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Rava Upma Recipe Without Onion Garlic: A Simple, Nutritious Dish

About

Rava Upma is a popular South Indian breakfast dish made from semolina or ‘rava.’ This version of the recipe is made without onion or garlic, making it ideal for those who follow a no-onion no-garlic diet, or simply prefer their food without these ingredients. Despite its simplicity, Rava Upma is packed with flavor and nutrition.

Upma Recipe Without Onion Garlic Instant Easy Cooking

Items Required List & Quantity

• Semolina (Rava) – 1 cup
• Ghee – 2 tablespoons
• Mustard seeds – 1 teaspoon
• Urad dal – 1 teaspoon
• Chana dal – 1 teaspoon
• Green chilies – 2, finely chopped
• Ginger – 1-inch piece, grated
• Curry leaves – a handful
• Water – 3 cups
• Salt – to taste
• Lemon juice – 1 teaspoon
• Coriander leaves – for garnish

Nutritional Information

Per serving of Rava Upma provides approximately:

• Calories: 200 kcal
• Protein: 5g
• Carbohydrates: 30g
• Fat: 7g
• Fiber: 2g

(Note: Nutritional values may vary based on exact ingredient quantities used)

Preparation Time & Cooking Time

• Preparation time: 10 minutes
• Cooking time: 20 minutes

Cooking Procedure Overview

The cooking process involves roasting the rava in ghee until it turns aromatic. Then, a tempering is prepared with mustard seeds, urad dal, chana dal, green chilies, ginger, and curry leaves. Water is added to this mixture, brought to a boil, and then the roasted rava is slowly added while stirring continuously to avoid lumps. The dish is finally garnished with coriander leaves and a dash of lemon juice for taste.

Detailed, Step-by-step Cooking Procedure

1. Heat 1 tablespoon of ghee in a pan. Add the rava and roast on a low flame until it turns aromatic and changes color slightly. Remove from heat and set aside.
2. In the same pan, heat another tablespoon of ghee. Add mustard seeds and let them splutter.
3. Add urad dal and chana dal. Fry until they turn golden brown.
4. Add the chopped green chilies, grated ginger, and curry leaves. Sauté for a few seconds.
5. Pour in water and add salt. Bring to a boil.
6. Once the water is boiling, reduce the flame and slowly add the roasted rava while stirring continuously to avoid forming lumps.
7. Cover the pan and let it cook on a low flame for 5-7 minutes or until the water is fully absorbed and the Upma is cooked.
8. Turn off the heat, add lemon juice, and mix well.
9. Garnish with coriander leaves and serve hot.

Tips

• Always roast the rava on a low flame to avoid burning.
• Constantly stir the rava while adding it to boiling water to prevent lump formation.
• You can also add roasted cashews or peanuts for added crunch and nutrition.

Things to Know

• Rava Upma can be served with coconut chutney, sambar, or even plain yogurt.
• It’s a versatile dish and you can add other vegetables like peas, carrots, or capsicum to make it more nutritious.

FAQ

Q: Can I use oil instead of ghee? A: Yes, you can use any cooking oil of your choice.

Q: Can I store leftover Upma? A: Yes, it can be refrigerated for a day or two. Reheat before serving.

Q: Can I use pre-roasted rava? A: Yes, pre-roasted rava can be used. However, roasting it a little before cooking will enhance the flavor.

Enjoy your delicious, no-onion no-garlic Rava Upma!

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