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Easy Vegetable Rava Upma Recipe

Updated on January 7, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

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.

Vegetable Rava Upma
Vegetable Rava Upma

Cook Time

Prep time: 7 min
Cook time: 15 min
Ready in: 22 min
Yields: Serves 2 people 1 cup of rava.

Ingredients

  • 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

Instructions

  1. 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.
  2. Chop onions, carrot, beans and green chilies. ( All other vegetables too if using). Keep aside.
  3. In a pan or pot heat oil or ghee. Add mustard seeds, let them splutter.
  4. Now add curry leaves and green chilies, saute.
  5. Add chopped onions, fry till it turns golden brown in color.
  6. Add chopped vegetables, mix and fry for 2-3 minutes.
  7. 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).
  8. Once vegetables are cooked, add roasted rava little by little. Stir constantly while adding rava to avoid lumps.
  9. Rava absorbs all water and thickens. Close the lid and Continue to cook for another 3-4 minutes in low flame. Stir in between.
  10. Switch off the flame and serve hot with chutney, curd, pickle or as it is.

Pictorial

In a wide pan, take rava and dry roast in low to medium flame. Stir often while roasting the rava.
In a wide pan, take rava and dry roast in low to medium flame. Stir often while roasting the rava.
Fry for about 5 minutes till it turns light brown and fragrant. Switch off the flame and keep aside.
Fry for about 5 minutes till it turns light brown and fragrant. Switch off the flame and keep aside.
Chop onions, carrot, beans and green chilies. Keep aside.
Chop onions, carrot, beans and green chilies. Keep aside.
In a pan or pot, heat oil or ghee. Add mustard seeds, let them splutter.
In a pan or pot, heat oil or ghee. Add mustard seeds, let them splutter.
Now add curry leaves and chopped green chilies, fry.
Now add curry leaves and chopped green chilies, fry.
Add chopped onions.
Add chopped onions.
Fry till it turns golden brown in color.
Fry till it turns golden brown in color.
Add chopped carrot and beans. ( Add other vegetables too if using).
Add chopped carrot and beans. ( Add other vegetables too if using).
Mix everything properly and fry for 2-3 minutes.
Mix everything properly and fry for 2-3 minutes.
Now add 1 cup of water. (Adjust water according to the type of rava you are using. I have used fine variety rava called bombay rava. The ratio used here is 1:2 i.e for 1 cup of rava I have used 2 cups of water). Add salt.
Now add 1 cup of water. (Adjust water according to the type of rava you are using. I have used fine variety rava called bombay rava. The ratio used here is 1:2 i.e for 1 cup of rava I have used 2 cups of water). Add salt.
Close the lid and in medium flame boil water. Lower the flame and cook till vegetables turns soft. ( If you like to have upma with crunchy vegetables, don't cook them much).
Close the lid and in medium flame boil water. Lower the flame and cook till vegetables turns soft. ( If you like to have upma with crunchy vegetables, don't cook them much).
Now add roasted rava little by little stirring constantly to avoid lumps formation.
Now add roasted rava little by little stirring constantly to avoid lumps formation.
Keep stirring it in low flame for 3-4 minutes.
Keep stirring it in low flame for 3-4 minutes.
By that time rava absorbs all water and thickens. Once the water is absorbed cook covered on low flame for  for 3-4 minutes to get soft upma. Keep stirring in between.
By that time rava absorbs all water and thickens. Once the water is absorbed cook covered on low flame for for 3-4 minutes to get soft upma. Keep stirring in between.
Soft, yummy vegetable upma is ready to eat.
Soft, yummy vegetable upma is ready to eat.
Serve this hot, flavorful upma with chutney, pickle or as it is.
Serve this hot, flavorful upma with chutney, pickle or as it is.

More about the recipe

  1. You can add other vegetables like potato, peas, tomato etc.
  2. You can add grated or chopped ginger too.
  3. Adding tomato will change the color and flavor of upma.
  4. Adding more oil or ghee makes upma more soft.
  5. You can use parboiled vegetables too for this recipe.
  6. I have used fine variety rava to make upma. You can use coarse rava too.
  7. If you are using roasted rava, then skip roasting step.
  8. You can add 1/2-1 teaspoon of sugar if you prefer slight sweet taste in the upma.
  9. Keep your vegetables smaller for faster cooking.

Nutrition Facts
Serving size: 1
Calories 354
Calories from Fat99
% Daily Value *
Fat 11 g17%
Saturated fat 1 g5%
Carbohydrates 45 g15%
Sugar 2 g
Fiber 4 g16%
Protein 7 g14%
Sodium 510 mg21%
* 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.
5 stars from 1 rating of Vegetable Rava Upma

Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      8 days ago from Bengaluru

      Yes. It is one of the very famous dish in my place. Well known for its taste and very easy to prepare. You can easily make variety of upmas with little alternations.

    • peachpurple profile image

      peachy 

      8 days ago from Home Sweet Home

      I have not seen this dish at indian restaurant in malaysia.

      is it popular among your community ?

      looks tasty though

    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      4 months ago from Bengaluru

      Thank you.

    • Pamela99 profile image

      Pamela Oglesby 

      4 months ago from Sunny Florida

      This dish looks delicious. I really like all of your pictures as you can easily see how to make this dish.

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