Vegetable Rava Upma is a traditional South Indian dish made from semolina (also known as rava), mixed with vegetables, and seasoned with spices and herbs. It is a versatile dish that can be customized to suit your taste preferences. Whether you like it spicy, mild, or loaded with veggies, Vegetable Rava Upma can be tailored to your liking.
Anyway, breakfast for dinner. I continue it even after marriage. TH used to say “Dosa yes?” “At night?” A few times at first, but he also understands the convenience of making a few dosas and eating them with hot, freshly made sambar.
About the dish:
Origin: South India
Type: Breakfast, snack
Flavor profile: Savory, slightly spicy, nutty
Texture: Soft, fluffy, and moist
Key ingredients: Semolina (rava), vegetables (onions, carrots, peas, beans, etc.), mustard seeds, urad dal, curry leaves, spices (chilli powder, turmeric)
Health benefits: Good source of carbohydrates, protein, and fiber. Packed with vitamins and minerals from the vegetables.
Variations: Numerous variations exist with different vegetables, spices, and additional ingredients like cashews, peanuts, or coconut.
Ingredients
To make Vegetable Rava Upma, you will need the following ingredients:
- 1 cup semolina (rava)
- 2 cups water
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 carrot, finely chopped
- 1/2 cup green peas
- 1/2 inch ginger, finely chopped
- 2-3 green chilies, finely chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- A handful of curry leaves
- A pinch of asafoetida (hing)
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnishing
Instruction
Dry roast the rava in a pan until light brown (about 7-10 minutes). After it is cooked, take it out in a bowl and keep it aside to cool.
Heat oil in the same pan and add mustard, urad dal and curry leaves in it. When the lentils become golden and the mustard starts crackling, add onion, green chilli and ginger to it. Fry the onion for 4-5 minutes until it becomes golden brown.
Now add peas and vegetables. mix well. – Add about 3 cups of water and close the lid and cook until the vegetables become soft.
Open, add salt and mix well. Then slow down the flame and add roasted rava little by little, keep stirring continuously so that lumps do not form. Continue cooking and stirring for another 5 minutes.
Take out and serve hot with vegetable sambar and coconut chutney
Tips for Making Perfect Vegetable Rava Upma
Use fine-grained semolina (Bombay rava) for a smoother texture.
Roast the rava on low heat to prevent burning.
Adjust the amount of green chilies according to your spice preference.
You can add other vegetables like bell peppers, tomatoes, or cauliflower.
For a richer flavor, add a tablespoon of ghee along with the oil.
Serve hot with sambar, chutney, or coconut milk.
Benefits of Vegetable Rava Upma
Rich in nutrients: Vegetable Rava Upma is a good source of carbohydrates, fiber, vitamins, and minerals, making it a wholesome meal option.
Easy to digest: The semolina used in this dish is easily digestible and provides a quick source of energy.
Customizable: You can add your favorite vegetables and spices to tailor the dish to your taste preferences.
Suitable for all occasions: Vegetable Rava Upma can be enjoyed for breakfast, lunch, or dinner, making it a versatile dish for any time of the day.
Vegetable Rava Upma Recipe: A Delicious and Healthy Meal Option
Ingredients
- 1 cup semolina rava
- 2 cups water
- 1 onion finely chopped
- 1 tomato chopped
- 1 carrot finely chopped
- 1/2 cup green peas
- 1/2 inch ginger finely chopped
- 2-3 green chilies finely chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- A handful of curry leaves
- A pinch of asafoetida hing
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnishing
Instructions
- Dry roast the rava in a pan until light brown (about 7-10 minutes). After it is cooked, take it out in a bowl and keep it aside to cool.
- Heat oil in the same pan and add mustard, urad dal and curry leaves in it. When the lentils become golden and the mustard starts crackling, add onion, green chilli and ginger to it. Fry the onion for 4-5 minutes until it becomes golden brown.
- Now add peas and vegetables. mix well. – Add about 3 cups of water and close the lid and cook until the vegetables become soft.
- Open, add salt and mix well. Then slow down the flame and add roasted rava little by little, keep stirring continuously so that lumps do not form. Continue cooking and stirring for another 5 minutes.
- Take out and serve hot with vegetable sambar and coconut chutney
Notes
Roast the rava on low heat to prevent burning.
Adjust the amount of green chilies according to your spice preference.
You can add other vegetables like bell peppers, tomatoes, or cauliflower.
For a richer flavor, add a tablespoon of ghee along with the oil.
Serve hot with sambar, chutney, or coconut milk.
