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Upma Recipe (Rava Upma)

5 from 5 votes
Total: 30 minutes
Serves 4

Do you skip your breakfast routine because you don’t have time to cook in the morning? Wait, give this Upma Recipe (Rava Upma) a try, and you will no longer have an excuse to skip your breakfast. 

This flavorful and satisfying upma is made with simple ingredients and comes together in 30 minutes. In addition to that, it’s hearty, wholesome, filling, and is the perfect recipe to start your day! 

Upma with tea and pomegranate

What is Upma Recipe (Rava Upma)?

For those who are not familiar, in this term – Upma or Rava Upma, Rawa means semolina or sooji, and Upma stands for Indian-style savory porridge. 

Vegetable upma is an amazing South Indian breakfast made with semolina and fresh vegetables.

There are so many varaitions to upma like bread upma, millets upma, and oats upma. Other than veggie upma, one of my favorite upma recipes is vermicelli upma.

It’s made the same way I make veggie Rava upma; only the main ingredients are swapped.

In this recipe, I have combined Rava (Semolina) with onions, carrots, peas, and chana dal. The flavors are amazing, and the addition of colorful vegetables makes this upma so inviting and very presentable!

Bring the hot prepared upma to the table, and your family will love waking up to this delicious, colorful, and feel-good breakfast!

Upma in a plate with lemon wedge on side

What makes this Rava Upma so good for you?

It’s the ingredients that make up this recipe- 

» Semolina – Is a protein-rich food. Each serving of semolina has 6 grams of protein. In addition to that, semolina is an excellent source of B vitamins and packed with many essential nutrients like folate, magnesium, and not to mention fiber.

» Carrots – as we all know, is highly nutritious and a great source of beta carotene and fiber.

» Peas – another remarkable nutritious food ingredient rich in vitamin K, manganese, phosphorous, and many more. 

» Cashews – by adding a handful of cashews to your upma, you add a substantial dose of vitamin E, magnesium, and zinc to your diet. 

» Chana Dal – an excellent source of protein and high in fiber.

So, if you think eating veggie Rava upma (semolina) is boring and old-fashioned, consider the health quotient of this dish.

It’s packed with flavor, texture, and will keep you fueled for quite some time. 

How to make Upma

How to make a perfect Rava Upma recipe?

1. Dry roast the fine sooji or semolina on medium-low heat for 5-7 minutes until fragrant.

2. Do not leave sooji unattended at any time as it may get burned; keep stirring continuously. Once done, transfer the roasted sooji to a clean plate and set it aside. 

3. To the same pan, add 1 tablespoon of oil. Add cashew pieces to the hot oil and cook for 1-2 minutes until lightly golden. Remove cashews from the pan and set them aside.

4. To the same pan, add the remaining oil. Add mustard seeds and allow them to crackle. 

Step by step making of upma

5. Stir in chopped onions and mix to combine. Cook onions for 2 minutes until translucent. 

6. Add chopped carrots and cook for another 3-4 minutes, stirring occasionally.

7. Stir in soaked chana dal and curry leaves.

8. Add frozen peas and mix them well. Cook for 2 minutes until the peas lose their frozen smell.  

Steam cooking Upma

9. Stir in red chili powder and salt. Mix again.

10. Pour in water and sugar. Bring the water to a boil. When the water starts boiling, add roasted sooji and stir the spoon in the clockwise direction continuously to combine.

11. Cover the pan with a lid. Allow the sooji to simmer on low heat for 2-3 minutes until sooji absorbs all the water.   

Why cover the pan? This way, Rava/Semolina will absorb all the water and wonderful flavors from the vegetables in the recipe.

You can taste the goodness and flavors of vegetables in every bite of this moist and indulgent vegetable upma!

12. Drizzle ghee on top and let the upma rest for an additional 1-2 minutes; covered. After the desired time is over, remove the upma from the heat and uncover the pan. Fluff upma with a fork and serve hot with the chutney of your choice. 

Upma absorbed all the water

Cooking tips, Faq’s, and Variations for a perfect Rawa Upma Recipe!

Cooking tips!

» Dry-roast Sooji – Make sure you roast sooji/semolina well before you start  with the recipe.

To speed up the process, you can roast sooji days in advance and store it in a cool, dry place. Always dry roast sooji on medium-low heat to avoid burning.

» For a melt-in-your-mouth taste, use fine sooji for this recipe. There two different types of sooji, fine and coarse, and both will yield different results.

» Once water is added to the upma, stir the spatula in one direction.- mix upma in the clockwise or anti-clockwise direction. Stir continuously to avoid lump formation.

» Follow the water and Rava ratio, and you just can’t go wrong with this recipe.

» Upma tastes best when served hot or at room temperature.

» If you plan to make this upma recipe a day in advance, then don’t add the nuts. Add nuts while serving. 

Faq’s!

» What can you use instead of chana dal? The closest match is Urad dal. Soak and use it just like chana dal. 

» Can you make this upma recipe without vegetables? Of course, you can! For plain upma, simply skip the vegetable step and follow the recipe as is. 

» Can you make this recipe gluten-free? Semolina/Rava is a form of wheat, and therefore, it is not gluten-free. You can try this recipe with other gluten-free grains like quinoa, millets, or oats.

Variations!

» You can also use a store-bought roasted sooji packet to save time. 

» Feel free to leave out the cashews if you don’t have a liking for them. 

» This is a versatile recipe, so play around and add the vegetables of your choice. The more the vegetables, the tastier and healthier upma will be. 

» Make sure you add water, as suggested in the recipe. Adding extra water will make the upma sticky.

» For a creamy and rich taste, swap water with buttermilkWhen upma is cooked in buttermilk, breakfast becomes rich in calcium.

» This Rava upma recipe feeds 4 people, but it can be easily scaled up or down to serve a large gathering. 

Storing!

» Once cooked, this Rava upma recipe will keep in the fridge for about 2 days. The best part, it reheats really well.

Sprinkle a few drops of water on upma and warm it in the microwave for about 20 seconds.

Add toasted cashews and serve hot with the chutney of your choice.

Upma with pickle and lemon wedge

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

Craving for more breakfast ideas, be sure to check out these recipes-

ORIGINALLY PUBLISHED ON JULY 21st, 2015. UPDATED AND POSTED THE RECIPE AGAIN ON JANUARY 9th, 2020 WITH BETTER PICTURES AND ADDED TIPS!

Upma Recipe (Rava Upma)

5 from 5 votes
Vegetable Rawa Upma is a flavorful and satisfying recipe made with simple ingredients and comes together in 30 minutes. In addition to that, it's hearty, wholesome, filling, and is the perfect recipe to start your day!
Prep: 10 minutes
Cook: 10 minutes
Rest: 10 minutes
Total: 30 minutes
Calories: 261 kcal
Servings: 4

EQUIPMENT

INGREDIENTS 

  • 1 cup Semolina also known as sooji, suji or rawa
  • 1 tablespoon Oil
  • 9 pieces of Cashews
  • ½ teaspoon Mustard seeds
  • 1 small Onion chopped
  • ¼ cup Carrots finely chopped
  • 7-8 pieces of Curry leaves
  • teaspoons Chana Dal soaked in warm water for 10 minutes
  • ¼ cup Frozen peas
  • ½ teaspoon Red chili powder
  • Salt to taste
  • ¼ teaspoon Sugar
  • 4 cups Water
  • 2 teaspoons Ghee

INSTRUCTIONS

  • Dry roast the fine sooji or semolina on medium-low heat for 5-7 minutes until fragrant.
  • Do not leave sooji unattended at any time as it may get burned; keep stirring continuously. Once done, transfer the roasted sooji to a clean plate and set it aside.
  • To the same pan, add 1 tablespoon of oil. Add cashew pieces to the hot oil and cook for 1-2 minutes until lightly golden. Remove cashews from the pan and set them aside. 
  • To the same pan, add the remaining oil. Add mustard seeds and allow them to crackle.
  • Stir in chopped onions and mix to combine. Cook onions for 2 minutes until translucent. 
  • Add chopped carrots and cook for another 3-4 minutes stirring occasionally. Stir in soaked chana dal and curry leaves. 
  • Add frozen peas and mix them well. Cook for 2 minutes until the peas lose their frozen smell.  Stir in red chili powder and salt. Mix again.
  • Pour in water and sugar. Bring the water to a boil. When the water starts boiling, add roasted sooji and stir the spoon in the clockwise direction continuously to combine.
  • Cover the pan with a lid. Allow the sooji to simmer on low heat for 2-3 minutes until sooji absorbs all the water. 
  • Drizzle ghee on top and let the upma rest for an additional 1-2 minutes; covered.
  • After the desired time is over, remove the upma from the heat and uncover the pan.
  • Fluff upma with a fork and serve hot with the chutney of your choice.

RECIPE NOTES

Cooking tips!
  • Dry-roast Sooji – Make sure you roast sooji/semolina well before you start  with the recipe. To speed up the process, you can roast sooji days in advance and store it in a cool, dry place. Always dry roast sooji on medium-low heat to avoid burning.
  • For a melt-in-your-mouth, taste use fine sooji for this recipe. There two different types of sooji, fine and coarse, and both will yield different results.
  • Once water is added to the upma, stir the spatula in one direction.- mix upma in the clockwise or anti-clockwise direction. Stir continuously to avoid lump formation.
  • Follow the water and Rawa upma ratio, and you just can’t go wrong with this Rawa upma recipe.
  • Veggie Rawa Upma tastes best when served hot or at room temperature.
  • If you plan to make this veggie upma recipe a day in advance, then don’t add the nuts. Add nuts while serving. 
 
Faq’s!
  •  What can you use instead of chana dal? The closest match is Urad dal. Soak and use it just like chana dal. 
  • Can you make this upma recipe without vegetables? Ofcourse, you can! For plain upma, simply skip the vegetables step and follow the recipe as is. 
  • Can you make this recipe gluten-free? Semolina/Rawa is a form of wheat, and therefore, it is not gluten-free. You can try this recipe with other gluten-free grains like quinoa, millets, or oats.
 
Variations!
  • You can also use a store-bought roasted sooji packet to save time. 
  • Feel free to leave out the cashews if you don’t have a liking for them. 
  • This is a versatile recipe, so play around and add the vegetables of your choice. The more the vegetables, the tastier and healthier upma will be. 
  • Make sure you add water, as suggested in the recipe. Adding extra water will make the upma sticky.
  • For a creamy and rich taste, swap water with buttermilkWhen upma is cooked in buttermilk, breakfast becomes rich in calcium.
  • This Rawa upma recipe feeds 4 people, but it can be easily scaled up or down to serve a large gathering. 
 
Storing!
  • Once cooked, this Rawa upma recipe will keep in the fridge for about 2 days. The best part, it reheats really well. Sprinkle a few drops of water on upma and warm it in the microwave for about 20 seconds. Add toasted cashews and serve hot with the chutney of your choice.
 

NUTRITION

Calories: 261kcal | Carbohydrates: 38g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 180mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1612IU | Vitamin C: 77mg | Calcium: 34mg | Iron: 2mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Breakfast
Cuisine: Indian

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Comments

  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.

  2. Heather says:

    How much suji? This is missing in recipe

  3. Alka Dighe says:

    5 stars
    I made this and it was instant hit with my husband. Next time I will try broccoli instead of carrots .

  4. Julien says:

    I wish there was a note or even STEP 1 with how long and when to soak the Chana Dal. Would make a huge difference to the recipe as not everyone knows how to prepare beans.

    • Ruchi says:

      Hello Julien, thanks for the query. It’s mentioned in the recipe card (soak in warm water for 10 minutes – under the ingredients section).