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Perfectly cooked Vegetable Upma – light, flavourful, and packed with veggies, served in a steel plate for a cozy breakfast.
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5 from 8 votes

Vegetable Rava Upma Recipe

Try this simple and tasty Upma recipe made with rava, veggies, and aromatic spices. A perfect start to your day!
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Snack
Cuisine: Indian
Keyword: Semolina Pudding, Upit, Upma
Servings: 3 people
Calories:
Author: ArchanaPotdar

Equipment

  • 1 Wok with a lid
  • Spoons and Ladles
  • 1 Plates to keep the roasted rava and fried cashew nuts
  • 3 Plates to serve

Ingredients

  • 1 cup rava
  • 2 tablespoon ghee +1 tsp
  • 1-2 teaspoon oil
  • ½ teaspoon mustard
  • ¼ teaspoon Asafoetida Powder
  • 1 teaspoon urad dal
  • 2-3 green chillies adjust as per taste
  • curry leaves a spring
  • 1 cup cabbage chopped fine
  • 1 cup mixed vegetables I used carrots, cauliflower, green peas
  • 1 tomato
  • salt
  • 2 cups water
  • lemon juice adjust as per taste
  • coriander leaves

Instructions

Roasting the rava in a kadhai|wok:

  • Add the 1 cup rava and2 tablespoon ghee.
  • Mix well and stir fry on the gas on low flame till you get a pleasant aroma and the colour of the rava changes.
  • Transfer the rava to a plate and let it cool.

Roasting the rava in the microwave

  • Add the rava to a microwave-safe bowl, add the ghee and mix well.
  • Microwave in spurts of 1 minute and roast the rava. Do this 2 more times. Let your MW be guide. It is better to roast in shorter spurts until you get the hang of it.

Let us get the tempering for the upma ready:

  • Return the kadhai|wok to the flame. Heat 1-2 teaspoon oil and splutter the ½ teaspoon mustard.
  • Add the 1 teaspoon urad dal and stir till they change colour.  
  • Add ¼ teaspoon Asafoetida Powder, 2-3 green chillies, and curry leaves follow next. Take care as the chillies and curry leaves splutter.
  • Stir-fry the 1 cup mixed vegetables like carrots, cauliflower and green peas till ¾ done. 
  • Add the 1 tomato and cook till they soften.
  • Add the 1 cup cabbage and mix.
  • Next, add 2 cups water to the kadhai|wok, season with salt raise the flame and let the water boil.
  • Once the water comes to a boil, lower the flame and  the roasted rava.
  • Stir well immediately as the rava in the Upma starts cooking and lumping up.
  • Cover and let it cook for about 4-5 minutes.
  • Switch-off the gas and let it rest under the cover for about 5 minutes.
  • After this time add another teaspoon of ghee on the sides of the kadhai or wok add coriander leaves and mix well. 
  • Add the lemon juice too if using. Generally, I serve lemon separately.
  • Serve hot with tea.

Video

Notes

  •  Vegetables like cauliflower florets, carrots, and peas can also be used. For a more exotic Upma, use mushrooms and broccoli.
  • Many people serve it with sambhar, chutney.
  • In Dharwad, we have it with curds and chatni pudi.
  • You can also add boiling water to the rava and make this dish, as my MIL used to make, but I find it difficult as the rava clumps up immediately.