Easy and fast, Sooji Upma is one of the most loved and healthiest Indian breakfast. Made using white semolina (rava) as the main ingredient, it is ready in a jiffy and is enjoyed by young and old alike.
This quick video below will guide you through each step of making Rava Upma and it will turn out perfect and delicious each time.
Quick video of Suji Upma:
"Roasting Semolina well is the key"
If you want nice fluffy and light Upma that is not hard and sticky, then the main thing you need to keep in mind is to roast Semolina (rawa) till golden and aromatic on low heat setting before starting the process of making upma. High heat might burn semolina so you need to be a bit patient here.
Sautéing and Boiling
Always use a non-stick or heavy bottom pan for preparing Upma as it has a tendency to stick and burn at the bottom. After you have added onions, make sure they are soft and shiny before moving on to the next step or they might not get cooked later on and feel and taste raw and hard in Upma.
I like to add all the ingredients in the same pot, cook them, add water, wait till water boils and then add semolina. There is another method where everything is first added to the pot including semolina but water is boiled separately. This boiled water is then added to the ingredients to make upma. But this method means you need to use one more vessel and when you add boiling water to ingredients they splutter and create a lot of mess on the cooktop. So I feel that the method I use is easier and less messy.
But before you move on to adding semolina, make sure that peas are soft and cooked well as afterwards they will have little chance to cook through.
Making it perfect each time
Well as mentioned earlier, roasting semolina (rawa) will ensure Upma is light and fluffy.
Another key is your semolina to water ratio, this should be perfect. If you follow my measurements in the recipe card below, you won’t go wrong.
One more point is before adding semolina, water should be boiling hot. Cold or luke warm water will, most invariably, lead to lumpy, hard upma.
Next key to getting it right is adding semolina little at a time whilst mixing and stirring constantly. This will ensure that there are no lumps and moisture is reaching each and every granule of semolina.
And the final point is, after you have switched off the heat let upma rest and cook in its own steam for another 5 mins before opening the lid. This is important and many people omit this step and are in a hurry to open the lid and serve. Letting Tomato Upma rest will ensure that heat and moisture has reached deep within each granule of semolina and it has got enough time to fluff up.
These steps might seem a lot to remember, but believe me, they are not and once you get the hang of them, they will come naturally to you whilst preparing upma.
Serve this delicious Upma hot with a piece of lemon on side and enjoy this filling breakfast that will keep you going till lunch time. This can also be served to any guests as a tea time snack.
Recipe Card for Upma
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