Rava Upma Recipe
Upma with vegetables Andhra style is a colourful and savoury vegetarian breakfast dish made with roasted semolina and packed with the goodness of vegetables. Rava Upma proves that comfort doesn’t have to be complicated. With just a few pantry staples and 10 minutes, you can create a wholesome, nourishing, and flavour-packed breakfast. Whether you enjoy it plain or love experimenting with variations, this traditional Suji Upma will always be a go-to dish for busy mornings.
Servings: 2
Calories: 262kcal
Ingredients
- Semolina/Suji/Rava – 1/2 cup
- Onions – 1 small
- Green Chilli – 1, slit
- Tomato – 1 medium
- Peas – ¼ cup
- Carrot – 1 small
- Capsicum – 1 small
- Ginger – ½ inch
- Curry leaves – 2 sprigs
- Coriander leaves – a handful
- Cashew nuts – ½ tbsp
- Oil – 1 tbsp
- Ghee – 1 tsp
- Urad dal – ½ tsp
- Chana dal – ½ tsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Water – 1 – 1 ¼ cup
Instructions
- Finely chop the onions, tomatoes, carrot, capsicum, green chilli, ginger and coriander leaves.
- Heat a pan and roast the suji on medium flame till it turns slightly brown. Remove.
- Add a tablespoon of oil in to the pan. Fry cashew nuts and remove.
- Add curry leaves, chana dal, urad dal, mustard seeds, cumin seeds. Allow to splutter.
- Add the chopped onions, green chilli and ginger. Fry for 1-2 minutes.
- Put in the chopped tomatoes and cook covered for 1-2 minutes till they turn soft.
- Add green peas, chopped carrot and capsicum. Sauté for 2-3 minutes.
- Add salt and water and cook covered for 5 minutes.
- Remove lid and once the water comes to a boil, reduce the flame and slowly add the roasted suji, stirring constantly.
- Once all the water is absorbed, and the dish is almost dry, add the fried cashew nuts. Drizzle a teaspoon of ghee on top and switch off the stove. Cover and keep for 5 mins for all the flavours to be absorbed.
- Garnish with coriander leaves and serve Mixed Vegetable Rava Upma hot with coconut chutney and a hot mug of filter coffee.
Notes
* To save on time, roast the semolina and store it in an air-tight container.
* Always add the roasted suji a little at a time to boiling water and keep stirring continuously to prevent lumps.
* A few drops of lemon juice can be sprinkled on top for added flavour.
* A pinch of turmeric can be added.
* Garnish with grated coconut.
* Always add the roasted suji a little at a time to boiling water and keep stirring continuously to prevent lumps.
* A few drops of lemon juice can be sprinkled on top for added flavour.
* A pinch of turmeric can be added.
* Garnish with grated coconut.