Vegan Rava Upma
Discover the vibrant and nourishing flavors of Vegan Rava Upma, a delightful twist on the classic South Indian breakfast dish. This quick and easy recipe features fine semolina roasted to perfection, combined with aromatic spices like mustard seeds, curry leaves, and fresh ginger for a burst of fragrance. Packed with veggies like carrots and peas, and enriched with the creamy taste of coconut oil, this upma is both wholesome and dairy-free. Cashews add a satisfying crunch, while a zesty touch of lemon juice brightens the dish. Ready in under 30 minutes, Vegan Rava Upma is perfect as a hearty breakfast, a mid-day snack, or even a light dinner option. Garnished with fresh coriander, it’s as nutritious as it is delicious—ideal for anyone seeking a comforting vegan recipe that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 1 cup fine semolina (rava/sooji)
- 2.5 cups water
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split chickpeas)
- 10 leaves curry leaves
- 2 pieces green chilies, chopped
- 1 teaspoon ginger, finely chopped
- 1 medium onion, finely chopped
- 0.5 cup carrot, finely chopped
- 0.5 cup green peas
- 0.75 teaspoon salt
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon lemon juice
- 8 pieces cashews, halved
Instructions
Start by dry roasting the semolina in a pan over medium heat until it turns light golden and emits a nutty aroma. Stir continuously to avoid burning. Transfer to a plate and set aside.
In the same pan, heat coconut oil and add mustard seeds. Allow them to splutter.
Add urad dal, chana dal, and cashews. Fry until they turn golden brown.
Add curry leaves, green chilies, and ginger. Saute for a minute until the chilies and ginger release their aroma.
Add the chopped onions and saute until they become translucent.
Stir in the chopped carrot and green peas, cooking for another 2-3 minutes until the vegetables are slightly tender.
Pour in the water and add salt. Bring the mixture to a boil.
Gradually add the roasted semolina while stirring continuously to prevent lumps from forming.
Lower the heat and continue stirring until the semolina absorbs the water and the upma reaches a thick consistency.
Turn off the heat, cover the pan, and let it sit for a couple of minutes for the flavors to meld.
Garnish with fresh coriander leaves and drizzle with lemon juice before serving.
Serve the Vegan Rava Upma hot as a hearty breakfast or a light meal.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 17.3 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
