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.

The recipe I am sharing is a Jain recipe without adding any onion or garlic.

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 a breakfast dish made from dry-roasted semolina and 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.

Nowadays, we have Upma made with bread, Sabudana, Vermicelli as well as millets too. Millet Upma is really nutritious and is gluten-free too.

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.


Tips For Making Non-Sticky Upma

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



 Step by Step Recipe

Tip: If you do not have fine semolina then you can grind the ordinary semolina and then use it.

Vegetable Upma/How To Make Non Sticky Upma

Vegetable Upma/How To Make Non Sticky Upma


Vegetable Upma/How To Make Non Sticky Upma


Vegetable Upma/How To Make Non Sticky Upma


Vegetable Upma/How To Make Non Sticky Upma


Vegetable Upma/How To Make Non Sticky Upma




Vegetable Upma/How To Make Non Sticky Upma



Q) What is Rawa?

Rawa, also known as Suji or semolina in English is a coarse and grainy flour made from durum wheat. It is high in protein as well as in gluten.

Q) Which Rawa is used in this recipe?

Q) Can I make this recipe gluten-free?

Unfortunately, No! If you want to have gluten-free Upma then try my Millet Upma.

Q) Can I add onions to this recipe?

Of course, Yes! after heating oil, saute chopped onions till golden brown. Thereafter add mustard seeds, curry leaves, etc, and continue as given in the steps above.

Q) Can I make it vegan?

Yes! Simply replace ghee with oil for roasting semolina and your vegan Upma is ready.

Q) Why do I have lumps in my Upma?

While adding roasted Rawa to the boiling water, keep it stirring from the other hand. This will ensure that your Upma is lump-free.

Q) Why is my Upma sticky?

Upma can become sticky due to any of the two reasons:

Q) Can I improve my sticky Upma?

Though it’s difficult to have grainy Upma if it is sticking. But still, you can save it by leaving it covered for 15 minutes or so. During this time, semolina will absorb the excess moisture and it will be better.

Q) Any tip to make it even quicker?

Roasting Rawa takes time and can be a task in busy mornings. You can fasten the process as follows:


Some More Breakfast Recipes:



I hope you have liked this easy vegetable Upma recipe and will surely try it out for your loved ones.

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Vegetable Upma Recipe

One of the best breakfast for all including weight watchers and diabetics.


  • 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.


  1. Roasting semolina in ghee gives out a very good aroma and flavor as well. Though you can skip it and dry roast it also.
  2. Lemon juice not only gives a slight tangy touch to the Upma but also keeps the grains separate, so do not skip it.
  3. After adding roasted semolina to the boiling water, you may find it paste-like.
  4. Cover it and soon it will be dried as semolina swells and absorbs water.
  5. Add peanuts at the time of serving only so that they remain crunchy.
  6. Adjust the number of veggies as per your liking.
  7. Tomatoes give slight tanginess and also give the otherwise white Upma an orangish tinge.


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