that may well become your preferred breakfast choice.
Definition of Upma:
Upma is a savory, flavorful South Indian breakfast delicacy, expertly crafted with semolina flour (rava or suji), complemented by lentils, nuts, vegetables, and an array of herbs and spices.
This culinary tradition involves cooking roasted rava in water infused with the richness of ghee (or oil), accompanied by cashews, urad dal (white lentils), chana dal (husked and split Bengal gram), onions, ginger, and an assortment of herbs and spices. For those who prefer a hint of sweetness, sugar can be added to create a delicately balanced dish.
This piping hot breakfast option can be adapted to a vegan diet by opting for oil instead of ghee. Brimming with warmth, flavor, and deliciousness, upma offers a delightful departure from mundane oatmeal – a breakfast worth trying and savoring.
Key to any upma recipe is the use of rava, also known as ‘suji’ or ‘sooji’ in Hindi and ‘cream of wheat’ or ‘semolina’ in English. Essentially granulated wheat, it forms the heart of this breakfast dish, commonly referred to as Suji ka Upma in North India.
What truly elevates an upma recipe are the tempered, fried, and sautéed ingredients. While these elements may vary across recipes, they typically include a blend of sweet, savory, and nutty flavors.
Widely enjoyed, upma graces the breakfast tables of South Indian restaurants, extending its popularity to Maharashtra. It is a commonplace breakfast choice in South Indian households, having been a regular feature in my own upbringing.
What is Rava
Rava, also known as cream of wheat or farina, is coarsely ground wheat with a fine or semi-fine texture, distinguished by its grainy feel rather than a floury consistency.
To prepare upma, it is recommended to use the finer variety of rava. In the Indian market, the type known as Bombay rava is also suitable for this dish.
Pro Tip for a Faster Upma Preparation:
Streamline the process of making this warm, homemade breakfast with a simple tip. The initial step involves roasting the rava, and this can be done in advance. It is advisable to roast the rava right after purchase and store it in an air-tight container. This not only extends its shelf life but also prevents it from becoming moldy or spoiling. With pre-roasted rava on hand, you can whip up this upma recipe in just 15 to 20 minutes. Additionally, roasted rava can be utilized in various other recipes, such as Rava Cheela and Rava Pongal.
How to Make Upma Recipe:
Prep and Roast Rava
Begin by preparing the ingredients for the upma recipe. Take 1 cup of fine variety rava and set it aside. Gather the following aromatics, lentils, nuts, spices, and herbs:
- ⅓ cup finely chopped onions
- 1 teaspoon chopped green chilies
- 1 teaspoon finely chopped ginger
- 2 tablespoons coriander leaves (cilantro)
- 8 to 10 curry leaves
- 10 to 12 cashews
- 1 teaspoon chana dal (husked and split Bengal gram)
- 1 teaspoon urad dal (husked and split black gram)
- Heat a pan or kadai and add 1 cup of fine variety rava or cream of wheat.
- Roast the rava, stirring often until it becomes fragrant, dry, separate, and crisp. Avoid browning the rava.
- Once roasted, switch off the flame, transfer the rava to a plate, and set it aside.
Fry and Sauté Spices, Nuts & Aromatics
- In a pan, heat 2 tablespoons of ghee (clarified butter) or oil.
- Lower the heat and add 1 teaspoon mustard seeds. Fry until they crackle.
- Add the following ingredients:
- ½ teaspoon cumin seeds
- 1 teaspoon chana dal (husked and split Bengal gram)
- 1 teaspoon urad dal (husked and split black gram)
- Stir frequently and fry until the chana dal and urad dal begin to brown slightly.
- Add 10 to 12 cashews and fry on low to medium-low heat until golden.
- Add ⅓ cup finely chopped onions and sauté until they soften and become translucent on low to medium-low heat.
- Include 1 teaspoon chopped green chilies, 1 teaspoon chopped ginger, and 8 to 10 curry leaves. Optionally, add 1 dried red chili (halved and seeds removed).
- Mix well and sauté for a few seconds.
Boil Water:
- Add 2.5 cups of water to the mixture.
- Season with salt to taste. Ensure the water has a slightly salty flavor without being overly so. Adjust salt when eating if needed.
- Optionally, add 1 teaspoon of sugar. Stir well. This step is for those who enjoy a subtle sweet taste in their upma.
- Heat the water on medium to high flame, allowing it to come to a rolling boil.
Make Rava Upma:
- Once the water reaches a rolling boil, reduce the flame to its lowest setting. Add the roasted rava in 4 to 5 batches using a spoon.
- Immediately stir after adding each batch of rava to ensure even mixing with the water.
- Continue adding and stirring each batch of rava until the last one.
- Mix everything well. The rava grains will absorb water, swell, and cook.
- Cover the pan with a glass lid and let the rava upma steam for 2 to 3 minutes over low heat.
- Turn off the heat. The rava is now cooked, and the suji ka upma is ready.
- Finally, add about 2 tablespoons of chopped coriander leaves (cilantro) for freshness.
- Mix again.
- Serve the upma hot or warm, accompanied by slices of lemon or a side of lemon pickle or coconut chutney.
Expert Tips:
- Roasting rava: Ensure even roasting by stirring rava often on low or medium-low heat until it changes color, granules separate, and a toasty aroma develops.
- Adding rava in batches: Always add rava to hot water in batches, stirring each time to achieve a smooth and soft upma.
- Fats: While ghee enhances the taste, you can use oil like sunflower, safflower, peanut, or any neutral oil. Drizzling a bit of ghee when serving adds richness.
- Rava and water proportion: For softer upma, use a ratio of 1:2.5 or 3 for rava and water, respectively (1 cup rava to 2.5 to 3 cups water).
- Variations: Explore variations like tomato upma, vegetable upma, or ragi rava upma.
- Serving suggestions: Upma is best served hot with toppings like sev or bhujia, a drizzle of lemon juice, and can be paired with coconut chutney, lemon pickle, or idli podi.
- Scaling and storing: Adjust quantities easily. Leftover upma can be refrigerated for a couple of days or frozen. When reheating, sprinkle some water and reheat in a pan.
FAQs
Can I make Upma without roasting the rava?
While roasting the rava enhances its flavor and gives the Upma a nutty aroma, you can make Upma without roasting it.
Can I use vegetables in Upma?
Yes, you can add a variety of vegetables to Upma for added flavor and nutrition. Common choices include carrots, peas, bell peppers, and tomatoes. Simply chop the vegetables finely and sauté them along with the other ingredients.
Is it necessary to use ghee, or can I use oil for making Upma?
You can use either ghee or oil for making Upma. While ghee adds a rich flavor, using oil (vegetable oil, coconut oil, etc.) makes the dish suitable for a vegan diet.
How do I prevent lumps in Upma?
To prevent lumps, add the roasted rava to hot water in batches, stirring continuously. This ensures even mixing and a smooth consistency. If lumps form, you can break them apart with the back of a spoon.
Can I make Upma in advance?
Yes, you can prepare Upma in advance and store it in the refrigerator for a couple of days. When reheating, sprinkle some water and reheat it on the stovetop. You may need to adjust the consistency by adding a little more water.
