on Nov 03, 2022 Upma is possibly the most common breakfast option in most Indian households, right up there with poha. Also known as suji ka upma or uppittu, this South Indian breakfast is quite popular throughout the country. It’s not surprising, though. This upma recipe requires no fancy ingredients, can be put together in a jiffy, and makes for one nutritious breakfast! No wonder it is a go-to option for so many people!
Easy, Fast Breakfast Recipe
With just a little prep, this recipe comes together in under 20 minutes, making it perfect for rushed weekday mornings. Veggies add an extra layer of fibre and nutrition to this already healthy breakfast. Super customisable. Can be made with whatever veggies you have available. You can even skip the veggies entirely if you want. Is naturally vegetarian and can be easily made vegan by eliminating ghee at the end. The recipe can easily be doubled or halved.
Ingredients for Veg Upma
Even though this recipe has a slightly longer list of ingredients, most of these are pantry staples and you’ll most likely already have everything you need at home. Here’s everything you’ll need:
Rava/Semolina: I prefer using Bombay Rava. The grains of this variety are neither too big nor too small. The variety is also great at absorbing moisture, which is what gives you perfectly soft and moist upma every single time. Oil: Any neutral flavoured oil like canola, sunflower or peanut For tempering: Mustard seeds, urad dal, chana dal, curry leaves and ginger Veggies: I have used onions, tomatoes, beans, green peas and carrots in this recipe. You can add or eliminate anything depending on what’s available to you. Dry red chilli: For some heat. Water: To cook the rava and give the upma its typical moist and soft texture. Sugar: Just a little helps to balance out the flavours. Ghee: Enhances the flavour of the whole dish. Optional, but I highly recommend adding it.
How to make Upma
Here’s a detailed step by step showing you how to make upma
- Roast sooji or semolina on a low flame till it starts to smell nutty
- Transfer it to a bowl and let it cool
- Heat oil in a pan and add mustard seeds. Once they splutter and urad dal, chana dal, curry leaves, dried red chilli and saute for a minute
- Add ginger and onions and cook till onions turn translucent
- Add all the other veggies and cook for 2 minutes
- Add water and bring it to a roaring boil
- Reduce the flame to low and add sooji slowly while stirring continuously. This helps avoid lumps in the upma
- Cover and cook for 3-4 minutes till the sooji absorbs all the water, steams and blooms. Finish with ghee and coriander leaves and serve hot.
Top Tips To Make The Best Upma
In order to achieve the perfect texture of upma, it is important to pay attention to the water to rava ratio which should be 3:1. So for every one cup of rava, you would need to add 3 cups of water for perfectly soft and moist upma. Make sure to roast the rava evenly on low to medium heat until it exudes a nutty aroma but doesn’t change colour. While adding the roasted rava to hot water, keep stirring continuously. This will help prevent lumps and make sure your upma has a soft and creamy texture. Cut all the veggies to the same size to allow them to cook quickly and evenly.
If you are looking for yet another quick and easy breakfast option that’s also delicious and healthy, then this vegetable rava upma recipe should be right up your alley. I usually serve mine with a steaming cup of filter coffee, but you can also serve it with coconut chutney on the side for an extra flavour boost!
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