How to make Rice Rawa Upit - In Karnataka upma is called upit and here it is made with rice rawa.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Oil (ऑइल)

Cuisine : Karnataka

Course : Snacks and Starters

Rice Rawa Upit Recipe Card

Rice Rawa Upit

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Rice Rawa Upit checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Walnut Crusted Sweet Potatoes, Chickpeas Spinach Kofta, Corn Capsicum Tikki, Phalhari Seekh Kabab.

Prep Time : 7-8 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Rice Rawa Upit Recipe

  • Semolina (rawa/suji) 1 cup

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Asafoetida a pinch

  • Green chillies chopped 2

  • Onions chopped 2 medium

  • Kala vatana 1 cup

  • Salt to taste

  • Scraped coconut fresh, 1 tablespoon + for garnishing

  • Fresh coriander leaves chopped, 1 tablespoon + for garnishing


Step 1

Heat oil in a non-stick pan. Add mustard seeds and let it splutter. Add cumin seeds, fenugreek seeds, turmeric powder, asafoetida, green chillies and onions, mix and sauté till onions turn translucent.

Step 2

Add semolina, mix and cook on low heat for 2-3 minutes.

Step 3

Add kala vatana and mix well. Add salt, mix and cook for a minute.Add 2 cups water, stir, cover and cook on low heat for 8-10 minutes.

Step 4

Add coconut and coriander leaves and mix well.

Step 5

Serve hot garnished with coconut and coriander leaves.