Vegetable Rava Upma is a popular South Indian breakfast dish made with semolina (rava or sooji), onions, mild spices, and a few more ingredients. It's a quick and healthy option to start your day. Here's how to make Fluffy Vegetable Rava Upma:
Ingredients of Vegetable Rava Upma:
- 1 cup semolina (rava or sooji)
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split chickpeas)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon grated ginger
- 1-2 green chilies, finely chopped (adjust to taste)
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped green beans
- 1/4 cup green peas
- A handful of chopped curry leaves
- A pinch of asafoetida (hing)
- Salt to taste
- 2 tablespoons fresh grated coconut (optional)
- Lemon juice (optional, for garnish)
- Chopped coriander leaves for garnish
Instructions of making Vegetable Rava Upma:
1. Dry roast the semolina: Heat a large, heavy-bottomed pan or kadai over medium heat. Add the semolina and dry roast it until it turns aromatic and slightly changes color. Stir constantly to avoid burning. This should take about 4-5 minutes. Remove the roasted semolina from the pan and set it aside.
2. Prepare the vegetables: In the same pan, heat the oil or ghee. Add the mustard seeds and let them splutter. Then add the urad dal and chana dal. Sauté until they turn golden brown.
3. Add the cumin seeds, grated ginger, green chilies, and chopped onions. Sauté until the onions become translucent.
4. Add the chopped vegetables (carrots, green beans, green peas) and sauté for a few minutes until they become slightly tender.
5. Add the chopped curry leaves, asafoetida (Hing) , and salt. Mix well.
6. Pour in 2 cups of water and bring it to a boil.
7. Reduce the heat to low and slowly add the roasted semolina while stirring continuously to avoid lumps.
8. Continue to cook on low heat, stirring continuously, until the upma thickens and the semolina is fully cooked. This should take about 5-7 minutes. If it becomes too dry, you can add a little more hot water.
9. Optional: Stir in the grated coconut for added flavor.
10. Once the upma is cooked and reaches a thick, porridge-like consistency, remove it from the heat.
11. Garnish with chopped coriander leaves and a squeeze of lemon juice (if desired).
12. Serve hot as is or with coconut chutney or sambar for a traditional South Indian breakfast.
Enjoy your Vegetable Rava Upma as a wholesome and tasty breakfast option!
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