Rasam rava upma

Rasam rava upma

Rava upma is one of my most favourite breakfast dish. I have very fond childhood memories associated with this humble dish. Fortunately, my family is also fond of this dish, except my daughter. I make this often at home and since my daughter is not so fond of the traditional recipe, I have tried many variations while making rava upma. Many a times, I have used left over rasam to make rava upma. Few days back I had made this for breakfast and surprisingly, my daughter loved it and for the first time, I saw her relishing the upma. That’s when I thought that should blog this recipe as I feel it is one of the best ways of using left over rasam. So, without much ado, lets go the recipe.

Rasam rava upma


Rava (semolina)1 cup
Chopped onion1 cup (2 medium sized onions)
Green chilli1
Curry leaves2 sprigs
Coriander leaves2 tbsps
Mustard1 tsp
Urad dal (ullundhu)1 tsp
Chana dal (kadala paruppu)1 tsp
Salt3/4th tsp or to taste
Left over rasam 1 & ½ cups
Water½ cup
Coconut oil1 tbsp
Ghee1 tsp

Preparation time10 mins
Cooking time15 mins
Portion size4


  1. Dry roast rava till it turns golden.
  2. Heat a pan. Add coconut oil.
  3. Add mustard. When it starts spluttering, add urad dal, chana dal, green chilli and curry leaves.
  4. Saute and add chopped onions.
  5. Add salt and continue to saute till it turns translucent.
  6. Now add the left over rasam and water.
  7. Mix well and let it simmer.
  8. When the water starts simmering, add the roasted rava.
  9. Stir the mixture continuously till it thickens to avoid lump formation.
  10. Cover and cook for five minutes on a low flame.
  11. Add ghee, mix well, cover again and cook for 2-3 mins
  12. Garnish the upma with chopped coriander leaves and serve the upma hot.


Check my YouTube channel for a video recipe

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