Uppittu (Rava Upma)
Roasted semolina cooked into a soft, savoury porridge with sautéed vegetables, curry leaves and a mustard-urad dal tempering.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Heavy pan
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 7 g
- carbs
- 34 g
- fibre
- 2 g
- protein
- 5 g
- calories
- 220 kcal
Instructions
- 1
Roast the semolina in a dry heavy pan on low heat until fragrant and slightly darker. Set it aside.
- 2
Heat oil in the same pan until mustard seeds pop. Add urad dal (split lentils) and curry leaves, frying until golden.
- 3
Add chopped onion, green chillies and ginger. Stir and fry gently until the onion softens.
- 4
Add the carrot and peas. Cook for 2-3 minutes.
- 5
Pour in the hot water and salt. Bring everything to a rolling boil.
- 6
Turn down the heat. Slowly sprinkle in the roasted semolina, stirring constantly so lumps do not form.
- 7
Cover and cook on low heat for 3-4 minutes. The semolina should absorb the water and become soft.
- 8
Gently fluff the upma with a fork. Serve hot, with a squeeze of lemon if you like.
Chef's tips
Always use hot water instead of cold to stop lumps forming when adding the semolina. Roasting the semolina well keeps the cooked upma fluffy rather than sticky.
Ingredient substitutions
- rava → broken wheat (dalia) for a fibre-rich variation
Storage
Refrigerate for up to a day.
Reheating
Reheat with a splash of water to loosen the texture.
Common mistakes to avoid
- •Pouring in all the semolina at once, which causes stubborn lumps to form.
Serving suggestions
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