Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
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.
|Prep time||Cook time||Ready in||Yields|
2 servings (1 cup per serving)
- 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
- 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.
- Chop the onions, carrot, beans and green chilies (as well as any other vegetables you might be adding). Set aside.
- In a pan or pot, heat oil or ghee. Add mustard seeds and let them splutter.
- Add curry leaves and green chilies. Saute.
- Add chopped onions and fry till they turn golden brown.
- Add chopped vegetables. Mix and fry for 2-3 minutes.
- 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).
- Once the vegetables are cooked, add roasted rava little by little. Stir constantly while adding rava to avoid lumps.
- 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.
- Switch off the flame and serve hot with chutney, curd, pickle or as it is.
Notes and Tips
- You can add other vegetables like potato, peas, tomato etc.
- You can add grated or chopped ginger.
- Adding tomato will change the color and flavor of the upma.
- Adding more oil or ghee makes upma softer.
- You can use parboiled vegetables for this recipe.
- I have used a fine variety rava to make this upma. You can use a coarse rava, too.
- If you are using roasted rava, skip the roasting step.
- You can add 1/2 to 1 teaspoon of sugar if you prefer a slightly sweet upma.
- Chop your vegetables small for faster cooking.