Go Back
Pale cream vegetable upma mounded on a banana leaf in a gold thali, served with tomato chutney — authentic South Indian breakfast

Vegetable Upma Recipe

A wholesome South Indian breakfast of fluffy roasted semolina cooked with fresh vegetables, aromatic tempering, and finished with a splash of buttermilk for a creamy tang. Ready in 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3
Ingredients Equipment Method Notes

Ingredients
  

For the upma
  • 1 cup fine semolina (rava / sooji / Bombay rava)
  • 2 tablespoons oil (or ghee)
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal
  • 10–12 fresh curry leaves
  • 1 green chili, slit
  • 1 teaspoon fresh ginger, finely grated
  • 1 pinch asafoetida (hing), optional
  • 1 medium onion, thinly sliced
  • 1/4 cup carrots, finely diced
  • 1/4 cup green peas (fresh or frozen)
  • 1/4 cup French beans, finely chopped
  • salt to taste
  • 2.5 cups water, hot
  • 1/2 cup thick buttermilk
Garnish
  • fresh curry leaves
  • a squeeze of lime
  • 1 teaspoon ghee (optional)

Equipment

  • Heavy-bottomed pan or kadai
  • Wooden spoon or spatula

Method
 

Dry roast the rava
  1. Heat a heavy pan over medium flame. Add 1 cup rava and dry roast, stirring constantly, for 3–4 minutes until it smells nutty and turns just slightly golden.
  2. Transfer roasted rava to a plate and set aside.
Prepare the tempering
  1. In the same pan, heat 2 tablespoons of oil over medium heat. Add mustard seeds and wait for them to splutter.
  2. Add urad dal and chana dal. Toast for about 30 seconds until lightly golden.
  3. Add curry leaves, green chili, and grated ginger. Stir for 10–15 seconds (curry leaves will crackle).
  4. Add a pinch of hing if using. Add sliced onion and sauté until translucent, about 2–3 minutes.
Sauté the vegetables
  1. Add carrots, green peas, and beans. Sauté for 2–3 minutes until half-cooked.
  2. Season with salt to taste.
Cook the upma
  1. Pour in 2.5 cups of hot water. Stir immediately and continuously. Bring to a boil, then reduce heat to low.
  2. Add the roasted rava in a slow, steady stream while stirring continuously. The mixture will thicken quickly.
  3. Stir for 1–2 minutes until the rava absorbs all the liquid.
  4. Turn off the heat. Stir in the buttermilk until fully incorporated.
  5. Cover the pan and rest for 2 minutes. Fluff with a fork.
  6. Serve hot with coconut chutney and a squeeze of lime.

Notes

Roasting is non-negotiable: un-roasted rava turns gluey. Even 1 minute of dry roasting makes a difference.
Always use hot or boiling water, not cold: this prevents lumps.
Vegan option: skip buttermilk and add a squeeze of lime at the end instead. Use oil instead of ghee.
Gluten-free option: substitute jowar (sorghum) rava or foxtail millet rava using a 1:2.5 liquid ratio.
Make-ahead tip: roasted rava keeps in an airtight jar for up to 4 weeks at room temperature.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water.
WordPress Appliance - Powered by TurnKey Linux