Rava Upma with Veggies
A wholesome and flavorful South Indian breakfast, perfect to kickstart your day.
⏱️ 35 min🍽️ Serves 1
🔥 280 kcal💪 9g protein🍚 45g carbs🥑 7g fat🌾 6g fibreper serving
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servings
Ingredients
- 🍚1 cup rava (semolina)
- 🧈2 tbsp ghee or oil
- ⚫½ tsp mustard seeds
- 🥣½ tsp urad dal (split black lentils)
- 🌿10 curry leaves
- 🧅1 onion, chopped
- 🌶️1 green chili, slit
- 🥕½ cup carrots, finely chopped
- 🟢½ cup peas
- 💧3 cups water
- 🧂½ tsp salt
- 🌿2 tbsp fresh coriander, chopped
- 🍋¼ lemon, juiced
Pro tips
- To ensure lump-free upma, always add rava slowly while stirring vigorously.
- For extra richness, you can add a few roasted cashews along with the mustard seeds.
- Adjust green chili quantity to your preferred spice level.
- Pre-chopping vegetables saves time and makes the cooking process smoother.
Method
- 1Roast the rava in a dry pan over medium heat until fragrant and slightly golden. Transfer to a bowl and set aside. This prevents a sticky upma.
- 2Heat ghee or oil in the same pan. Add mustard seeds and let them splutter. Then add urad dal and curry leaves; sauté until dal turns golden.
- 3Add chopped onion and green chili. Sauté until the onion becomes translucent.
- 4Stir in chopped carrots and peas. Cook for 2-3 minutes until the vegetables are slightly tender.
- 5Pour in water and add salt. Bring the mixture to a rolling boil.
- 6Slowly add the roasted rava in a continuous stream, stirring constantly to avoid lumps. Reduce heat to low.
- 7Cover the pan and cook for 5-7 minutes, or until all the water is absorbed and the rava is cooked through and fluffy.
- 8Turn off the heat and let it rest for 2 minutes, covered, to allow the flavors to meld and the upma to steam perfectly.
- 9Fluff with a fork, garnish with fresh coriander, and squeeze a bit of lemon juice over it before serving hot.