Rava Upma with Fresh Peas

Rava upma is the easiest to prepare and hence if you serve this often your family will surely get bored. Yet we can make it interesting, healthier & tastier just by adding fresh peas into it and serve hot in the evening on a rainy day; no wonder this upma will be the most sought after for your family during monsoon. 

Cooking Time : 10 minutes

Serves: 4


  1. Roasted Rava (varutha ravai) – 2 cups (400 g)
  2. Mustard seeds (kadugu) – 1 tsp
  3. Onions (vengayam) – 3
  4. Green Chillies (pachai milagai) – 5
  5. Boiled peas (veha vaitha pattani) – 1/2 cup ( 100 g)
  6. Flavorless cooking oil – 1/2 cup
  7. Water – 3 cups (600 ml)
  8. Salt – 1 tablespoon

Rava Upma

Cooking Method:

  1. Chop onions finely, slit green chillies and keep them aside.
  2. Heat a pan with oil, add mustards and wait till the crackling sound stops.
  3. Add onion & chillies and saute till onions turn transparent.
  4. Add boiled peas, water & salt and bring to a boil.
  5. Now reduce the flame to low, add rava and mix thoroughly.
  6. Close pan with a lid for 5 minutes.
  7. Now hot rava upma is ready to serve.

Please Note:

  • Measurement for oil, salt & water are very important for successful rava upma.
  • If you don’t have roasted rava, roast plain rava before cooking, else upma will become sticky.
  • I used sunflower oil here, if you want upma to be more flavorful, mix coconut oil with any flavorless vegetable oil in the ratio of 1:3; if you add more coconut oil, upma will become too heavy to eat.
  • You can garnish this upma with coconut gratings, but we dont prefer as it tastes bit sweet.
  • If you use shallots instead of onions, it tastes much better.

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