Rava upma / sooji upma or rave uppittu as called in Kannada is a popular, very common and easy to make breakfast of south-India and nowadays popular in North India as well.
Upma/uppittu is very tasty and light on stomach. It is prepared by roasting rava/sooji and tempered with spices. It can be made healthier by adding vegetables like beans, carrot, peas, capsicum etc.
Rava upma and kesari bath is one of the most popular combinations and is called as chow-chow bathc. There are many variations to this simple upma. By adding Vangibath masala powder, you can prepare kharabath
Kharabath is a popular breakfast recipe of Karnataka which is nothing but rava upma with added vegetables, masala powder and lots of ghee. Kharabath is also known as masala bath/masala upma or rava bath. It has a smooth, soft and melt-in mouth texture. Kharabath is slightly spicy and at the same time filling too. Kharabath preparation is similar to rava upma and can be served with coconut chutney
which is also very tasty. Chow-chow bath and kharabath recipes are very popular breakfast recipes in tiffin centers and hotels across Karnataka.
Rava Upma can be prepared for breakfast, light snack or even for dinner. Upma can be served plain or with coconut chutney and pickle.
1 cup rava/sooji/semolina
1 tsp mustard seeds
½ tsp channa dal/bengal gram
½ tsp urad dal
1 Onion, chopped
2-3 green chillies, chopped
Small piece ginger, chopped
2-3 cashew nuts (opt)
2 springs curry leaves
2 tbsp coriander leaves, chopped
2-3 tbsp grated coconut (opt)
1 tsp lemon juice
- Heat a pan. Keep the flame on medium-low and dry roast rava for few minutes. Keep stirring so that rava does not burn.
- Rava becomes non sticky and you’ll get a nice aroma once it is roasted well. Transfer the roasted rava to a plate.
- In the same pan, add 2 tbsp oil and heat it. Add mustard seeds and allow it splutter. Add channa dal, urad dal, cashew nuts (opt) and fry till dals turn light brown in color.
- Add curry leaves, chopped ginger, onions and green chillies. Fry till onions turn pink. Keep the flame on medium while frying. You can add pinch turmeric too.
- Add 2 cups water and allow it to boil on a high flame. Add salt to taste to the water.
- When water boils, keep the flame on low and slowly add roasted rava and keep mixing so that there are no lumps formed. Add lemon juice and mix gently.
- Cover the pan with a lid and cook for about 5-7 minutes on low flame. Garnish upma with a teaspoon of ghee, chopped coriander leaves and grated coconut (opt).
- Serve hot rava upma with coconut chutney, pickle or just plain.
- Roasting rava is very important. You can either dry roast or can add a spoon of ghee/oil and then roast it. keep the flame on medium-low while roasting rava.
- You can add vegetables of your choice to make upma healthier.
- You can either use Bombay rava or bansi rava to prepare upma.
- This is a basic upma recipe and you can make any variations to this.
- Serve Upma for breakfast, evening snack or for dinner.
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