By Rajlakshmi
May 12, 2026
Upma is a very common breakfast dish in South Indian kitchens. If you’re making it for the first time, follow these tips.
Opt for a thick-bottomed vessel to ensure even heat distribution, preventing the semolina from sticking or burning.
The process of roasting them will release the nutty flavour and light crispy texture that will only elevate the dish to a new dimension.
Their acidity tenderises the rava, ensuring a luxuriously creamy texture. It also influences the consistency, preventing any clumpiness or dryness.
Typically, a 1:2 ratio of rava to water yields excellent results. This step is pivotal as it dictates the dish's final consistency and overall taste.
Ghee’s inherent richness not only enhances taste but also aids in better absorption of nutrients, promoting overall digestion.