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    Home » Recipes » Breakfast

    Published: Mar 24, 2022 · Modified: Mar 24, 2022 by Usha Rao

    Tomato Rava Bath

    Jump to Recipe

    Do you like savory porridge?  Then you must try tomato rava bath. A savory cream of wheat or semolina porridge, with nuts,  lentils and or vegetables is a filling breakfast, a light dinner and a 20 minutes recipe. 

    Tomato rava bath in a blue plate.

    Tomato rava bath also known as tomato upma in Telugu speaking states is a popular South Indian breakfast.  It is also a most often prepared breakfast during weddings and gatherings due to its quick cook time. 

    Sooji is cooked in a basic  tempering along with lots of tomatoes, nuts and vegetables. Depending on the preparation, it is light on tummy or a real indulgence, loaded with calories.  Since it is a light meal, sometimes it is our dinner.  

    There are many variations to the recipe and the simplest version is of tomato bhaat is cook sooji with lots of tomatoes, seasoned with ginger and green chillies.  To make it wholesome, add nuts, lentils and vegetables.  

    Jump to:
    • Ingredients 
    • Step by Step Instruction
    • Serving
    • Variations
    • Expert's Tips
    • FAQ
    • Detailed, Printable Recipe
    • Related Recipes

    Ingredients 

    Ingredients for tomato rava bath.
    • Sooji - cream of wheat or semolina and it is also called Bombay rava in India.  Here in the US, I get coarse sooji, dry roast it and store it in the pantry.  This reduces the step of roasting sooji when preparing tomato rava bath or upma.  
    • Tomatoes - use tangy, sour tomatoes.  I prefer vine ripened tomatoes and adjust the quantity based on the tanginess of tomatoes.   You can always squeeze some lime juice at the end, if necessary.  
    • Oil and / or Ghee - oil works just fine but a little bit of ghee or butter enhances  the flavor.
    • Tempering - mustard seeds , urea dal, green chilies , curry leaves , onions , ginger or ginger garlic paste and turmeric.  I prefer chopped ginger but ginger garlic also works just fine.   
    • Nuts & Lentils - I prefer nuts over lentils.  I usually use peanuts and cashews.  You can substitute peanuts with chana dal.  In the recipe I use more peanuts as we prefer those and less chana dal.  
    • Liquid - use 1:2½ sooji to water+milk ratio for a creamy texture and most of the times I do 1:3 ratio.   Water works just fine but a little bit of milk enhances the flavor and creaminess of rava bath. 

    Step by Step Instruction

    collage of step by step instructions of tamata upma; preparing the tempering.

    Dry roast sooji on medium flame until light brown. I always have home roasted sooji handy. So I do not have a picture of that in the steep by step pictorial instructions. Take a saucepan, heat oil (pic #1 in above collage), add mustard seeds and urad dal (#2).

    When the mustard seeds pop, add peanuts and toss for few seconds (#3) and then add soaked chana dal (#4). Lightly roast for a minute or two until both peanuts and chana dal are light golden in color.

    Collage of step by step instructions of tamata upma; preparing tempering, roasting nuts, sautéing chilies, curry leaves, onions and tomatoes.

    Add cashews (#5) and mix well, add green chilies, curry leaves (#6) and lightly roast for few seconds. If using chopped ginger instead of ginger garlic paste, add along with green chilies. Then add onions and sauté until translucent (#7).

    Now add ginger garlic paste and sauté until the raw smell of ginger is gone, followed by turmeric, salt and mix well. Add tomatoes (#8) and mix well.

    Collage of step by step instructions of tamata upma; cooking tomatoes in the tempering, bringing water to a boil and then adding sooji to boiled water.

    Cover (#9) and cook until tomatoes are soft (#10). Add water, milk (#11) and bring to a boil. Reduce the heat or even better, turn off the fire, gradually add sooji stirring constantly (#12) to avoid any lumps.

    Collage of step by step instructions of tomato rava bath; stirring rava to avoid lumps, cover and cook until sooji is soft, add ghee and sprinkle cilantro.

    Stir rapidly (#13) until sooji is properly mixed in water, turn the flame to high and give it a good stir. Reduce the fire to medium, cover (#14) and cook for 2-3 minutes until water is absorbed.

    Give a good stir, cover and continue to cook on low flame for another 3-5 minutes or until sooji is completely cooked.Add some ghee (#15), mix well and simmer for a minute or two. Then garnish with cilantro (#16) and serve hot.

    Serving

    Tomatoes give upma a nice tang and tastes good as is. You can also serve it with some pickle, especially lime juice pickle or chutneys. Coconut dalia chutney, coconut kotmir chutney, Chettinad tomato chutney are some chutneys that go well with rava bath.

    Variations

    Simplest version is cooking sooji in a basic tempering with lots of tomatoes. Nuts and peanuts increase the taste as well as the nutritional value of the tomato rava bath.  Addition of some veggies such as beans, carrots and green peas makes it even more filling.  

    Expert's Tips

    • Sooji - Use coarse sooji. For best result, dry roast sooji. I always roast sooji as soon as I get it from the store and then store it in my pantry. This increases the shelf life of sooji and also cuts down the prep time when preparing upma.
    • Lump free upma - Always reduce the flame or remove from fire before adding sooji to boiled water. As you add sooji, simultaneously stir the mixture to avoid lumps of sooji.
    • Ghee / Butter - to enhance the flavor of upma, add at least a teaspoon of ghee just before removing turning off the flame. If you are not too health conscious, use mixture of oil and butter/ghee to cook upma.

    FAQ

    How to make lump free rava bath or upma?

    When adding rava or sooji to water, reduce the flame to the lowest or turn off the flame completely. Add sooji gradually and stir constantly as you add sooji to avoid lumps.

    Can I use unroasted rava for upma?

    Yes you can. But I highly recommend dry roasting or roasting rava in little bit of oil/ghee. Roasted sooji / rava is also available in the market but I prefer doing it at home.

    Detailed, Printable Recipe

    Tomato rava bath in a blue plate.

    Tomato Rava Bath

    Tomato rava bath is a savory, tangy semolina porridge from South India. A under 20 minute recipe for quick breakfast and dinners.
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast, Dinner
    Cuisine: Indian Cuisine, South Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 5
    Calories: 303kcal
    Author: Usha Rao

    Equipment

    • Saucepan or Saute Pan
    • Wooden Spoon
    • Cutting Board
    • Knife

    Ingredients

    • ¼ cup Oil check notes
    • ½ teaspoon Mustard Seeds
    • ½ tablespoon Urad Dal
    • 1 tablespoon Chana Dal
    • 2 tablespoons Peanuts
    • 5 Whole Cashews broken into 4 pieces
    • ½ small Onion sliced or ¼ cup sliced Onions
    • 4 Green Chilies cut ½” pieces adjust to taste
    • 4-5 Curry Leaves
    • 2 teaspoons Ginger Garlic Paste
    • Pinch of Turmeric
    • 1 medium to large Vine Ripe Tomato chopped or ¾ cup chopped Tomatoes I used vine tomato but any variety would do
    • ½ tbsp. Salt according to taste
    • 1 cup Coarse Sooji or Rava or Coarse Semolina I use roasted rava, check notes below
    • 2 ¼ cup Water check notes
    • ¼ cup Milk
    • 1 teaspoon Ghee (optional) and skip if using oil+ghee tempering.
    • Cilantro to garnish

    Instructions

    • Heat oil in a pan, add mustard seeds and urad dal.
    • When mustard seeds pop, add peanuts and toss for few seconds, then add soaked chana dal. Lightly roast for a minute or two until both peanuts and chana dal are light golden in color.
    • Add cashews and mix well, add green chilies, curry leaves and lightly toss. If using chopped ginger, add along with green chilies.
    • Now add onions and sauté until onions are translucent.
    • Add ginger garlic paste and sauté until the raw smell of ginger is gone. If using chopped ginger, add along with green chilies.
    • Add turmeric, salt and mix well.
    • Add tomatoes, mix, cover and cook for 2-3 minutes or until tomatoes are mushy.
    • Add water, milk and bring to a boil.
    • Reduce the heat or turn off the fire, add sooji, stirring constantly to avoid any lumps. It is crucial you turn off the fire or keep it on the lowest flame.
    • Once the sooji is properly mixed in water, turn the flame to high and give it a good stir.
    • Then reduce the fire to medium, cover and cook for 2-3 minutes until water is absorbed.
    • Give a good stir, cover and continue to cook on low flame for another 3-5 minutes or until sooji is completely cooked.
    • If you used only oil, add about a teaspoon ghee, mix well and simmer for a minute or two. This is optional but that bit of ghee enhances the flavor of upma.
    • Garnish with cilantro and serve hot with some lime juice, lime pickle or your favorite chutney.

    Notes

    • Sooji - For best result, dry roast sooji. I usually do this with the entire batch and then store it in my pantry. This increases the shelf life of sooji and also cuts back on prep time when preparing upma. You can use unroasted sooji as well but I highly recommend the roasted one.
    • Oil - I used oil but can use ghee or clarified butter instead. You can use ½ oil and ½ ghee also.
    • You can cut back on oil but we prefer it this may. You can use 2-3tbsp (⅛- ⅙ cup) in the recipe. In which case, use 1:3 or at least 1: 2 ½ sooji to water ratio.
    • Water Ratio - we prefer soft and sticky consistency hence use 1:2 ½ or sometimes even 1:3 ratio.
    • Chana Dal - If using chana dal, wash the dal and soak the dal for a few minutes until all the prep work is done. No need to pre-soak it for a longer time. 
    • Nutrition - Values listed are approximate.

    Nutrition

    Calories: 303kcal | Carbohydrates: 33g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 707mg | Potassium: 197mg | Fiber: 5g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 25mg | Calcium: 45mg | Iron: 2mg
    Tried this recipe?Share a photo! Mention @usha_myspicykitchen or tag #Usha_MySpicyKitchen!

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    This post was originally published in Oct 2013. It is republished with new content and images.

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    Reader Interactions

    Comments

    1. Sharmila Kingsly says

      April 07, 2022 at 12:43 am

      5 stars
      Love these flavourful tomato bhaat ! I would like to pair them with some coconut chutney and coffee.

      Reply
    2. Srivalli says

      April 01, 2022 at 7:35 am

      5 stars
      Tomato Bath looks yum usha..we call it both bath and upma, don't know why though.heheh...I guess whats there in a name when the dish looks so delicious and inviting! Lovely pictures..

      Reply
    3. Sushma says

      March 29, 2022 at 4:04 pm

      One of my favorite dish, simple yet delicious.

      Reply
    4. Vaishali says

      March 25, 2022 at 9:48 pm

      5 stars
      I have always liked these light South Indian breakfasts . They are easy on the tummy , unlike our heavy ghee loaded parathas :)) I have never added tomatoes to the Upma , but will do the next time I make upma !

      Reply
    5. Pavani says

      October 29, 2013 at 5:48 pm

      We usually call this tomato bath -- don't ask me why. That's what we were told it is and we kept the tradition 🙂
      Lovely clicks. Love that background. What is it? Did you make it? I've been looking for something that shade for a while now.

      Reply
      • MySpicyKitchen says

        October 31, 2013 at 8:59 am

        I didn't know about it. We do add tomatoes to upma once in a while but never give it a specific name. Nice to know it is indeed called tomato bhaat.

        I did not make the background, Pavani. I don't have a patio or a balcony to make my own background boards and I am afraid to do these projects indoors in fear of messing up the wooden floor.

        Reply
    6. veena says

      October 29, 2013 at 4:02 am

      Rava Kichadi in any avatar is yumm:-). This looks very nice

      Reply
    7. nayana says

      October 28, 2013 at 2:59 am

      looks delicious n a perfect breakfast dish....

      Reply
    8. harini says

      October 27, 2013 at 11:26 pm

      I always wonder why this one cannot be called Tomato upma 🙂

      Reply
    9. Vinitha says

      October 27, 2013 at 7:29 pm

      This looks like a perfect healthy quick snack/breakfast

      Reply
    10. Janani says

      October 27, 2013 at 5:14 pm

      I like rava kichadi a lot thats how we call this at home isnt it a delight to eat so yumm na.

      Reply
    11. Priya Srinivasan says

      October 27, 2013 at 2:10 pm

      I meant i would love to add some more veggies and make it as a weekend breakfast!!! 🙂

      Reply
    12. Priya Srinivasan says

      October 27, 2013 at 2:03 pm

      The Picture is looks great!!! Delicious breakfast, with all the goodness of veggies, would love on a Weekend morning!!! 🙂

      Reply
    13. Priya says

      October 27, 2013 at 6:33 am

      Wow, wat a breakfast dish, serve me with some spicy coconut chutney, i can finish that plate in no time.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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