Onion Upma | Rava Upma with Onion

Rava Upma is a light and filling breakfast or tiffin (afternoon snack). It is very popular in South India and is often on the menu when we have unexpected guests. Onion Upma is just Rava Upma with onions in it and a personal favourite of mine.

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Onion Upma | Rava Upma with Onions

Maharashtra has a very similar dish called Tikhat Sheera. I first posted this recipe in November 2013 and am just updating it with better photos.

You will find assorted varieties of upma made in various South Indian homes: plain upma, tomato upma, mixed vegetable upma, peas upma….  One of my favourite versions is the Onion Upma that I can relish with some spicy Nimmakaya (Andhra Lemon Pickle) or then with some Kobbari Gulla Senaga Pappu Pachadi. There is something about soft, fluffy upma with slightly crunchy onion that makes me happy. 🙂

In Mumbai, you can have some of the best Upma at Mani’s Lunch Home near Ramnarain Ruia College in Dadar East. Be sure to order the Upma Chutney and ask for a chutney refill, if required. 🙂

Here is the recipe for this simple, healthy, tasty breakfast item.

How to Make Onion Rava Upma

Time: 20 mins

Serves: 4

Ingredients

1. Rava, Semolina, Suji – 3/4 Cup (150 gms)
2. Chopped Onion – 3/4 cup (150 gms)
3. Udad Dal – 1 tsp
4. Chana Dal – 1 tsp (Optional)
5. Mustard Seeds or Rai – 1/2 tsp
6. Cumin or Jeera – 1/2 tsp
7. Chopped Green Chillies – 3 or 4
8. Grated Ginger – 1 tsp
9. Sugar – 1/4 tsp (Optional)
10. Water – 2.25 Cups
11. Curry Leaves – 6 to 8
12. Oil – 1 tbsp
13. Ghee – 1 tsp (Optional)
14. Salt to Taste (~1 tsp)

Method

1. Over medium heat, dry roast the rava till it just starts to change colour. Stir continuously or it will burn. You also get pre-roasted rava that you can use. 
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2. Set aside the roasted rava. Do not leave the rava in the hot kadhai as it will continue to roast further.
3. In a kadai or a wok, heat the oil.
4. Add mustard seeds and wait till they pop.
5. Add the udad dal and fry till the dal turns light brown in colour.
6. Add the green chillies, grated ginger, and curry leaves, and stir-fry for a minute.
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7. Add the onion pieces and stir-fry till the onion just starts to turn transparent. Do not fry the onions till they are brown. The upma will have a faintly bitter aftertaste if you do.
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8. Add 2.25 cups of water, sugar and salt.
9. Bring the water to a boil. At this stage taste the water and it should just taste a touch salty (“like tears” as my grandmother used to dramatically put it).
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10. Turn the heat to low. This is important because adding rava to roiling water will increase chances of lumps being formed.
11. Add the roasted rava while stirring continuously to ensure that no lumps are formed.
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12. Mix well.
13. Increase the heat to medium.
14. Cover the kadai and let the upma cook for about 5 minutes.
15. Uncover and mix well.
16. Cook for a few minutes more till all the water is absorbed and the rava is cooked.
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17. Turn off the heat.
18. Add the ghee and mix well.
19. Serve hot with Hotel Style Coconut Chutney, Molaga Podi or Nimmakaya.

Tips

• Do not fry the onions till they are brown. The upma will have a faintly bitter aftertaste if you do.
• Just add enough salt to the water such that the water starts to taste slightly salty.
• You could add 1/2 cup of peas to the boiling water. If you add peas, then add and additional 1/4 cup of water.

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Onion Upma | Savoury Semolina with Onions

Aruna

Onion upma is, by far, one of my favourite breakfasts. Done well, the onions still retain a touch of crunch and the upma fluffy. Give me some coconut chutney or molaga podi with it and I am in heaven.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack, Tiffin

Cuisine Indian, South Indian

Servings 4 people

Ingredients

  

1x2x3x

• 3/4 Cup Rava, Semolina, Suji (150 gms)
• 3/4 cup Chopped Onion (150 gms)
• 1 tsp Udad Dal
• 1 tsp Chana Dal (Optional; I did not use any)
• 1/2 tsp Mustard Seeds or Rai
• 1/2 tsp Cumin or Jeera
• 3 or 4 Chopped Green Chillies
• 1 tsp Grated Ginger
• 1/4 tsp Sugar (Optional; I did not use any)
• 2.25 Cups Water
• 6 to 8 Curry Leaves
• 1 tbsp Oil
• 1 tsp Ghee (Optional; I did not use any)
• Salt to Taste (~1 tsp)

Instructions

 

Roasting the Rava

• Dry roast the rava till it just starts to change colour. 
• Transfer the roasted rava into a plate and let it cool. 
• In a kadai or a wok, heat the oil.
• Add mustard seeds and wait till they crackle.
• Add the udad dal and chana dal (if you are using it) and fry till the dals turns light brown in colour.
• Add the onion pieces and stir-fry till the onion just starts to turn transparent. 
• Add the green chillies, grated ginger, and curry leaves, and stir-fry for a minute.
• Add 2.25 cups of water, sugar and about 1 tsp salt. The water should just taste a touch salty.
• Bring the water to a boil. 
• Turn the heat to low and add the roasted rava while stirring continuously to ensure that no lumps are formed. 
• Increase the heat to medium.
• Cover the kadai and let the upma cook for about 5 minutes.
• Remove the cover and mix well.
• Cook for a few minutes more till all the water is absorbed and the rava is cooked.
• Turn off the heat.
• Add the ghee and mix well.
• Serve hot with Hotel Style Coconut Chutney, Molaga Podi or Nimmakaya.

Keyword Onion Upma, Rava Upma, Semolina Upma with Onions, Upma

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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