Easy Upma (Rulav) Recipe for Beginners (Quick & Budget-Friendly Student Food)

Upma with Phova Chutney(Rulav or Uppittu)

Rulav, Upma, Sajjige, or Uppittu is a classic South Indian breakfast made with semolina (rava/sooji), fresh coconut, and a flavorful tempering of ghee, green chili, and curry leaves. This healthy and comforting dish is loved for its quick preparation, rich flavor, and soft, fluffy texture, making it a staple for those searching for authentic Indian breakfast recipes or simple tiffin ideas.

In this blog, you’ll find a step-by-step method for making perfect upma using semolina cooked in fragrant ghee with green chili, curry leaves, and a hint of sweetness that gives it a signature Konkani twist. The recipe provides the ideal rava-to-water ratio for soft and fluffy results and explains key techniques such as roasting the rava to prevent stickiness and minimizing spluttering when adding hot water.

Whether called upma, rulav, uppittu, or sajjige, this dish is a beloved staple in South Indian households. It can be enjoyed as a light breakfast, a quick evening tiffin, or even a comforting meal when paired with pickle, chutney, or banana. Its simplicity, relying on just a few basic ingredients, makes it both easy to prepare and perfect for busy families.

Serves: 2

Ingredients:

1. Semolina (thin rava) - ½ cup
2. Water - 1½ cups (can add up to 2 cups)
3. Ghee (or oil) - 3 tbsp
4. Mustard seeds - ¼ tsp
5. Urad dal - 1 tsp
6. Green chili (less spicy) - 1
7. Curry leaves - 1 sprig
8. Salt - ½ tsp
9. Sugar - 1 tsp
10. Freshly grated coconut - 2 tbsp
11. Coriander leaves (chopped) - 2 tbsp
12. Roasted cashew nut in ghee - 2 tbsp (optional)

Method:

Step-by-Step Instructions for Perfect Upma:

• Boil the water: In a separate vessel, boil 1½ cups water (you may add up to 2 cups depending on desired consistency). Once it boils, switch off the flame.
• Preparing the tempering: Heat a thick-bottomed pan and add 3 tbsp ghee (or oil). Once hot, add ¼ tsp mustard seeds, let them splutter, then add 1 tsp urad dal, 1 green chili, and 1 sprig curry leaves. Fry them on low flame. Add the semolina and roast it on low flame until you get a nice aroma. Roasting semolina prevents the upma form turning sticky (skip roasting if using Khandwa rava). Season it with ½ tsp salt and 1 tsp sugar. Stir everything well.
• Mix the rava and water: Carefully pour in the hot water to the pan (Tip: Turn off or keep the flame low while pouring water to avoid spluttering).
• Cook the upma: Cover with lid and let it cook on low flame until the rava absorbs water and becomes soft and fluffy.
• Finish and Garnish: Switch off the flame. Add 2 tbsp freshly grated coconut and 2 tbsp chopped coriander leaves. Mix gently and serve hot.

Serving suggestion: Pairs beautifully with phova chutney or banana or pickle or coconut chutney or eat as it is.

Tips and Variations:

The Water Ratio is Key:

The golden rule for upma is generally a 1: 2 rava to water ratio. However, since we want a fluffy, non-sticky upma, I recommend starting with 1½ cups of water for ½ cup of rava. You can always add a splash more hot water if the upma feels too dry after the final rest, but you can't take it away if it's too soggy!

Why roasting the rava is important:

Raw semolina contains starch. If you skip this step, the starch releases when it hits the water, leading to a sticky, lumpy final product. Roasting lightly toasts the grains, seals them and gives the upma a beautiful distinct fluffy texture. Continue roasting until you get a pleasant, nutty aroma (about 3-5 minutes). Do not let it change color too much.
Alternative: If you are using "kandwa rava" (which is typically pre-roasted), you can skip this step.

Vegetable Upma Variation:

To turn this into a masala upma, add ¼ cup of finely chopped onion, carrots, and peas after the urad dal in the tempering step. Saute the vegetables until they are soft before adding the water.

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