Rava Upma Recipe Water Ratio Easy Cooking Instant Method

Know the details about the Rava Upma Recipe Water Ratio Easy Cooking Instant Method, Rava Upma Recipe Water Ratio Instant Cooking Process

A Detailed Guide to Perfect Rava Upma: Mastering the Water Ratio

Rava Upma, a staple breakfast dish in South India, is a savory porridge made from semolina or sooji. The key to a perfect upma lies in the right water to rava ratio. This blog post will guide you in preparing the perfect Rava Upma, highlighting the ideal water ratio, ingredients, cooking procedure, and useful tips.

Rava Upma Recipe Water Ratio Easy Cooking Instant Method

About Rava Upma

Rava Upma is a simple yet delicious dish that is often enjoyed with a side of coconut chutney or pickle. It’s light, nutritious, and easy to prepare.


  • 1 cup Rava/Sooji/Semolina
  • 3 cups Water
  • 2 tablespoons Cooking Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal
  • 1 Green Chili, finely chopped
  • 1 Onion, finely chopped
  • Few Curry Leaves
  • Salt to taste
  • Fresh Coriander Leaves for garnish

Nutritional Information

Rava Upma is rich in carbohydrates, providing energy for your day. It also contains vitamins B and E, iron, and calcium. However, it’s low in fat and protein.

Preparation Time

15 minutes

Cooking Time

20 minutes

Cooking Procedure Overview

The cooking process involves roasting the rava, sautéing the spices and vegetables, and then cooking the rava in boiling water until it absorbs all the water and becomes fluffy.

Detailed, Step-by-Step Cooking Procedure

  1. Dry roast the rava on medium heat until it turns slightly golden and gives off a nutty aroma. Remove it from the pan and set it aside.
  2. In the same pan, heat the oil. Add the mustard seeds and urad dal. Saute until they start to splutter.
  3. Add the chopped green chili, curry leaves, and onion. Saute until the onion becomes transparent.
  4. Pour in the water and add salt. Bring it to a boil.
  5. Gradually add the roasted rava, stirring continuously to avoid lumps.
  6. Cover the pan and cook on low heat until all the water is absorbed.
  7. Turn off the heat and let the upma sit for a few minutes. Garnish with fresh coriander leaves before serving.


  • The water to rava ratio is crucial. For a softer upma, use a 3:1 water to rava ratio. For a drier upma, you can reduce the water to 2¾ cups.
  • Always roast the rava before cooking. This will prevent it from becoming sticky.
  • Continuously stir the rava while adding it to boiling water to avoid lumps.

Things to Know & FAQs

Things to Know:

  • Rava upma can also be enriched with vegetables of your choice.
  • It’s best served hot, accompanied by coconut chutney or pickle.


Q: Can I use butter instead of oil?

A: Yes, you can use butter for a richer flavor.

Q: Can I use pre-roasted rava?

A: Yes, but it’s recommended to roast it again lightly for the best flavor.

In conclusion, mastering the right water to rava ratio is the secret to preparing the perfect Rava Upma. Enjoy this wholesome and delicious dish as a breakfast or snack!

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