Coconut Rava upma is one of the most popular breakfast options, that is delightful as well as comforting, hailing from the southern region of India. It is commonly cherished for its versatility, flavors and simplicity. ‘Upma’ is basically a traditional styled dish prepared from semolina, also known as sooji or rava and tempered with flavorful spices. Adding coconut takes the preparation to the next level thereby imparting a unique and delightful flavor and taste. Coconut Rava Upma is easy to prepare, nutritive, easy to digest and keeps us full for long hours. The process of preparation begins with dry roasting semolina to enhance the texture and nutty flavor. This process of dry roasting also ensures that the semolina grains remain fluffy and separate after cooking. The roasted rava is thereby combined with coconut and a medley of veggies and herbs such as onions, green chillies, carrots and ginger. Adding grated coconut to the dish is what sets it apart. Coconut not only adds a creamy and rich texture to the dish but it also lends a mild sweet taste.
It is the presence of coconut in Coconut Rava Upma that balances the earthiness of rava and the spiciness of chillies, creating a harmonious and soothing blend. Always keep note that grated coconut is added towards the end of the preparation to ensure that the texture and freshness of coconut is retained. One of the best aspects of Coconut Rava Upma is the adaptability. You can customize the dish to suit your preferences and individual needs. You can add or omit vegetables as per your liking. You can also add roasted cashews for an extra crunch that is purely optional. Many nutritionists advice upma as one of the best breakfast option for weight loss and diabetes. I have used oil here instead of ghee making it more vegan. Serve Coconut Rava Upma with a tangy coconut chutney that imparts a contrasting and very enjoyable flavor. Semolina is nutritious, rich in vital nutrients. You can discover a well detailed Coconut Rava Upma recipe here.