Quick Rava Upma Recipe – Vegetable Semolina Breakfast Idea

Last Updated on 6 months ago by Neha Deshmukh

Quick Rava Upma Recipe – Vegetable Semolina Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and juggling a million things, a quick, satisfying breakfast is a must. And honestly, nothing beats a warm bowl of Rava Upma. It’s comforting, flavorful, and comes together in under 30 minutes. I first made this when I was a student, needing something quick and filling before classes, and it’s been a staple ever since! Let’s dive in and I’ll share my go-to vegetable upma recipe.

Why You’ll Love This Recipe

This Rava Upma isn’t just fast; it’s packed with goodness! It’s a light yet filling breakfast that keeps you energized. Plus, it’s a fantastic way to sneak in some veggies. It’s also super versatile – you can easily customize it with your favorite vegetables and adjust the spice level to your liking. Honestly, it’s a winner all around.

Ingredients

Here’s what you’ll need to make this delicious Rava Upma:

• 1 cup Rava / Sooji / Semolina
• 3-3.5 cups Water
• As needed Salt
• ¼ tsp Turmeric powder
• 3 tbsp Cooking oil
• 1 tsp Mustard seeds
• 2 tsp Urad dal (split black lentils)
• 2 tsp Chana dal (split chickpeas)
• 1 Big onion, finely chopped
• 1 Tomato, finely chopped
• 1 inch piece Ginger, finely chopped
• 1 sprig Curry leaves
• 3-4 Green chillies, finely chopped
• 1-2 Carrots, finely chopped
• A handful Green Peas (cooked)
• 1 tbsp Coriander leaves, chopped
• 1 tbsp Ghee

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

• Rava/Sooji/Semolina Varieties: There are different types of rava available. Fine rava gives a softer texture, while coarse rava provides a slightly grainy bite. I usually use medium rava for this recipe – it’s a nice balance.
• Regional Variations in Upma: Upma is a South Indian classic, but you’ll find variations all over India! Some regions add more vegetables, while others prefer a simpler version.
• The Importance of Tempering Spices: Don’t skip the tempering! It’s where all the magic happens. Blooming the spices in hot oil releases their flavors and creates a beautiful aromatic base.
• Using Fresh vs. Dried Curry Leaves: Fresh curry leaves are always best. They have a much more vibrant flavor. If you can’t find fresh, dried will do in a pinch, but use about half the amount.
• Ingredients for a Flavorful Upma: Feel free to experiment with other veggies! Bell peppers, beans, and even potatoes work wonderfully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your onion, tomato, carrot, green chilies, and ginger. Having everything prepped makes the cooking process so much smoother.
2. Heat the oil in a kadai (a deep frying pan) over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s how you know they’re ready!
3. Add the urad dal and chana dal. Sauté until they turn golden brown. Keep an eye on them, as they can burn quickly.
4. Now, toss in the chopped onions, ginger, curry leaves, and green chilies. Sauté until the onions turn translucent and fragrant.
5. Add the chopped tomatoes and carrots. Cook until the tomatoes soften completely, about 5-7 minutes.
6. Add the rava and roast for 3-4 minutes on medium heat. This step is crucial – it helps the rava develop a lovely nutty flavor.
7. Boil the water separately. Carefully pour it into the rava mixture, stirring constantly to avoid splashing.
8. Add the salt, turmeric powder, and ghee. Stir well until all the water is absorbed.
9. Cover the kadai and cook for 6-8 minutes. Give it a gentle stir halfway through to prevent sticking.
10. Finally, garnish with fresh coriander leaves and serve hot with chutney or sambar.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect upma:

• Achieving the Perfect Upma Texture: The key is to get the water ratio right. Too much water, and it’ll be mushy. Too little, and it’ll be dry. Start with 3 cups and add more if needed.
• Preventing Upma from Sticking: Stirring frequently, especially during the initial cooking stages, will help prevent the upma from sticking to the bottom of the kadai.
• Tips for a Quick and Easy Upma: Pre-chopping your vegetables and having all your ingredients measured out beforehand will save you a lot of time.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Rava Upma: Simply substitute the ghee with a vegan-friendly oil like coconut oil.
• Gluten-Free Rava Upma: Rava is naturally gluten-free, so this recipe is already a great option for those with gluten sensitivities! Just double-check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustments (Mild, Medium, Spicy): Adjust the number of green chilies to control the heat. For a milder upma, remove the seeds from the chilies.
• Festival Adaptations (e.g., Ganesh Chaturthi): During Ganesh Chaturthi, some families add a touch of coconut milk to the upma for extra richness.
• Adding Different Vegetables: My friend loves adding peas and beans to her upma. Feel free to get creative!

Serving Suggestions

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

• Coconut chutney
• Sambar
• Yogurt

Storage Instructions

If you have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to rehydrate it.

FAQs

Let’s answer some common questions:

• What is the best type of rava to use for upma? Medium rava is a good all-rounder, but feel free to experiment with fine or coarse rava to find your preference.
• Can I make upma ahead of time? It’s best enjoyed fresh, but you can partially prepare it by roasting the rava and tempering the spices the day before.
• How do I prevent the upma from becoming mushy? Don’t overcook it! And make sure you get the water ratio right.
• What can I substitute for ghee in this recipe? You can use any cooking oil, like vegetable oil or coconut oil.
• Can I add other vegetables to this upma recipe? Absolutely! Feel free to add any vegetables you like.

Enjoy! I hope this recipe becomes a breakfast favorite in your home, just like it is in mine. Let me know in the comments how it turns out!