Vegetable Rava Upma – a simple vegan savoury dish made with semolina, water and vegetables. Upma also called uppittu, uppumaavu is a filling and nutritious meal that tastes great with chutney, pickle, mango thokku or podi as accompaniment. Upma is not only the most preferred breakfast but also makes a healthy dish to pack for the kid’s lunchbox.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
This typical South Indian dish makes a healthy and tasty dish that gets ready quickly, It also makes an ideal and stress-free option to serve unexpected guests as you can cook a large quantity in IP with the same timer and settings. Although the cooking time remains the same, IP takes extra time to come to pressure before the timer turns ON. IP works out the time based on quantity in the pot.
Cooking in IP is a breeze and a fabulous way to get meals on the table quickly. Check out the Spinach Dal recipe that I made in IP.
Rava Upma recipe variations
Try adding more vegetables such as potatoes, cabbage to make it more nutritious and healthy.
A handful of peanuts and/or cashews make a great addition and adds a crunch to upma. Fry them along with chana dal.
Stir in a spoon of ghee/clarified butter after cooking upma. Ghee imparts a lovely flavour and enhances the taste. Alternatively, use half ghee and half oil for tadka and to cook vegetables.
Watch how to make Vegetable Upma
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Spices and Lentils: The basic spices mustard, cumin and chana dal (yellow split peas) are required for this recipe.
Vegetables: I’ve used onion, tomato, ginger, green chillies, curry leaves, coriander, carrot, green beans and peas. Feel free to use other vegetables.
Semolina: I’ve used a coarse variety but feel free to use fine semolina. However, the water to semolina ratio and cook time might vary.
Liquids: Oil and water.
Turn SAUTE mode ON and add oil.
Once the oil is hot, saute mustard, cumin followed by chana dal, ginger, chillies, curry leaves.
Next saute onion, carrot, beans and tomatoes.
CANCEL saute mode.
Stir in roasted semolina, water, peas, salt and coriander.
Deglaze the pot and mix until all the ingredients are well combined.
Close the pot with a lid and turn the pressure valve to the SEALING position. Press PRESSURE COOK mode, set a timer to 6 minutes at HIGH PRESSURE.
After 10 minutes NPR, take the lid off the pot and stir upma well.
Serve delicious vegetable rava upma with podi, chutney or pickle.
To prevent BURN message, scrape the bottom of the pan well before you turn ON the PRESSURE COOK mode.
Adjust chilies to suit your preferred spice levels.
The water to grain ratio might vary for fine semolina.
The cook time doesn’t include the time IP takes to build the pressure.
If you are doubling up this recipe you don’t have to double up the time. As a rule of thumb, the cooking time remains the same regardless of doubling or halving the recipe.
Usually, I store a batch of roasted rava that lasts for a couple of weeks. If you use unroasted rava, add it after sauteeing vegetables and saute it for 3- 4 minutes or until it turns aromatic. Cancel saute mode, add water and pressure cook as mentioned.
More delicious south Indian recipes:
Instant Pot Vegetable Rava Upma
1 cup = 250ml ; 1 tbsp = 15ml ; 1 tsp = 5ml
- 1.5 tbsp Oil
- 1/2 tsp Mustard
- 1/2 tsp Cumin
- 2 tsp Chana Dal
- few Curry Leaves
- 1 tbsp (1/2 inch) Ginger chopped and crushed
- 3 Green Chillies chopped
- 1 cup (126 gms) Onion sliced
- 1/3 cup (59 gms) Carrot 1 small, diced into small cubes
- 1/3 cups (42 gms) Beans 4-6, chopped
- 1/3 cup (65 gms) Peas frozen (thawed)
- 1/2 cup (123 gms) Tomato chopped
- 1.5 cups (317 gms) Coarse Semolina (rava/ sooji) roasted
- 3.5 cups Water
- as required Salt
- Handful Coriander chopped
- Turn SAUTE mode ON and add oil.
- Once the oil is hot, add mustard, cumin, stir well and let it splutter for a few seconds.
- Now add chana dal and saute for few seconds until it starts to turn a light golden colour.
- Add curry leaves followed by ginger, green chillies and saute for a minute.
- Now add onion and saute for 2-3 minutes or until it turns soft.
- Add carrot, beans, tomato, saute well and cook for 2-3 minutes.
- CANCEL the SAUTE mode.
- Add roasted semolina, water, salt, frozen green peas, coriander and mix well.
- Scrape the bottom of the pan well to prevent the BURN message.
- Close the pot with lid, turn the knob to SEALING position.
- Press PRESSURE COOK mode, set a timer to 6 minutes at HIGH PRESSURE.
- Once the pot beeps, let the pressure release naturally (NPR) for 10 minutes before you do a quick release (QR).
- Take the lid off the pot, stir upma well.
- Serve delicious rava upma with podi, sambar or pickle.
More Delicious breakfast recipes:
KEEP IN TOUCH
Do let me know if you make this simple and healthy Sooji Upma. I love to get feedback from readers.