Vegetable Rava Upma Recipe
Vegetable Rava Upma Recipe is a beloved South Indian dish that has become popular across India for its simplicity, flavour, and versatility. This savoury breakfast option is made from semolina, known as “rava” or “sooji,” which is gently roasted and then cooked with a medley of vegetables, fragrant spices, and herbs.
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Why You’ll Love This Vegetable Rava Upma Recipe
Quick and Easy to Make: Vegetable Upma is a quick and easy-to-make dish that can be whipped up in under 30 minutes.
Packed with Nutrients: This dish is delicious and packed with essential nutrients. It’s a healthy combination of semolina and fresh vegetables like carrots, peas, and beans and provides a healthy dose of vitamins, minerals, and fibre. It’s a nutritious start to your day or a light, wholesome snack.
Kid-Friendly: Vegetable Upma is a mild yet flavorful dish kids usually enjoy. You can easily sneak in extra vegetables for added nutrition, and the soft texture makes it easy for little ones to eat.
Naturally Vegetarian and Can Be Made Vegan: Vegetable Upma is naturally vegetarian and can be made vegan using oil instead of ghee. It’s a great option for those following a plant-based diet or anyone looking to enjoy a meatless meal.
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👩🍳 How to Make Vegetable Rava upma: A Step-by-Step Recipe
Essential Ingredients for a Perfect Vegetable Rava Upma Recipe
Creating the perfect Upma requires just a few simple yet key ingredients. Here’s what you need:
Semolina (Rava/Sooji):
The star ingredient of Upma, semolina (also known as rava or sooji), is a coarse wheat flour that forms the base of the dish. It gives Upma its characteristic texture and absorbs the flavours of the spices and tempering.
Oil or Ghee:
Oil or ghee is used for tempering. Ghee adds a rich, buttery flavour, while oil keeps it light. Choose based on your preference.
Mustard Seeds:
Mustard seeds are essential for tempering, providing a slightly distinctive aroma. They add a flavorful base to the Upma.
Urad Dal and Chana Dal
These lentils add a crunchy texture and nutty flavour to the Upma. Urad dal (split black gram) and chana dal (split chickpeas) are fried until golden and are key to the tempering process.
Onion
Finely chopped onions add sweetness and depth of flavour. They are sautéed until translucent, balancing the spices and enhancing the overall taste of the Upma.
Green Chilies
Green chillies add a spicy kick to the dish. They can be adjusted according to your spice tolerance, and provide a fresh, zesty flavour that complements the other ingredients.
Curry Leaves
Curry leaves are aromatic and add a distinct South Indian flavour to Upma. They are a crucial part of the tempering and contribute a unique fragrance that defines the dish.
Ginger
Grated or finely chopped ginger adds warmth and a slight zing to the Upma. It pairs well with the other spices and helps balance the flavours.
Vegetables
Common vegetables used in Upma include carrots, peas, tomatoes etc. These add colour, texture, and nutrition, making the dish more wholesome and flavorful.
Water
Water is added to cook the semolina, transforming it from a grainy texture to a soft, fluffy consistency. The right amount of water ensures the Upma is neither too dry nor too mushy.
Salt
Salt is essential for seasoning the Upma. It brings out the flavours of the spices and balances the dish.
Fresh Coriander Leaves
Chopped fresh coriander leaves are used as a garnish, adding a burst of colour and a fresh, herbal flavour that complements the Upma.
Curd or Lemon Juice (Optional)
Fresh better curd or lemon juice adds a tangy brightness that lifts the flavours of the Upma. It’s an optional but highly recommended addition.
Instructions for Making Vegetable Rava Upma
Cook the Vegetables:
- Pour 5 cups of water into a deep pan and add 1 cup of chopped carrot, 1 cup of diced tomatoes and 1 cup of frozen peas with 1/4 tsp of salt.
- Please bring them to a boil over medium heat for about 5 minutes, remove from the flame and Keep them aside.
Roast the Semolina:
- Second Step dry roast the 2 cups of raw semolina in a pan over medium heat until it turns light golden. This enhances the flavour and prevents it from becoming lumpy when cooked. Once done, set it aside.
- If you are using roasted semolina then this step is not required.
Prepare the Tempering:
- In the same pan, heat 2 tbsp oil or ghee. Add 1 tsp chana dal, 1 tsp urad dal, 2 tsp peanuts, and 2 tsp cashew nuts and fry them for 1-2 minutes.
- Now add 1 tsp ginger, 1 tsp mustard seeds, 1-2 chopped green chilli, 1 spring of curry leaf and 1/4 tsp Asafoetida. Fry them till the colour of the nuts colour changes to golden brown.
Cook the upma:
- Add 1 chopped onion and salt to taste and roast till it turns translucent.
- Now add roasted semolina and roast the whole thing for 2-3 mins in low flame.
- finally, Add vegetables along with the vegetable stock and stir it well, then add chopped coriander leaves and beaten curd& cook it for a while. Lower the heat and cook for 2-3 minutes until the Upma thickens to your desired consistency.
Garnish and Serve:
- Once cooked, garnish the Upma with fresh coriander leaves and a squeeze of lemon juice for an extra zing. Serve hot with coconut chutney or pickle on the side.
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Serving Suggestions for Vegetable Rava Upma
Rava(Sooji) ka upma is best served with Coconut Chutney and a hot South Indian Masala chai, Filter Coffee or Adrak Wali Chai. Try the Green Coriander Chutney, Tomato peanut chutney or Coconut Coriander Chutney with the upma for a change.
You can also serve it with pickles and curd. You can also sprinkle South Indian podi like Idli Podi, Karivepaku Podi, or Andhra Style Peanut Chutney Powder. Do not forget to drizzle some extra ghee on top.
Tips for Making the Best Vegetable Rava Upma Recipe
Here are some expert tips to help you make the best Upma every time:
Roast the Semolina Properly
One of the most important steps in making Upma is roasting the semolina (rava/sooji). Roast it on medium heat until it turns a golden brown and releases a nutty aroma. This enhances the flavour and prevents the Upma from becoming sticky or lumpy.
Use the Right Ratio of Water to Semolina
The ideal water-to-semolina ratio is crucial for achieving the perfect texture. Generally, use 2 to 2.5 cups of water for every 1 cup of semolina. This ensures the Upma is neither too dry nor too mushy.
Prepare All Ingredients Beforehand
Upma cooks quickly, so it’s important to have all your ingredients prepped and ready. Chop the vegetables, measure the spices, and roast the semolina in advance to ensure a smooth cooking process.
Tempering is Key
The tempering, or tadka, is what gives Upma its distinctive flavour. Use mustard seeds, urad dal, chana dal, curry leaves, and green chillies for tempering. Always ensure that the oil or ghee is hot enough for the mustard seeds to splutter, which releases their full flavour.
Sauté Onions Until Translucent
When sautéing onions, cook them until they turn translucent and slightly golden. This adds sweetness and depth to the Upma, balancing the spices and enhancing the overall flavour.
Cook Vegetables Thoroughly
If you’re adding vegetables, ensure they are cooked to your desired level of doneness before adding to semolina. Harder vegetables like carrots or beans may need a few extra minutes, while softer ones like tomatoes cook quickly.
Adjust the Spice Level to Taste
The amount of green chillies or other spices can be adjusted according to your taste. If you prefer a milder Upma, reduce the chillies, or add more if you like it spicy.
Don’t Forget the Garnishes
Freshly chopped coriander leaves add a burst of freshness to Upma. You can also add a squeeze of lemon juice for a tangy flavour or sprinkle some grated coconut for added richness.
Serve Immediately
Upma tastes best when served hot. It tends to thicken as it cools, so enjoy it fresh off the stove for the best texture and flavour. If it turns hard or thick add a little warm water and stir it to bring it back to the desired consistency.
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Variations and Customizations for Vegetable Rava Upma
Here are some popular variations and customizations:
1. Vegetable Upma
Add a variety of vegetables like carrots, peas, beans, bell peppers, tomatoes, and potatoes to your Upma. This not only adds colour and texture but also boosts the nutritional value. You can either finely chop or grate vegetables for a different texture.
2. Vermicelli Upma (Semiya Upma)
Replace semolina with roasted vermicelli (semiya) for a different version of Upma. The cooking process remains the same, but vermicelli gives a slightly different texture and flavour. This variation is popular in many South Indian households.
3. Bread Upma
Use leftover bread instead of semolina to make a quick and tasty Bread Upma. Cut the bread into small cubes and follow the same tempering process. This is a great way to repurpose stale bread into a delicious meal.
4. Quinoa Upma
For a healthier, gluten-free option, substitute semolina with quinoa. Quinoa Upma is rich in protein and fibre, making it a nutritious alternative. Cook the quinoa separately and then mix it with the tempering and vegetables.
5. Millet Upma (Ragi or Bajra Upma)
Millets like ragi (finger millet) or bajra (pearl millet) can be used instead of semolina for a gluten-free and nutritious Upma. These grains are packed with nutrients and provide a unique taste and texture.
6. Tangy Lemon Upma
Add a tangy twist to your Upma by squeezing fresh lemon juice before serving. Lemon Upma has a refreshing flavour and pairs well with spicy sides like pickle or chutney.
🥣 Storing and Reheating
Storage Suggestions
Rava upma tastes best when served fresh, but if you have leftovers, you can store them in an airtight container for about 2-3 days.
Reheating Upma:
- Microwave: Place the refrigerated or thawed Upma in a microwave-safe dish. Sprinkle a little water over it to prevent it from drying out, then cover it with a microwave-safe lid or wrap. Heat for 1-2 minutes, stirring halfway through, until it’s warmed through.
- Stovetop: Transfer the Upma to a pan and add a splash of water. Heat it over low to medium heat, stirring occasionally until it warmed evenly.
Frequently Asked Questions About Vegetable Rava Upma
To avoid lumps, roast the semolina thoroughly before cooking and add it gradually to the boiling water while stirring continuously.
Common vegetables added to Upma include carrots, peas, beans, tomatoes, and bell peppers. You can also add nuts like cashews for extra crunch.
Yes, Upma is a healthy breakfast option. It is low in fat, high in fibre, and provides a good source of protein and essential nutrients, especially when made with added vegetables.
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Quick and Easy Upma Recipe | Healthy South Indian Breakfast
Materials
- 2 cup Semolina Rava/Sooji
- 5 cups of Water
- 1 cup Carrot chopped
- 1 cup green peas frozen/freash
- 1 medium size tomato chopped
- 1 onion large chopped,
- 2 tablespoons Oil or Ghee
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- 2 tsp peanuts
- 2 tsp cashewnuts optional
- 1-2 Green Chilies chopped
- 1 sprig Curry Leaves
- 1 teaspoon Ginger grated
- Salt: to taste
- Fresh Coriander Leaves: for garnish
- 2 tbsp curd: optional
Instructions
Cook the Vegetables:
- Pour water into a deep pan and add chopped carrot, tomatoes and frozen peas with 1/4 tsp of salt.
- Please bring them to a boil over medium heat for about 5 minutes, remove from the flame and Keep them aside.
Roast the Semolina:
- Second Step dry roast the raw semolina in a pan over medium heat until it turns light golden. This enhances the flavour and prevents it from becoming lumpy when cooked. Once done, set it aside.
- If you are using roasted semolina then this step is not required.
Prepare the Tempering:
- In the same pan, heat oil or ghee. Add chana dal, urad dal, peanuts, and cashew nuts and fry them for 1-2 minutes.
- Now add ginger, mustard seeds, chopped green chilli, curry leaf and Asafoetida. Fry them till the colour of the nuts colour changes to golden brown.
Cook the upma:
- Add chopped onion and salt and roast till it turns translucent.
- Now add roasted semolina and roast the whole thing for 2-3 mins in low flame.
- finally, Add vegetables along with the vegetable stock and stir it well, then add chopped coriander leaves and beaten curd& cook it for a while. Lower the heat and cook for 2-3 minutes until the Upma thickens to your desired consistency.
Garnish and Serve:
- Once cooked, garnish the Upma with fresh coriander leaves and a squeeze of lemon juice for an extra zing. Serve hot with coconut chutney or pickle on the side.
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Notes
Tips for Making the Perfect Upma
- Roast the Semolina Properly: This step is crucial to get the perfect texture and prevent lumps.
- Customize with Vegetables: You can add vegetables like beans, tomatoes, or even nuts for added crunch.
- Serve Fresh: Upma tastes best when served hot. It can dry if left to cool, so enjoy it fresh from the pan.
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