by This Vegetable Upma Recipe is a classic South Indian breakfast that’s comforting, easy to make, and packed with nutrition. Made from roasted semolina (Rava), sautéed vegetables, and aromatic tempering, it’s one-pan wonder you can whip up in under 30 minutes.
Perfect for busy mornings or light dinners, vegetable upma is warm, savory, and wholesome – and it welcomes endless customizations with your favorite veggies or spices. Naturally vegetarian and easily made vegan, it’s a healthy way to begin the day.
Table of Contents
Bonus: It’s simple enough for beginners and satisfying for everyone at the table!
📝Ingredients
🔸For Roasting Rava:
- 1 cup semolina (Rava/Suji), dry roasted
- 1 tbsp ghee or oil
🔸For tempering:
- 1 tbsp oil or ghee
- ½ tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1-2 green chilies, finely chopped
- 1 inch ginger, grated
- A few curry leaves
- A pinch of Hing (Asafoetida)
🔸Vegetables:
- 1 onion, finely chopped
- 1 small carrot, diced
- 5-6 beans, chopped
- ¼ cup green peas (fresh or frozen)
🔸Other:
- 2½ cups water
- Salt to taste
- Chopped coriander leaves (for garnish)
- Lemon juice (optional)
👩🍳How to Make Vegetable Upma- Step-by-Step Instructions
✅Step1: Roast the Rava
- Heat a dry pan and roast the rava on low heat until aromatic and slightly golden. Keep stirring continuously. Set aside to cool.
✅Step2: Prepare the Tempering
- In a large pan, heat oil or ghee. Add mustard seeds and let them splutter. Then add urad dal, chana dal, curry leaves, ginger, green chilies, and hing. Sauté for 1-2 minutes.
✅Step3: Cook the Vegetables
- Add onions and sauté until translucent. Add carrots, beans, and peas. Stir fry for 2-3 minutes. Pour in 2½ cups of water and salt. Bring it to a boil.
✅Step4: Add the Rava
- Lower the flame and gradually add the roasted rava, stirring continuously to prevent lumps. Mix well and cook until the water is fully absorbed and the mixture thickens
✅Step5: Rest & Garnish
- Turn off the heat. Cover and let the Upma rest for 2-3 minutes. Fluff gently with a fork. Garnish with fresh coriander and squeeze a lemon juice (optional).
🍽Serving Suggestions
- Serve hot with a side of coconut chutney, tomato chutney, or favorite Indian pickle.
- Enjoy with a cup of South Indian filter coffee for a traditional breakfast experience.
- Add banana slices on the side – a comforting touch commonly enjoyed in Karnataka.
- Top with roasted cashews, a teaspoon of ghee, or a sprinkle of fresh grated coconut for added texture and richness.
📦Storage & Reheat Tips
- Best served fresh, as upma tends to lose fluffiness over time.
- If storing, transfer to an airtight container and refrigerate for up to 1 day.
- To reheat, sprinkle 1-2 tablespoon of water and warm in a pan over low flame, stirring gently.
- Avoid microwaving if possible – stovetop reheating gives the best texture.
- Freezing is not recommended, as rava can turn grain or dry after thawing
💡Expert Tips for the Perfect Upma
- Roast the rava properly before cooking – it prevents stickiness and adds a nutty aroma.
- Use ghee for extra flavor or oil for a vegan version.
- Adjust water: use 2 cups for slightly firm upma or 2½ cups for soft, melt-in-mouth texture.
- Customize with veggies like bell peppers, corn, or even tomatoes.
- Want a healthier version? Try making upma with millet rava, quinoa, or oats.
🥄Final Thoughts
This Vegetable Upma Recipe is the perfect way to bring comfort and nutrition to your breakfast table. Quick to make, endlessly customizable, and satisfying to eat – it’s a wholesome dish that feels like a warm hug in a bowl. Once you try it, you’ll love coming back to it again and again
👇Related Recipes to Explore:
- https://palak.theteacherpoint.com/wp-admin/post.php?post=3402&action=edit
- https://palak.theteacherpoint.com/wp-admin/post.php?post=3413&action=edit
http://Perfect Vegetable Upma Recipe + Tips to make darshini style upma at home
