Rava Upma with Fresh Peas

Since rava upma is the easiest meal prepared with commonly available ingredients, it is being served often for breakfast or dinner in most of the south Indian families. Hence people especially children get bored of taking rava upma, but we can make this simple meal interesting, healthier & tastier just by adding a handful of fresh green peas. Rava upma with peas can be enjoyed the most when served warm in the evening particularly during monsoon.

img_1493 Rava Upma with Fresh Peas
Rava upma with fresh peas

Although upma does not require any accompaniment, children like to take it with sugar and others may like to take it with coconut chutney or spicy pickle.

img_1498 Rava Upma with Fresh Peas
Rava Upma with pachai pattani

The recipe for rava upma with fresh green peas is as below:

Cooking Time : 10 minutes

Serves: 4


  1. Roasted Rava (varutha ravai) – 2 cups (400 g)
  2. Mustard seeds (kadugu) – 1 tsp
  3. Black gram (ulundhu) – 1/2 tsp
  4. Bengal gram (kadalai paruppu) – 1/2 tsp (optional -I have not used them in here)
  5. Onions (vengayam) – 3 or shallots (chinna vengayam) – 250 g
  6. Green Chillies (pachai milagai) – 5
  7. Boiled peas (veha vaitha pattani) – 1/2 cup ( 100 g)
  8. Any vegetable oil – 1/2 cup (I used sunflower oil)
  9. Water – 3 cups (600 ml)
  10. Salt – 1 tablespoon
fullsizerender1-1-scaled Rava Upma with Fresh Peas
Ingredients for Rava Upma with fresh peas


  • Chop onions finely, slit green chillies and keep them aside.
  • Heat a pan with oil, add mustards and wait till the crackling sound stops.
  • Add onion & chillies and saute till onions turn transparent.
  • Add boiled peas, water & salt and bring to a rolling boil.
  • Now reduce the flame to low, add rava and stir quickly to avoid the formation of  lumps.
  • Close pan with a lid for 5 minutes allowing to cook rava soft & to form a thin crust at the bottom.
  • Remove the pan from heat and transfer upma to a hot casserole.
  • Serve hot rava upma with sugar or coconut chutney.

Tips & Tweaks:

  • We need to add rava only when the water reaches the rolling boil else the upma turns soggy or sticky.
  • Measurement for oil, salt & water is also very important to get the perfect crumbly texture.
  • It is essential to roast plain rava before cooking, this also prevents upma becoming sticky.
  • I used sunflower oil here, instead we can add coconut oil and any other neutral vegetable oil in the ratio of 1:3. But if we use coconut oil alone it makes us feel heavy even after taking a few spoons full of upma.
  • I prefer to use slit green chillies so that they can be easily removed from upma; besides finely chopped chillies make the upma hotter compared to the one made with slit chillies.
  • Upma tastes even more delicious when shallots are used in place of onions.
  • We can serve upma garnished with grated coconut to children as they enjoy the sweetness of coconut.
  • We usually scrape off the crusts at the bottom of the pan and serve to children as they like to relish these delicious crispy crusts the most.
img_1502 Rava Upma with Fresh Peas
Rava upma crusts

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