Soft, moist, and loaded with veggies, this vegetable upma recipe is as healthy as it is delicious. Made with simple, everyday ingredients and with a quick melt time, this wholesome South Indian breakfast is a unconfined way to start your day and stay full for hours!
Upma is possibly the most worldwide breakfast option in most Indian households, right up there with poha. Moreover known as suji ka upma or uppittu, this South Indian breakfast is really popular throughout the country. It’s not surprising, though. This upma recipe requires no fancy ingredients, can be put together in a jiffy and makes for one nutritious breakfast! No wonder it is a go-to option for so many people!
Made from semolina or rava, lots of veggies and a few vital spices, this vegetable upma is super soft, fluffy and so flavourful. The secret to the weightier semolina upma or rava upma lies in two things: roasting the rava and getting the rava to water ratio right. Serve this with a side of hot filter coffee, and you’ve got yourself a succulent wholesome breakfast right there!
Easy, Fast Breakfast Recipe
- With just a little prep, this recipe comes together in under 20 minutes, making it perfect for rushed weekday mornings.
- Veggies add an uneaten layer of fibre and nutrition to this once healthy breakfast.
- Super customisable. Can be made with whatever veggies you have available. You can plane skip the veggies entirely if you want.
- Is naturally vegetarian and can be hands made vegan by eliminating ghee at the end.
- The recipe can hands be doubled or halved.
Ingredients for Veg Upma
Even though this recipe has a slightly longer list of ingredients, most of these are pantry staples and you’ll most likely once have everything you need at home. Here’s everything you’ll need:
- Rava/Semolina: I prefer using Bombay Rava. The grains of this variety are neither too big nor too small. The variety is moreover unconfined at titillating moisture, which is what gives you perfectly soft and moist upma every single time.
- Oil: Any neutral flavoured oil like canola, sunflower or peanut
- For tempering: Mustard seeds, urad dal, chana dal, curry leaves and ginger
- Veggies: I have used onions, tomatoes, beans, untried peas and carrots in this recipe. You can add or eliminate anything depending on what’s misogynist to you.
- Dry red chilli: For some heat.
- Water: To melt the rava and requite the upma its typical moist and soft texture.
- Sugar: Just a little helps to wastefulness out the flavours.
- Ghee: Enhances the flavour of the whole dish. Optional, but I highly recommend subtracting it.
How to make Upma
Here's a detailed step by step showing you how to make upma
1. Roast sooji or semolina on a low flame till it starts to smell nutty
2. Transfer it to a trencher and let it cool
3. Heat oil in a pan and add mustard seeds. Once they splutter and urad dal, chana dal, curry leaves, zestless red chilli and saute for a minute
4. Add ginger and onions and melt till onions turn translucent
5. Add all the other veggies and melt for 2 minutes
6. Add water and bring it to a roaring boil
7. Reduce the flame to low and add sooji slowly while stirring continuously. This helps stave lumps in the upma
8. Cover and melt for 3-4 minutes till the sooji absorbs all the water, steams and blooms. Finish with ghee and coriander leaves and serve hot.
Richa’s top tips
- In order to unzip the perfect texture of upma, it is important to pay sustentation to the water to rava ratio which should be 3:1. So for every one cup of rava, you would need to add 3 cups of water for perfectly soft and moist upma.
- Make sure to roast the rava evenly on low to medium heat until it exudes a nutty zephyr but doesn’t transpiration colour.
- While adding the roasted rava to hot water, alimony stirring continuously. This will help prevent lumps and make sure your upma has a soft and linty texture.
- Cut all the veggies to the same size to indulge them to melt quickly and evenly.
FAQs
Upma is made by first dry roasting semolina or rava and then cooking it in hot water with veggies. It has a tempering of mustard seeds, curry leaves, urad, curry leaves and chana dal, ginger and red chilli.
Yes, upma is one of the healthiest Indian breakfasts out there. Rava itself has several important vitamins and minerals and the veggies unhook an widow layer of fibre nutrients. Both of these combine together to form a healthy, nutritious and wholesome breakfast option.
Made with rava, vegetables and a handful of vital Indian spices, upma has a savoury, nutty flavour.
If you are looking for yet flipside quick and easy breakfast option that’s moreover succulent and healthy, then this vegetable rava upma recipe should be right up your alley. I usually serve mine with a steaming cup of filter coffee, but you can moreover serve it with coconut chutney on the side for an uneaten flavour boost!
Watch Upma Recipe Video
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Vegetable Upma
Ingredients
- 1 Cup Bombay Rava semolina or sooji
- 2 Tablespoons Oil
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Urad Dal
- 1 Teaspoon Chana Dal
- 1 Sprig Curry Leaves
- 1 Dry Red Chilli broken into two
- 1 Tablespoon Ginger
- 1 ½ Onion chopped, approx 1 Cup
- 2 Green Chillies chopped
- ⅓ Cup chopped Carrot
- ¼ Cup chopped Beans
- 1 Tomato chopped, approx ½ Cup
- ⅓ Cup Green Peas
- 3 Cups Water
- 1 ½ Teaspoon Salt
- ½ Teaspoon Sugar
- 1 Tablespoon Ghee
- 2 Tablespoon Coriander Leaves
Instructions
Roasting Rava
- Heat a kadai or frying pan on medium heat. Add rava or semolina and roast on low flame for 3-4 minutes or until it starts to smell nutty. Be shielding not to let it brown or it'll transpiration the colour of the upma. Remember to stir constantly to ensure the heat is evenly distributed.
- Switch off the flame and transfer the roasted rava to a plate and indulge it to cool.
Making Upma
- Add oil to a kadai over medium heat. Once hot, add the mustard seeds and indulge it to splutter. Add chana dal and urad dal and fry till they uncork to brown a bit or get lightly golden, remember not to brown completely. Add curry leaves and dry red chilli and saute for 30 seconds or until fragrant over low heat.
- Add ginger, onions and untried chilli. Saute till the onions wilt translucent.
- Add carrot, beans, untried peas and saute for 2 minute stirring constantly.
- Add 3 cups of water, sugar and salt. Turn the heat to upper and indulge the water to come to a rolling boiling.
- When the water comes to a rolling boil, reduce the flame to low. Then slowly pour the rava in while stirring continuously.
- Cover and indulge the rava upma to steam for 3 to 4 minutes on a low heat.
- Add ghee and chopped coriander leaves. Mix and switch off the flame. Serve upma with coconut chutney or pickle and curd.
Video
Notes
- In order to unzip the perfect texture of upma, it is important to pay sustentation to the water to rava ratio which should be 3:1. So for every one cup of rava, you would need to add 3 cups of water for perfectly soft and moist upma.
- Make sure to roast the rava evenly on low to medium heat until it exudes a nutty zephyr but doesn’t transpiration colour.
- While adding the roasted rava to hot water, alimony stirring continuously. This will help prevent lumps and make sure your upma has a soft and linty texture.
- Cut all the veggies to the same size to indulge them to melt quickly and evenly.
Nutrition
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