Mixed Vegetable Upma
A warm, spiced semolina dish studded with tender carrots, peas, and beans. This South Indian breakfast staple comes together in one pan—soft, fluffy, and packed with crunchy vegetables in every bite. Perfect with a side of coconut chutney and a hot cup of chai.
For 4 servings
- prep · ~6 min
Roast the rava.
1.Heat a heavy-bottomed kadai or pan over medium-low heat.2.Add 1 cup rava and dry-roast, stirring continuously for 5-6 minutes until it turns light golden and aromatic.3.Transfer to a bowl and set aside to cool.TIPRoast patiently on medium-low heat—high heat can burn the rava quickly and give it a bitter taste. - prep · ~5 min
Heat the water.
1.In a saucepan, bring 2.5 cups water to a rolling boil.2.Keep it hot on the side—you will need boiling water for the upma. - temper · ~3 min
Make the tempering.
1.Heat 1 tbsp oil plus 1 tbsp ghee in the same kadai over medium heat.2.Add 1/2 tsp mustard seeds and let them splutter completely (30 seconds).3.Add 1 tsp urad dal and 1 tsp chana dal; fry until golden brown (1 minute).4.Add 1/2 tsp cumin seeds, 1 dried red chili, 8 cashew pieces, and 8 curry leaves; sauté until fragrant (30 seconds).5.Toss in 2 slit green chilies and 1/2 inch chopped ginger; stir for 30 seconds.TIPWait for the mustard seeds to fully splutter—they should stop popping completely before you move to the next step. - saute · ~6 min
Cook the vegetables.
1.Add 1 finely chopped onion and sauté until translucent (3-4 minutes).2.Add diced carrot, chopped beans, and 1/4 cup green peas; stir-fry for 2 minutes.3.Sprinkle 1/2 tsp salt and 1/2 tsp sugar over the vegetables; stir well.TIPKeep the vegetables slightly crunchy at this stage—they will soften further when steamed with the rava. - mix · ~2 min
Mix the rava into boiling water.
1.Lower the heat to the minimum setting.2.Pour the 2.5 cups of boiling water into the vegetable mixture all at once.3.Immediately add the roasted rava in a steady stream, stirring vigorously with a spatula to prevent lumps.4.Mix everything together until the rava absorbs all the water (1-2 minutes).TIPAdding rava to boiling water off-heat is the trick for a lump-free, fluffy upma—do not skip turning the heat down. - steam · ~5 min
Steam-cook until fluffy.
1.Turn the heat back to low, cover the pan with a tight-fitting lid.2.Let it steam for 4-5 minutes until the rava grains are soft, separate, and fully cooked.3.Uncover and fluff gently with a fork. - garnish · ~1 min
Finish and serve hot.
1.Turn off the heat and drizzle 1 tbsp lemon juice over the upma.2.Add the remaining 1 tbsp ghee and gently fold it in.3.Garnish with 2 tbsp chopped coriander leaves and serve hot.TIPA final drizzle of ghee at the end adds a beautiful glossy finish and rounds out the roasted semolina flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the rava on medium-low heat, stirring constantly, until it smells nutty and turns pale gold to avoid bitterness.
- 2Keep the vegetables slightly crunchy before adding water; they finish cooking during the steaming step.
- 3Pour boiling water off the heat and add rava in a slow stream while stirring vigorously to prevent lumps.
- 4Let the upma rest covered for 4–5 minutes on low heat so the rava absorbs moisture and turns fluffy.
- 5Add a final tablespoon of ghee after steaming for a glossy finish and deeper roasted flavor.
- 6Use a heavy-bottomed kadai to ensure even heat distribution and prevent the upma from sticking.
Adapt it for your goals.
Vegan
Replace ghee with an equal amount of coconut oil or neutral vegetable oil. The upma remains just as fragrant and fluffy, making it suitable for a plant-based diet.
low oilLow-oil
Reduce the total fat to 1 tablespoon (use oil only, skip ghee) and dry-roast the cashews instead of frying. The upma will be lighter while still flavorful.
high proteinHigh-protein
Add 1/4 cup of roasted peanuts or cooked chickpeas along with the vegetables. This boosts protein without overpowering the traditional taste.
jainJain
Omit onion, garlic, and any root vegetables like carrot. Use only green peas, beans, and finely chopped spinach. The tempering stays the same for authentic flavor.
Why this is on our healthy list.
Rich in Fiber
The combination of semolina, carrots, beans, and peas provides dietary fiber that supports healthy digestion and helps maintain steady energy levels.
Good Source of Plant Protein
Urad dal and chana dal add a small but meaningful amount of plant-based protein, complementing the semolina's protein content for a more balanced meal.
Packed with Vitamins
Carrots contribute beta-carotene (vitamin A), while green peas and beans offer vitamin C and several B vitamins, supporting immune function and skin health.
Low in Saturated Fat
Despite using ghee and oil, the total saturated fat per serving remains moderate, especially if you opt for the low-oil variation.
Frequently asked questions
Lumps form if you add rava to water that isn't boiling, or if you don't stir vigorously enough. Always pour boiling water off the heat and whisk the rava in steadily.
