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rava upma served on a banana leaf garnished with roasted cashew and coriander leaves with side of coconut chutney
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4.91 from 11 votes

Restaurant Style Upma Recipe (Rava Upma)

Restaurant Style Upma Recipe (Rava Upma) is a Indian breakfast made with roasted semolina and few spices.
Course Breakfast, Snack
Cuisine Indian, Karnataka, South Indian
Keyword karnataka style, rava upma, restaurant style, sooji upma recipe, upma recipe, uppitu recipe
Diet Vegetarian
Method Stovetop
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 132kcal
Author Bhavana Patil


Measuring cup used 1 cup = 250 ml


Stovetop Pot Method:

  • Start by roasting the sooji along with one teaspoon of cumin (jeera) until it's fragrant on a medium-low flame in a pan.
    Do not burn or brown the sooji from the bottom, so be careful. Remove it into a clean, dry bowl or plate.
    **Note: You can do this step of roasting sooji in advance and save time for busy mornings.
    step to roast semolina and jeera collage
  • Add oil to a heavy bottom pan, add mustard seeds, chana dal, urad dal, and cashew nuts, and saute for 1 minute until they change color.
  • Next, add chopped ginger, green chilies, asafetida, and curry leaves. Saute another 20 secs.
    step to temper upma with spices curry leaves ginger collage
  • Next add water, milk and let the water come to a boil. Do not add salt directly at this stage; milk will curdle.
  • Once the water & milk comes to a boil, add salt, and start adding the (roasted sooji + jeera) a little at a time. Stir continuously after each addition in one direction with a spatula to avoid lumps.
    step to boil water and milk and then add roasted rava collage
  • Then cover the pan with the lid and set the heat to low. Let it remain like that for 2-3 mins until the moisture gets absorbed. Turn off the heat.
  • Remove lid, add lemon juice, coriander leaves, and two tablespoons of ghee. Ghee is optional but recommended. Mix well.
    step to cook and add ghee and cilantro collage
  • Serve hot with coconut chutney, pickle, and sambar.
    rava upma served on a banana leaf garnished with roasted cashew and coriander leaves with side of coconut chutney



  1. Do not burn the rava while roasting it. Keep the flame on medium-low and mix it constantly until it fragrant.Adding cumin or jeera while roasting rava enhances the upma flavor.
  2. Sooji to water ratio is another important aspect to get restaurant style upma. So use 3 cups water for 1 cup of sooji – this results in soft and creamy consistency. I have tried 2 ,2.5 cups, but I think 3 cups works best.If you like even more thin or watery consistency upma use 4 cups of water for 1 cup of sooji
  3. In this recipe I have added 2.5 cups of water and ½ cup of milk.Milk is optional but it definitely adds to the flavor and makes upma smooth
  4. Please do not reduce or skip the quantity of oil and ghee. You cannot achieve the restaurant style soft texture.You may use even more for a softer and tastier upma.
  5. Do not add all the rava to the water in one go. Add the roasted rava little at a time stirring after each addition. This way the upma will not form any lumps
  6. Do not skip curry leaves.More the better.
  7. Tastes the best when served hot or warm.
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


Serving: 1cup | Calories: 132kcal | Carbohydrates: 21g | Protein: 3.5g | Fat: 4g | Saturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 0mg | Sodium: 179mg | Potassium: 191mg | Fiber: 2g | Sugar: 2.7g | Vitamin A: 400IU | Vitamin C: 46.2mg | Calcium: 170mg | Iron: 7.7mg