Easy Vegetable Rava Upma Recipe
About vegetable rava upma
Vegetable rava upma is one of the super simple breakfast recipe. Vegetables added make this upma wholesome, tasty and healthy. Soft to eat. Very great way to start your day. A hot cup of coffee or tea with upma make a complete breakfast. Very easy which hardly takes 15-20 minutes to prepare.
Rava upma can be made without adding any vegetables or you can add plenty of vegetables. Adding vegetables enhances the flavor of this dish. You can make it spicy or very mild. In every way it tastes good. So, this recipe can be easily customized according to your preference. A perfect upma should be not too dry, not mushy and without any lumps.
Rava is called sooji in Hindi and cream of wheat in English. It is a good source of protein, vitamin B and iron. It also contains large amount of selenium, which prevents infections and strengthens immune system.
Rava upma is called uppittu in Kannada. The other popular name is kharabath. This is one of the most common recipe of South India which you can find in almost every hotel. You can serve it hot with chutney, pickle, curd or as it is.
- 1/2 cup rava or sooji, fine or coarse variety can be used
- 5-6 beans, thinly chopped
- 1/2 carrot, finely chopped
- 1 onion, finely chopped
- 1-2 green chilies, or as required
- 1/2 teaspoon mustard seeds
- 1 teaspoon oil or ghee
- 10-12 curry leaves
- salt as per the taste
- 1 cup water, adjust according to the quality of rava used
- In a wide pan dry roast rava until nice aroma comes and it turns light brown in color. Transfer to plate and set aside to cool down.
- Chop onions, carrot, beans and green chilies. ( All other vegetables too if using). Keep aside.
- In a pan or pot heat oil or ghee. Add mustard seeds, let them splutter.
- Now add curry leaves and green chilies, saute.
- Add chopped onions, fry till it turns golden brown in color.
- Add chopped vegetables, mix and fry for 2-3 minutes.
- Now add 1 cup of water and salt as per taste. In medium flame boil the water. Lower the flame and cook till vegetables turns soft. ( If you like your vegetables crunchy then don't cook them much).
- Once vegetables are cooked, add roasted rava little by little. Stir constantly while adding rava to avoid lumps.
- Rava absorbs all water and thickens. Close the lid and Continue to cook for another 3-4 minutes in low flame. Stir in between.
- Switch off the flame and serve hot with chutney, curd, pickle or as it is.
More about the recipe
- You can add other vegetables like potato, peas, tomato etc.
- You can add grated or chopped ginger too.
- Adding tomato will change the color and flavor of upma.
- Adding more oil or ghee makes upma more soft.
- You can use parboiled vegetables too for this recipe.
- I have used fine variety rava to make upma. You can use coarse rava too.
- If you are using roasted rava, then skip roasting step.
- You can add 1/2-1 teaspoon of sugar if you prefer slight sweet taste in the upma.
- Keep your vegetables smaller for faster cooking.
|Serving size: 1|
|Calories from Fat||99|
|% Daily Value *|
|Fat 11 g||17%|
|Saturated fat 1 g||5%|
|Carbohydrates 45 g||15%|
|Sugar 2 g|
|Fiber 4 g||16%|
|Protein 7 g||14%|
|Sodium 510 mg||21%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|