Start your day with a nutritious and filling breakfast that’s also easy to make. Look no further than upma, a popular Indian dish made from semolina or wheat flour, mixed with vegetables and spices. Upma is a great way to use up leftover vegetables and can be customized to suit your taste preferences. Whether you’re in the mood for something classic and comforting or something new and exciting, we’ve got you covered with these 20 delicious vegetable upma recipes for breakfast.
From creamy coconut and peanut-based dishes to spicy tomato and onion combinations, our list includes a variety of flavors and textures to keep your morning routine interesting. So go ahead, get creative in the kitchen, and start your day off right with one of these tasty vegetable upma recipes.
Classic Semolina Vegetable Upma
A popular South Indian breakfast dish, Semolina Vegetable Upma is a comforting and filling meal made with semolina (cream of wheat), mixed vegetables, and spices. This easy-to-make recipe is perfect for a quick morning meal or as a snack.
Ingredients:
– 1 cup semolina
– 2 cups water
– 1 medium onion, finely chopped
– 1 medium tomato, diced
– 1 cup mixed vegetables (e.g., carrots, peas, cauliflower)
– 1 teaspoon cumin seeds
– Salt, to taste
– Cooking oil or ghee, for greasing
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add diced tomato and cook until they start to soften.
5. Add mixed vegetables, semolina, and salt. Mix well.
6. Gradually add water, stirring continuously to prevent lumps.
7. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes or until the upma thickens.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Spicy Tomato and Onion Upma
Spicy Tomato and Onion Upma Recipe
A flavorful and spicy twist on the classic Indian dish, Upma, this recipe combines the natural sweetness of tomatoes with the pungency of onions and a hint of spice.
Ingredients:
– 2 cups all-purpose flour
– 4 cups water
– 1 large onion, finely chopped
– 2 medium tomatoes, diced
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large saucepan, heat the oil over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and sauté until it turns translucent.
4. Add the diced tomatoes and cook for 5 minutes or until they are soft.
5. Add the flour, turmeric powder, and red chili powder to the saucepan. Cook for 1 minute.
6. Gradually add the water to the mixture, whisking continuously to prevent lumps.
7. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes or until the Upma thickens.
8. Season with salt to taste.
9. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Quinoa Vegetable Upma with Herbs
This recipe combines the nutty flavor of quinoa with the vibrant colors of sautéed vegetables, fresh herbs, and a hint of spice. The result is a nutritious and flavorful breakfast or brunch option that’s perfect for any time of day.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small carrot, peeled and grated
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Chopped fresh herbs (such as parsley, basil, or mint) for garnish
Instructions:
1. Rinse quinoa and cook according to package instructions using water or broth.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; sauté until softened.
3. Add bell pepper and carrot; cook until tender, about 5 minutes.
4. Fluff cooked quinoa with a fork and stir into vegetable mixture. Season with cumin, salt, and pepper to taste.
5. Garnish with fresh cilantro leaves and chopped herbs.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Instant Pot Mixed Vegetable Upma
Upma, a popular Indian breakfast dish, gets a modern twist with the Instant Pot! This recipe combines mixed vegetables with semolina and spices to create a nutritious and flavorful start to your day.
Ingredients:
– 1 cup semolina (sooji)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 teaspoon cumin seeds
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil. Add the chopped onion and cook until translucent.
2. Add the minced garlic and cook for another minute.
3. Add the mixed vegetables, cumin seeds, salt, and semolina. Stir well to combine.
4. Pour in the water and stir gently.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Open the lid and garnish with fresh cilantro.
Cooking Time: 20-25 minutes
Broccoli and Carrot Upma
Upma is a popular Indian breakfast dish made with semolina flour, vegetables, and spices. This recipe adds a nutritious twist by incorporating broccoli and carrots for an extra boost of vitamins and fiber.
Ingredients:
– 1 cup semolina flour
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1/2 cup grated carrots
– Salt to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the broccoli florets and grated carrots to the pan. Stir well to combine.
5. Pour in the semolina flour gradually, stirring constantly to prevent lumps.
6. Gradually add the water, whisking continuously to achieve a smooth consistency.
7. Season with salt to taste.
8. Cook for 10-12 minutes or until the upma thickens and the vegetables are tender.
Cooking Time: 15-18 minutes
Spinach and Corn Upma
Start your day with a nutritious Spinach and Corn Upma, a flavorful Indian-inspired breakfast dish that combines the goodness of spinach, corn, and whole wheat semolina.
Ingredients:
– 1 cup whole wheat semolina
– 2 cups water
– 1/2 cup chopped fresh spinach
– 1/4 cup frozen corn kernels
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– Salt, to taste
– Ghee or oil, for serving (optional)
Instructions:
1. Heat the semolina in a large pan over medium heat.
2. Add water and stir until the semolina is well cooked.
3. Add chopped onion, spinach, corn kernels, and cumin seeds. Stir well.
4. Season with salt to taste.
5. Serve hot with ghee or oil, if desired.
Cooking Time: 20-25 minutes
Coconut and Peanut Upma
Upma, a popular Indian breakfast dish, gets a delicious boost from the addition of coconut and peanuts. This creamy and crunchy twist is perfect for a quick and satisfying morning meal.
Ingredients:
– 1 cup semolina (upma)
– 2 cups water
– 1/4 cup grated coconut
– 2 tablespoons peanut butter
– 1 tablespoon ghee or oil
– Salt, to taste
– Chopped peanuts and shredded coconut, for garnish (optional)
Instructions:
1. Heat the ghee or oil in a large saucepan over medium heat.
2. Add the semolina and cook, stirring constantly, until it turns golden brown and forms a crumbly mixture (about 5 minutes).
3. Gradually add the water, stirring continuously to prevent lumps.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes or until the upma thickens.
5. Stir in the grated coconut, peanut butter, and salt.
6. Serve hot, garnished with chopped peanuts and shredded coconut if desired.
Cooking Time: 15-17 minutes
Poha and Vegetable Upma Combo
A flavorful and nutritious combination of crispy poha and creamy vegetable upma, perfect for a quick breakfast or snack.
Ingredients:
For Poha:
– 1 cup poha (flattened rice flakes)
– 1/4 teaspoon salt
– 1 tablespoon oil
– Chopped cilantro for garnish
For Vegetable Upma:
– 2 cups mixed vegetables (carrots, peas, onions, tomatoes)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 2 tablespoons oil
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add poha and salt. Stir-fry until crispy.
2. In another pan, heat oil and sauté the mixed vegetables until tender.
3. Add chopped onion, garlic, and vegetable broth to the pan. Season with salt and pepper to taste.
4. Combine cooked poha and upma mixture. Garnish with chopped cilantro.
Cooking Time: 20-25 minutes
Lemon and Curry Leaves Upma
Start your day with a flavorful twist on the classic Indian breakfast dish, Upma!
Ingredients:
– 1 cup semolina (Upma)
– 2 cups water
– 1/4 teaspoon salt
– 1 tablespoon butter or ghee
– 1 small onion, finely chopped
– 2-3 curry leaves
– Juice of 1 lemon (about 2 tablespoons)
– Chopped fresh cilantro for garnish
Instructions:
1. Heat the water in a deep pan over medium heat.
2. Add the semolina and salt. Stir continuously until the mixture thickens, about 5 minutes.
3. Melt the butter or ghee in a small pan over low heat.
4. Add the chopped onion and cook until translucent.
5. Add the curry leaves to the melted butter mixture and stir well.
6. Pour the lemon juice into the Upma and mix well.
7. Combine the Upma with the butter-onion-curry leaf mixture. Mix until well combined.
Cooking Time: 10-12 minutes
Serve: Garnish with chopped cilantro and serve hot.
Mushroom and Bell Pepper Upma
A flavorful and nutritious breakfast or brunch option, Mushroom and Bell Pepper Upma is a variation of the traditional Indian dish that combines the earthy flavors of mushrooms with the sweetness of bell peppers.
– 1 cup rolled oats
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium bell pepper, diced
– 1 teaspoon cumin powder
– Salt, to taste
– Fresh cilantro, for garnish
1. Heat the ghee or oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced mushrooms and diced bell pepper. Cook until they release their moisture and start to brown, about 5-6 minutes.
5. Add the cumin powder and salt. Stir well.
6. Gradually add the rolled oats, stirring constantly to avoid lumps.
7. Add the water and bring the mixture to a boil. Reduce heat to low and simmer for 10-12 minutes or until the upma thickens.
Cooking Time: 20-25 minutes
Broken Wheat and Vegetable Upma
Start your day with a wholesome bowl of Broken Wheat and Vegetable Upma, packed with the goodness of broken wheat (dalia), mixed vegetables, and aromatic spices. This recipe is easy to prepare and perfect for busy mornings.
Ingredients:
– 1 cup broken wheat (dalia)
– 2 cups water
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 medium carrot, peeled and grated
– 1 medium potato, peeled and diced
– 1 teaspoon cumin seeds
– Salt, to taste
– Vegetable oil or ghee, for greasing
Instructions:
1. Heat oil/ghee in a deep pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion, minced garlic, grated carrot, and diced potato. Cook until the vegetables are slightly tender.
4. Add broken wheat to the pan and stir well.
5. Gradually add water to the pan, stirring continuously.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes or until the wheat is cooked.
7. Season with salt to taste.
8. Serve hot, garnished with chopped cilantro or scallions (optional).
Cooking Time: 20-22 minutes
Sweet Potato and Peas Upma
A nutritious and flavorful twist on traditional upma, this recipe combines the natural sweetness of sweet potatoes with the freshness of peas.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 cup split green gram (moong dal)
– 2 cups water
– 1/4 cup fresh peas
– 1 small onion, finely chopped
– Salt, to taste
– Cooking oil or ghee, for frying
Instructions:
1. Rinse the sweet potatoes and soak them in water for at least 30 minutes. Drain and pressure cook until they are tender.
2. Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the cooked sweet potato, green gram, peas, salt, and 1 cup of water to the pan. Stir well.
4. Cook for an additional 5-7 minutes or until the mixture thickens slightly.
5. Serve hot with a dollop of ghee or oil on top.
Cooking Time: 20-25 minutes
Cashew and Raisin Upma Delight
A sweet and savory twist on traditional upma, this recipe combines the creamy texture of cashews with the natural sweetness of raisins. Perfect for a quick and satisfying breakfast or snack!
Ingredients:
– 1 cup cashews
– 1/2 cup rolled oats
– 1/2 cup water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1/2 teaspoon ground cumin
– Salt to taste
– 1/4 cup raisins
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Soak the cashews in water for at least 30 minutes.
2. Drain and grind the cashews into a smooth paste using a blender or food processor.
3. Heat oil in a pan over medium heat. Add chopped onion and sauté until translucent.
4. Add cumin, salt, and ground oats to the pan and cook for 1-2 minutes, stirring constantly.
5. Add the cashew paste and 1/4 cup water to the pan. Stir well to combine.
6. Cook for an additional 2-3 minutes or until the mixture thickens slightly.
7. Stir in raisins and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Bajra Millet Vegetable Upma
Bajra Millet Vegetable Upma: A nutritious and flavorful breakfast option that combines the nutty goodness of bajra millet with a medley of colorful vegetables.
Ingredients:
– 1 cup bajra millet (pearl millet)
– 2 cups water or vegetable broth
– 1 tablespoon oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium carrot, grated
– 1 medium potato, peeled and diced
– 1 cup mixed vegetables (e.g., bell peppers, tomatoes, green beans)
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the bajra millet and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. Heat oil in a deep pan over medium heat. Add the chopped onion and cook until translucent (about 3 minutes).
3. Add the minced garlic, grated carrot, and diced potato. Cook for an additional 5 minutes, stirring occasionally.
4. Add the mixed vegetables, soaked bajra millet, salt, and water or broth to the pan. Stir well.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the millets are cooked and the liquid has been absorbed.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 25-30 minutes
Ragi and Mixed Veg Upma
A nutritious and filling breakfast or brunch option, this Ragi and Mixed Veg Upma recipe combines the benefits of ragi (finger millet) with a variety of mixed vegetables.
Ingredients:
– 1 cup ragi flour
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as carrots, peas, and cauliflower)
– Salt to taste
– Fresh coriander leaves for garnish
Instructions:
1. Heat the ghee or oil in a deep pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for another minute.
4. Add the mixed vegetables and cook until they are tender.
5. In a separate bowl, mix together the ragi flour and water to form a smooth batter.
6. Pour the batter over the cooked vegetables in the pan.
7. Cook for about 10-12 minutes or until the Upma thickens slightly.
8. Season with salt to taste.
9. Garnish with fresh coriander leaves and serve hot.
Cooking Time: Approximately 20-25 minutes
Paneer and Capsicum Upma
This recipe combines the creamy goodness of paneer (Indian cheese) with the crunch of bell peppers, creating a flavorful and nutritious breakfast dish. Perfect for a quick morning meal or brunch.
Ingredients:
– 1 cup paneer cubes
– 1 large onion, finely chopped
– 2 medium bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add minced garlic and sauté for another minute.
5. Add sliced bell peppers and cook until tender.
6. Add paneer cubes, salt, and water. Stir gently to combine.
7. Bring the mixture to a simmer and let it cook for 5-7 minutes or until the paneer is fully coated with the vegetable mixture.
8. Garnish with fresh cilantro and serve hot.
Cooking Time: 15-20 minutes
Soya Chunks and Vegetable Upma
A nutritious and flavorful breakfast option, Soya Chunks and Vegetable Upma is a popular dish in Indian cuisine.
Ingredients:
– 1 cup soya chunks (soaked overnight)
– 2 cups water
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon cumin seeds
– Salt, to taste
– Vegetable oil, for greasing
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion, minced garlic, and diced tomato. Saute until the vegetables are tender.
4. Drain the soaked soya chunks and add them to the pan. Stir well.
5. Pour in 1 cup of water and bring the mixture to a boil.
6. Reduce heat and simmer for 10-12 minutes or until the soya chunks are cooked through.
7. Season with salt to taste.
Cooking Time: 15-18 minutes
Beetroot and Carrot Upma
This vibrant upma recipe combines the natural sweetness of beets and carrots with the comfort of traditional Indian semolina. Perfect for a quick and nutritious breakfast or brunch.
Ingredients:
– 1 cup semolina (upma)
– 2 medium beetroot, peeled and grated
– 2 medium carrot, peeled and grated
– 2 cups water
– 1 tablespoon ghee or oil
– Salt to taste
– Optional: Chopped fresh cilantro for garnish
Instructions:
1. Heat the ghee or oil in a large pan over medium heat.
2. Add the semolina and cook, stirring constantly, until it turns golden brown (about 5 minutes).
3. Add the grated beetroot and carrot to the pan. Stir well.
4. Gradually add the water, stirring continuously to prevent lumps.
5. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the mixture thickens.
6. Season with salt to taste.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 15-18 minutes
Avocado and Sesame Seed Upma
Upma is a popular Indian breakfast dish, and adding creamy avocado and crunchy sesame seeds takes it to the next level. This recipe combines the comforting flavors of semolina with the nourishing goodness of avocados.
Ingredients:
– 1 cup semolina
– 2 cups water
– 1/2 ripe avocado, mashed
– 2 tablespoons sesame seeds
– Salt, to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. In a large pan, bring the water to a boil. Gradually add the semolina, stirring continuously to prevent lumps.
2. Reduce heat and simmer for 5-7 minutes, or until the upma thickens.
3. Add the mashed avocado and stir well to combine.
4. Sprinkle sesame seeds over the top and season with salt.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 15-20 minutes
Curry and Mustard Seed Upma
This recipe combines the warmth of curry powder with the nutty flavor of mustard seeds to create a unique and delicious breakfast dish. Perfect for a quick morning meal or brunch.
Ingredients:
– 1 cup fine semolina (upma)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon curry powder
– 1/4 teaspoon mustard seeds
– Salt, to taste
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add semolina and stir to combine with the onion mixture.
4. Gradually add water, stirring continuously to prevent lumps.
5. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes or until the upma thickens.
6. Stir in curry powder and mustard seeds. Cook for an additional minute.
7. Season with salt to taste.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-17 minutes
Summary
Looking for a delicious and comforting breakfast option? Look no further! This article features 20 vegetable upma recipes to start your day off right. From classic semolina to quinoa, coconut, and even cashew and raisin, there’s something for everyone. Each recipe is packed with nutritious vegetables like broccoli, carrots, spinach, and bell peppers, making it a healthy and tasty way to begin the day. Whether you’re in the mood for something spicy or sweet, these upma recipes are sure to satisfy your cravings.
