If you’re looking for a healthy and tasty twist on traditional upma, this Corn Rava Upma is a must-try! Made with broken corn rava (makai), this upma is a great way to add variety to your breakfast or snack. The addition of coconut milk gives it a creamy texture and an aromatic flavor that pairs wonderfully with the crunch of mixed vegetables. It’s easy to prepare and is sure to keep you satisfied for hours. Let’s dive into the recipe and discover how to make this delicious upma!

This broken corn rava upma recipe is very simple, easy to make like the regular rava upma. only difference being the time taken to cook the corn rava is little longer than the usual one. 

I have tried both the methods of boiling the water and adding the rava also without boiling water. I loved the second version becomes it gives the rava ample time to get cooked. so it tends to be soft and fluffy in texture. 

I have added coconut milk to this upma just like how we add cows milk to normal upma. believe me, coconut milk and corn is such an awesome combination. try it yourself and let me know the results. 

Let’s Talk About Ingredients

• Broken Corn Rava (Makai Rava): This is the base of the dish, providing a subtle flavor and texture that’s perfect for upma. It cooks a bit slower than regular rava but results in a fluffy, soft upma.
• Coconut Milk: Adds richness and a slightly sweet flavor to the upma. It complements the corn rava beautifully and elevates the taste of the dish.
• Mixed Vegetables: You can add any vegetables of your choice, such as carrots, peas, beans, and more. They not only add flavor but also make the dish more nutritious.
• Cashews and Dals: The cashews give a crunchy texture, while the dals (urad dal and chana dal) add a mild crispiness and nutty flavor.
• Coconut and Coriander Leaves: Grated coconut adds a delightful texture, while fresh coriander leaves give a fresh, herbal touch.

Detailed Recipe

Video recipe

Instructions

1. Heat 1 tbsp oil in a pan and roast broken corn rava on medium heat until it becomes aromatic and crumbly (about 1-2 minutes). Set it aside.
2. In the same pan, add a little more oil. Crackle mustard seeds, cumin seeds, and then add urad dal, chana dal, and cashews. Fry until the dals turn slightly golden.
3. Add dried red chilies, chopped ginger, and green chilies. Fry for a minute until fragrant.
4. Add chopped onions and fry until they turn translucent (don’t need to brown them).
5. Add the mixed vegetables along with turmeric powder and salt. Stir to combine.
6. Add 1/4 cup water and cover the pan. Cook for 5-10 minutes, until the vegetables soften.
7. Now, add 1 cup water and 1/4 cup coconut milk to the pan. Check the taste of the water—it should be slightly salty.
8. Add the grated coconut and roasted corn rava. Stir well and let it cook for a couple of minutes.
9. Finally, add another 1/4 cup coconut milk for extra creaminess. Mix everything well.
10. Cover and cook on a low flame for 8-10 minutes, or until all the water is absorbed.
11. Open the pan and mix well. Garnish with chopped coriander leaves and let the upma rest for 5-10 minutes to become soft and fluffy.
12. Serve the Corn Rava Upma hot with sugar, idli podi, pickle, or coconut chutney.

Step Pics

1.heat oil in a pan and roast the corn rava in it. 

2.roast in medium heat until it is aromatic and crumbly in texture. takes approximately 1-2 minutes on medium heat. take it to a plate and keep it aside until use. 

3. heat oil in the same pan and crackle mustard seeds, urad dal, chana dal, cumin seeds, cashews, red chilli , chopped ginger and chopped green chillies. 

4. further add chopped onions and fry until it turns transparent. need not fry until brown. 

5. add mixed chopped vegetables of your choice along with turmeric powder. 

6. add salt and mix well. 

7. add 1/4 cup water for the vegetables to get cooked. close and cook for 5-10 minutes until vegetables are soft. 

8. now add water, salt to taste. i have added 1 cup water. we will have to add 1.25 cup liquid for 0.5 cup of corn rava. this may extend from 1.25 to 1.5 cups of liquid based on rava quality. here in this recipe, For 1.25 cups of liquid – I have taken 1 cup water + 0.25 cup of coconut milk. If you do not prefer adding coconut milk, directly add 1.25 cups water instead. (1:2.5 is the ratio). add salt to taste and check the taste of water, it has to slightly salty.

9. add grated coconut and  roasted corn as well. 

10. mix well and lastly add coconut milk 0.25 cup. it is not advisable to add salt after adding coconut milk in any dish. so add salt before hand. mix well and lastly add coconut milk. 

11. mix well. close and cook in simmer until all the water is absorbed. takes 8- 10 minutes. 

12. open and mix it well. add chopped coriander leaves and mix again. switch off. close and let it rest for 5-10 minutes before serving. this will make the upma soft and fluffy. 

serve the upma super hot with sugar/idli podi /pickle/coconut chutney

Expert Tips

• Coconut Milk adds a unique flavor to this upma. If you don’t prefer it, you can use regular water instead of coconut milk.
• For a softer texture, let the upma rest for a few minutes after cooking. This allows the rava to absorb the remaining moisture and become fluffier.
• Vegetables: Feel free to add your favorite vegetables such as peas, carrots, or beans. You can even add green beans or spinach for added nutrition.

FAQ

1. Can I skip coconut milk?
Yes, you can replace coconut milk with more water if you prefer a lighter version of the upma.

2. Can I use regular semolina (rava) instead of corn rava?
Yes, but keep in mind that the texture and flavor will be different. Corn rava gives a unique taste and fluffiness that regular rava doesn’t provide.

3. How can I make the upma spicier?
Increase the number of green chilies or add chili powder according to your spice preference.

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