January 30, 2017

Vegetable Rava Upma

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Rava/Sooji Upma is a very filling and delicious breakfast which is staple across India.

There are different varities of upma that we can make but for it to turn out perfect one has to master the art of roasting the rava to perfection and the right measure of water .

The aroma of perfectly roasted rava is really wonderful and will set the taste buds drooling right away.
I prefer to roast the rava just at the time of making the upma rather than using the store bought pre roasted rava.

Since its loaded with vegetables you can have it as is with a cup of thick curd or coconut chutney or tomato chutney if you like a dash of extra spiciness and zing to your food.

soft and binding Upma : 1 measure of rava needs 2.5 measures of water  other wise if you like a
grainy texture Upma  : 1 measure rava is to 2 measures of water.

My family prefers the former i.e. soft and binding texture so I use 2.5 measures of water.

Preparation time : 15 mins
Cooking time : 30 mins
Serves : 2-3
Complexity : Medium High

 Jain version of Rava Upma ,donot add ginger,potato and carrots in the recipe.

image copyright to sweetspicytasty


1.5 cups rava/sooji/semolina
1 cup assorted vegetables diced and boiled with little salt (beans,carrot,potato,peas)
2 green chillies finely chopped
6-7 curry leaves finely chopped
1/2 inch ginger finely chopped / grated
Salt as needed
3 tablespoon of oil.

To Temper
1 tsp mustard seeds/kadugu
1 tsp udad dhall + channa dhall (ulutham paruppu + kadalai paruppu)
pinch of asafoetida/hing/perungayam
1 tsp haldi/turmeric


  • Place 4 cups of water for boiling in a saucepan.
    image copyright to sweetspicytasty
  • In a kadai heat the oil and temper with mustard seeds,udad dhall,channa dhall and hing one by one .i.e. first the mustard must splutter completely only then add the dhalls.
  • add the finely chopped ginger,green chillies and curry leaves and saute well.
  • Add the haldi,rava and required amount of salt and start roasting on medium flame.
  • In about 5-7 minutes you can start feeling the smell of roasted rava and when you hold the ladle and roast it will start feeling lighter.
    • Tip : This is an indication that the rava is almost roasted. On touching you can find that the rava granules are crisp.
  • Now,add the boiled vegetables and give a quick stir. Turn the flame to low and slowly add the boiling water and mix well so that the mixture is lump free.
  • Close the kadai and cook for 5 mins or until all the water is absorbed into the rava.
  • Slowly open the lid,mix the upma well ,turn off the stove and let it rest for about 5 mins .
  • Serve hot with curd or coconut chutney of your choice.


  • In case you want to make plain upma minus the vegetables,all the steps remain the same ,just that you skip the process of adding the boiled vegetables.
  • Add a teaspoon of melted ghee just before serving the upma. It will enhance the taste and flavor.

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