Rava Upma (Savory Semolina)
A quick South Indian breakfast of toasted semolina cooked into a soft, savory porridge with mustard seeds, curry leaves, ginger, vegetables and a touch of ghee. Ready in 25 minutes.
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Start your free weekContinue with free accessToast the semolina
Dry-roast the semolina in a pan over medium heat for 5–6 minutes, stirring, until fragrant and very lightly golden. Set aside — toasting keeps the upma from turning lumpy.
Temper
Heat the ghee, pop the mustard seeds, then add the urad and chana dal and fry until golden. Add the curry leaves, onion, ginger and chilies and cook for 4 minutes. Add the carrot and peas for 2 minutes.
Add water and semolina
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Steam and finish
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Toast the semolina
Dry-roast the semolina in a pan over medium heat for 5–6 minutes, stirring, until fragrant and very lightly golden. Set aside — toasting keeps the upma from turning lumpy.
Temper
Heat the ghee, pop the mustard seeds, then add the urad and chana dal and fry until golden. Add the curry leaves, onion, ginger and chilies and cook for 4 minutes. Add the carrot and peas for 2 minutes.
Add water and semolina
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Steam and finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Upma is a staple breakfast across Tamil Nadu, Karnataka, Andhra Pradesh and Kerala, and also popular in Maharashtra. Its name is often linked to the Tamil and Telugu words for salt and flour.
Quick and endlessly adaptable, it's made with semolina, broken wheat, vermicelli or even leftover bread.
⭐ Why It's Famous
Warm, savory and ready in minutes, upma is the busy family's breakfast.
💡 Fun Fact
In Karnataka, upma is often served alongside sweet kesari bath — a combination nicknamed 'chow chow bath'.
South India
12.97°N, 77.59°E
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