Breakfast Tawa Veggie Upma Recipe

About this recipe

Breakfast Tawa Veggie Upma is a wholesome and delicious South Indian breakfast dish made with roasted semolina, fresh vegetables, and aromatic spices. This hearty recipe is cooked on a flat tawa pan, allowing the flavors to meld beautifully, creating a dish that is light yet satisfying. Perfectly balanced for body maintenance, it features moderate spices to bring out the natural flavors of the ingredients while being easy on the palate. This is a family-friendly meal that offers a nutritious start to the day and keeps you energized for hours.

Ingredients

• 500 g Rava
• 200 ml Mustard Oil
• 500 g Onion
• 500 g Tomato - Hybrid
• 250 g Carrot
• 100 g Curry Leaves
• - Green Peas
• 100 g Jeera
• 100 g Yellow Mustard Seeds
• medium Chilli Green Long
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Dry roast the semolina in a tawa over medium heat until aromatic and lightly golden. Remove and set aside.
2. 2. Heat oil in the same tawa. Add mustard seeds and cumin seeds, allowing them to splutter. Toss in the curry leaves and green chilies, and sauté for a few seconds.
3. 3. Add the chopped onions and sauté until translucent. Stir in the tomatoes and cook until softened.
4. 4. Mix in the green peas, grated carrot, turmeric powder, and red chili powder. Cook for 3-4 minutes until the vegetables are tender.
5. 5. Gradually add 2 cups of hot water to the pan. Stir in salt and bring the mixture to a boil.
6. 6. Slowly add the roasted semolina while continuously stirring to prevent lumps. Reduce the heat to low and cook for 3-4 minutes, stirring occasionally, until the mixture thickens and the semolina absorbs the water.
7. 7. Turn off the heat and mix in the chopped coriander leaves and lemon juice. Cover and let it rest for 2 minutes.
8. 8. Fluff the upma with a fork and serve hot on a plate. Enjoy with a side of coconut chutney or as is.