Vegetable Upma Recipe with step-by-step photos along with a perfect ratio of water and semolina so that you get perfect Upma every time.
When we talk of healthy, non-oily breakfast recipes then South Indian dishes top the list. Be it Rawa Upma or Idli or Utthapam or any other, they are full of taste and aroma, along with being healthy.
I make Upma very often and this is also because that it gets ready in a jiffy. It takes just 15 minutes from scratch which means that even if I have to roast Semolina then also it is ready very quickly. And if you have roasted semolina then even faster.
Tip: You can roast semolina and store it in the refrigerator. Roasting not only increases the shelf life of semolina but also makes it handy for making Upma, Halwa, etc.
What is Upma?
Upma is basically a savory thick porridge from dry-roasted semolina which is seasoned with spices and herbs. Though originating from South India, it is a favorite breakfast all over India simply because it is low in calories and easy to make.
Here, I would like to mention that Sooji and Rawa are the different names of Semolina only. In north India, we call it Sooji whereas, in the South, they call it Rawa.
You can add as many veggies as you like to Upma and make it truly healthy as well as delicious.
Though making Upma is really easy and quick but what is important is that it should be dry yet soft and should not be mushy. And the trick to such Upma lies in roasting it and secondly, in the quantity of water added to it.
The quantity of water depends upon the semolina you are using. If you use fine semolina or say Chiroti Rawa then you need less water as compared to normal Rawa.
If you take care of these two points then you will have perfect Upma which is dry yet soft.
How to make Upma Non-sticky Tips
- First of all, the semolina should be properly roasted. If it is not roasted nicely then you will get sticky Upma.
- Secondly, the quantity of water added to semolina.
For fine semolina: 1:2 ratio which means 1 part semolina and 2 parts water.
For normal or regular semolina, the ratio is 1:3.
- Add lots of veggies, especially peas. Peas render a wonderful taste to it. So, I ensure that I do add peas to it. And if not fresh then I use frozen peas but it is a must.
- Another important ingredient in my Upma is peanuts. Roasted and crushed peanuts add the required crunch to the otherwise soft Upma.
Some other breakfast recipes which you may like are
- Brain Booster
- Coleslaw Sandwiches
- Bread Pizza WithoutCheese
- How to make Non Sticky Sabudana
- Breakfast Muffins
- Banana Chocolate Muffins
Vegetable Upma Recipe with Step by Step Photos
- Heat a pan, add clarified butter (ghee), and fine semolina or Chiroti Rawa.
Tip: If you do not have fine semolina then you can grind the ordinary semolina and then use it.
- Roast it on medium flame till the color changes slightly and a nice aroma comes out. It takes approximately 4 to 5 minutes. Keep on stirring till then as it gets burnt very quickly. Do not let it turn brown.
- When roasted, take it out on a plate and keep it aside.
- In the same pan, add oil. When the oil is heated crackle mustard seeds, whole red chilies, chana dal, urad dal, and curry leaves. (I didn't have red chilies that day so not seen here)
- Saute for a while and then add green chilies, peas, tomatoes, and carrots.
- Add water. Mix in salt and lemon juice.
- Give it a boil. Cover it for 2 to 3 minutes till veggies get soft.
- Now, lower the flame. Add roasted semolina with one hand while stirring from the other hand. This is done so that lumps are not formed.
- When mixed nicely. Cover it for 4 to 5 minutes. This is because semolina swells and absorbs water.
- Remove the lid and your dried, grainy Upma is ready.
- Sprinkle some crushed peanuts. You can add corn flakes or some kind of mixture also like Navratan mixture or Bhujia.
- Serve with love, tea/coffee optional.
Vegetable Upma Recipe
One of the best breakfast for all including weight watchers and diabetics. Take care of these two points and easily make non-sticky, grainy and separated Upma.
- 1/2 Cup Fine Semolina (Chiroti Rawa)
- 1 tablespoon Clarified Butter (Ghee)
- 1 Tablespoon Oil
- 1/2 Cup Peas (Shelled)
- 2 Tablespoon Carrots, Finely Chopped
- 2 Tablespoon Tomatoes, Finely Chopped
- 1 Tablespoon Lemon Juice
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Bengal Gram (Chana Dal)
- 1/2 teaspoon Black Gram Skinned (White Urad Dal)
- 1 or 2 Whole Red Chilies, Dried
- 1/4 Cup Peanuts, Roasted and Crushed
- 1/2 teaspoon Green Chillies, Finely Chopped (Optional)
- Few Sprigs Curry leaves
Heat a pan, add clarified butter (ghee) and semolina.
Roast it on medium flame till the colour changes slightly and a nice aroma comes out. Keep on stirring till then as it gets burnt very quickly. Do not let the semolina turn brown.
When roasted, take it out in a plate and keep aside.
In the same pan, add oil. When the oil is heated crackle mustard seeds, Chana dal, urad dal, whole red chillies and curry leaves
Saute for a while and then add green chillies, peas, tomatoes and carrots.
Add water. Mix in salt and lemon juice.
Give it a boil. Cover it for 2 to 3 minutes till veggies get soft.
Now, lower the flame. Add roasted semolina with one hand while stirring from the other hand. This is done so that lumps are not formed.
When mixed nicely. Cover it for 4 to 5 minutes. This is because semolina swells and absorb water.
Remove the lid and your dried, grainy Rawa Upma is ready.
Sprinkle some crushed peanuts. You can add corn flakes or some kind of mixture also like Navratan mixture or Bhujia.
Serve with love, tea/coffee optional.
- Roasting semolina in ghee gives out a very good aroma and flavor as well. Though you can skip it and dry roast it also.
- Lemon juice not only gives a slight tangy touch to the Upma but also keeps the grains separate, so do not skip it.
- After adding roasted semolina to the boiling water, you may find it paste-like. Cover it and soon it will be dried as semolina swells and absorbs water.
- Add peanuts at the time of serving only so that they remain crunchy.
- Adjust the number of veggies as per your liking.
- Tomatoes give slight tanginess and also give the otherwise white Upma an orangish tinge.