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
I love your way of writing nags. Your writings are very lively!! Adore it girl!!
Colorful and tempting upma….yum idea to add veggies……many a times upma is a saver….
veg upma looks really yumm! enjoyed reading the post 🙂
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Nags,
The clicks look so tempting, I feel like gulping a mouthful from here itself.
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wow the upma looks great & delicious …. also colorful ……
Thank you so much for the info. I am in California, US. So, i have to order the rava online and there is the coarse rava and fine one. I just ordered some and am making it for breakfast today. Ty again 🙂
Just had upma for breakfast… Got a few tips from your recipie to avoid lumps. Thanks. good work
Thank you so much for the info. I am in California, US. So, i have to order the rava online and there is the coarse rava and fine one. I just ordered some and am making it for breakfast today. Ty again 🙂
Hi,
I have a question about rava, if you don't mind helping me out. Is rava, semolina and sooji the same thing? Do i need to buy the coarse or the fine one? Is your rava yellow or white and does it matter what color it is? Please help, i am craving upma and i have to buy some rava. Thank you in advance 🙂
Qutins – very good questions 🙂 Depending on where you are located, you will get different kinds of semolina. In India, Bombay rava is the most popular and that's what I have used here for the Upma.
The yellow kind I haven't seen or used yet so not sure if it can make good upma. My guess is, it should be ok so go ahead and give it a shot 🙂
And yes, rava, semolina and sooji are the same thing in different languages – rava in India, sooji is specifically to denote the Bombay rava (As far as I know) and semolina is the english name for it 🙂