Masala Vegetable Upma
A hearty South Indian breakfast staple made from roasted semolina cooked with a medley of colorful vegetables and aromatic spices. This one-pot dish is light yet satisfying, with a perfectly fluffy texture that pairs wonderfully with coconut chutney or a hot cup of masala chai.
For 4 servings
- prep · ~10 min
Prep all the vegetables.
1.Finely chop the onion, dice the carrot into small cubes, and finely chop the green beans.2.Slit the green chilies lengthwise and finely chop the ginger.3.Measure out the semolina, water, and all spices. Keep everything ready on the counter.TIPUniformly diced vegetables cook evenly and look more appealing in the final dish. - saute · ~7 min
Dry roast the semolina until fragrant.
Heat a heavy-bottomed kadai over low heat. Add the semolina and dry roast, stirring continuously, for 6-7 minutes until it turns a shade lighter and gives off a nutty aroma. Do not let it brown. Transfer to a plate and set aside.
TIPRoasting on low heat is key — high heat burns the rava quickly and ruins the upma's texture. - temper · ~3 min
Make the tempering.
1.Heat oil and ghee together in the same kadai over medium heat.2.Add mustard seeds and let them splutter completely (30 seconds).3.Add urad dal and chana dal; sauté until they turn golden brown (1 minute).4.Add cashew halves and fry until lightly golden (30 seconds).5.Add curry leaves, slit green chilies, and chopped ginger; sauté for 15 seconds until fragrant.TIPThe mix of oil and ghee gives the best flavor — ghee for aroma, oil to prevent burning. - saute · ~7 min
Sauté the aromatics and vegetables.
1.Add the chopped onion and sauté over medium heat until translucent (3-4 minutes).2.Add the diced carrot, chopped green beans, and green peas. Stir well.3.Sprinkle a pinch of salt to help the vegetables release moisture. Cover and cook for 2-3 minutes until vegetables are just tender but still have a bite. - simmer · ~2 min
Add water, salt, and bring to a boil.
Pour 3.5 cups of hot water into the kadai. Add the salt. Bring the water to a rolling boil over high heat.
- mix · ~2 min
Add the roasted semolina and stir vigorously.
Lower the heat to the lowest setting. Add the roasted semolina in a steady, slow stream with one hand while stirring continuously with the other hand. Stir vigorously to ensure no lumps form. The mixture will thicken quickly as the semolina absorbs the water.
TIPAdding semolina in a thin stream while stirring is the secret to lump-free upma. Don't dump it all at once. - steam · ~4 min
Cover and steam on low heat.
Cover the kadai with a tight-fitting lid. Let the upma steam on the lowest heat setting for 3-4 minutes. Do not stir during this time. The steam cooks the semolina through and makes it fluffy. Turn off the heat.
TIPResist the urge to open the lid — trapped steam is what gives upma its light, fluffy texture. - garnish · ~1 min
Finish with lemon juice and coriander leaves.
Remove the lid. Drizzle the lemon juice over the upma and fluff gently with a fork. Sprinkle chopped coriander leaves on top. Serve immediately while hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hot water prevents the semolina from clumping when you add it to the pan.
- 2Roast the semolina on low heat until it smells nutty—this ensures a fluffy texture, not a pasty one.
- 3Add the semolina in a thin, steady stream while stirring constantly to avoid lumps.
- 4Let the upma steam undisturbed for 3-4 minutes—peeking releases steam and makes it dense.
- 5Use a heavy-bottomed kadai or pan to distribute heat evenly and prevent burning.
- 6Stir the tempering continuously to avoid burning the dals and cashews.
- 7A squeeze of fresh lemon juice at the end brightens all the flavors—don't skip it.
Adapt it for your goals.
Low-oil
Skip the ghee and use just 1 tbsp oil in the tempering. Roast the semolina completely dry. The upma stays fluffy but is much lighter.
high proteinHigh-protein
Add 1/3 cup of roasted peanuts or cooked chana dal along with the vegetables for a protein boost that still keeps the traditional crunch.
jainJain
Omit the onion and garlic, and use only ghee for the tempering. Add extra vegetables like capsicum and sweet corn for texture and flavor.
veganVegan
Replace ghee with an extra tablespoon of coconut oil or neutral oil. The coconut oil adds a subtle sweetness that pairs beautifully with the spices.
Why this is on our healthy list.
Rich in Plant-Based Iron
The semolina, lentils, and greens provide iron that supports healthy blood circulation and energy levels.
Good Source of Dietary Fiber
The mix of vegetables (carrots, beans, peas) contributes fiber that aids digestion and keeps you full longer.
Low in Saturated Fat
With only a small amount of ghee and oil, this dish uses heart-friendly fats in moderation.
Packed with Antioxidants
Curry leaves, ginger, and green chilies offer natural antioxidants that help combat inflammation.
Frequently asked questions
This usually happens when you add too much water or stir too vigorously after adding the semolina. Stick to the 3.5 cups water and stir just enough to combine.
