Name: Vegetable Upma | Suji Upma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 cup Bombay rava (semolina or sooji); 2 tablespoons oil; 1 teaspoon mustard seeds; 1 teaspoon urad dal; 1 teaspoon chana dal; 1 sprig curry leaves; 1 dry red chilli, broken into two; 1 tablespoon ginger, finely chopped; 1 ½ onions, chopped (about 1 cup); 2 green chillies, chopped; ⅓ cup carrot, chopped; ¼ cup beans, chopped; 1 tomato, chopped (about ½ cup); ⅓ cup green peas; 3¼ cups water; 1¾ teaspoons salt; ½ teaspoon sugar; 1 tablespoon ghee; 2 tablespoons coriander leaves, chopped

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Soft, fluffy, and full of colorful vegetables, this vegetable upma is one of my favorite ways to start the day. I love how comforting it feels while still being light, nourishing, and easy to digest. Made with roasted semolina, simple spices, and everyday vegetables, this is a breakfast I keep coming back to whenever I want something warm and satisfying without too much effort. Vegetable Upma | Suji Upma

Why You’ll Love This Recipe

I love this recipe because it comes together quickly and fits perfectly into busy mornings. I like how the roasted semolina gives the upma a soft, moist texture without feeling heavy. The vegetables add freshness, crunch, and nutrition, making it a balanced meal in one bowl. I also enjoy how flexible it is, since I can easily change the vegetables based on what I have at home. It’s naturally vegetarian and can be made vegan by skipping the ghee, which makes it suitable for many diets.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup Bombay rava (semolina or sooji)
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
1 sprig curry leaves
1 dry red chilli, broken into two
1 tablespoon ginger, finely chopped
1 ½ onions, chopped (about 1 cup)
2 green chillies, chopped
⅓ cup carrot, chopped
¼ cup beans, chopped
1 tomato, chopped (about ½ cup)
⅓ cup green peas
3¼ cups water
1¾ teaspoons salt
½ teaspoon sugar
1 tablespoon ghee
2 tablespoons coriander leaves, chopped

Directions

I start by heating a pan on medium heat and dry roasting the semolina on a low flame. I keep stirring continuously until it releases a nutty aroma, making sure it does not change color. Once done, I transfer it to a plate and let it cool.

In the same pan, I heat the oil over medium heat and add the mustard seeds. When they splutter, I add the urad dal and chana dal and sauté until they turn lightly golden. I then add curry leaves and dry red chilli and cook for a few seconds until fragrant.

Next, I add ginger, onions, and green chillies, and sauté until the onions turn translucent. I add the carrots, beans, peas, and tomatoes, and cook for about two minutes while stirring.

I pour in the water, then add salt and sugar, and let the mixture come to a rolling boil. Once boiling, I reduce the heat to low and slowly add the roasted semolina while stirring continuously to avoid lumps. I cover the pan and let the upma steam for three to four minutes until the semolina absorbs all the water.

I finish by mixing in the ghee and coriander leaves, then turn off the heat and serve the upma hot.

Servings And Timing

This recipe makes about 4 servings.
I usually need around 10 minutes for preparation and about 20 minutes for cooking, so the total time comes to roughly 30 minutes.

Variations

I sometimes add roasted peanuts or cashews for extra crunch. When I want a different flavor, I stir in a little grated coconut or sprinkle some garam masala or sambar powder. If I prefer a milder version, I reduce the green chillies, and for a spicier one, I simply add an extra chilli.

Storage/Reheating

I find that vegetable upma tastes best when eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, I add a splash of water and heat it gently on the stove or in the microwave to bring back its soft texture.

FAQs

What Is Upma Made From?

Upma is made from roasted semolina cooked with water, spices, and vegetables, finished with ghee for flavor.

Is Vegetable Upma Healthy?

I consider vegetable upma a healthy breakfast because it contains fiber-rich vegetables, moderate fat, and provides good energy without feeling heavy.

What Does Upma Taste Like?

Upma tastes mildly savory, slightly spicy, and comforting, with soft grains and bursts of flavor from the vegetables and spices.

Can I Use Pre-Roasted Semolina?

I can use pre-roasted semolina, but I still like to dry roast it lightly to refresh the aroma before cooking.

How Do I Avoid Lumpy Upma?

I always add the semolina slowly into boiling water while stirring continuously, which helps keep the texture smooth and fluffy.

Conclusion

This vegetable upma is one of those recipes I rely on when I want something quick, wholesome, and deeply comforting. I love how simple ingredients come together to create a nourishing breakfast that never feels boring. Whether I enjoy it plain or with a side of chutney or curd, this upma always makes my mornings better.