Instant Pot Vegetable Rava Upma
South Indian vegetable rava upma - a vegan savoury dish made with semolina and vegetables. One of the most preferred breakfasts in South India. It is very quick and easy to make with a few common ingredients and vegetables.
Servings: 4
Calories: 407kcal
Equipment
- 1 Instant Pot
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1.5 tablespoons oil
- ½ teaspoon mustard
- ½ teaspoon cumin
- 2 teaspoons chana dal
- few curry leaves remove leaves from stem
- 1 teaspoon (or) ½ inch fresh ginger chopped and crushed
- 3 green chillies chopped
- 1 cup (or) 126 gms onion sliced
- ⅓ cup (or) 59 gms carrot 1 small, diced into small cubes
- ⅓ cups (or) 42 gms beans 4-6, chopped
- ⅓ cup (or) 65 gms green peas frozen (thawed)
- ½ cup (or) 123 gms tomato washed and chopped
- 1.5 cups (or) 317 gms roasted coarse semolina (rava/ sooji)
- 3.5 cups water
- salt as required
- handful coriander leaves washed and chopped
Instructions
- Turn SAUTE mode ON and add 1.5 tablespoons oil.1.5 tablespoons oil
- Once the oil is hot, add ½ teaspoon mustard, ½ teaspoon cumin , stir well and let it splutter for a few seconds.½ teaspoon mustard, ½ teaspoon cumin
- Now add 2 teaspoons chana dal and saute for a few seconds until it starts to turn a light golden colour.2 teaspoons chana dal
- Add few curry leaves followed by 1 teaspoon (or) ½ inch fresh ginger, 3 green chillies and saute for a minute.few curry leaves, 1 teaspoon (or) ½ inch fresh ginger, 3 green chillies
- Now add 1 cup (or) 126 gms onion and saute for 2-3 minutes or until it turns soft.1 cup (or) 126 gms onion
- Add ⅓ cup (or) 59 gms carrot, ⅓ cups (or) 42 gms beans, ½ cup (or) 123 gms tomato, saute well and cook for 2-3 minutes.⅓ cup (or) 59 gms carrot, ⅓ cups (or) 42 gms beans, ½ cup (or) 123 gms tomato
- CANCEL the SAUTE mode.
- Add 1.5 cups (or) 317 gms roasted coarse semolina (rava/ sooji), 3.5 cups water, salt, thawed ⅓ cup (or) 65 gms green peas, handful coriander leaves and mix well.⅓ cup (or) 65 gms green peas, 1.5 cups (or) 317 gms roasted coarse semolina (rava/ sooji), 3.5 cups water, salt, handful coriander leaves
- 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.
Notes
Burn message: To prevent a BURN message, scrape the bottom of the pan well before you turn ON the PRESSURE COOK mode.
Spiciness: Adjust chillies to suit your preferred spice level.
Ratio: The water to semolina ratio may vary for fine semolina.
Cooking time: The cook time doesn't include the time IP takes to build the pressure.
Different Quantity: 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.
Pre roast rava: 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.
** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 407kcal | Carbohydrates: 71g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 171mg | Potassium: 438mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2854IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 5mg
