Vegetable Upma Recipe

A nutritious breakfast to substitute your daily toasts & cornflakes & its filling too. It tastes great with egg roast.

Here is the recipe…

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Vegetable Upma

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Course: Breakfast
Cuisine: Indian, Kerala, Keralan, South Indian
Servings: 2 -3
Author: Maria Jose Martin


  • 1 cup Semolina (rava)
  • 4 small / pearl onion – 4 (sliced)
  • 2 Chopped green chilli – 2
  • 1/2 tbsp Chopped ginger
  • 1/4 cup each cooked carrot & green peas
  • 1/2 tsp mustard seeds
  • 2 tbsp Ghee / oil
  • 1 cup water
  • curry leaves
  • salt


  • Fry the semolina without oil for 5 minutes. Heat oil/ghee in a pan & splutter mustard seeds. Saute small onion, green chilli ginger& curry leaves for 4 minutes.Add cooked carrot & green peas & stir well. Add 2 cups of water & salt. When the water starts boiling add the fried semolina & mix well. Serve hot.
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  • Hi maria,
    Love to read your new recipes and even more love to try those. Keep moving.You are truely an inspiration to cook

    When ever i make upma it gets sticky.Is there any measurement for the water we add.I noticed in your recipe for 1 cup you add 2 cups of water. Or is it because i didnt fry the semolina before cooking?

    • Hi Neeta,

      Thanks a lot :) Unless you are using roasted rava, it’s better to fry semolina before cooking. Also the amount of water depends on the texture you want. If you want upma to have a separate grainy texture like in the picture given, use 1 cup water for 1 cup semolina. If you want a soft upma, like pongal, use double the qty of water, for 1 cup semolina, use 2 cups water. Also if you add more oil / ghee, upma will be soft.

      Hope this helps..


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