Learn how to make Rava Upma using this easy, classic recipe for Vegetable Rava Upma, a popular South Indian Breakfast!
I love breakfast! Especially when its served for dinner. I guess I was just raised like that. We have dosa for dinner 5 out of 7 days a week and my mom’s idlis are very popular among friends in Kottayam. She even used to make them for small parties and get togethers where people used to skip the appam and curry and come straight for them!
Vegetable Rava Upma RecipeServes: 2Ingredients:1 cup rava / semolina1 onion, finely chopped1/4 cup peas (fresh or frozen)1 cup mixed vegetables, chopped (carrots, potatoes and beans)2 green chillies, chopped (adjust to taste)1″ piece ginger, gratedA few curry leaves1/2 tsp urad dal / uluntham paruppu / uzhunnu parippu1/4 tsp mustard seeds / kadukuA few roasted cashewnuts to garnish (optional)Coriander leaves, chopped, for garnish (didn’t have any this time)2 tsp oilSalt to tasteHow to Make Rava Upma:1. Dry roast the rava in a pan until it turns a light brown (about 7-10 mins). Transfer to a bowl when done and set aside to cool.2. Heat oil in the same pan and add the mustard seeds, urad dal and curry leaves. When the dal turns golden brown and the mustard seeds splutter, add the onions, green chillies and ginger. Fry for 4-5 mins until the onions turns golden brown.3. Now add the peas and vegetables. Mix well. Add about 3 cups water and cook closed until the vegetables turn soft.4. Open, add salt and mix well. Then lower fire to sim and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins.