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You are here: Home / Menu / Breakfast Recipes / Rava Uppumavu

Breakfast Recipes Cuisine Easy Recipes Ingredient Kerala Cuisine Menu Quick Meals Semolina/Rava

Rava Uppumavu

Uppumavu or Upma can be made using Rava, Vermicelli etc. In Kerala, people have Rava Uppumavu with Banana and Sugar, Cheru Payru (Green Gram) Curry, Kadala (Bengal Gram) Curry and so on. When I was a kid, I used to run away at the sight of Uppumav. During college days, hunger would force me to have the sticky Hostel Upma 🙂

Kerala Style Rava Uppumavu

Rava Uppumavu (Upma)

After marriage, I began making Upma as my husband was fond of it. He would mix Upma with Banana and sugar and give it to me. Ever since, I have liked Uppumavu and I make it frequently for breakfast. Here is the recipe for making Kerala style Rava Uppumavu.

Rava Upma

Kerala Breakfast - Rava Uppumavu

Ingredients

  1. Green Chillies (Chopped) – 3 or 4
  2. Ginger (minced finely) – A small piece (about 1 inch long)
  3. Dry Red Chillies – 4
  4. Onion (chopped into fine pieces) – 1 medium
  5. Curry Leaves – A sprig
  6. Rava/Wheat Semolina (Sooji) – 2 Cups
  7. Mustard Seeds – 1/2 tsp
  8. Oil – 2 tbsp
  9. Salt – As Required
  10. Water – 2 cups + A few tablespoons
  11. Coconut Flakes – 2 tbsp (Optional)


Preparation Method

  1. Lightly fry the rava in a non stick pan until it turns light brown. Stir continuously while frying the rava so that it doesn’t get burnt.
  2. Add 2 tbsp oil in another pan and splutter mustard seeds.
  3. Add onions, green chillies, red chillies and curry leaves and saute till the onions become tender.
  4. Add ginger and saute for 2 more minutes.
  5. Add 2 cups of water and a little salt and allow it to boil.
  6. Add the fried rava into the boiling water stirring continuously, so that no lumps are formed.
  7. Sprinkle coconut flakes and mix everything well. (optional)
  8. Cover the pan and cook on low heat for 5 minutes approximately.
  9. If the upumavu is dry, sprinkle a few more tablespoons water and close the pan and cook for 2 more minutes.
  10. It is now ready to be served along with Banana or Chutney or any other side dish.
Rava Uppuma

Rava Uppuma


Note

  • The catch is to add equal amount of water and rava so that the Upumavu doesn’t become too watery or sticky. You can later add a few more table spoons of water if you find the upma dry.
  • A nice upma will neither be sticky nor dry. The grains should be well cooked yet separate.
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Related posts:

  1. Coconut Ada – Coconut Pancakes
  2. Vegetable Rava Upma
  3. Ragi Puttu (Steamed Finger Millet Cakes)
  4. Rava Dosha/Dosa


« Fried Chicken Franks or Sausages
Cabbage Stir Fry (Mezhkkupuratti/Upperi/Poriyal) »

Comments

  1. Prem says

    October 14, 2009 at 6:32 am

    Very nice explanation

  2. Tom says

    March 6, 2013 at 2:46 pm

    Very nice & precisely explained.

  3. Uthara says

    May 2, 2013 at 9:22 pm

    Thanks so much for the recipe.. My Upma just turned out to be so good… But I used little too much of salt, blaming it on my extra large spoon..:(
    But thanks again for this simple explanation.. Good for a new wife towards a great breakfast

  4. Joel says

    March 18, 2016 at 10:09 pm

    Was searching for a non sticky upma.. In perfect Kerala style..
    This is it…Simply awesome.. Everyone enjoyed it.
    It’s a bit spicy.. So can reduce green chilly if you are preparing for kids too.
    It’s a great recipe.
    Well written with perfect instructions

  5. Ben says

    February 25, 2017 at 11:22 am

    Spot on instructions. Adding some Urad dal along with the mustard will give a nice flavour to it

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