Rava upma with vegetables
Classic semolina upma, with a cup of vegetables worked in and the ghee swapped for 1.5 tsp oil.
- Time
- 15 min (5 prep + 10 cook)
- Makes
- 1 serving
- Level
- Easy
- Gear
- Kadai
Per serving
1 bowl (280 g)
- Calories
- 350kcal
- Protein
- 10g
- Carbs
- 50g
- Fibre
- 4g
- Fat
- 13g
- Sugar
- 4g
Roasted rava cooked with a mustard-curry leaf tadka, onion, carrot, beans, peas and peanuts. Rava alone is mostly starch; the vegetables and peanuts here add fibre, protein and crunch so the plate holds you till lunch. A cheap, fast, familiar breakfast.
- Under 15 min
- Budget
- No added sugar
- Breakfast
Contains gluten, nuts.
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Ingredients
Method
- 1
Dry roast the rava in a kadai on medium for 3 to 4 minutes, stirring, until it smells toasty and feels sandy. Tip out onto a plate.
- 2
Heat the oil in the kadai on medium. Add mustard and urad dal; when the mustard pops, add curry leaves, peanuts, onion, chilli and ginger. Cook 2 minutes.
- 3
Add carrot, beans and peas with a pinch of salt. Cook 3 minutes.
- 4
Pour in the water and salt and bring to a rolling boil on high. Lower the heat and pour in the rava in a thin stream, stirring all the time so there are no lumps.
- 5
Cover and cook on low for 2 minutes. Switch off, rest 2 minutes, add lemon and fluff.
Tips
- Roasting the rava well is what stops upma turning sticky.
- Stir in 50 g crumbled paneer or 2 tbsp cooked moong at the end for more protein.
Swaps
- Replace half the rava with 30 g coarse oats for more fibre.
Storage
Best fresh. Keeps 1 day in the fridge; sprinkle water and steam 2 minutes.
Nutrition is estimated per serving from IFCT 2017 and USDA FoodData Central and rounded. Your ingredients and portions will differ a little.
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