Veggie Rawa Upma

Veggie Rawa Upma

A delicious and nutritious breakfast recipe that is easy to make and extremely healthy too. Veggie Rawa Upma prepared with semolina and fresh veggies is a one – pot vegan breakfast that can be prepared in 20 minutes and is loaded with flavor.

It’s a very basic recipe prepared with minimal ingredients but feel free to improvise as per one’s taste. I begin this recipe by dry roasting semolina until light brown in color, set it aside. In a separate pan saute onion with veggies of your choice, mix in sooji, spices, curd, water and mix. 

Curd and water can be substituted with buttermilk. Instead of adding 3 cups of curd + water add 3 cup of buttermilk for a much creamier taste. My mom-in-law prefers her upma to be on a lumpy and gooey side that just melts in her mouth, so this is the way I prepare for her. But if you prefer your upma to be on a dry and fluffy side, add less water.

Serve it hot with chutney of your choice.

Try out other breakfast recipes – Vermicelli Upma, Namkeen daliya, Parathas , Bread poha and much more.

Veggie Rawa Upma

Veggie Rawa Upma
Votes: 2
Rating: 5
You:
Rate this recipe!
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A delicious and healthy Indian breakfast- rava upma. Prepared with semolina and fresh veggies. Healthy, nutritious and packed with flavor.
Servings Prep Time
2 SERVINGS 10 MINUTES
Cook Time
10 MINUTES
Servings Prep Time
2 SERVINGS 10 MINUTES
Cook Time
10 MINUTES
Veggie Rawa Upma
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
A delicious and healthy Indian breakfast- rava upma. Prepared with semolina and fresh veggies. Healthy, nutritious and packed with flavor.
Servings Prep Time
2 SERVINGS 10 MINUTES
Cook Time
10 MINUTES
Servings Prep Time
2 SERVINGS 10 MINUTES
Cook Time
10 MINUTES
INGREDIENTS
  • 1 cup Sooji (Semolina)
  • 1 medium onion chopped
  • 1/2 cup Carrots, thinly cut
  • 7-8 pieces of Curry leaves
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Red chili powder
  • 1 cup Curd
  • 2 cup Water
  • 1.5 tablespoon Oil
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Salt (adjust accordingly, this is what I use)
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METHOD
  1. Assemble all the ingredients.
  2. In a pan dry roast sooji until it's light brown in color. Set it aside.
  3. Heat oil in a pan. Add curry leaves, mustard seeds and as they start to sputter mix in onions, carrots and saute until carrots are soft and tender. Mix in red chili powder and salt.
  4. Saute and cook for a minute.
  5. Mix in roasted sooji...
  6. And mix until well blended.
  7. Pour in curd and keep stirring...
  8. Add water and keep stirring. Make sure no lumps are formed.
  9. And bring it to a boil.
  10. As it starts to thicken up, take it off the flame and cover. If you prefer upma of a thick and gooey consistency, then take it off the flame. Allow it to sit for a while and it will thicken up. If you prefer your upma on a dry and fluffy side, add less water and cook a bit longer until water evaporates and upma dries out and becomes fluffy.
  11. Serve it hot along with green chutney and hot tea.
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2 Responses

  1. Manasi says:

    This way of making upma is so good. I don’t like the dry one and this one looks moist and juicy. Will give it a try and I am sure my mom will love it too. Thanks Ruchi for sharing such a basic but important recipe.

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