Easy South Indian Vegetable Rava Upma Recipe - Delishably - Food and Drink
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Easy South Indian Vegetable Rava Upma Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Vegetable Rava Upma

Vegetable Rava Upma

About Vegetable Rava Upma

Vegetable rava upma is a traditional South Indian breakfast. The added vegetables make the dish wholesome, tasty and healthy, and along with a hot cup of coffee or tea it's a great way to start your day. The recipe takes only about 15-20 minutes to prepare, and it's very easy.

The dish is very flexible and customizable. You can make it without adding any vegetables, or you can choose to add extra vegetables. You can make it spicy or mild. Any way you make it, it will taste good. A perfect upma should be not too dry, not mushy and without any lumps.

In Hindi, rava is called sooji, and in English it is known as cream of wheat. It is a good source of protein, vitamin B and iron. It also contains a large amount of selenium, which is thought to be immunity-boosting and help guard against infections.

Rava upma is also known as uppittu (in the Kannada language), or kharabath. It is traditionally served with chutney, pickle, curd or as it is.

Cook Time

Prep timeCook timeReady inYields

7 min

15 min

22 min

2 servings (1 cup per serving)

Ingredients

  • 1/2 cup rava (sooji), fine or coarse variety
  • 5-6 beans, thinly chopped
  • 1/2 carrot, finely chopped
  • 1 onion, finely chopped
  • 1-2 green chilies, or to taste
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon oil or ghee
  • 10-12 curry leaves
  • salt, to taste
  • 1 cup water, adjust according to the quality of rava used

Instructions

  1. In a wide pan, dry-roast rava (semolina) until a nice aroma arises and it turns light brown in color. Transfer it to a plate and set aside to cool.
  2. Chop the onions, carrot, beans and green chilies (as well as any other vegetables you might be adding). Set aside.
  3. In a pan or pot, heat oil or ghee. Add mustard seeds and let them splutter.
  4. Add curry leaves and green chilies. Saute.
  5. Add chopped onions and fry till they turn golden brown.
  6. Add chopped vegetables. Mix and fry for 2-3 minutes.
  7. Add 1 cup of water and salt as per taste. Over medium heat, boil the water. Lower the heat and cook till vegetables turn soft. (If you like your vegetables crunchy, don't cook them much).
  8. Once the vegetables are cooked, add roasted rava little by little. Stir constantly while adding rava to avoid lumps.
  9. The rava will absorb all the water and thicken. Close the lid and continue to cook for another 3-4 minutes over low heat. Continue to stir.
  10. Switch off the flame and serve hot with chutney, curd, pickle or as it is.

Photo Guide

In a wide pan, take rava and dry-roast over low-to-medium heat. Stir often while roasting.

In a wide pan, take rava and dry-roast over low-to-medium heat. Stir often while roasting.

Fry for about 5 minutes till it turns light brown and fragrant. Switch off the flame and set aside.

Fry for about 5 minutes till it turns light brown and fragrant. Switch off the flame and set aside.

Chop onions, carrot, beans and green chilies. Set aside.

Chop onions, carrot, beans and green chilies. Set aside.

In a pan or pot, heat oil or ghee. Add mustard seeds and let them splutter.

In a pan or pot, heat oil or ghee. Add mustard seeds and let them splutter.

Add curry leaves and chopped green chilies. Fry.

Add curry leaves and chopped green chilies. Fry.

Add chopped onions.

Add chopped onions.

Fry till it the onion turns golden brown.

Fry till it the onion turns golden brown.

Add chopped carrot and beans. (Add other vegetables too if using.)

Add chopped carrot and beans. (Add other vegetables too if using.)

Mix everything and fry for 2-3 minutes.

Mix everything and fry for 2-3 minutes.

Add 1 cup of water. (Adjust water according to the type of rava you are using. I used a fine variety rava called Bombay rava. The ratio used here is 1:2;  i.e., for 1 cup of rava I used 2 cups of water). Add salt.

Add 1 cup of water. (Adjust water according to the type of rava you are using. I used a fine variety rava called Bombay rava. The ratio used here is 1:2; i.e., for 1 cup of rava I used 2 cups of water). Add salt.

Close the lid and in medium flame boil water. Lower the flame and cook till vegetables turns soft. ( If you like to have upma with crunchy vegetables, don't cook them much).

Close the lid and in medium flame boil water. Lower the flame and cook till vegetables turns soft. ( If you like to have upma with crunchy vegetables, don't cook them much).

Now add roasted rava little by little stirring constantly to avoid lumps formation.

Now add roasted rava little by little stirring constantly to avoid lumps formation.

Keep stirring it in low flame for 3-4 minutes.

Keep stirring it in low flame for 3-4 minutes.

By that time rava absorbs all water and thickens. Once the water is absorbed cook covered on low flame for  for 3-4 minutes to get soft upma. Keep stirring in between.

By that time rava absorbs all water and thickens. Once the water is absorbed cook covered on low flame for for 3-4 minutes to get soft upma. Keep stirring in between.

Soft, yummy vegetable upma is ready to eat.

Soft, yummy vegetable upma is ready to eat.

Serve this hot, flavorful upma with chutney, pickle or as it is.

Serve this hot, flavorful upma with chutney, pickle or as it is.

Notes and Tips

  1. You can add other vegetables like potato, peas, tomato etc.
  2. You can add grated or chopped ginger.
  3. Adding tomato will change the color and flavor of the upma.
  4. Adding more oil or ghee makes upma softer.
  5. You can use parboiled vegetables for this recipe.
  6. I have used a fine variety rava to make this upma. You can use a coarse rava, too.
  7. If you are using roasted rava, skip the roasting step.
  8. You can add 1/2 to 1 teaspoon of sugar if you prefer a slightly sweet upma.
  9. Chop your vegetables small for faster cooking.

Comments

Shwetha bhat (author) from Bengaluru on May 17, 2020:

Yes. It is one of the very famous dish in my place. Well known for its taste and very easy to prepare. You can easily make variety of upmas with little alternations.

peachy from Home Sweet Home on May 17, 2020:

I have not seen this dish at indian restaurant in malaysia.

is it popular among your community ?

looks tasty though

Shwetha bhat (author) from Bengaluru on January 08, 2020:

Thank you.

Pamela Oglesby from Sunny Florida on January 07, 2020:

This dish looks delicious. I really like all of your pictures as you can easily see how to make this dish.