Whether for breakfast or an evening snack, Upma is not only a delicious choice but a healthy one too. It is an especially excellent breakfast option for young children and those with a sensitive digestive system. Although Upma originated in South India, it has now become a universally popular breakfast dish—wouldn't you agree? Let’s explore five different Upma recipes.

**Mixed Vegetable Semolina (Sooji) Upma**

**Ingredients**

1 cup semolina (sooji)

1 teaspoon ghee or oil

1 small onion, finely chopped

2 small tomatoes, finely chopped

1/2 cup roasted peanuts

1 cup beans

2-3 pinches of cumin seeds

1 pinch of turmeric powder

Salt to taste

Water as required

**Recipe**

First, roast the semolina in a pan with a little ghee.

In a separate vessel, boil the beans.

Next, add another spoonful of ghee to the pan and roast the cumin seeds.

In the next step, add the onion and tomato along with turmeric and salt, and let them cook.

Then, add the boiled beans.

Once the vegetables are well-coated with the spices, add the semolina and water.

Let the mixture cook for 5-6 minutes.

Finally, garnish with roasted peanuts before serving.

**Quinoa Vegetable Upma**

**Ingredients**

1/2 cup quinoa

1/2 cup urad dal (split black gram)

2 spoons ghee or oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 onion, finely chopped

1/2 carrot, finely chopped

1/2 cup peas

1 pinch of turmeric powder

Salt to taste

Water as required

**Recipe**

First, wash the quinoa and urad dal with water and let them soak for 20-25 minutes.

Heat ghee in a pan and roast the mustard seeds and cumin seeds.

Next, add the onion and sauté over medium heat. Set the carrots and peas to boil in a separate vessel.

In this step, add the soaked quinoa and urad dal to a pan. Add water as required.

Cook for 15 minutes and then serve.

Sweet Corn Upma
Ingredients
1 cup sweet corn

1 cup peas

1/2 cup semolina (suji/rava)

1/2 tsp cumin seeds

1 finely chopped onion

1 pinch turmeric powder

Salt to taste

Water as required

Recipe
First, boil the sweet corn and peas.

Now, soak the semolina in warm water for 15 minutes.

Meanwhile, sauté the cumin seeds and onion in a pan. Once the onion is sautéed, add the turmeric powder.

When the peas and sweet corn are cooked, add them to the pan as well.

In the next step, add the soaked semolina and the required amount of water, then sauté.

In the final step, add salt to taste and mix the mixture well. Your sweet corn upma is ready.

Rava Rice Upma
Ingredients
1 cup rice

1 cup rava (semolina)

1 tsp chana dal

1 tsp urad dal

2 tsp ghee or oil

1/8 tsp asafoetida (hing)

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 pinch turmeric powder

1/2 tsp red chili powder

Salt to taste

Recipe
First, set the dal, rice, and rava to boil in a vessel for at least 10 minutes.

In a separate pan, heat ghee or oil and sauté the cumin seeds, mustard seeds, and asafoetida.

In this step, add the rice, dal, and rava, followed by salt, red chili powder, and turmeric powder.

Mix well and let the mixture cook for 5-6 minutes.

You can also add roasted peanuts on top if desired; your piping hot rice-rava upma is ready. 

Ragi Rava Upma
Ingredients
1 cup Ragi flour

1 cup Rava (semolina)

1/2 cup peas

1/2 cup beans

1/2 cup carrot

2 tbsp ghee or oil

1/8 tsp asafoetida (hing)

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 pinch turmeric powder

1/2 tsp red chili powder

Salt to taste

Recipe
Soak the Ragi flour and Rava for 5–10 minutes.

Separately, boil the vegetables.

Heat ghee in a pan and sauté the cumin seeds, mustard seeds, and asafoetida.

Then, add the boiled vegetables and spices, and sauté briefly.

Finally, mix in the Ragi and Rava mixture.

Cook the mixture for 5–6 minutes; the Ragi Rava Upma is ready.

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