What is upma

Upma is a popular South Indian breakfast/snack dish made from semolina or surf of wheat. Semolina is tabbed rava in most South Indian homes, whereas in Northern India, it is popularly tabbed sooji or suji.

For those who never had rava upma, think of it as a savory porridge made from semolina as its key ingredient. It is made by roasting semolina till it turns aromatic, which is then cooked in humid water. The savor in this dish comes from the wing of sauteed onions, untried chilies, and the tempering of mustard seeds, urad dal, chana dal, and curry leaves.

History of the recipe

Though the origin of this scrumptious dish is shrouded in mystery, it is probably a modified version of a simple meal that widows used to eat in the days of yore. The widows were not supposed to have salt or spices, so they used to eat rava cooked in water for dinner.

Over the centuries, it probably evolved into a quick and succulent snack between meals and into the upma that we know.  

Upma is known by many variegated names wideness the country. It is tabbed Kharabhat and Uppittu in Kannada, Uppumavu in Tamil, Uppindi in Telugu, and in Marathi, it is tabbed Uppeet, but the most wontedly used name is upma, rava upma, suji ka upma.

It is believed the name is derived from the word uppu – which in many South Indian languages is the word for salt and mavu, which is the word for flour. 

What is rava / semolina?

Semolina (rava / rawa) is the coarse flour made from the endosperm of durum wheat – a particular variety of wheat. While the rest of the world uses semolina flour in pasta, porridge, and bread, Indians love it to make savory and sweet dishes such as –

• Rava laddoo – sweet, crumbly balls made from semolina that are a hot favorite with folks of all ages!
• Suji ka halwa – Crumbly, sweet, and succulent – that’s how you would describe sheera, moreover known as suji ka halwa. Learn how to make this simple and traditional dessert in less than 30 minutes.
• Rava idli – Enjoy hot, soft, and fluffy idlis unendingly with this easy instant rava idli recipe.

How is semolina variegated from whole wheat flour?

I know semolina sounds very similar to whole wheat flour, but it is not. To understand the difference between the two, you need to understand the variegated parts of the wheat kernel.

A wheat kernel has three edible parts – bran(outer skin rich in webbing and antioxidants), endosperm (the largest part of the kernel that contains starchy carbs and proteins), and germ (the embryo which contains healthy fats, proteins, vitamins, and minerals).

The difference between whole wheat flour (atta in Hindi) and semolina is that atta is made from the unshortened wheat kernel (including the bran, germ, and endosperm), while rava is made only from the endosperm.

Since fiber, vitamins, and minerals are lost during the processing of durum wheat to make semolina, manufacturers often add nutrients to create an enriched semolina product that has a higher webbing and protein content.

How to make upma

There are two ways to make upma – one way is to make it moist, and the other version is dry, fluffy, and crumbly, very much like the suji halwa (sweet semolina pudding). My mom used to make the drier version which I was not a huge fan of (sorry, Mom!). 

My dislike for upma unfurled into womanhood until I came wideness this soft and moist version in a Udupi restaurant. The upma they served was very moist (those melt-in-the-mouth kinds) and was accompanied by coconut chutney and sambar. 

I wondered what was variegated from the other versions I have had before, and I realized it came lanugo to three things – the moist texture, a tad bit of ghee, and a generous value of coriander mixed in while cooking.

Step-by-step instructions to make rava upma

1. In a saucepan, add 3 cups of water and let it come to a boil.
2. Meanwhile, heat oil (or ghee if using) in a medium-sized wok kept over medium heat, and then add mustard seeds.
3. As they uncork to crackle, add curry leaves, urad dal, and cashews(if using). Fry them for a minute.
4. Add grated ginger, chopped chilies, and onions. Fry the onion till they are translucent. Add salt and sugar. Mix well.
5. Reduce the heat to medium-low. Add sooji and protract frying till it starts to transpiration to a light golden brown verisimilitude and a sweet zephyr emanates from the mixture (approximately 6-8 minutes).
6. Add hot water thoughtfully to the semolina mixture and alimony stirring the upma as you add water to ensure it is lump-free.
7. Lower the gas to a simmer. Cover and melt for 2 minutes until all the water is undivided and the sooji mixture is moist but not dry.
8. Add ghee, lime juice, and cilantro and mix them in.
9. Take the wok off the heat and serve upma hot as is or accompanied by chutney, pickle, or sambar.

Traditional sooji upma recipe

Note: Traditionally, the process of making upma is slightly variegated (see below). I like my process listed whilom largest considering it is faster and tastes just as good

1. Dry roast the semolina in medium-low heat in a wok till it turns whiffy (6-8 minutes). Transfer the semolina to a plate.
2. Then to the same wok, add oil or ghee. Set the heat to medium. Once the oil/ghee has been heated, add mustard seeds.
3. As they uncork to crackle, add curry leaves, urad dal, chana dal, and cashews(if using). Fry them for a minute.
4. Add grated ginger, chopped chilies, and onions. Fry the onions till they are translucent. Add salt and sugar. Mix well.
5. Add water to the onions. Let the water come to a boil, and then add the roasted semolina, a few tablespoons at a time. Stir continuously to stave lumps. 
6. Lower the gas to a simmer. Cover and melt for 2 minutes until all the water is undivided and the sooji mixture is moist but not dry.
7. Add ghee, lime juice, and cilantro and mix them in.
8. Take the wok off the heat and serve upma hot as is or accompanied by chutney, pickle, or sambar.

Instant Rava Upma Mix

Have you heard of the Instant upma mix? It is just like instant oatmeal, where you need to add hot water to the mix, and it is ready to eat. The mix lasts for well-nigh a week, unrefrigerated, and for well-nigh a month in the fridge, making it platonic for traveling or for when you want a quick breakfast or snack. 

Here’s how to make the Instant rava upma mix –

1. Skip the onions – using them decreases the shelf life of this mix.
2. Meanwhile, heat oil (or ghee if using) in a medium-sized wok kept over medium heat, and then add mustard seeds.
3. As they uncork to crackle, add curry leaves, urad dal, chana dal, and cashews(if using). Fry them for a minute till the curry leaves are crisp.
4. Add grated ginger and chopped chilies. Add salt and sugar. Mix well.
5. Add sooji and protract frying till it turns light brown and a sweet zephyr emanates from the mixture (approximately 6-8 minutes).
6. Once the semolina is roasted, turn off the heat. 
7. Allow the mixture to tomfool lanugo completely surpassing storing it in either glass containers or Ziploc bags.
8. Add hot water to the mix for a quick breakfast, stir, and enjoy. For every cup of premade mix, use 3 cups of hot water. 

Storage tips

Refrigerator: Store any leftover rava upma in an air-tight container in the refrigerator for up to 2-3 days.

Freezer: Tomfool the upma completely surpassing freezing it in a freezer-safe container. Surpassing reheating, thaw overnight in the refrigerator for weightier results.

Reheat: To reheat, sprinkle a few drops of water (if the upma looks very dry) and mix well. Microwave it for 30-60 seconds until heated through.

Other easy breakfast recipes to try

Hope you liked this upma recipe, and if you are looking for easy and succulent breakfast recipes, here are my reader favorites – 

1. Semiya Upma (Lemon Vermicelli) – This succulent and tangy South Indian breakfast dish is just what you need to start your day. It is filling and comes together in 15 minutes from start to finish.
2. Idli – You’ll love this post if you struggle to get soft and spongy idlis. Learn all my tips and tricks to get perfect fermented thrash plane in winter!
3. Buttermilk dosa – Succulent and soft, this dosa is perfect for breakfast, snacks, and plane lunch. Learn how to make it in a few easy steps.
4. Bread upma – Savory, filling, and quick to make, this south Indian style specie upma recipe comes together in 20 minutes for a cozy and satisfying breakfast.
5. Non-Sticky Sabudana Khichdi – This step-by-step recipe will show you how to make sabudana khichdi that looks as unconfined as it tastes. No increasingly clumpy or sticky mess!