Upittu ( Rava Upma)

Recipe by Dimpi
READY IN: 25mins




  • Heat a wok or kadai, spray with butter flavored cooking spray and add semolina. You can also use 1 tsp ghee instead of cooking spray for a more fragrant (albeit higher fat) version.
  • Roast, stirring occasionally until fragrant (about 7-8 minutes).
  • Take out semolina and keep aside.
  • After wiping off the hot pan to remove leftover semolina grains, add the oil.
  • When oil is hot, add the tempering ingredients - mustard seeds, cumin seeds. If you wish you may also add spilt urad dal.
  • When mustard seeds sputter, stir in chopped onions, ginger, curry leaves and green chilies. Note that you can deseed the chilies if you don't want any heat.
  • In the meantime, bring the 2 cups of water to boil and add salt to it.
  • Back to your wok, stir regularly and when the onions are transparent add diced tomatoes and let cook for a couple of minutes.
  • When tomatoes are cooked, add the roasted semolina you kept aside earlier and mix well.
  • Pour boiling salted water over this mixture, give a quick stir and cover with lid.
  • Let it cook for 3 minutes on low flame. Then take off lid and add chopped cilantro, cashews and 1 Tbsp grated coconut. Mix well.
  • Take off heat, and serve hot garnished with the remaining tablespoon of grated coconut and a sprig of fresh cilantro.
  • NOTE 1: Don't over-roast the semolina or it won't cook well.
  • NOTE 2: Possible additions - grated carrots, fresh green peas, roasted peanuts. You could also add 2 tablespoons cashews (roasted pieces) and/or 2 tablespoons coconut (grated fresh) along with the cilantro.
  • NOTE 3: If you try to add salt after you take the upma off heat, it won't incorporate very well. So I suggest tasting the upma just before you add cilantro etc. and add more salt if you wish. Make a note of how much salt your family prefers, and next time add the entire amount to the water.