Vegetable Rava Upma

Upma is a delicious South Indian breakfast, made using durum wheat, popularly known as semolina. It is cooked in ghee, with delicious tempered spices, cashews, aromatics and vegetables. It is served with coconut chutney and masala chai.

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Course: Breakfast

Cuisine: Indian

Diet: Hindu, Vegetarian

Keyword: Breakfast Recipes, Indian Breakfasts, South Indian Recipes

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Servings

Calories: 212kcal

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

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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.

Nutrition