Vegetable Upma Recipe is a delicious south indian breakfast dish which is popular across India. The core ingredient for this recipe is rava/semolina.
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Along with rava, this traditional dish includes oil/ghee, lentils, mustard seeds, choice of vegetable, salt and water. It’s a quick recipe which can be made in less than 30 minutes.
Vegetable Upma Recipe
There are many ways to make upma recipe. Few like to roast the rava/sooji with ghee or oil and then add all the seasonings and water. Few like to add vegetables like carrot, peas and pomegranate to the upma.
But the most popular version of upma is with sautéed onions, green chillies and curry leaves. This is the same version which I often make for my family and is quite easy to make.
Upma recipe is tagged as Breakfast option but the reality is that you can have it at any time of the day.
Is upma healthy or not?
Upma is a healthy breakfast choice for those who are looking for a balanced meal. It is made from semolina which is a healthier carbohydrate than white rice or wheat. The dish is usually eaten with a variety of vegetables and spices which helps to combat the bland taste of semolina.
Is upma good for weight loss?
Upma, a dish made out of rice and lentils, is high in protein and fibre, which are both important for weight loss. The ingredients are usually cooked in water, which means it's low in calories.
Upma is a robust selection for a weight loss because it digests gradually and also provides you a feeling of satiety. Additionally, it features vitamins and minerals, supplying an excellent source of nutrients. Hence you can consume upma for weight loss in almost any form.
Which is better upma or poha?
Upma is a dish that is made of rice and lentils. Poha, on the other hand, is a dish that is made of flattened rice.
Poha is rich in nutrients like iron, carbohydrates, and is free of gluten, making it a scrumptious option for breakfast. Upma is made from suji while poha is made of steamed rice.
Each is quite nutritious and yummy, making them great options for breakfast. However, since the two dishes are very different in texture and taste, so it's difficult to say which one is better.
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Which state is famous for upma?
A dish from the Indian subcontinent, upma, uppumavu, or uppittu, is popular in the states of Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil cuisine. It is usually eaten for breakfast as a thick porridge made from roasted semolina or coarse suji flour.
Does sooji make you fat?
No, sooji does not make you fat. It is a healthy and nutritious food that can be used in a variety of dishes.
Fiber and carbohydrates provide energy for your body. Furthermore, suji is naturally low in fat, and every serving contains approximately half gram of fat. Full of nutrients, suji is a good choice for anyone who wants to lose some weigh
How long does it take to digest upma?
The process of breaking large food particles into small pieces for absorption into the bloodstream is known as digestion time. Digestion of meals can take between 24 and 72 hours, depending on the size of the pieces of food eaten.
The length of time it takes to digest upma depends on the individual and their digestive system.
Vegetable Upma Recipe | Rava Upma | A healthy and easy recipe
- 1/3 cup Onion Finely Chopped
- 1 tsp Green Chilli Chopped
- 2 tbsp Coriander leaves Chopped
- 5-6 leaves Curry leaves Chopped
- 1 tsp Chana dal split Bengal gram
- 1 tsp Urad dal split Black gram
- 1 cup Rava Semolina
- 1 tsp Mustard Seeds
- 1 tsp Salt
- 2 cups water
- 2 tbsp Oil/ghee
- Heat a pan first and then add Rava.
- Begin to roast the Rava. Stir often while roasting the Rava. Don’t brown the Rava. Continue to roast on a medium flame for 7-8 minutes.
- Switch off the flame and then transfer the roasted Rava into a bowl.
- In a pan, heat ghee or oil. Add the mustard seeds.
- When you hear the crackling sound of mustard seeds, add chana dal and urad dal.
- Fry till they begin to brown a bit or get lightly golden.
- Now add the finely chopped onions and saute the onions till they become translucent.
- Then add the chopped green chilly and curry leaves. Sauté for a few seconds.
- Add 2 cups water and salt as required. Mix well.
- On a medium to high flame, heat the water and let it come to a boil.
- When the water comes to a rolling boil, lower the flame. Then add the roasted Rava in 4 to 5 batches with a spoon. Once you add the Rava, mix and stir immediately.
- The Rava will absorb water and thus swell. Cover and allow the Rava Upma to cook for 2 to 3 minutes on a low flame.
- Switch off the flame. The Rava Upma is ready.
- Lastly, add chopped coriander leaves. Mix well and serve.
- Use fine semolina for this recipe to get a smoother texture.
- Add Rava in batches only into the boiling water. Else chances of having lumps will be high.
- Roast the Rava of lower flame only as it will help in even roasting without changing its color.
- Rava to water ratio should be 1:2. Do not change it.