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Photo of Vegetable Upma by Sudha Sridhar at BetterButter

Vegetable Upma

Sudha Sridhar
15 minutes
Prep Time
20 minutes
Cook Time
2 People
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ABOUT Vegetable Upma RECIPE

Winter is fresh veggies time. Here is a multi colour upma with carrots, peas, cauliflower. A tasty way to get kids to eat fresh veggies.

Recipe Tags

  • Veg
  • Medium
  • Tiffin Recipes
  • Tamil Nadu
  • Roasting
  • Boiling
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. Semolina (Rava / Suji) - 1 cup
  2. Onion - 1 small
  3. Carrot - 1 small
  4. Cauliflower - 3-5 florets
  5. Shelled Peas - a handful
  6. Green chillies - 1
  7. Ginger - 1/2 inch
  8. Curry leaves - a few
  9. Mustard seeds - 1 tsp
  10. Black gram (without skin) ( Urad dhuli ) - 2 tsp
  11. Bengal Gram (Chana Dal) - 2 tsp
  12. Oil - 5-6 tbsp
  13. Clarified butter (Ghee) - 1 tbsp
  14. Water - 2-3 Cups
  15. Salt to taste.


  1. Dry roast the semolina (rava/suji) without oil for about 8-10 mins
  2. While the semolina is roasting finely chop onions, green chillies and carrots.
  3. Grate cauliflower florets and ginger.
  4. In a wok add oil and once it comes up to heat, add the mustard seeds.
  5. When the mustard seeds pop, add the Black gram and the Bengal gram and saute till golden in colour.
  6. Add all the cut and grated vegetables, curry leaves and shelled peas and saute over a low flame.
  7. Once the vegetables soften add the roasted semolina and saute for a couple of more minutes.
  8. Add 2 cups of water and salt and quickly mix so that no lumps are formed.
  9. Keep stirring till it thickens.
  10. Add some more water and mix to keep the upma moist since children are going to eat it later.
  11. Add the clarified butter (ghee) at the end for nice aroma and flavour.

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