Vegetable Upma – A Wholesome South Indian Breakfast

Roast the Rava:

• Heat a pan and dry roast the semolina on low heat until it turns aromatic.
• Transfer to a plate and keep aside.

Prepare the Tempering:

• In the same pan, heat oil or ghee.
• Add mustard seeds and let them splutter.
• Add urad dal, chana dal, curry leaves, and chopped green chili. Sauté for a few seconds.
• Add grated ginger and chopped onions. Sauté until onions turn soft.

Cook the Vegetables:

• Add carrots, beans, and peas. Sauté for 2 minutes.
• Pour in 2.5 cups of water and bring to a boil.
• Add salt and mix well.

Add the Rava:

• Reduce the heat to low and slowly add roasted rava while stirring continuously.
• Stir well to prevent lumps from forming.
• Cover and cook for 3-4 minutes until the upma turns fluffy.

Garnish & Serve:

• Turn off the heat and add lemon juice and coriander leaves.
• Mix well and serve hot.

Serving Suggestions

• Serve with coconut chutney or pickle for a complete meal.
• Enjoy with a cup of filter coffee or masala chai.

Pro Tips

• Dry roasting the rava prevents it from becoming sticky.
• Adjust the spice level by adding more green chilies.
• You can also add cashews for extra crunch and flavor.