Thengai Paal Rava Upma – Coconut Milk Rava Upma

Thengai Paal Rava Upma Recipe – How to make rava upma – Coconut Milk Rava Upma Recipe – Thegai Rava Upma – South Indian Rava Upma Recipe – Easy Upma recipe – Rava Upma – Semolina upma- Sooji Upma Recipe – Bansi rava – Bombay rava – Upma– is one of the simplest, humblest south indian breakfast dish made with fine semolina, few basic veggies and seasonings. Traditional upma is usually cooked in water, in our family we cook it with coconut milk for added flavor. I have always seen my grandma make this way and also include grated coconut to it. She also makes a non veg version upma for which i have already posted a recipe here Minced Meat Upma

Making upma with coconut milk is slightly different from regular, cooking over low flame is the key and the listed tips below will help you to achieve the right texture. 

Semiya Upma

Tips to make the perfect Upma

Roasting rava is one of the key to make perfect upma. – Roast them over very low flame, make sure not to brown them.  Oil or ghee is not really required but roasting in oil or ghee helps them to fluff up better and absorb water evenly, quickly and cook without sticking to each other. 

Drizzling ghee in the end and while cooking helps to keep them non sticky.

Water measure – Totally depends on the type/ size of rava that you use. For regular 1 cup Bomaby rava / upma rava/ fine sooji requires about 2 1/2 cup to 2 1/4 cup, also depends how well you roast. Adding too much water will end up like paste like sticky texture. Adding too little will yield a hard cake like texture. If you prefer porridge style, then add more water.

Coconut Milk – If adding coconut milk to the recipe, try using light diluted coconut milk as it blends in well. Thick milk may curdle while cooking and also won’t cook the rava properly. You may also add grated coconut as garnish in addition to cooking in coconut milk. Use 50: 50 water coconut milk ratio for cooking. 

Cooking – Many add rava when its in rolling boil form… this will form lumps, rav will cook uneven, and quickly turn into a cake like texture.  I like to add the rava as soon as it starts the first light boil and immediately reduce the flame to the lowest setting and cook by gently stirring to avoid lumps. This way the rava slow cooked to perfection, gently blends in with the water avoiding lumps. 

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Print Recipe

Thengai Paal Rava Upma

Simple rava upma made with fine semolina, coconut milk and few seasonings.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Breakfast, Main Course

Cuisine: Indian, south indian

Keyword: breakfast, rava, semolina, sooji, upma

Servings: 4

Author: Mullai Madavan

Ingredients

Ingredients – roasting, tempering for upma

• 1 cup Rava fine semolina
• 1 teaspoon Ghee for roasting
• 1 tablespoon Oil for tempering
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Split black gram
• 1/2 teaspoon Cumin seeds
• 1 pinch Asafoetida
• 5 leaves Curry leaves

Ingredients – saute & cook

• 1.5 cup Water *check notes
• 1 cup Light coconut milk
• 1/2 cup Onion thinly sliced
• 4 each Green Chillies slit open
• 1 teaspoon Ginger minced
• 1 tablespoon Ghee for drizzle
• 1 tablespoon Coriander leaves chopped, for garnish
• 3 each Curry leaves chopped, for garnish
• 3/4 teaspoon Salt or to taste

Instructions

Roasting

• Heat ghee in a pan and roast rava over low flame for 10 minutes without changing its color or until it turns brisk.
• Transfer and set it aside.

Temper & Saute

• Heat oil in the pan and season with mustard seeds, split black gram, cumin seeds, asafoetida and curry leaves.
• Add in sliced onion, slit open green chillies and minced ginger. Saute over medium flame until the onion release water and turn translucent.

Cooking

• Pour water, coconut milk into the onion mixture along with salt. Check for salt at this stage and add more if required. Heat it up, do not bring it to a rolling boil, heat over low flame and once you see tiny bubbles rolling in on the sides, add in the rava.
• Keep stirring in keeping the flame low and cook the rava in the water/coconut milk by gently stirring, avoiding lumps.
• Drizzle little of that ghee while cooking. Once the rava absorbs 70% of the liquid you may either cover and cook for 3 minutes over low flame or keep stirring until it absorbs all the liquid. Drizzle again with some more ghee and switch off.
• Garnish with chopped coriander and curry leaves.
• Serve hot with choice of chutney, podi, pickle or sugar!

Notes

Tips to make the perfect Upma

Roasting rava is one of the key to make perfect upma. – Roast them over very low flame, make sure not to brown them.  Oil or ghee is not really required but roasting in oil or ghee helps them to fluff up better and absorb water evenly, quickly and cook without sticking to each other. 

Drizzling ghee in the end and while cooking helps to keep them non sticky.

Water measure – Totally depends on the type/ size of rava that you use. For regular 1 cup upma rava/ fine sooji requires about 2 1/2 cup to 2 1/4 cup, also depends how well you roast. Adding too much water will end up like paste like sticky texture. Adding too little will yield a hard cake like texture. If you prefer porridge style, then add more water. If adding Coconut Milk, keep it half and half (half water and half diluted coconut milk) Thick coconut milk might curdle and wont let the rava cook properly.

Cooking – Many add rava when its in rolling boil form… this will form lumps, rav will cook uneven, and quickly turn into a cake like texture.  I like to add the rava as soon as it starts the first light boil and immediately reduce the flame to the lowest setting and cook by gently stirring to avoid lumps. This way the rava slow cooked to perfection, gently blends in with the water avoiding lumps. 

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