Oats Rava Upma Recipe – Easy Vegetable & Spiced Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Oats Rava Upma Recipe – Easy Vegetable & Spiced Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and tackling the day, a quick, healthy, and delicious breakfast is a must. That’s where this Oats Rava Upma comes in. It’s a family favorite, and honestly, it’s become my go-to when I need something comforting and filling, fast. I first made this when trying to sneak more oats into my kids’ diets – and they actually loved it!

Why You’ll Love This Recipe

This isn’t your average upma. Combining the goodness of oats and rava (semolina) gives it a lovely texture – slightly nutty from the rava and wonderfully soft from the oats. Plus, it’s packed with veggies, making it a complete and balanced breakfast. It’s ready in under 30 minutes, super customizable, and just plain delicious. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delightful upma:

• 0.5 cup oats
• 0.25 cup rava/sooji (semolina)
• 1 whole onion
• 1 whole green chili
• 1 inch ginger
• 1 cup mixed vegetables (carrot, beans, peas, cauliflower, potato, capsicum)
• 0.75 cup water (approx. 180ml)
• As required salt
• 1 tbsp oil
• 1 tsp mustard seeds
• 0.5 tsp urad dal (split black lentils)
• 1 whole red chili
• 1 pinch hing (asafoetida)
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! Using both oats and rava is a game-changer. The rava gives it that classic upma texture, while the oats add a lovely softness and boost of fiber.

• Vegetables: Feel free to get creative here! I’ve used a mix of carrot, beans, peas, cauliflower, potato, and capsicum, but you can add whatever you have on hand. My mom always adds a little chopped beetroot for extra color and nutrients.
• Hing (Asafoetida): Don’t skip this if you can help it! It adds a unique savory flavor that really elevates the upma. It also aids digestion. A tiny pinch goes a long way.
• Oats: Rolled oats or quick oats both work well. Quick oats will result in a slightly softer texture.
• Rava: Make sure you use good quality rava for the best texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the oats in a pan until they’re slightly warm. This helps to enhance their flavor. Set aside. Repeat with the rava. Be careful not to burn them!
2. Heat the oil in a pan. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, red chili, hing, and curry leaves. Let them sizzle for a few seconds – this is where all the flavor starts building.
3. Now, add the chopped onions, green chili, and grated ginger. Sauté until the onions turn translucent and beautifully golden.
4. Add your mixed vegetables and cook for 2-3 minutes, just to soften them slightly.
5. Pour in the water, add salt to taste, and bring everything to a boil.
6. Lower the heat, add the roasted rava, and stir continuously. This is important to prevent lumps! Cook until the rava is about half-cooked.
7. Mix in the roasted oats, cover the pan, and cook for another 5-7 minutes, or until the oats are soft and everything is nicely combined. Give it a good stir occasionally to prevent sticking.
8. Serve hot!

Expert Tips

• Don’t overcook the oats: Overcooked oats can make the upma mushy.
• Stir constantly: Especially when adding the rava, stirring prevents lumps and ensures even cooking.
• Adjust water as needed: Depending on the type of oats and rava you use, you might need to add a little more or less water.

Variations

This recipe is incredibly versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply ensure the oil you use is plant-based.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your oats are certified gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chili. For a spicier kick, add a pinch of red chili powder. My friend loves adding a dash of sambar powder!
• Festival Adaptations: This upma is fantastic for Navratri fasting (if you skip the onions and garlic). It’s also a perfect, hearty breakfast any day of the week.

Serving Suggestions

This Oats Rava Upma is delicious on its own, but it’s even better with a side of:

• Coconut chutney
• Sambar
• A dollop of yogurt

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheating might slightly alter the texture, making it a bit drier, but it will still be tasty! You can add a splash of water while reheating to restore some moisture.

FAQs

1. Can I make this upma ahead of time? How does reheating affect the texture?

You can definitely make it ahead! It’s best enjoyed fresh, but leftovers will keep in the fridge for a couple of days. Reheating can make it a little drier, so add a splash of water.

2. What vegetables can I substitute or add to this upma?

The possibilities are endless! Feel free to use whatever veggies you have on hand – peas, carrots, beans, potatoes, cauliflower, capsicum, even spinach.

3. What is the best type of oats to use for upma – rolled oats or quick oats?

Both work! Rolled oats give a slightly chewier texture, while quick oats result in a softer upma.

4. I don’t have hing (asafoetida). Can I skip it, or is there a substitute?

Hing adds a unique flavor, but if you don’t have it, you can skip it. A tiny pinch of garlic powder can offer a similar savory note, but it won’t be quite the same.

5. How can I adjust the consistency of the upma – make it drier or more moist?

If it’s too dry, add a little more water. If it’s too moist, cook it for a few more minutes, stirring constantly.

6. Can I temper the upma in ghee instead of oil?

Absolutely! Ghee adds a lovely richness and flavor. It’s a personal preference, but many people swear by using ghee for tempering.

Enjoy! Let me know in the comments how yours turns out. I love hearing from you all.