Instant Rava Upma with Tomato Chutney

Ingredients

• 1 cup Rava (Semolina) (Fine grade, roasted for 3 minutes)
• 1 cup Water (Room temperature)
• 0.5 cup Plain Yogurt (Curd) (Unsweetened, at room temperature)
• 0.5 tsp Baking Soda (Activates holes in upma)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Lemon Juice (Freshly squeezed)
• 2 tsp Vegetable Oil (For tempering chutney)
• 1 tbsp Chana Dal (Split Bengal Gram) (Roasted in tempering)
• 1 tbsp Urad Dal (Split Black Gram) (Roasted in tempering)
• 1 inch Ginger (Finely chopped)
• 4 cloves Garlic (Thinly sliced)
• 5 Dried Red Chilies (Whole, adjust for heat)
• 8 Curry Leaves (Fresh)
• 3 Tomatoes (Medium, chopped)
• 1 small piece Tamarind (Softened in warm water)
• 0.5 tsp Cumin Seeds (Ground to powder)
• 1 tsp Oil for greasing pan (Light coating)

Instructions

1. Roast the Rava

   Heat a dry non‑stick pan over medium‑high heat. Add 1 cup rava and stir continuously for about 3 minutes until it turns light golden and releases a nutty aroma. Transfer to a bowl and let it cool.

   Time: PT3M

   Temperature: Medium‑high

2. Combine Wet Ingredients

   In the same bowl add 1 cup water, ½ cup plain yogurt, 1 tsp salt, ½ tsp lemon juice and ½ tsp baking soda. Mix gently.

   Time: PT2M

3. Add Roasted Rava & Rest

   Add the cooled roasted rava to the wet mixture. Stir until fully incorporated, then cover the bowl and let it rest for 5 minutes. The rava will absorb the liquid.

   Time: PT5M

4. Grind to Fine Batter

   Transfer the rested mixture to a blender. Add a little extra water (a few tablespoons) as needed and blend until the batter is smooth and free of any grainy bits. The consistency should be pourable but not runny.

   Time: PT5M

5. Prepare Tempering for Chutney

   Heat 2 tsp oil in a small pan over medium heat. Add 1 tbsp chana dal and 1 tbsp urad dal; fry until golden brown.

   Time: PT2M

   Temperature: Medium

6. Add Aromatics

   To the same pan add chopped ginger, sliced garlic, 5 dried red chilies and curry leaves. Sauté for 1 minute.

   Time: PT1M

   Temperature: Medium

7. Cook Tomatoes & Tamarind

   Add the chopped tomatoes, a small piece of softened tamarind and a pinch of salt. Cover and cook for 4 minutes, stirring occasionally, until the tomatoes become soft and mushy.

   Time: PT4M

   Temperature: Medium

8. Blend the Chutney

   Turn off the heat, let the mixture cool slightly, then transfer to the blender. Add ½ tsp ground cumin and blend to a smooth consistency.

   Time: PT3M

9. Final Tempering of Chutney

   Heat 1 tsp oil in a clean pan, add a pinch of the same dal‑tempering (optional) and quickly pour over the blended chutney. Stir to combine.

   Time: PT2M

   Temperature: Medium

10. Heat the Cooking Pan

    Place the non‑stick pan on high flame. Lightly grease with 1 tsp oil using a paper towel or brush.

    Time: PT1M

    Temperature: High

11. Drop the Batter

    Using a ladle, drop the batter onto the hot pan in small circles (about the size of a pancake). Do not spread; let each drop sit as a single mound.

    Time: PT2M

    Temperature: High

12. Steam the Upma

    Cover the pan with a lid and reduce the flame to medium. Let steam for 1‑2 minutes until the upma is cooked through and the interior is soft.

    Time: PT2M

    Temperature: Medium

13. Repeat for Remaining Batter

    If more batter remains, repeat steps 10‑12 for a second batch.

    Time: PT2M

    Temperature: Medium

14. Serve

    Slide the hot upma onto a plate and serve immediately with the prepared tomato chutney.

    Time: PT1M

Nutrition Facts

Calories

280

Protein

6 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Rava (Semolina): Coarse semolina, Rice flour
• Instead of Plain Yogurt (Curd): Buttermilk, Greek yogurt (thin)
• Instead of Lemon Juice: Citric acid (pinch)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Chana Dal (Split Bengal Gram): Toor dal, Moong dal
• Instead of Urad Dal (Split Black Gram): Moong dal, Chana dal
• Instead of Ginger: Ginger paste (1 tsp)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Dried Red Chilies: Red chili powder (½ tsp)
• Instead of Curry Leaves: Bay leaf (1)
• Instead of Tomatoes: Canned crushed tomatoes (½ cup)
• Instead of Tamarind: Tamarind paste (½ tsp)
• Instead of Cumin Seeds: Coriander seeds
• Instead of Oil for greasing pan: Cooking spray

Equipment Needed

• Mixing Bowl
• Non‑stick Pan
• Ladle
• Blender or Hand Grinder
• Spatula
• Measuring Cups & Spoons
• Knife
• Cutting Board
• Pan Lid
• Serving Plate

Critical Steps — Do Not Skip

• Roasting the rava until golden
• Grinding the batter to a smooth, lump‑free consistency
• Cooking the batter on high flame until bubbles form
• Adding baking soda for airy holes

Chef Tips from the Video

• For extra aroma, add a pinch of asafoetida (hing) to the tempering.
• A few fresh coriander leaves sprinkled on top add color and freshness.
• If you like a tangier chutney, increase the tamarind or add a dash of raw mango powder.

Troubleshooting

Storage

Refrigerator: Store upma in an airtight container for up to 2 days. Reheat on a skillet with a splash of water.

Freezer: Not recommended; texture becomes gummy after freezing.

Room temperature: Best eaten fresh; can sit at room temperature for up to 1 hour.

Make-Ahead Tips

• Roast the rava in bulk and store it in an airtight jar for up to a month.
• Prepare the tomato chutney a day ahead; it tastes even better after the flavors meld.
• Grind the batter just before cooking for optimal fluffiness.