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 – 1.5 cups water
  • curry leaves
  • salt


  • Fry the semolina without oil for 5 minutes or until the roasted smell comes.
    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 water & salt. When the water starts boiling add the fried semolina & mix well. Serve hot.


Add 1 cup water initially. After adding roasted rava, add the rest of the water gradually, if required.
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12 thoughts on “Vegetable Upma Recipe”

  1. 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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