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Upma is a popular South Indian breakfast made with cream of wheat or semolina flour (called rava or suji locally), veggies, fragrancies, and sauces.
Upma, uppumavu, or uppittu is a thick porridge made from dry- roasted semolina or coarse rice flour. It began from South India and is most common or garden
in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, Karnataka, Maharashtra, and Sri Lankan Tamil communities. It’s sweet, succulent, filling, and a whirlwind dish that can be made in under 20 twinkles.
The main component in any upma form is rava. Also called ‘suji’ or ‘sooji‘ in Hindi and ‘cream of wheat’ or ‘semolina’ in English, it’s exclusively granulated wheat. therefore this breakfast food is known as Suji ka Upma in North India.
Delight Rava Upma Recipe
Rava – Rava’s coarsely ground wheat to a fine or semi-fine texture. It isn’t powdery but has a fine coarse texture. Rava is also called cream of wheat, farina, or semolina flour in English.
This can fluently be done ahead of time and I recommend riding your rava and keeping it in an air-tight vessel birthright after clinch. This will support it stay good longer and help it from getting moldy or putrefied.
History of Delight Rava Upma Recipe
Upma is trusted to have begun in the southern region of India, especially in the country of Tamil Nadu, over 2,000 times agone. During this time, semolina was a chief component in Indian cookery, and it was exercised to make colorful dishes, involving Upma.
As trade and migration swelled between India and other corridors of Asia, Africa, and Europe, Upma broadcast to other regions. The dish was acclimated and modified to suit original tastes and constituents, performing in colorful indigenous variations.
During the medieval period, Upma came a popular breakfast dish in South India, especially in the fiefdoms of Chola, Pandya, and Vijayanagara.
In the ultramodern period, Upma has come a chief breakfast dish in numerous Indian homes, especially in South India. The dish is frequently served with vegetables, fragrancies, and chutneys, and is considered a nutritional and filling breakfast option.
tallying to upward knowledge, History of Upma form is a rich and different one, gauging over 2,000 times. From its senior wells in South India to its ultramodern- day variations, Upma remains a cherished breakfast dish in numerous Indian homes.
Advantages of Delight Rava Upma Recipe
- Upma is made from semolina or rava, which is high in grittiness, helping to promote digestive health.
- Upma can be made with a variety of protein sources, similar as vegetables, nuts, and seeds, making it a nutritional breakfast option.
- Upma is a low- calorie breakfast option, making it an excellent liberty for those appearing to take their cargo.
- Upma can be made with iron- rich constituents, similar as spinach and sap, making it a good source of iron.
- Upma is a good source of carbohydrates, furnishing dynamism for the body.
- Upma can be made with a variety of vegetables and fragrancies, furnishing a range of vitamins and minerals.
- Upma contains antioxidants from the vegetables and fragrancies exercised, helping to cover the body from free revolutionaries.
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Delight Rava Upma Recipe
4
servings10
minutes10
minutes312
kcal20
minutesDelight Rava Upma Recipe
Ingredients
Semolina (Suji) – 2 cups (400 grams
Peas – 1 cup (150-200 grams, peeled)
Water – 4 cups
Ghee/Oil – 4 tbsp
Mustard seeds – 1 tsp
Curry leaves – 8-10 leaves
Green chilies – 2-3 (finely chopped)
Ginger – 1 tsp (grated)
Onion – 1 (finely chopped, optional)
Turmeric powder – 1/2 tsp
Asafoetida – 1 pinch
Salt – as per taste
Coriander leaves – 2 tbsp (chopped)
Lemon juice – 1 tablespoon (to taste)
Directions
- Frying semolina – Fry semolina in a deep pan on low flame till it becomes light golden, take it out, and keep it aside.
- Making Tadka – In the same pan heat ghee/oil. Add mustard seeds and let them crackle. Add curry leaves, asafoetida, green chilies, and ginger, are lightly fry.
- Add peas and spices – Add chopped onion and fry until light golden (if using) Add turmeric powder Add peas and cook for 2-3 minutes.
- Add Water – Add 4 cups of water and bring it to a boil. Add salt to the boiling water as per taste.
- Adding Semolina – Lower the flame and slowly add semolina while stirring continuously to avoid lumps. Cook on medium flame till the semolina absorbs water.
- Finishing – Once the upma becomes thick and soft, cover and cook it for 2-3 minutes. Add coriander leaves and lemon juice and mix well.
- Serve – Serve hot Matar Upma with chutney or pickle. This Matar Upma is enough for 4-5 people.
Notes
- Ratio of Rava to Water: The ideal ratio of rava to water is 1:2.5 to 1:3.
- Type of Rava: Use fine or medium rava for Upma. Coarse rava can make the Upma too dense.
- Roasting Rava: Roasting rava before making Upma enhances its flavor and texture.
- Use Fresh Vegetables: Use fresh vegetables, such as carrots, peas, and onions, to add flavor, texture, and nutrients to the Upma.
- Don’t Over-Cook: Cook the Upma until the rava is cooked and the mixture is creamy. Over-cooking can make the Upma dry and sticky.
Best 🤤