Rava Upma with Vegetables
A wholesome, flavorful South Indian breakfast to kickstart your day.
⏱️ 35 min🍽️ Serves 1
🔥 280 kcal💪 8g protein🍚 40g carbs🥑 10g fat🌾 5g fibreper serving
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Ingredients
- 🍚1 cup rava (semolina)
- 🧈2 tbsp ghee or oil
- hạt tiêu½ tsp mustard seeds
- 🥣½ tsp urad dal
- 🌿10 curry leaves
- 🧅1 onion, finely chopped
- 🌶️1 green chili, slit
- 🥕½ cup mixed vegetables (carrots, peas, beans), chopped
- 💧2 ½ cups water
- 🧂½ tsp salt
- 🌿1 tbsp fresh coriander, chopped
Pro tips
- Roasting the rava properly is key for a non-sticky and flavorful upma. Don't skip this step!
- Adjust the amount of green chilies according to your spice preference.
- For extra richness, you can add a tablespoon of cashews or peanuts along with the mustard seeds.
- Serve hot with coconut chutney or pickle for an authentic experience.
Method
- 1Heat a heavy-bottomed pan and dry roast the rava on medium-low heat until fragrant and slightly golden, about 5-7 minutes. Transfer to a plate and set aside.
- 2In the same pan, heat ghee or oil. Add mustard seeds and let them splutter. Then add urad dal and curry leaves, sauté until the dal turns light golden.
- 3Add chopped onion and green chili. Sauté until the onion becomes translucent.
- 4Stir in the mixed vegetables and cook for 3-4 minutes until they are slightly tender-crisp.
- 5Pour in the water and add salt. Bring the mixture to a rolling boil.
- 6Reduce the heat to low. Gradually add the roasted rava in a thin stream while stirring continuously to prevent lumps.
- 7Cover the pan and cook for 5-7 minutes, or until the water is absorbed and the rava is cooked through. Stir occasionally to prevent sticking.
- 8Remove from heat and let it rest for 2-3 minutes. Fluff gently with a fork and garnish with fresh coriander.