Kanchipuram Rava Upma is one of the easiest and quickest breakfast dishes. We can serve it as a light evening tiffin along with coffee/tea. If we make a slight variation in the ingredients, we could make a yummy Kanchipuram Rava Upma. The main difference between the normal Rava Upma and Kanchipuram Rava Upma is that we add peppercorns, cumin seeds and coconut in addition to the other normal ingredients. First time I stumbled on this recipe when I was watching Chef Dhamu’s Cooking show. It seemed so interesting just with few variations from regular upma.
When we have shortage of Idli/dosa batter, or want to make some breakfast quickly and easily, most of us quickly reach for Rava (Sooji) in our pantry. Even restaurants will serve Rava upma, whenever they are run out of their other menu items. Instead of making conventional Rava upma every time, we can try making this Kanchipuram Rava Upma. We can relish this Kanchipuram Rava Upma with Sambar, Coconut chutney or Pickle or simply with sugar!
If you like this Upma, then you can also try other Upma Recipes
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- Semiya Upma – Semiya Upma Recipe, yet another quick and easy to make upma with Vermicelli, mixed veggies and mild spices.
- Rava Kichadi – It’s a perfect culmination of Rava (Sooji), Vegetables and Ghee. It’s colorful, soft, slightly mushy and melt in the mouth.
- Puli Aval Upma – Puli Aval Upma Recipe, tamarind infused poha, one of the traditional evening snack for marriages or engagement parties.
Recipe card to make Kanchipuram Rava Upma
Kanchipuram Rava Upma | Kanjivaram Upma
Kanchipuram Rava Upma is a traditional rava upma but with addition of Peper, Jeera, Coconut and other spices. These additional spices gives good aroma and taste to the upma. A good variation to the conventional rava upma which your family may like it better.
Servings 3 people
Calories 132kcal
Equipment
- Heavy Bottomed Pan
Ingredients
- cup Semolina (Sooji / Rava)
- 1 tsp Ginger finely chopped
- 2 nos Green Chili adjust to your spice level
- 1 nos Onion
- 3 tbsp Grated Coconut
- 2 cups Water 1 portion of Rava = 2 portion of water
- 1 tsp Salt (adjust to your taste)
For Tempering
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Split Urad Dal
- 1 tsp Peppercorns
- 1 tsp Cumin Seeds
- 1 sprig Curry leaves
Instructions
Preparation
- Heat the pan and add Rava (Sooji). Roast it till we get nice aroma from the Rava. Don’t let the color of the rava change. It may take about 2-3 minuts. Keep the roasted rava aside.
- Peel the onion and chop it to small pieces. Also chop the green chillies and ginger and keep it aside
Tempering
- Heat the oil (or ghee) in a pan. Add the mustard seeds. When the mustard seeds begins to sputter add the split urad dal. Fry them till the color of the dal change to golden brown
- Now add pepper corns and cumin seeds and keep flame low till the pepper corns are fried crisply in the oil. The reason for this is if we bite the pepper corns after cooking, the crispier pepper corns have less spice and also it tastes delicious instead of the raw ones
- Now add the chopped onions, green chillies, ginger and curry leaves and saute the onions till they turn transparent
- Add 2 tablespoon of coconut and add it to the pan of seasoned ingredients and fry it till it turns golden brown color
Making Upma
- Add water to the pan along with salt and allow it to boil. (Water to Rava Ratio - 1 portion of Rava = 2 portions of water)
- When the water starts to boil, add rava and stir it to finely so that the rava is cooked properly. You need to be very careful when adding the rava as it becomes round balls while adding in the hot water. To avoid this keep stirring the water and add the rava slowly and continuously.
- Once the water is absorbed, simmer the flame, cover the pan and cook the upma for about 3-5 minutes in low flame. Then finally add remaining coconut and mix well and remove from flame
- The delicious Kanchipuram Rava uppuma is ready to serve.
Notes
You can add 2 cups of water for one cup of Rava to get the upma to be non sticky and fluffy. Cook in simmer for about 5 mins to get fluffy, non sticky upma
Nutrition
Serving: 1cup | Calories: 132kcal | Carbohydrates: 21g | Protein: 3.5g | Fat: 4g | Saturated Fat: 0.3g | Trans Fat: 0.1g | Sodium: 179mg | Potassium: 191mg | Fiber: 2g | Sugar: 2.7g
Method to make Kancheevaram Upma with step by step pictures :
- Let’s fry the rawa. Normally now a days we are getting roasted rawa from shops. Still, if we roast it a little in pan, it would give a nice aroma. So roast the rawa in 1 teaspoon of ghee in the pan till we get a good aroma and then take this aside
- Finely chop the onions, green chillies and ginger and keep it aside
- Add the oil in the pan and when the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and fry till it turns to golden brown color
- Now add pepper corns and cumin seeds and keep flame low till the pepper corns are fried crisply in the oil. The reason for this is if we bite the pepper corns after cooking, the crispier pepper corns have less spice and also it tastes delicious instead of the raw ones
- Now add the chopped onions, green chillies, ginger and curry leaves and saute the onions till they turn transparent
- Now take 2 tablespoon of coconut and add it to the pan of seasoned ingredients and onions and fry it till it turns golden brown color
- Next, add water to the pan along with salt and allow it to boil.
- When the water starts to boil, slowly add the roasted rawa/Semolina and mix nicely with a spatula to remove lumps
- Keep the flame very low and cover the pan and allow it to cook completely for about 10 minutes. Then finally add remaining coconut and mix well and remove from flame
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| Kanchipuram Rava Upma |
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