Upma is a popular South Indian breakfast recipe made with Semolina (cream of wheat). Semolina in India is known as Rava or Suji. This recipe is served with coconut chutney and sambar. This suji upma can be made with a medley of vegetables for a delicious and filling breakfast. This vegetable rava upma makes for a delightful breakfast or brunch and you must try it!
Rava upma is a staple breakfast at our home, and we make it every week. It is easy and quick to make, and uber delicious. I like serving it with my masala chai and some coconut chutney.
I have always had upma for breakfast growing up at home.
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What is Rava/ Suji?
Rava or suji is coarsely milled durum wheat more popularly known as Semolina. This flour is more popularly used to make pasta and sweet puddings globally. In India, we use semolina flour, to make Rava Idli, Rava/Suji Pudla, Upma, and Kesari or Suji ka Halwa.
What is Upma?
Upma recipe is very simple and is adopted as a staple breakfast not only in South India but almost all over India. In Gujarat, some families, add buttermilk to the upma, and a little bit of sugar. While in Maharashtra, turmeric is added to the upma, along with a generous squeeze of lime juice.
There are many varieties of upma you can make. I love adding tomatoes to the upma, along with vegetables. So I, make a combination of tomato and vegetable upma. I know a lot of people make tomato upma, where you only add onions and tomatoes, and is delicious.
I make millet upma too which is super nutritious and delicious.
Type of Rava to Use to Make this Recipe?
I prefer to use fine rava/ suji to make the upma. It gives the upma a perfect texture, and gets mixed with water easily without forming lumps. I know there are few varieties of suji available in the market, the most popular being fine suji, and coarse suji along with idli rava. There are two South Asian brands I trust, and they are Laxmi and Deep. I buy their fine suji rava to make upma, Rava Dhokla, Pudla, etc
Expert Tips to Make the Perfect Upma Recipe
- I like to make this vegetable rava upma with fine semolina. The coarse variety of semolina can result in lumps.
- You can roast the semolina and store it in an airtight container. This makes making upma, or other recipes using semolina time efficient.
- Add finely chopped vegetables to add the nutrition. I like to use French beans, peas, and carrots. You can also use beetroot, to give it a pink hue.
- Cashews are a great addition to the upma recipe. You can add fried peanuts too if you like.
- You should make this recipe because this is delicious, and if you want to serve protein, you can add a side of sambar, or sprouts salad, or some fried paneer or boiled eggs.
- You must follow the ratio of semolina to water because that will determine the texture of your upma. I like upma which is not too soft nor too dry, so I use a 1:2 ratio. If you like your upma soft, you must use a 1:3 ratio. This means for every 1 cup of semolina use either 2 cups or 3 cups of water based on the texture you prefer.
Serving and Storage Instructions For Vegetable Rava Upma
Serve the upma piping hot with coconut chutney and masala chai, as it tastes the best this way.
You can double the measurements given in the recipe or halve them, based on the quantity you prefer to make.
If you have extra upma, it stores well in the refrigerator for up to 3-4 days. You can also freeze upma and reheat it by sprinkling some splashes of water.
Ingredients to Make Rava/ Suji Upma Recipe
Semolina - I recommend you to use a fine variety of semolina. From what I have read, the fine variety of semolina is popularly known as Kesari Rava or Bombay Rava in India. If you use coarse semolina or idli rava, the upma will not taste the same and might form lumps while adding the water.
Oil/Ghee - You can use either oil or ghee in this recipe. If you prefer to make it vegan, then use any neutral flavored oil. I prefer to make upma using ghee because of its nutty taste.
Tempering Spices - I add mustard seeds, cumin seeds, cashews, urad dal, and chana dal for tempering.
Aromatics - You must add ginger, green chilies and curry leaves for this recipe.
Vegetables - I prefer to add mixed vegetables in my upma, but you can add vegetables of your choice. For this recipe, I am using onions, tomatoes, French beans, carrots and peas.
Water - For every one cup of semolina I use 2 cups of water. This ratio of semolina to water gives a beautifully moist upma. If you like soft upma, then for every 1 cup of semolina you must add 3 cups of water.
Garnish - Garnish it with fresh finely chopped cilantro.
Lime Juice - Serve lime wedges, it gives the recipe a beautiful zing to it.
Step-By-Step Rava Upma Recipe
1. You must roast your semolina on a low flame until it is aromatic. This may take you up to 5-7 minutes. The semolina will change its color and will get lighter in texture, and aromatic.
2. Transfer the roasted semolina to a clean dry bowl and set it aside.
3. Now, you will have to add oil/ ghee whatever you prefer.
4. Let it heat up, and we will add all our tempering spices, like mustard seeds, asafetida, cumin seeds, chana dal, and urad dal.
5. Once the mustard seeds crackle, add cashews,along with ginger, green chilies and curry leaves.
6. You will notice, that the color on the lentils will change to golden brown, Now add finely chopped onions, and cook them until they soften.
7. Now you will add the other vegetables, like finely chopped tomatoes, French beans, carrots, and peas. Cook them for a minute.
8. Now we will add the roasted semolina and salt. Mix it all up, until fragrant.
9. Add hot water, while continuously stirring to make sure there are no lumps.
10. Cover and cook for 3 minutes, on a low flame.
More Recipes From the Blog
Vegetable Rava Upma
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- Heavy Bottom Pot
Ingredients
- 1 Cup Rava
- 2 Tablespoons Ghee/Oil I prefer adding ghee
- 1 Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- ⅛ Teaspoon Asafetida
- 1 Teaspoon Chana Dal
- 1 Teaspoon Urad Dal
- 8-10 Chashews
- 1 Thai Green Chili Finely Chopped
- ½ inch Ginger Finely Chopped
- 8-10 Curry Leaves
- ⅓ Cup Onions Finely Chopped
- ¼ Cup Tomatoes
- ¼ Cup Carrots and Peas
- 2 Tablespoons French Beans
- 1.5 Teaspoon Salt
- 2 Cups Hot Water Add more if needed
- 2 Tablespoons Cilantro Finely Chopped
Instructions
- You must roast your semolina on a low flame until it is aromatic.
- Stir often while roasting the rava.
- Make sure the rava doesn't turn brown.
- This may take you up to 5-7 minutes. The semolina will change its color and will get lighter in texture, and aromatic.
- Transfer the roasted semolina to a clean dry bowl and set it aside.
- Now, you will have to add oil/ ghee whatever you prefer.
- Let it heat up, and we will add all our tempering spices, like mustard seeds, asafetida, cumin seeds, chana dal, and urad dal.
- Once the mustard seeds crackle, add cashews,along with ginger, green chilies and curry leaves.
- You will notice, that the color on the lentils will change to golden brown, Now add finely chopped onions, and cook them until they soften.
- Now you will add the other vegetables, like finely chopped tomatoes, French beans, carrots, and peas. Cook them for a minute.
- Now we will add the roasted semolina and salt. Mix it all up, until fragrant.
- Add hot water, while continuously stirring to make sure there are no lumps.
- Cover and cook for 3 minutes, on a low flame.
Notes
- Roasting the Rava - Be patient while roasting the rava. You will have to roast the rava until fragrant, and feels lighter in texture, while stirring it often.
- Adding Water to Cook the Upma - I have already spoken about the ratios in the description above, but make sure when you add water, the water must be hot. While you are adding the water, make sure you add water slowly and stir continuously, so no lumps are formed.
- Serving the Upma - You can serve the upma with coconut chutney, and masala chai. You can also sprinkle some bhujia/ sev on upma and serve.
MKP
The Upma that I make tastes like salty haluwa. It never tastes like one served in a restaurant. Which suji rava to be used, coarse or fine.
Aayushi Patel
I prefer to use fine rava to make Upma!