Vegetable Upma

Upma is a fantastic breakfast option when you want something fast, easy and healthy. Its a South Indian recipe that is made with roasted sooji and vegetables to create a balanced, hearty meal. The trick is to get the sooji to water ratio right for the perfect upma.

Course Breakfast

Cuisine South Indian

Diet Hindu, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 305kcal

Author Richa

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 careful not to let it brown or it'll change 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 allow it to cool.

Making Upma

Add oil to a kadai over medium heat. Once hot, add the mustard seeds and allow it to splutter. Add chana dal and urad dal and fry till they begin 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 green chilli. Saute till the onions become translucent.
Add carrot, beans, green peas and saute for 2 minute stirring constantly.
Add 3 cups of water, sugar and salt. Turn the heat to high and allow 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 allow 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 achieve the perfect texture of upma, it is important to pay attention 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 aroma but doesn’t change colour.
While adding the roasted rava to hot water, keep stirring continuously. This will help prevent lumps and make sure your upma has a soft and creamy texture.
Cut all the veggies to the same size to allow them to cook quickly and evenly.

Nutrition