Vegetable Masala Upma | Masala Upma recipe
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Vegetable Masala Upma | Masala Upma recipe | Healthy Suji Upma Breakfast | Tomato Upma with Veggies | How to make masala upma at home with step by step instructions and video
Vegetable Masala Upma | Masala Upma recipe gives a healthy start to your day. It makes a hearty, wholesome and delicious breakfast to keep you energized throughout the day.
Masala Upma recipe is a a popular South Indian healthy and filling breakfast or evening snack made from semolina (also known as rava or suji). It has its prominence in Maharashtra and Gujarat also. Day by day, it is gaining widespread popularity in the form of instant food.
Why should you make
- Quick and easy to prepare
- Healthy breakfast option
- Can customize veggies and spice according to preference
- Can easily be made vegan by omitting ghee
What is Vegetable Masala Upma
Vegetable Masala Upma is a wholesome gratifying breakfast or snack in which roasted semolina is incorporated with sauteed vegetables, herbs and aromatics to create a colorful and nutritious dish packed with flavors.
You may like these snacks and appetizers. Check them out :
Quinoa with Oats and Nuts Patties
Ingredients
For Measurements refer to the RECIPE CARD further below.
- Semolina – Also known as suji or rawa.
- Vegetables – Onions, carrots, capsicum, fresh green peas, chopped fresh tomato and fresh tomato puree. You may add or omit veggies as per your preference.
- Lentils – Split urad dal and chana dal. You may use both or any.
- Spices and herbs – Mustard seeds, cumin seeds, dried whole red chili, sambhar masala powder, pav bhaji masala powder or vangi bath masala, salt.
- Ghee and oil– Omit ghee for vegan option
How to make Masala Upma at home with step by step instructions
Roasting
1. Firstly, add ghee in a pan or kadai and roast semolina.
2. Roast semolina on low heat for 3-5 minutes till the rawness goes away. Semolina must not change its color.
3. In the same pan or another pan, lightly roast cashew nuts in ghee.
How to make Upma
4. Heat oil in a kadai.
5. Thereafter, add mustard seeds, cumin seeds, urad dal and chana dal. Lightly sauté the dal.
6. Then add dried red chilies and curry leaves.
7. Furthermore, sauté the onions for a while before adding the green chilies. Then add and sauté the carrots, bell peppers, and fresh peas.
8. Add tomato puree and sauté till the rawness is gone. Now add salt and sambhar masala powder.
9. Thereafter add tomatoes and sauté .
10. Then add coriander leaves and water and cashew nuts.
11. Let water come to a boil.
12. Keeping heat on low, add roasted semolina stirring continuously.
13. Top with a small dollop of ghee.
14. Cover with lid and let the upma cook. After 5-7 minutes, put off flame. Sprinkle with some chopped coriander leaves.
15. Serve hot Vegetable Masala Upma
What to serve with
Serve Vegetable Masala Upma for breakfast or as wholesome filling snacking option with coconut chutney, tomato peanut chutney or coriander mint chutney and a cup of freshly brewed Coffee, Kadak Chai or Cardamom Caffe Latte. In summers you can enjoy it with a glass of buttermilk such as Mint Lassi.
Tips for Perfect Masala Upma
Use just the required amount of water. Suji water ratio could be 1: 3 or 4, depending on semolina variety.
Roasting semolina or rava is mandatory. It enhances texture and taste.
While incorporating semolina, it should be a continuous drizzle into the simmering water.
Always roast semolina before making upma.
When you add the water for making upma, it should taste a bit salty. Semolina swells in water and absorbs the salt. By then, the salty taste diminishes.
FAQ
What should be the ratio of water to semolina/rawa
Use correct water approximation. The workable ratio of water and semolina are 3 /3.5/4 : 1. The quality of semolina and individual tastes determines on the quality of the semolina and individual tastes.
Why is my upma clumpy and sticky
Use a bit of ghee while roasting semolina and roast it nicely taking care that it does not change colour. Adding too much water may result in a clumpy upma mass. So keep an eye on the water as you add it. Perfection is achieved via practice.
Just in case, you find yourself in such a situation, use a greased serving spoon to serve individual portion. This would leave you in a better position.
Recipe Card
Vegetable Masala Upma | Masala Upma recipe
Equipment
- Kadai or pan
- spatula
Ingredients
1 cup = 250 ml
To Roast Semolina
- ½ cup semolina
- 1 tbsp ghee
To Roast Cashew nuts
- 7-8 cashew nuts
- 1 tsp ghee
Veggies and other ingredients
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 1-2 dried red chili
- 1 sprig curry leaves
- ½ cup onion; chopped 50gm
- 2 green chilies
- 1/8 cup carrot' chopped 25 gm
- 1/8 cup capsicum; chopped 25 gm
- 1/8 cup fresh green peas 20 gm
- 2 tbsp tomato puree
- 1 tsp salt
- ½ tsp sambhar masala powder / pav bhaji masala powder/ vangi bath powder
- 1/8 cup tomatoes; chopped 20 gm
- 3.5 cup water
- ½ tbsp ghee
Instructions
Roasting
- Firstly, add ghee in a pan or kadai and roast semolina.
- Roast semolina on low heat for 3-5 minutes till the rawness goes away. Semolina must not change its color.
- In the same pan or another pan, lightly roast cashew nuts in ghee.
How to make Upma
- Heat oil in a kadai.
- Thereafter, add mustard seeds, cumin seeds, urad dal and chana dal. Lightly sauté the dal.
- Then add dried red chilies and curry leaves.
- Furthermore, add onions and sauté for a while and add green chilies. Then add carrots, bell peppers and fresh peas and sauté.
- Add tomato puree and sauté till the rawness is over. Now add salt and sambhar masala powder.
- Thereafter and tomatoes and sauté.
- Then add coriander leaves and water and cashew nuts.
- Let water come to a boil.
- Keeping heat on low, add roasted semolina stirring continuously.
- Top with a small dollop of ghee.
- Cover with lid and let the upma cook. After 5-7 minutes, put off flame.
- Serve hot Vegetable Masala Upma
What to serve with
- Serve Vegetable Masala Upma for breakfast or as wholesome filling snacking option with coconut chutney, tomato peanut chutney or coriander mint chutney and a cup of freshly brewed Coffee, Kadak Chai or Cardamom Caffe Latte. In summers you can enjoy it with a glass of buttermilk such as Mint Lassi.
Video
Notes
- Use just the required amount of water. Suji water ratio could be 1: 3 or 4, depending on semolina variety.
- Roasting semolina or rava is mandatory. It enhances texture and taste.
- While incorporating semolina, it should be a continuous drizzle into the simmering water.
- Always roast semolina before making upma.
- When you add the water for making upma, it should taste a bit salty. Semolina swells in water and absorbs the salt. By then, the salty taste diminishes.
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