Stop eating clumpy Upma! Learn Amma’s 40-year-old secret to making fluffy, non-sticky Rava Upma every single time. This fail-proof South Indian breakfast recipe solves the most common Upma mistakes.

Today Amma reveals
her complete 40-year recipe — including the two
irreversible mistakes that cause every failed
upma — and exactly how to fix them permanently.

This recipe works with ingredients available in
any Indian grocery store worldwide — whether you
are cooking from the US, Canada, UK, Europe,
Australia, or anywhere outside India.

In this video, Amma shows you:
✅ The exact ratio that decides everything before
you even start — rava, oil, and water proportions
that Amma has used for 40 years
✅ Why peanut oil is non-negotiable and what it
does that no other oil can replicate
✅ The tempering order — every ingredient in the
correct sequence and exactly why it matters
✅ Amma's Secret #1 — why roasting the rava for
5 minutes on low flame is the only reason
restaurant upma never has clumps
✅ Amma's Secret #2 — why cold water at the
critical moment is the only reason your upma
always had clumps — and why boiling water
changes everything permanently
✅ Why ghee and coriander must go in off the
flame — and what you lose when you add them
to heat

Watch till the end for the complete tips summary —
and comment TOMATO CHUTNEY if you want Amma to
reveal her Karnataka style tomato chutney recipe
that pairs perfectly with this upma in the
next episode.

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This recipe serves 3 to 4 people comfortably.

AMMA'S 40-YEAR RATIO RULE

2 Cups Medium Rava (300g) : 100ml Peanut Oil :
6 Cups Boiling Water
(3 Cups Rava : 1 Cup Oil : 9 Cups Water)

COMPLETE INGREDIENTS

Main
Medium Rava (Upma Rava) — 2 cups (300g)
Peanut Oil — 100ml
Boiling Hot Water — 6 cups

Tempering
Mustard Seeds — half tsp
Cumin (Jeera) — quarter tsp
Chana Dal — half tsp
Urad Dal — half tsp
Dry Red Chillies — 4 to 5
Curry Leaves — 2 sprigs
Cashew Nuts — 10 to 12
Ginger — 1 inch grated
Green Chillies — as required

Vegetables
Capsicum — 1 medium diced
Carrot — 1 medium diced
Onion — 1 medium finely chopped
(completely optional — skip for sattvic)

Finishing
Salt — to taste
Desi Ghee — 2 to 3 tsp (added off the flame)
Fresh Coriander — generous handful

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📌 TIMESTAMPS

0:00 – Intro & The "Anti-Clump" Secret
1:23 – Ingredients & Ratios (The Gold Standard)
3:16 – Tempering (The First Step to Flavor)
4:53 – Sautéing the Vegetables
5:36 – Roasting the Rava (The Non-Negotiable Step)
7:41 – Adding Water (The Temperature Trick)
9:26 – Steaming to Perfection
9:58 – Finishing Touches (Ghee & Garnish)
11:02 – Recap: 5 Sacred Rules for Success

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🍽️ SERVE THIS WITH

📺 MORE AMMA'S SECRETS

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🍞 Perfect Soft Phulka — Every Secret Explained
👉 Amma's 30-Year Secret for Perfect Soft Phu...


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💬 TELL US IN THE COMMENTS

Did your upma come out clump free?
Comment PERFECT UPMA if every grain was separate.
Comment NEED HELP if something went wrong —
Deepak personally replies with the exact fix.
Comment TOMATO CHUTNEY if you want that
recipe next.

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