Vegan Umpa Recipe | Cooking With Jade

Vegan Umpa Recipe

Vegan Umpa Recipe


Prep Time 10 minutes
Cook Time 20 minutes
Cuisine Indian
Servings 3



  • 1 cup of semolina sooji or rava
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1/4 cup of green peas
  • 1/4 cup of chopped bell peppers optional
  • 2 green chilies finely chopped
  • 1 tsp of mustard seeds
  • 1 tsp of cumin seeds
  • A few curry leaves
  • 1- inch piece of ginger grated
  • 2 cups of water
  • 2 tbsp of oil
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon wedges optional


  • Heat oil in a skillet or frying pan over medium heat.
  • Add mustard seeds and let them splutter.
  • Add cumin seeds, curry leaves, and chopped green chilies. Sauté for a minute.
  • Add chopped onions and sauté until they turn translucent.
  • Add grated ginger and cook for another minute.
  • Add chopped carrots, green peas, and bell peppers (if using). Cook for 2-3 minutes until the vegetables are slightly tender.
  • In the meantime, dry roast the semolina (rava) in a separate pan for a few minutes until it turns aromatic and lightly golden. Keep stirring to prevent burning.
  • Add the roasted semolina (rava) to the skillet with the sautéed vegetables. Mix well to combine.
  • In a separate saucepan, bring water to a boil.
  • Slowly add the boiling water to the semolina and vegetable mixture, stirring continuously to avoid lumps.
  • Reduce the heat to low, cover the pan, and let it cook for 5-7 minutes or until the semolina absorbs the water and becomes soft and fluffy.
  • Add salt and mix well. Adjust seasoning according to your taste.
  • Remove from heat and let it sit covered for a few minutes.
  • Garnish with fresh coriander leaves.
  • Serve the vegan Upma hot with lemon wedges (optional).


Calories: 220 | Total Fat: 8g | Total Carbohydrates: 32g | Dietary Fiber: 3g | Protein: 5g

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