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

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

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)
  5. Onions (vengayam) – 3
  6. Green Chillies (pachai milagai) – 5
  7. Boiled peas (veha vaitha pattani) – 1/2 cup ( 100 g)
  8. Flavorless cooking oil – 1/2 cup
  9. Water – 3 cups (600 ml)
  10. Salt – 1 tablespoon
fullsizerender1-1-scaled Rava Upma with Fresh Peas
Rava Upma

Cooking Method:

  • 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.
  • Scrape off the crusts at the bottom of the pan as kids & children would relish these delicious crispy crusts.
img_1502 Rava Upma with Fresh Peas

Tips & Tweaks:

  • We need to add rava when the water reaches the rolling boil to prevent the upma becoming sticky.
  • Measurement for oil, salt & water is very important to get the right texture of rava upma.
  • It is essential to roast plain rava before cooking, else upma would turn sticky.
  • I used sunflower oil here, if you want upma to be more flavorful, you can mix coconut oil with any flavorless vegetable oil in the ratio of 1:3; if you add more coconut oil it makes you feel heavy even after taking a few spoonful of upma.
  • I prefer to use slit green chillies so that these can be removed easily before taking upma; but if you like to chop them finely, you may have to reduce the number of chillies as they make upma hotter.
  • Upma tastes even more delicious when shallots are used in place of onions.
  • You can garnish upma with grated coconut, if you like its sweetness.

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