Vegan Masala Recipe
South Indian Rava Upma
South Indian semolina with mustard seeds, curry leaves and onion for a quick, comforting vegan breakfast.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
This Rava Upma recipe is an easy gateway into South Indian cooking, bringing warmth and familiarity to the breakfast table.
Serving idea
Best served simply
Enjoy your upma with a side of crispy toast or a tangy coconut chutney.
Recipe-specific guidance
Why this method works
Dry-roasted semolina absorbs seasoned water without becoming pasty. The tempering flavours the oil first, and adding rava in a steady stream while stirring prevents clumps and gives upma its soft, separate texture.
Cues to watch for
- •Roasted rava should smell nutty but remain pale rather than brown.
- •Mustard seeds should pop before the curry leaves and dal are added.
- •The finished upma should be moist and fluffy, with no dry grains or pooled water.
Useful substitutions
- •Use coarse or medium rava; very fine semolina produces a softer result.
- •Cashews can be added to the tempering for crunch but are not required.
- •Frozen peas or finely diced carrot may be cooked with the onion for a vegetable version.
Storage and reheating
Upma is best fresh but keeps refrigerated for two days. Reheat covered with a spoonful of water, fluffing gently once the steam has softened it.
Cook the recipe
Method
- 1
Heat a pan over medium heat and roast 1/2 cup semolina for about 5-8 minutes until golden and fragrant. Transfer to a plate to cool.
- 2
In the same pan, add 1 tsp olive oil, followed by 1 tsp mustard seeds and 7 fresh curry leaves. When the mustard seeds begin to pop, stir in 1 tbsp chana dal.
- 3
Next, add 1/2 cup finely chopped onion and 2 slit green chilies. Sauté until the onions soften and the mixture becomes aromatic.
- 4
Pour in 1 1/4 cups water and bring to a boil. Gradually stir in the roasted semolina, ensuring even distribution.
- 5
Continue cooking until the semolina absorbs the water and reaches your desired texture. If the upma thickens too much, adjust by adding a bit more water.
- 6
Remove from heat, cover with a lid, and let it rest for 1-2 minutes. Garnish with chopped cilantro before serving.
A few useful notes
Notes
- Upma should have a fluffy texture; adjust water carefully during cooking for best results.
- If you have leftovers, store them in an airtight container in the refrigerator for a couple of days. Reheat with a splash of water to soften.
- Serve with lime wedges to enhance the flavors, and consider pairing with a side of coconut chutney for added richness.
Gather everything first
Ingredients
- 1 tsp olive oil
- 1 tsp mustard seeds
- 7 fresh curry leaves
- 1 tbsp chana dal
- 1/2 cup finely chopped onion
- 2 green chilies, slit
- 1/2 cup semolina
- 1 1/4 cups water
- 1 tsp salt
- cilantro for garnish
Learn the technique
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