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5 min
16/02/2026
The article emphasises that with a few small adjustments, anyone can use the same upma recipe they typically prepare but achieve better quality by focusing on roasting the rava properly, using ghee strategically, using ginger to generate heat, and, for textural variety, using cashews.
Many families in India eat upma at least once a week. It's one of those familiar foods that remind you of home, comfort, security and warmth. Because of how often Indians eat it, most people prepare upma on autopilot with little variation, just measure out some rava, throw in a quick tadka, add water, and you're done. However, there are so many other ways to enjoy an upma experience that it can be fun to see it through new lenses. This article will share some techniques for enhancing flavour beyond just adding more ingredients.
This isn't about changing everything you know about upma or creating a revolutionary new "gourmet" upma; this is about food flavour enhancement techniques that maintain tradition while improving methods.
Roasting rava is often the most overlooked component of an upma recipe. When roasting, it’s about a lot more than just the colour when roasting rava. Roasting rava also creates the aroma of the rava and provides it with even absorption of water, instead of having clumps. When well-roasted, the rava has a nutty aroma and is much lighter after being cooked. This one step establishes the feel of the upma recipe, and creates texture and mouthfeel that make it appear well-crafted instead of made in a hurry.
Ghee is more than just a fat; it carries the flavour. When using ghee in a traditional upma recipe, it removes the sharp edges of the mustard seeds, ginger, and green chillies. When used in a generous but controlled amount of ghee, it provides aroma and comfort, making the upma recipe rich without greasiness. When applied correctly with the rava, the rava coats evenly, avoiding dryness and providing the perfect homestyle warmth.
In an upma recipe, ginger is typically counted as a background flavour, but should play a predominant role. When ginger is used in a thoughtful manner, it adds warmth but not heat, as it cuts the starchiness of the rava. Ginger balances the richness of ghee, creating a bright overall flavour profile in an upma recipe, especially when eaten fresh; therefore, delivering much more than just a blank canvas or neutral flavour.
The texture of an upma dish adds to its interest. The cashews provide not only richness but also a contrast of texture. The soft rava mixed with the crunchy/toasted nuts provides a rhythmic experience in every bite of the dish. The texture not only provides variety but also adds a hint of sweetness that contrasts well with savoury ingredients. Just a small amount of cashews can improve the way the dish feels while eating it.
A typical mistake made while cooking an upma dish is that the seasoning (the tempering spices) will overpower the overall dish. It is important for the mustard, curry leaves, and chillies to support the dish and not dominate it. Creating a balance of all flavours ensures that no single flavour takes charge of the overall dish. This allows the nutty flavour from the rava, the warmth from the ginger and the richness from the ghee to all be present in the dish. Providing a more restrained seasoning allows the overall dish to be cohesive, as well as making it more family-friendly.
There is one ingredient that is rarely ever mentioned in any recipes for making upma: patience. Hurrying the process of adding water, skipping the resting time or stirring too much can ruin the quality of preparation used in making the dish. Properly hydrating the rava before cooking allows the rava to attain uniform growth (hydration), resulting in a smoother texture. Most often, this is the difference between a rushed upma and an upma that feels finished.
When an upma recipe is made with care it is not simply a quick meal; it can be a dish that provides the flavour and warmth intended while preparing.
