This Vegetable Rava Upma focuses on balance rather than restriction. A measured amount of rava is paired with finely chopped vegetables, cooked using controlled water absorption and minimal oil. The tempering builds flavour without heaviness, while lemon juice added at the end keeps the dish light on the stomach. Designed for steady energy release, this upma works well as a filling breakfast or early lunch during weight-focused meal planning.
Heat a thick-bottomed pan on a low flame and add the rava. Stir continuously to ensure even roasting without colour change. The rava should smell nutty and feel lighter when rubbed between fingers. Transfer immediately to a plate to stop further heating.
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Step 2: Temper Dals
Return the pan to medium heat and add oil. Once warm, add mustard seeds and allow them to splutter fully. Add urad dal and chana dal, stirring until both turn light golden, which adds texture and depth without extra fat.
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Step 3: Build Base
Add curry leaves, grated ginger, and green chilli. Stir briefly until aromatic. Add chopped onion and sauté just until translucent. Avoid browning, as soft onions keep the upma lighter and easier to digest.
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Step 4: Cook Vegetables
Add carrots, beans, and green peas. Stir well and cook until the vegetables soften slightly while retaining their shape. Finely chopped vegetables cook quickly and distribute evenly through the upma.
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Step 5: Boil Water
Pour in measured water and add salt. Increase the heat and bring the mixture to a rolling boil. This step ensures the rava cooks evenly once added, avoiding raw patches or clumping.
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Step 6: Add Rava
Lower the flame and add the roasted rava slowly in a steady stream, stirring constantly. Continuous stirring helps each grain hydrate evenly, giving the upma a fluffy texture rather than a dense one.
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Step 7: Steam Cook
Cover the pan and cook on low heat until the rava absorbs all the water. Do not stir during this stage. Gentle steaming allows the grains to swell fully without breaking.
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Step 8: Finish & Rest
Switch off the heat and add lemon juice. Mix gently, cover again, and allow the upma to rest. This resting phase releases trapped steam and sets the final texture.
Description - Step 9
Step 9: Garnish
Fluff the upma lightly with a fork and garnish with fresh coriander before serving warm.
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Indian
Easy
Main Course
