Oats & Semolina Vegetable Upma Recipe – Quick Indian Breakfast Idea

Last Updated on 4 months by Neha Deshmukh

Oats & Semolina Vegetable Upma Recipe – Quick Indian Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and juggling a million things, a quick, healthy, and satisfying breakfast is a must. And honestly, this Oats & Semolina Vegetable Upma has been my go-to for years. It’s warm, comforting, packed with veggies, and ready in under 30 minutes. I first made this when I was trying to sneak more oats into my family’s diet, and it was a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your grandma’s Upma (though hers is probably amazing too!). We’re giving this classic South Indian breakfast a little boost with the goodness of oats and semolina. It’s a fantastic way to start your day with sustained energy. Plus, it’s super versatile – feel free to swap in your favorite veggies! It’s quick, easy, and genuinely delicious. What’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of this flavorful Upma:

• 1 cup oats
• 0.5 cup semolina (sooji)
• 1 sprig curry leaves
• 1 onion
• 2 green chilies
• 1 carrot
• 1 potato
• 1 capsicum (bell pepper)
• 1 tomato
• 1 tsp ginger-garlic paste
• 1 inch cinnamon stick
• 1 green cardamom
• 0.25 tsp garam masala
• 2 tbsp fresh coriander (cilantro), for garnish
• 1 tbsp oil
• 1.5 tbsp ghee (clarified butter)
• 1 tbsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Oats & Semolina: I prefer rolled oats for this recipe, as they give a nice texture. Semolina (sooji) is the key to that classic Upma texture – don’t skip it!
• Ghee: Ghee adds a wonderful richness and aroma. It’s traditional in Indian cooking, but you can substitute with oil if you prefer.
• Curry Leaves: These little guys are essential for that authentic South Indian flavor. If you can find them, definitely use them! They’re often available at Indian grocery stores.
• Spice Variations: Feel free to adjust the green chilies to your spice preference. Some people also like to add a pinch of turmeric for color and health benefits.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat ghee and oil in a pan. Add the cinnamon stick and cardamom. Let them sizzle for about 30 seconds – this really wakes up the flavors.
2. Now, toss in the curry leaves and green chilies. Sauté for about 4 minutes, until the onions are golden brown and fragrant.
3. Mix in the ginger-garlic paste and cook for another 4 minutes. Then, add the chopped carrots, potatoes, and capsicum. Sauté for 5 minutes, then cover the pan and cook on low flame for 7 minutes, allowing the veggies to soften slightly.
4. Stir in the chopped tomato and cook for 5 minutes. Sprinkle in the salt and garam masala.
5. Pour in 3 cups of water and bring it to a boil. Now, here’s the important part: gradually add the roasted semolina while stirring continuously for about 3 minutes. This prevents lumps!
6. Mix in the oats and the remaining ghee. Cook for another 3 minutes on low heat, stirring occasionally.
7. Turn off the flame and stir in the lemon juice.
8. Garnish generously with fresh coriander leaves and serve warm with a side of tomato pickle. Trust me, it’s the perfect pairing!

Expert Tips

• Roasting the Semolina: For a nuttier flavor and better texture, dry roast the semolina in a pan for a few minutes before using. Keep a close eye on it, as it can burn quickly!
• Stirring is Key: Seriously, don’t stop stirring when you add the semolina. It’s the secret to a smooth, lump-free Upma.
• Water Ratio: Adjust the water slightly depending on the consistency you prefer. If you like it a little softer, add a splash more water.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Adaptation: Ensure your oats are certified gluten-free.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of red chili powder for an extra kick. Feel free to do the same!
• Quick Weekday Version: If you’re really short on time, use pre-cut vegetables. My mom always did this when we were rushing to school!

Serving Suggestions

Upma is fantastic on its own, but it’s even better with:

• Tomato Pickle (a classic!)
• Coconut Chutney
• A cup of hot chai (tea)

Storage Instructions

Leftover Upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

Let’s answer some common questions:

• Is this Upma healthy? Absolutely! It’s packed with fiber from the oats and vegetables, and it’s a relatively low-calorie meal.
• Can I make this Upma ahead of time? It’s best enjoyed fresh, but you can prep the vegetables the night before to save time.
• What vegetables can I substitute in this recipe? Peas, beans, cauliflower – the possibilities are endless! Use whatever you have on hand.
• What is the best type of semolina (sooji) to use? Medium-grain semolina works best for Upma.
• Can I adjust the consistency of the Upma? Yes! Add more water for a softer Upma, or less for a drier one.

Enjoy! I hope this Oats & Semolina Vegetable Upma becomes a staple in your kitchen, just like it is in mine. Let me know in the comments how it turns out!