Sooji Upma Recipe English
Sooji Upma No Onion No Garlic – a complete, detailed, blog recipeRava (Sooji) Upma, following the detailed style you used for your previous recipe content—with exact measurements, soaking, flame intensity, cooking times, secret tip, serving, tiffin/packing, nutrition, FAQs, search queries, and questions.
Rava (Sooji) Upma Recipe – Easy, Healthy & Extremely Delicious Breakfast
Looking for a quick, healthy and delicious no onion no garlic breakfast for busy mornings? This soft and perfectly textured Rava Upma is an easy South Indian-style recipe made with sooji, vegetables, dals and aromatic tempering, making it perfect for breakfast, brunch, tiffin and even a light dinner.
Want to know how to make soft, fluffy and flavourful Rava Upma at home without making it dry, sticky or lumpy? Also without onion garlic? Follow my detailed step-by-step recipe with the perfect water-to-rava ratio and simple cooking techniques for delicious Upma every time.
🍲 🎯 🌟 Your Queries:-
Main Title
Rava (Sooji) Upma Recipe | Easy, Healthy & Extremely Delicious Breakfast Recipe
More Catchy Titles
- Perfect Rava Upma Recipe – Soft, Fluffy & Delicious Every Time
- How to Make Soft Rava Upma at Home | Easy South Indian Breakfast
- 5-Minute Preparation Rava Upma | Healthy & Easy Breakfast Idea
- Restaurant-Style Soft Rava Upma at Home 🏡
- The Perfect Rava Upma Recipe | No Lumps, No Dryness!
- Healthy Rava Upma for Busy Mornings | Easy Breakfast Recipe
- South Indian Style Rava Upma | Simple, Healthy & Delicious
- Soft & Fluffy Sooji Upma Recipe | Perfect Breakfast for the Family
- Easy Rava Upma Recipe for Kids, Tiffin & Family Breakfast
- One Perfect Upma Recipe for Breakfast, Brunch & Tiffin
❓🙋♀️ Let’s Find Out the Answers to These Questions!
- How to Make Soft & Fluffy Rava Upma at Home?
- Why Does Rava Upma Become Sticky? Here’s the Perfect Method!
- How Much Water Is Perfect for 1 Cup Rava?
- How to Make Lump-Free Rava Upma Every Time?
- How to Make Healthy & Delicious Upma for Breakfast?
- What Is the Secret to Perfectly Soft Rava Upma?
- How to Make South Indian-Style Rava Upma Easily at Home?
- Can Rava Upma Be Perfect for Kids’ Tiffin? Yes!
- How to Make Upma Soft Without Making It Watery?
- What Makes Homemade Rava Upma Soft, Fluffy & Delicious?
🔎 What Queries Does This Recipe Answer?
This recipe can answer searches such as:
- How to make Rava Upma at home?
- How to make soft Rava Upma?
- How to make perfect Sooji Upma?
- What is the correct water ratio for Upma?
- How much water for 1 cup Rava?
- How to make lump-free Upma?
- How to make healthy breakfast at home?
- Easy South Indian breakfast recipes
- Quick breakfast recipes for busy mornings
- Healthy Sooji breakfast recipe
- Rava Upma for kids
- Rava Upma for tiffin box
- Easy vegetarian breakfast
- What to serve with Upma?
- How to store leftover Upma?
- How to make restaurant-style Upma at home?
🔎 Best main Keywords) 🔑
Rava Upma recipe, Sooji Upma recipe, Upma recipe, easy Upma recipe, healthy breakfast recipe, South Indian breakfast, easy South Indian food, soft Upma recipe, fluffy Upma, perfect Rava Upma, breakfast ideas, quick breakfast recipe, healthy breakfast, vegetarian breakfast, kids breakfast ideas, kids tiffin recipe, office lunch box recipe, brunch recipe, easy homemade breakfast, sooji recipes, semolina breakfast recipe, Indian breakfast recipes, quick healthy recipes.
Long Keywords 🔑
1️⃣ Perfect Rava Upma | Soft & No Lumps
2️⃣ Winter Special Sooji Upma Recipe
3️⃣ How to Make Perfect Upma Every Time
4️⃣ Hotel Style Rava Upma at Home
5️⃣ Easy & Soft Sooji Upma Recipe
6️⃣ One Pro Tip for Perfect Upma.
7️⃣ No-Fail Rava Upma Recipe
🌿 About This Recipe
🍲 Soft & Fluffy Rava Sooji Upma Recipe | Easy Breakfast Recipe | Perfect No-Fail Upma | No Onion No Garlic Recipe
Looking for a simple, delicious and comforting breakfast that is easy to make at home? ❤️ This Rava Sooji Upma is soft, flavorful and perfectly textured, with roasted sooji, vegetables, lentils and aromatic tempering.
In this detailed recipe, I’m sharing all the important tips and tricks to make soft, fluffy and lump-free Upma every time. The secret is in roasting the sooji properly and adding boiling hot salted water while stirring continuously.
👩🍳 IN THIS Recipe
I’ll show you how to soak and prepare the dals, make the perfect tempering, cook the potato and tomato, roast the sooji, add boiling water without forming lumps, and finish the Upma with the perfect soft and fluffy texture.
⭐ PRO TIP
Always add boiling hot water and keep stirring continuously while adding it. This helps prevent lumps and gives you soft, smooth and perfectly cooked Upma.
🍽️ SERVING IDEAS
Serve hot with coconut chutney, coriander chutney, pickle, curd or a cup of tea. It is perfect for breakfast, brunch, a quick meal or kids’ tiffin.
💡 WHY YOU’LL LOVE THIS RECIPE
❤️ Easy everyday breakfast
❤️ Soft and fluffy texture
❤️ Simple pantry ingredients
❤️ Perfect for busy mornings
❤️ Family-friendly recipe
❤️ Great for breakfast, brunch and tiffin
📌 **If you enjoyed this recipe, please LIKE ❤️, SHARE 📲 and SUBSCRIBE 🔔 to my channel “Meena Manwani Cooking Tutorial” for more delicious Indian, Gujarati & Sindhi recipes, traditional recipes, vrat recipes and easy cooking tips.
💬 Tell me in the comments:
Do you like your Upma with vegetables, extra spicy or simple and traditional? 😋
#RavaUpma #SoojiUpma #UpmaRecipe #BreakfastRecipe #EasyBreakfast #IndianBreakfast #HealthyBreakfast #QuickBreakfast #SoojiRecipe #RavaRecipe #EasyIndianRecipes #BreakfastIdeas #KidsTiffin #MeenaManwaniCookingTutorial
Rava Upma is a popular Indian breakfast prepared mainly with rava/sooji (semolina), water, tempering ingredients and flavourful additions such as green chilli, curry leaves, coriander and vegetables.
This version uses chana dal and white urad dal for a delicious texture and traditional tempering flavour, while potato and tomato add extra body and taste.
It is simple enough for everyday breakfast yet delicious enough to serve as part of a South Indian-inspired breakfast or thali.
👩🍳 Recipe Introduction
🍲 Soft, Fluffy & Delicious Rava Sooji Upma 😋❤️
🌾 Made with sooji, lentils, potato and tomato, this easy homemade Upma is perfect for breakfast, kids’ tiffin or a quick light meal. 👩🍳✨
⭐ Follow the simple steps and measurements to make perfectly soft and flavorful Upma at home.
💬 How do you like your Upma? Tell me in the comments! ❤️
👩🍳 For more easy, delicious and homestyle recipes, stay connected with Meena Manwani Cooking Tutorial. 🥰
#RavaUpma #SoojiUpma #UpmaRecipe #BreakfastRecipe #EasyBreakfast #IndianBreakfast #QuickRecipe #KidsTiffin #RecipeReels #Shorts #MeenaManwaniCookingTutorial
This homemade Rava Upma is designed to be soft, moist, fluffy and perfectly cooked rather than dry or sticky.
The most important points are:
Perfect water-to-rava ratio + proper rava roasting + gradually adding hot water + continuous stirring.
These simple steps make a huge difference to the final texture.
Rawa Upma | No Onion No Garlic | Tirupati Temple Upma | Tirupati Style Upma | Tirupati Prasadam #reels #recipe #trendingaudio #tirupatibalajitemple #prasadam #NoOnionNoGarlic
If you have ever had breakfast at TTD
Vengamamba Annaprasada you must be served
Upma and Chutney
🌿 No Onion 🧅❌ No Garlic 🧄❌
Tirupati Balaji (Tirupati Venkateswara Temple) – Satvik Prasadam
The main and most famous Mahaprasadam of Tirupati Balaji (Tirupati Venkateswara Temple) is the sacred Tirupati Laddu. However, at the Tirumala Balaji Annaprasadam Centre, devotees are also served other wholesome, satvik and energy-giving foods as prasadam in the morning, including Upma, Pongal and Vermicelli (Sevaiyan).
🌿 Satvik Food
This Upma is prepared in a completely pure, satvik and vegetarian style, without onion and garlic, making it a simple and wholesome choice for devotees.
📝 Recipe Summary
✍️ Author Name – 👩🍳 Meena Manwani (Meena Manwani Cooking Tutorial)
Recipe: Rava (Sooji) Upma
Cuisine: South Indian / Indian
Course: Breakfast
Preparation: 15 minutes
Cooking: 20–25 minutes
Total Time: Approximately 40 minutes
Servings: 4
Difficulty: Easy
Texture: Soft, fluffy & moist
Main Ingredient: Rava/Sooji
Method: Stovetop
Diet: Vegetarian
🛒 Ingredients
For the Upma
Ingredient
Measurement
Approx. Weight
Fine Rava/Sooji
1 cup
approx. 160 g
Water
5 cups
approx. 1.2 litres
Oil
2 tbsp
approx. 30 ml
Salt
1½ tsp
approx. 7–8 g
Mustard seeds
1 tsp
approx. 4 g
Curry leaves
1–2 stems
—
Hing
¼ tsp
approx. 1 g
Green chillies
2
approx. 8–10 g
Chana dal
3 tbsp
approx. 35 g
White urad dal
2 tbsp
approx. 20 g
Potato
1 small
approx. 100 g
Red chilli powder
½ tsp
approx. 1.5 g
Tomato
1 medium
approx. 100 g
Fresh coriander
2–3 tbsp chopped
approx. 8–10 g
Important
Your 5 cups water for 1 cup rava will produce a very soft, moist Upma.
If you prefer a slightly firmer Upma, you can reduce the water to around 4–4½ cups depending on the rava and desired texture.
🥣 Preparation
1️⃣ Soak the Chana Dal
Take:
3 tbsp chana dal
Wash it thoroughly 2–3 times and soak it in enough water for approximately 20–30 minutes.
Why soak chana dal?
Soaking softens the dal so it cooks faster during tempering and gives the Upma a pleasant slightly crunchy yet tender texture.
After soaking:
➡️ Drain completely.
➡️ Keep aside.
2️⃣ Soak the White Urad Dal
Take:
2 tbsp white urad dal
Wash and soak it separately for approximately 15–20 minutes.
Drain the water completely before using.
Why soak urad dal?
Soaking helps the dal cook evenly and prevents it from remaining too hard while you are preparing the tempering.
Important: Do not add excess soaking water directly into the Upma.
3️⃣ Prepare the Potato
Take 1 small potato.
Wash, peel and cut it into very small, evenly sized pieces.
Why cut the potato small?
Small pieces:
- Cook faster
- Cook more evenly
- Blend beautifully into the Upma
- Prevent large pieces from dominating each bite
Keep the pieces approximately ½ cm in size.
4️⃣ Prepare the Other Ingredients
Before switching on the stove, keep everything ready:
- Soaked and drained chana dal
- Soaked and drained urad dal
- Finely chopped green chillies
- Finely chopped tomato
- Small potato pieces
- Curry leaves
- Hing
- Mustard seeds
- Red chilli powder
- Rava
- Salt
- Hot water
- Chopped coriander
This mise en place makes the cooking process much easier because the Upma comes together quickly once the hot water is added.
🔥 Step-by-Step Recipe
1️⃣ Boil the Salted Water
Take a saucepan.
Add:
5 cups water + 1½ tsp salt
Mix well.
Place it on the gas stove over high flame.
Bring the water to a full rolling boil.
Cooking time:
Approximately 5–8 minutes, depending on your stove and saucepan.
Once boiling, reduce the flame to low and keep the water hot.
Important:
Do not let the water cool down before adding it to the roasted rava.
2️⃣ Heat the Kadai
Place a heavy-bottomed hard-anodised kadai on another burner.
Heat it over medium flame for approximately 1–2 minutes.
Add:
2 tbsp oil
Allow the oil to become hot but do not let it smoke.
3️⃣ Add Mustard Seeds
Add:
1 tsp mustard seeds
Let them crackle properly.
Cooking time:
Approximately 20–30 seconds.
Do not burn them.
4️⃣ Add Curry Leaves & Hing
Add:
🌿 1–2 stems curry leaves
✨ ¼ tsp hing
Be careful because the curry leaves may splutter when added to hot oil.
Stir for approximately 10–15 seconds.
5️⃣ Add Green Chillies
Add:
🌶️ 2 finely chopped green chillies
Sauté for approximately 20–30 seconds.
If you are preparing this for children, reduce the green chilli according to taste.
6️⃣ Add Soaked Chana Dal
Add the:
3 tbsp soaked and completely drained chana dal
Mix well.
Cook over medium flame for approximately 1–2 minutes.
Stir continuously so the dal roasts evenly.
7️⃣ Add Soaked Urad Dal
Now add:
2 tbsp soaked and drained white urad dal
Mix well.
Cook for another 1–2 minutes over medium flame.
The dals should become lightly golden and aromatic.
⭐ Secret Tip — Live Cooking Step
Do not rush this tempering stage. Properly sautéing the soaked dals until lightly golden gives the Upma a beautiful nutty flavour and prevents the dals from tasting raw.
8️⃣ Add Chopped Potato
Add:
1 small potato, cut into very small pieces
Mix thoroughly with the tempering.
Cook over medium flame for 2–3 minutes, stirring occasionally.
9️⃣ Cover & Cook the Potato
Add approximately:
1 tbsp water
Mix.
Cover the kadai with a lid.
Cook over low-medium flame for approximately 4–6 minutes.
Open the lid and check.
The potato should be almost completely cooked.
How to check?
Insert the tip of a spoon into one potato piece.
It should become soft without completely breaking apart.
If necessary, add another 1 tbsp water, cover and cook for another 1–2 minutes.
🔟 Add Red Chilli Powder
Add:
½ tsp red chilli powder
Mix gently for approximately 10–15 seconds.
Avoid roasting chilli powder for too long on high heat because it can burn.
1️⃣1️⃣ Add Chopped Tomato
Add:
1 medium finely chopped tomato
Mix thoroughly.
Add:
1 tbsp water
Cover and cook over medium-low flame for approximately 3–4 minutes.
1️⃣2️⃣ Mash the Tomato
Open the lid.
Using your ladle, gently mash the softened tomato pieces.
The tomato does not need to become a completely smooth paste.
A slightly mashed texture is perfect.
Why mash the tomato?
It helps the tomato blend into the masala and distributes its flavour throughout the Upma.
1️⃣3️⃣ Add Rava/Sooji
Now add:
1 cup Rava/Sooji — approximately 160 g
Immediately start mixing.
Keep the flame at low-medium.
1️⃣4️⃣ Roast the Rava Properly
Mix the rava with the vegetable-tempering mixture.
Roast for approximately 4–6 minutes.
Keep stirring continuously or very frequently.
How do you know the rava is properly roasted?
You will notice:
✔️ A pleasant roasted aroma
✔️ The rava looks slightly lighter
✔️ The mixture becomes hot and aromatic
✔️ The raw smell disappears
Important:
Do not brown the rava heavily.
We want lightly roasted rava, not dark roasted rava.
1️⃣5️⃣ Add Boiling Salted Water
This is the most important step.
Keep the flame at low.
Slowly add the boiling salted water to the roasted rava while stirring continuously.
⚠️ Be very careful because the mixture may splutter.
1️⃣6️⃣ Stir Immediately
As soon as you add the hot water:
Keep stirring continuously with the ladle.
Mix from the bottom and sides of the kadai.
This prevents lumps from forming.
Cooking time:
Approximately 2–3 minutes.
The rava will quickly absorb the water.
1️⃣7️⃣ Cook Until the Water Is Absorbed
Continue stirring gently.
You will notice the mixture becoming thicker.
Once most of the water has been absorbed, reduce the flame to low.
1️⃣8️⃣ Cover & Cook
Cover the kadai.
Cook on low flame for approximately 3–5 minutes.
This gentle steaming allows the rava to cook completely and become soft.
1️⃣9️⃣ Stir Again
Open the lid.
Gently stir the Upma from the bottom.
Do not overmix or mash it.
If the Upma looks slightly dry, sprinkle 1–2 tbsp hot water, mix gently and cover for another 1–2 minutes.
2️⃣0️⃣ Check the Perfect Texture
Your Upma is ready when:
✔️ Rava is completely cooked
✔️ No raw rava smell remains
✔️ Texture is soft and moist
✔️ No excess water remains
✔️ Upma starts pulling away from the sides of the kadai
When the Upma leaves the sides of the kadai, it is a very good indication that it is ready.
2️⃣1️⃣ Add Fresh Coriander
Switch off the flame.
Add:
2–3 tbsp freshly chopped coriander
Mix gently.
Cover and allow it to rest for 2 minutes.
This short resting period helps the flavours settle and keeps the Upma soft.
🍽️ How to Make Perfectly Round Upma
For a beautiful restaurant-style presentation:
- Take a small bowl or katori.
- Lightly grease it with a few drops of oil or water.
- Fill it with hot Upma.
- Press gently with the back of a spoon.
- Place your serving plate over the bowl.
- Carefully invert the bowl.
- Lift the bowl slowly.
Your Upma will come out in a beautiful round mould shape.
Garnish with fresh coriander.
🥥 How to Serve
Serve hot with:
- Coconut chutney
- Green chutney
- Peanut chutney
- Sambar
- Fresh coconut
- Lemon wedges
- Curd
- Masala chai
For a simple everyday breakfast, Upma + coconut chutney + hot tea makes a delicious combination.
🎉 Serving Ideas
This Upma is perfect for:
🏡 Everyday breakfast
👨👩👧👦 Family breakfast
🎒 Kids’ tiffin
💼 Office lunch box
☕ Brunch
🌿 Healthy breakfast
🍽️ South Indian-style thali
🎉 Small gatherings
🥳 Breakfast parties
🌸 Weekend breakfast
🎁 Party & Special Occasion Idea
For parties, prepare the Upma slightly softer and serve it in:
- Small bowls
- Mini cups
- Small moulds
- Mini idli plates
You can garnish each portion with coriander, grated coconut and a small lemon wedge.
This creates an attractive individual serving style.
🎒 How to Pack in a Tiffin Box
For tiffin, allow the Upma to cool for approximately 5–10 minutes before closing the box.
Do not pack it immediately while it is extremely hot because trapped steam can make the texture overly wet.
Tiffin tip
If your Upma tends to become dry after cooling, make it slightly softer while cooking by keeping a little extra moisture.
📦 Storage
Refrigerator
Allow Upma to cool and store it in an airtight container.
Refrigerate and consume within approximately 1–2 days for best quality.
Reheating
Add 1–2 tbsp water to the Upma before reheating.
Cover and heat gently.
Mix after reheating.
This helps restore some of its softness.
🌿 Benefits of This Recipe
Rava Upma can be a convenient vegetarian breakfast because it provides carbohydrates for energy, while the added dals contribute some protein and fibre.
Adding potato, tomato, coriander and dals also makes the dish more varied nutritionally than plain cooked rava.
For a more balanced breakfast, serve it with curd, sambar, coconut chutney or another protein-rich side.
🥗 Nutrition Information
Nutrition varies according to the exact brands, oil quantity and vegetable sizes.
For the full recipe, a reasonable estimate is approximately:
Calories: ~1,000–1,100 kcal
Protein: ~25–30 g
If divided into 4 servings:
Calories: ~250–275 kcal per serving
Protein: ~6–7.5 g per serving
These are approximate values rather than laboratory-tested nutrition figures.
🍴 Uses of This Recipe
You can use this recipe as:
1️⃣ Quick breakfast
2️⃣ Healthy family breakfast
3️⃣ Kids’ tiffin
4️⃣ Office lunch box
5️⃣ Weekend brunch
6️⃣ Light dinner
7️⃣ South Indian breakfast platter
8️⃣ Party breakfast
9️⃣ Small gathering menu
🔟 Travel-friendly short-term meal preparation
⭐ Tips & Tricks
1️⃣ Use fine or medium-fine rava for a soft Upma texture.
2️⃣ Roast the rava properly to remove the raw taste.
3️⃣ Keep the water boiling hot before adding it.
4️⃣ Add hot water slowly while stirring continuously.
5️⃣ Never leave the mixture unstirred immediately after adding water.
6️⃣ Use a heavy-bottomed kadai to prevent sticking and uneven cooking.
7️⃣ Don’t overcook the potato before adding the rava.
8️⃣ If the Upma becomes too thick, add a little hot water, not cold water.
9️⃣ Let the cooked Upma rest for 2 minutes before serving.
🔟 Adjust chilli according to your family’s taste.
❓ FAQs
1. Why does my Rava Upma become lumpy?
Usually because the water was added too quickly without continuous stirring, or because the rava was not mixed properly.
2. Why is my Upma sticky?
Overcooking, excess water or insufficient rava roasting can contribute to a sticky texture.
3. Can I use roasted rava?
Yes. If using pre-roasted rava, reduce the roasting time and simply warm it with the tempering before adding hot water.
4. Can I skip potato?
Absolutely. Potato is optional.
5. Can I add more vegetables?
Yes. Carrot, peas, beans and finely chopped capsicum can be added.
6. Can children eat this Upma?
Yes, it can be suitable for children. Reduce or omit green chilli according to their preference.
7. Can I make Upma without onion?
Yes. This recipe is already prepared without onion.
8. Can I make it without garlic?
Yes. This recipe contains no garlic.
9. How much water should I use for 1 cup rava?
For this very soft version, 5 cups water is used. For a firmer texture, approximately 4–4½ cups may be sufficient depending on the rava.
10. Why should the water be boiling?
Hot water helps the rava cook quickly and evenly and makes it easier to control lumps.
11. Can I prepare Upma ahead of time?
Yes, but it is best served fresh. If preparing ahead, keep it slightly softer because it thickens as it cools.
12. How can I make leftover Upma soft again?
Add a small amount of water and reheat gently while covered.
💡 One Important Pro Secret
The secret to soft, lump-free Upma is not just the amount of water—it is the combination of properly roasted rava + boiling hot water + continuous stirring immediately after adding the water.
🎯 What Queries Does This Recipe Answer?
This recipe is especially useful for people searching:
“What should I make for breakfast?”
“How can I make a quick healthy breakfast?”
“How do I make soft Upma?”
“How much water should I add to Rava Upma?”
“How do I stop Upma from becoming lumpy?”
“What is an easy South Indian breakfast?”
“What can I make for kids’ tiffin?”
“What can I make on busy mornings?”
“How do I make restaurant-style Upma at home?”
So your recipe addresses both the recipe search intent and the problem-solving search intent—which is excellent for blog SEO.
🎯 🎯 💭 Your Feedback Matters to Us
🌟 “Are you looking for an easy, healthy and delicious breakfast for busy mornings?”
🌟 “Do you want to know the secret to making soft and perfectly fluffy Rava Upma without lumps?”
⭐ “Have you ever made Upma that became too dry, sticky or lumpy?”
⭐ “What is your favourite side dish with Upma—coconut chutney, sambar or curd?”
⭐ “Do you prefer your Upma soft and moist or slightly grainy and fluffy?”
⭐ “Have you tried making Rava Upma with this 5-cup water method? Tell me in the comments!”
⭐ “What do you add to your Upma—potato, vegetables, peanuts or nothing extra?”
✨ “Would you pack this Upma in your kids’ tiffin? 🎒”
✨ “Which recipe would you like me to share next—another healthy breakfast or a quick tiffin recipe?”
❤️ Conclusion
This Rava (Sooji) Upma is a simple, comforting and delicious breakfast that can easily become part of your everyday meal rotation. With the right rava-to-water ratio, proper roasting and a little patience while stirring, you can make soft, fluffy and perfectly cooked Upma at home every time.
It is a wonderful choice for busy mornings, family breakfast, kids’ tiffin, brunch and a light meal, and you can easily customize it with your favourite vegetables and toppings.
Final
If you enjoyed this easy and healthy Rava Upma recipe, don’t forget to try it, share it with your family and let me know in the comments how your Upma turned out! ❤️
For more easy, healthy and delicious homemade recipes, subscribe to Meena Manwani Cooking Tutorial.
⭐👩🍳 Rawa Upma | How to Make Perfect Upma Every Time – Step by Step with Pictures :-
🌾 INGREDIENTS
🌾 Sooji / Rava 1 cup
💧 Water 5 cups
🧂 Salt 1½ tsp
🫕 Oil 2 tbsp
🌱 Mustard Seeds 1 tsp
🌿 Curry Leaves
✨ Hing ¼ tsp
🌶️ Green Chillies 2
🌱 Chana Dal 3 tbsp, soaked
🌱 White Urad Dal 2 tbsp, soaked
🥔 Potato 1 small, finely chopped
🌶️ Red Chilli Powder ½ tsp
🍅 Tomato 1, chopped
🌿 Fresh Coriander for garnish
Instructions + Secret Tip version:
1️⃣ Boil 5 cups water + 1½ tsp salt. Keep it hot.
2️⃣ Heat 2 tbsp oil in a kadai. Add 1 tsp mustard seeds, curry leaves & ¼ tsp hing.
3️⃣ Add 2 chopped green chillies, soaked chana dal & soaked white urad dal. Sauté until lightly golden.
4️⃣ Add 1 small finely chopped potato. Cook covered for 4–6 minutes until almost soft.
5️⃣ Add ½ tsp red chilli powder + 1 chopped tomato. Cook covered for 3–4 minutes and lightly mash the tomato.
6️⃣ Add 1 cup rava (sooji). Roast on low-medium flame for 4–6 minutes until aromatic and the raw smell disappears.
7️⃣ Slowly add the boiling salted water, stirring continuously.
8️⃣ Cook on low flame until the water is absorbed. Cover and cook for 3–5 minutes.
9️⃣ Add fresh coriander, mix gently and rest for 2 minutes.
⭐ SECRET TIP: For soft, lump-free Upma, always use boiling-hot water and keep stirring continuously while adding it to the roasted rava.
⭐👩🍳Hotel-Style Rava Upma at Home (No Fail Recipe)–👩🍳 Easy Step-by-Step Instructions
– 1 Minute Recipe
1️⃣ 💧 Boil 5 cups water with 1½ tsp salt and keep it hot.
2️⃣ 🔥 Heat 2 tbsp oil in a kadai. Add 🌱 1 tsp mustard seeds, curry leaves and ¼ tsp hing.
3️⃣ 🌶️ Add 2 chopped green chillies, soaked chana dal and white urad dal. Roast until lightly golden ✨.
4️⃣ 🥔 Add 1 small finely chopped potato. Cover and cook for 4 to 6 minutes until soft.
5️⃣ 🌶️🍅 Add ½ tsp red chilli powder and 1 chopped tomato. Cover and cook for 3 to 4 minutes. Lightly mash the tomato.
6️⃣ 🌾 Add 1 cup sooji and roast well on low to medium flame for 4 to 6 minutes until aromatic 😋.
7️⃣ 💧 Slowly add the hot salted water while stirring continuously 🥄.
8️⃣ 🍲 Cook until the water is absorbed. Cover and cook on low flame for 3 to 5 minutes.
9️⃣ 🌿 Add fresh chopped coriander, mix well and rest covered for 2 minutes.
⭐💡 PRO BONUS TIP
🔥 For perfectly soft and lump free Upma, always use boiling hot water and keep stirring continuously while adding it. ❤️
🎥 👉 THIS RECIPE IN VIDEO
🎥 Watch the Recipe Video
The complete Rava Sooji Upma recipe is shown step by step in the video below. Watch the full video to learn the exact measurements, cooking time, flame level, and easy tips for making soft, fluffy and lump-free Upma every time. ❤️
👩🍳 Watch the video, try the recipe, and share your experience in the comments. 😊
👩🍳 ⭐👩🍳 Fluffy Suji Upma No Onion no Garlic Easy Short Steps
👩🍳 Instructions
1️⃣ 💧 Soak Chana Dal 3 tbsp + White Urad Dal 2 tbsp → 15 to 20 min
2️⃣ 💦 Drain Well → Keep Aside
3️⃣ 🔥 Boil Water 5 cups + Salt 1½ tsp → Keep Hot
4️⃣ 🫕 Heat Oil 2 tbsp → Add Mustard Seeds + Curry Leaves + Hing
5️⃣ 🌱 Add Soaked Dal + Green Chillies → Roast Until Light Golden
6️⃣ 🥔 Add Chopped Potato → Cover & Cook Until Soft
7️⃣ 🍅 Add Red Chilli Powder + Tomato → Cover & Cook → Lightly Mash
8️⃣ 🌾 Add Sooji 1 cup → Roast Well Until Aromatic
9️⃣ 💧 Add Hot Salted Water → Stir Continuously
🔟 🍲 Cook Until Water Is Absorbed → Cover & Cook On Low Flame
1️⃣1️⃣ 🌿 Add Fresh Coriander → Mix & Rest 2 Min
⭐👩🍳 PRO BONUS TIP
🔥 Always add boiling hot water while stirring continuously for perfectly soft, lump free Upma. ❤️
⭐️⭐️ RAWA UPMA NO ONION NO GARLIC – TIPS & TRICKS | PART 1
🍲 6 Easy Tips & Tricks for Perfect Rava Sooji Upma 👩🍳✨
Want soft, fluffy and perfectly cooked Upma every time? 😋❤️ These simple tips will help you improve the texture, taste and overall result of your homemade Upma.
⭐ Don’t miss the Pro Bonus Tip at the end for an extra-soft and flavorful Upma!
⭐ Rawa Upma – 1-Minute Tips & Tricks | Part 1
Soft & Fluffy Rava Upma – Perfect Every Time!
1️⃣ 🌾 Roast Sooji Well
Roast on low to medium flame until aromatic for a delicious, non-sticky Upma 😋
2️⃣ 💧 Use Boiling Water
Always add hot boiling water for a soft and perfectly cooked texture ✨
3️⃣ 🥄 Keep Stirring
Stir continuously while adding water to prevent lumps from forming.
4️⃣ 🥔 Cook Potato Properly
Cut potato into small pieces so it cooks evenly and blends beautifully into the Upma.
5️⃣ 🍅 Mash the Tomato
Lightly mash the cooked tomato to distribute its flavour evenly throughout the Upma 😍
6️⃣ 🔥 Cook on Low Flame
After adding water, cook covered on low flame for a soft, fluffy texture.
⭐👩🍳 PRO BONUS TIP
✨ Let the Upma rest covered for 2 minutes after cooking. This helps it become softer, fluffier and more flavorful. ❤️
💬 Which tip did you find most useful? Tell me in the comments! ❤️
👩🍳 For more easy recipes, useful cooking tips and homestyle Indian recipes, stay connected with Meena Manwani Cooking Tutorial. 🥰
#RavaUpma #SoojiUpma #UpmaTips #CookingTips #TipsAndTricks #IndianBreakfast #BreakfastTips #EasyCooking #RecipeTips #MeenaManwaniCookingTutorial
⭐️⭐️ RAWA UPMA NO ONION NO GARLIC – TIPS & TRICKS | PART 2⭐️
🍲 6 More Useful Tips & Tricks for Perfect Rava Sooji Upma 👩🍳✨
In Part 2, discover simple cooking tips to make your Upma more flavorful, perfectly seasoned and enjoyable every time. 😋❤️
⭐ Don’t miss the Pro Bonus Tip at the end, especially useful when your Upma turns slightly dry.
⭐ Rawa Upma – 1-Minute Tips & Tricks | Part 2
Soft & Fluffy Rava Upma – Perfect Every Time!
1️⃣ 🌱 Don’t Skip Soaking
Soak chana dal and white urad dal beforehand for better texture and even cooking.
2️⃣ 🌶️ Adjust Green Chillies
Increase or reduce the chillies according to your taste for a perfectly balanced Upma.
3️⃣ 🧂 Season the Water
Adding salt to the boiling water helps the seasoning spread evenly throughout the Upma.
4️⃣ 🫕 Use a Heavy Kadai
A good heavy-bottomed kadai helps cook Upma evenly and prevents it from sticking.
5️⃣ 🌿 Add Coriander at the End
Fresh coriander added at the end keeps its fresh flavour and aroma intact.
6️⃣ 🍽️ Serve Fresh and Hot
Upma tastes best when served immediately while it is soft and fluffy.
⭐👩🍳 PRO BONUS TIP
✨ If your Upma becomes slightly dry, add 1 to 2 tbsp hot water, mix well and cover for 1 minute. It will become soft and moist again. ❤️
💬 Which tip from Part 2 will you try first? Let me know in the comments! ❤️
👩🍳 For more easy recipes, practical cooking tips and delicious homestyle recipes, stay connected with Meena Manwani Cooking Tutorial. 🥰
#RavaUpma #SoojiUpma #UpmaTips #CookingTips #TipsAndTricks #IndianBreakfast #EasyBreakfast #CookingHacks #RecipeTips #MeenaManwaniCookingTutorial
👩🍳 👉 Save this recipe & try today ❤️
👉 ❤️ Don’t forget to LIKE, SHARE & SUBSCRIBE for more easy & delicious recipes
❤️ If you enjoy this recipe, pleaseLike, Share, Comment and SubscribetoMeena Manwani Cooking Tutorialfor more easy, healthy and delicious recipes.
——————–
🎯 ★★ If you like this recipe, you can also try other recipes such as :-
★Brown pulao (sindhi bhuga chawanr)
★Perfect Idli & Idli batter
★Green moong dal khichdi
★Green moong dal curry
★Methi na dhebra (gujrati recipe)
★Boiled aloo ki sabzi
★Palak chana dal sabzi (sindhi sai bhaji)
★Paneer bhurji
★Aloo ki sukhi sabzi (aloo fry)
★Kala chana sabzi
★Mutter paneer
★Kamal kakdi ki sabzi (sindhi bhee patata)
★ Pattagobhi-mutter ki sabzi
★ Methi-mutter-aloo ki sabzi
★ METHI PARATHA
Thank you so much for visiting our recipe blog.
Your reviews are heartily invited.
आपको मेरा यह आर्टिकल अगर पसंद आया हो तो इसे लाइक और शेयर करें, साथ ही ऐसी ही रेसिपीस के लिए Meena Manwani Cooking Tutorial के साथ जुड़े रहें।
Leave a Reply