Upmaa – उपमा; is a famous South Indian dish. In some areas it’s called Uppuma or Uppittu also. It is made up by dry roasted rava (सूजी) or coarse rice (चावल). This recipe is made up by using rava (सूजी), coarse rice (चावल) upmaa is some other time when I learned to make it… 😛

Try out this rava upmaa at your home and share your experience here in comment box.

Serves 3


10 minPrep Time

25 minCook Time

35 minTotal Time

plus Upmaa Save Recipe



  1. Chop onion (प्याज), green chili (हरी मिर्च), carrot (गाजर), capsicum (शिमला मिर्च), tomatoes (टमाटर) and coriander (हरा धनिया) leaves. Grate ginger (अदरक) and fry cashew nuts (काजू). Keep aside all things separately.
  2. Heat ghee (घी) in a heavy base pan and add rava (सूजी) on it. Roast it with continue stirring until turns little brown. Keep aside.
  3. Heat oil in a pan; add mustard (सरसों) seeds, when they start crackling add bengal gram spilt (चना दाल), black gram skinned (धूलि उरद), curry leaves (करी पत्ते) and asafoetida (हींग). Cook until lentils (दाल) turn little brown.
  4. Now add chopped onion (प्याज), green chili (हरी मिर्च) and grated ginger (अदरक); sauté till onion (प्याज) translucent.
  5. After that add chopped carrot (गाजर), capsicum (शिमला मिर्च), tomatoes (टमाटर), Green peas (मटर) and salt to taste. Mix well and sauté for 2-3 minutes.
  6. Add hot water and cook for more 2 minutes.
  7. Add roasted rava (सूजी) over this mixture and stir continuously for 1-2 minutes to avoid lumps.
  8. Cook cover on low heat until mixture turns thicker. Keep stirring often, so that the rava (सूजी) don't stick to the bottom of the pan.
  9. Remove from the heat and remove cover and leave it for 10 minutes.
  10. Add fried cashew nuts (काजू) and chopped coriander (हरा धनिया) leaves; mix well and sever hot.
Cuisine: South Indian | Recipe Type: Breakfast


• Roast rava (सूजी) properly over low flame until turns light brown otherwise it will turn sticky after cooking.

• You can also use steamed vegetables for healthy cooking.

Image courtesy of Priya1Iyer via Wikimedia Commons


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