Vegetable Rava Upma Recipe: learn how to make vegetable rava upma using this easy, classic recipe, a popular South Indian Breakfast!
I love breakfast, and I love it more when it’s served for dinner. I guess I was just raised like that. We had dosa for dinner 5 out of 7 days a week and my mom’s idlis are very popular among friends in Kottayam. She even used to make them for small parties and get togethers where people used to skip the appam and curry and come straight for her spongy soft idli.
Anyway, breakfast for dinner. I continue the same thing after marriage too. TH used to say “dosa ya? Night kaa??” the first couple of times but even he understands the convenience of making a few dosas and having it with hot, freshly made sambar.
Rava Upma was never a favourite while growing up. I like my upma dry (or rather, drier) and not sticky. I also like to add any vegetables in hand to it and make it wholesome. Here is my super simple upma recipe that we have never had for breakfast yet, always just for dinner.
If you love breakfast recipes, also check out this rava idli with eno salt, masala dosa recipe, and how to make plain dosa.
Vegetable Rava Upma Recipe
Ingredients
- 1 cup rava / semolina
- 1 onion finely chopped
- 1/4 cup peas fresh or frozen
- 1 cup mixed vegetables chopped (carrots, potatoes and beans)
- 2 green chillies chopped (adjust to taste)
- 1 " piece ginger grated
- A few curry leaves
- 1/2 tsp urad dal / uluntham paruppu / uzhunnu parippu
- 1/4 tsp mustard seeds / kaduku
- A few roasted cashewnuts to garnish optional
- Coriander leaves chopped, for garnish (didn't have any this time)
- 2 tsp oil
- Salt to taste
Instructions
- Dry roast the rava in a pan until it turns a light brown (about 7-10 mins). Transfer to a bowl when done and set aside to cool.
- Heat oil in the same pan and add the mustard seeds, urad dal and curry leaves. When the dal turns golden brown and the mustard seeds splutter, add the onions, green chillies and ginger. Fry for 4-5 mins until the onions turns golden brown.
- Now add the peas and vegetables. Mix well. Add about 3 cups water and cook closed until the vegetables turn soft.
- Open, add salt and mix well. Then lower fire to sim and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins.
- Remove and serve hot with vegetable sambar and coconut chutney
Just had upma for breakfast… Got a few tips from your recipie to avoid lumps. Thanks. good work
Is this the same type of urad dhal used for making ulundu vadai? If so, shoudn't it be soaked for couple of hours at first?
Anon – yes, this is the same urad dal. Usually it needs to be soaked and stuff but here we are using only 1/2 tsp for tempering. So when you add it to the oil and fry it for a bit, it turns brown and becomes crunchy, adding some texture to the dish. That's the intention in this dish, so no soaking required 🙂
That looks awesome, great picture, it really shows it off 🙂
Does urad dal refer to the black lentil or skinned and split white lentils or the split black lentils?
The urad dal used for tempering in South Indian recipes is usuall the split white lentils. Its the same as the black lentils but only, halved and skinned. You can see the second picture to the right on this page to get a better understanding: http://en.wikipedia.org/wiki/Urad_(bean)
mmmmmm…upma…soft and yummy…would love it for breakfast
yummy!! looks colorful.
upma is mouthwatering…..especially cuz husband hates it n i don't get to make this….
even i can have a breakfast for a dinner…infact we always do such things….
Lovely pic..thanks for the entry