Ragi rava upma – Ragi also known as Nachni is used regularly at home to make so many of our everyday foods. Some of the most common foods made with ragi are porridge, ladoo, sankati, mudde and roti. I never tried ragi rava upma until a reader asked me for the recipe. This makes a very good Breakfast and keeps you full for long hours.
The recipe shared here is from my Mum who prefers to mill the ragi for making rava and then using for this upma. But I have seen it being sold in many places in South India and even in Singapore. To make this upma, I have made my own ragi rava which I will share soon.
For more ragi recipes, you can check this collection of 18 ragi recipes on the blog. Some of the popular recipes are the ragi porridge for babies kids, Ragi malt, Quick Ragi ladoo, Instant Ragi dosa, Karnataka ragi rotti and soft Ragi idli.
Ragi rava upma recipe
Ragi rava upma
Ingredients (1 cup = 240ml )
- 1 cup ragi rava
- 2.5 cups water
- 1.5 to 2 tbsp oil / ghee
- 1 sprig curry leaves
- 2 green chilies
- 1 pinch hing / asafoetida
- 0.5 tsp mustard
- 0.5 tsp cumin / jeera
- 1 onion sliced
- 2 to 3 tbsps peanuts
- 1 tsp ginger chopped
- 1.5 tsp chana dal
- 1.5 tsp urad dal
- coriander leaves Few, chopped (optional)
How to make the recipe
- Wash and soak ragi rava for about 30 mins. Drain completely and squeeze off the excess water. Set this aside.
- Heat a pan with oil, add cumin and mustard.
- Allow to crackle. Then add dals, peanuts and fry until golden.
- Add hing, onions, curry leaves, ginger and green chilies.
- Saute until the onions turn pink.
- Add rava and saute for a while for about 3 to 4 minutes until you begin to smell the rava good.
- While the rava is roasted, Add 2.5 cups water to a pot along with salt. Stir and check the salt to ensure it is slightly salty. Bring this water to a rapid boil.
- Simmer the stove, then slowly pour this hot water to the rava stirring gently. Take care as this splashes over. Cover and cook on a low to medium heat until all the water is absorbed.
- Stir in between for even cooking.
- When the water is completely absorbed, switch off the stove and keep covered.
- Sprinkle some lemon juice if you like. Serve ragi upma hot.
NUTRITION
Here is a pic of how the ragi rava looks after washing, soaking and removing excess water. It turns our grainy and absolutely dry. This is a important step to make good ragi rava upma.
This turns out slightly moist but tastes good.
Serve Ragi rava upma with some papad, pickle or podi.
Shaku Godhwani says
Too too good excellent recipes..just enjoyed goin thru every thing..
swasthi says
Thank you. For making the rava, I have given the details in the last comment. Please read that.
Jyostna says
Hi I have done this recipe. It was very yummy. I didn’t expect it would be so tasty. I have a question. Can i do the recipe it roasting the rava and add hot water whenever i required? Can i store the rava once roasted?
swasthi says
Hi Jyostna
Thank you. I usually roast it and keep in a jar for a month. So it is easy to make when needed. Just make a tempering when needed and bring the water to a boil. Then add the rava.
Shiva says
Can I use ragi flour instead of ragi rava to make upma?
swasthi says
Hi Shiva
Upma works only with rava and not flour
Nalini says
Hi Your ragi rava upma looks tempting. I want to try it. But i dont see ragi rava sold in stores here. As you made ragi rava at home, can you please share the method of making rava. Thanks.
swasthi says
Welcome Nalini,
pls read my reply to the below comment. I have mentioned it there.
Suganthi Venkateswaran says
How do you make the ragi rava at home?
swasthi says
Hi Suganthi
I have washed dried the ragi well and then pulsed them coarsely in a blender / mixer. Sieve and remove the flour to make porridge/kanji. Use the rava for upma
Suganthi Venkateswaran says
Thank You Swasthi!!
Sarika says
Hi,I want to try the recipe..I didn’t find the ragi rava in shop. I have a doubt..1) I need to soak for an hour or just washing 2.) shall I dry ragi in sunlight for 4hrs or can I dry ragi inside the home about how many days?
swasthi says
Sarika
Just wash them well. You can also air dry and make the rava. But if you prefer to store it for few months, then sun dry them until they are moisture free and turn crunchy. You can also just, air dry for 2 to 3 hrs. Then make the rava and dry roast it lightly.
Shaku Godhwani says
How to make Ragi Rava