20 Delicious Vegetable Upma Healthy Recipes

Welcome to a world where comfort meets health in the most delicious way! Our roundup of 20 Delicious Vegetable Upma Healthy Recipes is here to transform your quick dinners into a vibrant feast. Perfect for home cooks looking to add a nutritious twist to their meals, these recipes promise to keep you coming back for more. Let’s dive into the flavors that await!

Classic Semolina Vegetable Upma

Zesty and wholesome, this Classic Semolina Vegetable Upma is a quick, satisfying meal. Perfect for breakfast or a light dinner, it’s packed with veggies and flavor.

Ingredients

• 1 cup semolina (fine variety works best)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 green chili, finely chopped (adjust to taste)
• 1/2 cup mixed vegetables (carrots, peas, beans), diced small
• 2 cups water
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• 1 tbsp lemon juice (optional, for tanginess)

Instructions

1. Heat a pan on medium heat. Dry roast semolina for 5 minutes until aromatic. Transfer to a plate.
2. In the same pan, heat ghee. Add mustard and cumin seeds. Wait until they crackle.
3. Add chopped onion and green chili. Sauté until onions turn translucent.
4. Stir in mixed vegetables. Cook for 3 minutes until slightly soft.
5. Pour in water. Add salt. Bring to a boil.
6. Reduce heat to low. Slowly add roasted semolina, stirring continuously to avoid lumps.
7. Cover and cook for 5 minutes. Stir once halfway through.
8. Turn off heat. Let it sit covered for 2 minutes.
9. Fluff with a fork. Garnish with cilantro and lemon juice if using.

Delightfully fluffy with a slight crunch from the veggies, this upma is a comfort dish. Serve with a side of yogurt or coconut chutney for extra flavor.

Quinoa Vegetable Upma

For a quick, nutritious breakfast, quinoa vegetable upma is a perfect choice. Packed with protein and veggies, it’s a hearty way to start your day.

Ingredients

• 1 cup quinoa, rinsed well (to remove bitterness)
• 2 tbsp coconut oil (or any neutral oil)
• 1 tsp mustard seeds
• 1/2 cup finely chopped onions
• 1/2 cup diced carrots
• 1/2 cup green peas (fresh or frozen)
• 1 green chili, finely chopped (adjust to taste)
• 1 tsp grated ginger
• 2 cups water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a pan over medium heat (350°F).
2. Add mustard seeds. Wait until they pop, about 30 seconds.
3. Add onions, carrots, green peas, green chili, and ginger. Sauté for 5 minutes until onions are translucent.
4. Tip: Stir occasionally to prevent sticking.
5. Add rinsed quinoa to the pan. Toast for 2 minutes, stirring constantly.
6. Pour in water and add salt. Bring to a boil.
7. Reduce heat to low (200°F). Cover and simmer for 15 minutes.
8. Tip: Do not stir while simmering to avoid mushy quinoa.
9. Turn off heat. Let it sit covered for 5 minutes.
10. Tip: This allows quinoa to absorb any remaining water.
11. Fluff with a fork. Garnish with fresh cilantro.

Makes a fluffy, flavorful dish with a slight crunch from the veggies. Serve with a dollop of yogurt or a squeeze of lemon for extra zest.

Broccoli and Cheese Upma

Fancy a quick, nutritious breakfast? Broccoli and Cheese Upma is a twist on the classic, packed with greens and gooey cheese.

Ingredients

• 1 cup semolina (fine variety works best)
• 2 cups water (adjust for desired consistency)
• 1 cup broccoli florets (fresh or frozen)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp ghee (or any neutral oil)
• 1/2 tsp mustard seeds (optional for crunch)
• 1/4 tsp turmeric powder (for color)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat ghee in a pan over medium heat. Add mustard seeds, wait until they pop.
2. Add semolina. Toast until golden, about 3 minutes. Stir constantly to avoid burning.
3. Pour in water carefully. Add turmeric and salt. Mix well to prevent lumps.
4. Cover and simmer for 5 minutes. Stir occasionally until water is absorbed.
5. Add broccoli florets. Cook for another 3 minutes until tender but crisp.
6. Sprinkle cheese on top. Cover for 1 minute to melt. Tip: Let it sit off heat for 2 minutes for creamier texture.
7. Fluff with a fork before serving. Tip: Garnish with extra cheese or herbs for appeal.

Light and fluffy with a cheesy crust, this upma is a hearty start. Serve with a side of yogurt or chutney for contrasting flavors.

Spinach and Corn Upma

Spinach and corn upma is a quick, nutritious twist on the classic South Indian breakfast. Savor the blend of sweet corn and earthy spinach in every bite.

Ingredients

• 1 cup semolina (fine variety works best)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp mustard seeds
• 1/2 cup fresh corn kernels (frozen works too, thaw first)
• 1 cup fresh spinach, chopped (packed)
• 1 green chili, finely chopped (adjust to taste)
• 2 cups water
• Salt to taste

Instructions

1. Heat ghee in a pan over medium heat. Add mustard seeds. Wait until they pop.
2. Add green chili and corn. Sauté for 2 minutes until corn is slightly tender.
3. Stir in spinach. Cook until wilted, about 1 minute. Tip: Don’t overcook to retain color.
4. Add semolina. Roast on low heat for 3-4 minutes until fragrant. Tip: Constant stirring prevents burning.
5. Pour in water and salt. Mix well to avoid lumps.
6. Cover and simmer on low heat for 5 minutes. Tip: Check midway to ensure even cooking.
7. Turn off heat. Let it sit covered for 2 minutes before serving.

Vibrant and fluffy, this upma pairs wonderfully with coconut chutney or a dollop of yogurt. For a crunch, top with roasted peanuts.

Carrot and Peas Upma

Oftentimes, the simplest dishes bring the most comfort. This Carrot and Peas Upma is a quick, nutritious meal that’s perfect for any time of the day.

Ingredients

– 1 cup semolina (fine variety works best)
– 2 tbsp ghee (or any neutral oil)
– 1 tsp mustard seeds
– 1/2 cup finely chopped carrots (fresh for best texture)
– 1/2 cup green peas (frozen is fine, thaw before use)
– 1 green chili, finely chopped (adjust to taste)
– 2 cups water (hot reduces cooking time)
– Salt to taste (start with 1/2 tsp)
– 1 tbsp lemon juice (freshly squeezed for brightness)
– 1/4 cup chopped cilantro (for garnish)

Instructions

1. Heat ghee in a pan over medium heat (350°F).
2. Add mustard seeds, wait until they pop (about 30 seconds).
3. Stir in carrots and peas, cook for 2 minutes until slightly soft.
4. Add green chili, sauté for another 30 seconds to release flavors.
5. Pour in semolina, toast for 3 minutes until golden, stirring constantly to prevent burning.
6. Slowly add hot water, stirring continuously to avoid lumps.
7. Mix in salt, cover, and simmer on low heat for 5 minutes until water is absorbed.
8. Turn off heat, drizzle lemon juice, and let sit covered for 2 minutes.
9. Fluff with a fork, garnish with cilantro before serving.
Makes a hearty breakfast or light dinner. The upma should be fluffy with a slight crunch from the veggies. Serve with a side of yogurt for a contrasting coolness.

Mushroom and Bell Pepper Upma

A quick, savory breakfast option, Mushroom and Bell Pepper Upma is packed with flavors and ready in minutes. Ideal for busy mornings or a light dinner.

Ingredients

• 1 cup semolina (fine variety works best)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 green bell pepper, diced (red or yellow for sweetness)
• 1 cup mushrooms, sliced (button or cremini)
• 2 green chilies, slit (adjust to taste)
• 1 tsp ginger, grated
• 2 cups water (boiling)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a pan over medium heat. Add mustard and cumin seeds. Wait until they pop.
2. Add chopped onions. Sauté until translucent, about 2 minutes.
3. Stir in green chilies and ginger. Cook for 30 seconds to release flavors.
4. Add bell peppers and mushrooms. Cook until slightly soft, 3-4 minutes.
5. Lower heat. Add semolina. Toast lightly for 2 minutes, stirring constantly to avoid burning.
6. Pour in boiling water carefully. Add salt. Stir well to combine.
7. Cover and cook on low heat for 5 minutes. Let it steam off the heat for 2 minutes.
8. Fluff with a fork. Garnish with cilantro before serving.

Enjoy the upma hot for the best texture—fluffy yet slightly crisp. Pair with a tangy pickle or yogurt for contrast.

Tomato and Onion Upma

Vibrant and comforting, this Tomato and Onion Upma is a quick, savory dish perfect for any meal. Its simplicity and flavor make it a staple in many homes.

Ingredients

• 1 cup semolina (fine variety works best)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp mustard seeds
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 green chili, slit (adjust to taste)
• 1/2 tsp turmeric powder
• 2 cups water
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat ghee in a pan over medium heat. Add mustard seeds and wait until they pop.
2. Add chopped onions and green chili. Sauté until onions turn translucent, about 3 minutes.
3. Stir in chopped tomatoes and turmeric powder. Cook until tomatoes soften, about 5 minutes.
4. Add water and salt. Bring to a boil.
5. Gradually stir in semolina, ensuring no lumps form. Cook on low heat, stirring constantly, until the mixture thickens and leaves the sides of the pan, about 5 minutes.
6. Cover and let it sit for 2 minutes off the heat. This allows the upma to steam and become fluffy.
7. Garnish with fresh cilantro before serving.

Just made, this upma is fluffy and moist with a perfect balance of tangy tomatoes and sweet onions. Serve it with a side of yogurt or coconut chutney for an extra layer of flavor.

Beetroot and Potato Upma

Unusual yet comforting, this Beetroot and Potato Upma twists a classic with vibrant colors and earthy flavors. Perfect for a hearty breakfast or a light dinner.

Ingredients

• 1 cup semolina (fine variety works best)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp mustard seeds
• 1/2 cup diced beetroot (peeled for smoother texture)
• 1/2 cup diced potatoes (keep pieces small for even cooking)
• 1 green chili, finely chopped (adjust to taste)
• 1/2 tsp turmeric powder
• 2 cups water (boiling reduces cooking time)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (adds a fresh contrast)

Instructions

1. Heat ghee in a pan over medium heat. Tip: Ensure the pan is hot before adding seeds to pop properly.
2. Add mustard seeds. Wait until they pop, about 30 seconds.
3. Stir in diced beetroot and potatoes. Cook for 5 minutes until slightly soft. Tip: Covering the pan speeds up cooking.
4. Mix in green chili and turmeric powder. Stir for 1 minute to blend flavors.
5. Pour in semolina. Toast for 2 minutes until fragrant. Tip: Constant stirring prevents burning.
6. Slowly add boiling water, stirring continuously to avoid lumps.
7. Season with salt. Reduce heat to low. Cover and simmer for 5 minutes.
8. Garnish with fresh cilantro before serving.

Soft yet grainy, the upma boasts a sweet earthiness from beetroot balanced by the warmth of ghee. Serve with a dollop of yogurt for a creamy contrast or a side of pickle for an extra kick.

Cauliflower and Green Peas Upma

Kickstart your morning with this hearty Cauliflower and Green Peas Upma, a flavorful twist on the classic Indian breakfast that’s both nutritious and satisfying.

Ingredients

• 1 cup semolina (fine variety works best)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 green chili, finely chopped (adjust to taste)
• 1 cup cauliflower florets (small pieces cook faster)
• 1/2 cup green peas (fresh or frozen)
• 2 cups water (boiling)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a pan over medium heat. Add mustard and cumin seeds. Wait until they crackle.
2. Add chopped onion and green chili. Sauté until onions turn translucent, about 2 minutes.
3. Stir in cauliflower florets and green peas. Cook for 3 minutes, stirring occasionally.
4. Add semolina to the pan. Roast on low heat for 5 minutes until it turns aromatic and golden.
5. Pour boiling water into the pan, stirring continuously to avoid lumps. Add salt.
6. Cover and cook on low heat for 5 minutes. Turn off the heat and let it sit for 2 minutes.
7. Fluff the upma with a fork. Garnish with fresh cilantro before serving.

Serve this upma hot for a comforting breakfast. The cauliflower adds a nice crunch, while the peas bring a subtle sweetness. Pair with a dollop of yogurt for a balanced meal.

Sweet Corn and Capsicum Upma

Hurry to whip up this Sweet Corn and Capsicum Upma for a quick, nutritious meal. It’s a vibrant twist on the classic, packed with flavors and textures that delight.

Ingredients

– 1 cup semolina (fine variety works best) – 2 tbsp vegetable oil (or any neutral oil) – 1 tsp mustard seeds – 1/2 cup sweet corn kernels (fresh or frozen) – 1/2 cup diced capsicum (any color) – 1 small onion, finely chopped – 1 green chili, finely chopped (adjust to taste) – 1/2 tsp turmeric powder – Salt to taste – 2 cups water – Fresh cilantro for garnish

Instructions

1. Heat oil in a pan over medium heat. Add mustard seeds and wait until they pop. 2. Add chopped onion and green chili. Sauté until onions turn translucent, about 2 minutes. 3. Stir in diced capsicum and sweet corn kernels. Cook for another 2 minutes until slightly soft. 4. Mix in turmeric powder and salt, stirring well to combine. 5. Pour in water and bring to a boil. Reduce heat to low. 6. Gradually add semolina, stirring continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens. Tip: Keep stirring to prevent sticking. 7. Cover and let it sit off the heat for 2 minutes. This allows the upma to steam and fluff up. Tip: Use a lid to trap the steam effectively. 8. Garnish with fresh cilantro before serving. Tip: Serve hot for the best texture. Make sure the upma is fluffy and each grain is separate. The sweet corn adds a juicy burst, while the capsicum brings a slight crunch. Try topping with a dollop of yogurt for a creamy contrast.

Pumpkin and Spinach Upma

Yield a comforting bowl of Pumpkin and Spinach Upma, a wholesome twist on the classic South Indian breakfast. This dish combines the earthy flavors of pumpkin and spinach with the light, fluffy texture of upma for a satisfying meal.

Ingredients

• 1 cup semolina (fine variety works best)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp mustard seeds
• 1/2 cup pumpkin, diced (peeled and seeds removed)
• 1 cup spinach, chopped (packed)
• 1/4 tsp turmeric powder
• 2 cups water (adjust as needed)
• Salt to taste

Instructions

1. Heat ghee in a pan over medium heat. Add mustard seeds and wait until they pop.
2. Add diced pumpkin. Sauté for 5 minutes until slightly soft.
3. Stir in chopped spinach and turmeric powder. Cook for 2 minutes until spinach wilts.
4. Pour in water and bring to a boil. Season with salt.
5. Reduce heat to low. Gradually add semolina, stirring continuously to avoid lumps.
6. Cover and cook for 5 minutes. Check consistency; add more water if too thick.
7. Remove from heat. Let it sit covered for 2 minutes before serving.

Best enjoyed hot, this upma boasts a creamy texture with bursts of sweetness from pumpkin. Serve with a side of yogurt or chutney for an extra flavor kick.

Zucchini and Carrot Upma

Craving a quick, nutritious breakfast? Zucchini and Carrot Upma is a savory, satisfying dish ready in minutes.

Ingredients

• 1 cup semolina (fine variety works best)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp mustard seeds
• 1/2 cup diced zucchini (small cubes)
• 1/2 cup grated carrot (freshly grated for best texture)
• 1 green chili, finely chopped (adjust to taste)
• 1/2 tsp turmeric powder
• 2 cups water (boiling)
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat oil in a pan over medium heat (350°F).
2. Add mustard seeds. Wait until they pop, about 30 seconds.
3. Stir in zucchini and carrot. Cook for 2 minutes until slightly soft.
4. Add green chili and turmeric. Mix well for 30 seconds.
5. Lower heat to medium-low. Add semolina. Toast for 2 minutes, stirring constantly.
6. Carefully pour in boiling water. Stir continuously to avoid lumps.
7. Add salt. Cover and simmer for 5 minutes on low heat.
8. Turn off heat. Let it sit covered for 2 minutes.
9. Fluff with a fork. Garnish with cilantro if using.

Outcome: The upma is fluffy with a slight crunch from the veggies. Serve with a dollop of yogurt or a squeeze of lemon for extra zest.

Eggplant and Tomato Upma

Unusual yet comforting, this Eggplant and Tomato Upma twists a classic with fresh veggies. Perfect for a quick, hearty breakfast or lunch.

Ingredients

• 1 cup semolina (fine variety works best)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp mustard seeds
• 1/2 cup diced eggplant (small cubes for even cooking)
• 1/2 cup diced tomatoes (seeds removed for less acidity)
• 1 green chili, finely chopped (adjust to taste)
• 1/2 tsp turmeric powder
• 2 cups water (boiling for quicker absorption)
• Salt to taste

Instructions

1. Heat oil in a pan over medium heat (350°F). Add mustard seeds; wait until they pop.
2. Add diced eggplant. Sauté for 5 minutes until slightly soft. Tip: Stir occasionally to prevent sticking.
3. Mix in tomatoes and green chili. Cook for 3 minutes until tomatoes soften.
4. Sprinkle turmeric and salt. Stir well to coat veggies evenly.
5. Lower heat to medium-low (300°F). Add semolina. Toast for 2 minutes, stirring constantly. Tip: Ensures nutty flavor and prevents clumping.
6. Carefully pour in boiling water. Stir immediately to avoid lumps.
7. Cover and simmer for 5 minutes. Tip: Check halfway; add a splash of water if too dry.
8. Turn off heat. Let sit covered for 2 minutes to steam.

Hearty and flavorful, this upma boasts a soft texture with a slight crunch from the eggplant. Serve with a dollop of yogurt or a sprinkle of fresh cilantro for extra freshness.

Lentil and Vegetable Upma

This hearty Lentil and Vegetable Upma is a quick, nutritious meal perfect for any time of day. Try it for a satisfying breakfast or a light dinner.

Ingredients

• 1 cup semolina (fine variety works best)
• 1/2 cup split yellow lentils (moong dal), rinsed
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder (for color and health benefits)
• 1 cup mixed vegetables (carrots, peas, beans), diced small
• 2 green chilies, slit (adjust to taste)
• 1 inch ginger, finely grated
• 4 cups water (adjust as needed for consistency)
• Salt to taste
• Fresh cilantro leaves, chopped (for garnish)

Instructions

1. Heat oil in a deep pan over medium heat. Add mustard seeds and wait until they pop.
2. Add green chilies and ginger. Sauté for 30 seconds until fragrant.
3. Stir in the lentils and vegetables. Cook for 2 minutes, stirring occasionally.
4. Sprinkle turmeric and salt. Mix well to coat the vegetables evenly.
5. Pour in water and bring to a boil. Reduce heat to low and simmer for 10 minutes, or until lentils are tender.
6. Gradually add semolina, stirring constantly to prevent lumps. Cook for another 5 minutes until the mixture thickens.
7. Remove from heat. Cover and let it sit for 2 minutes to allow the flavors to meld.
8. Garnish with cilantro before serving.

Ready to serve, this upma is fluffy with a slight crunch from the vegetables. Enjoy it hot with a side of yogurt or pickle for an extra flavor kick.

Barley Vegetable Upma

Perfect for a hearty breakfast, Barley Vegetable Upma combines nutritious barley with fresh veggies for a satisfying meal.

Ingredients

• 1 cup barley (pearl barley works best)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 carrot, diced
• 1/2 cup green peas (fresh or frozen)
• 2 green chilies, slit (adjust to taste)
• 1 tsp ginger, grated
• 1/2 tsp turmeric powder
• Salt to taste
• 2 cups water
• Fresh cilantro for garnish

Instructions

1. Rinse the barley under cold water until the water runs clear. Drain well.
2. Heat ghee in a pan over medium heat. Add mustard and cumin seeds. Wait until they splutter.
3. Add chopped onion, green chilies, and grated ginger. Sauté until onions turn translucent.
4. Stir in diced carrot and green peas. Cook for 2 minutes.
5. Add turmeric powder and salt. Mix well.
6. Add the drained barley to the pan. Toast for 2 minutes, stirring constantly.
7. Pour in 2 cups of water. Bring to a boil.
8. Reduce heat to low. Cover and simmer for 20 minutes, or until barley is tender and water is absorbed.
9. Turn off the heat. Let it sit covered for 5 minutes.
10. Fluff with a fork. Garnish with fresh cilantro before serving.

Nutty barley pairs beautifully with the soft vegetables, offering a delightful texture contrast. Serve hot with a dollop of yogurt or a squeeze of lemon for an extra zing.

Oats and Mixed Vegetable Upma

Easy to whip up, this Oats and Mixed Vegetable Upma is a hearty, nutritious start to your day. Packed with flavors, it’s a twist on the traditional upma.

Ingredients

• 1 cup oats (quick or rolled)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp mustard seeds
• 1/2 cup finely chopped onions
• 1/2 cup mixed vegetables (carrots, peas, beans), diced small
• 1 green chili, finely chopped (adjust to taste)
• 1/2 tsp turmeric powder
• 2 cups water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a pan over medium heat. Tip: Ghee enhances flavor, but oil works fine.
2. Add mustard seeds. Wait until they pop, about 30 seconds.
3. Add onions and green chili. Sauté until onions turn translucent, about 2 minutes.
4. Stir in mixed vegetables and turmeric. Cook for 3 minutes. Tip: Keep the veggies crisp for texture.
5. Add oats. Toast lightly for 2 minutes, stirring constantly to avoid burning.
6. Pour in water and salt. Bring to a boil. Tip: The ratio of water to oats is crucial for perfect consistency.
7. Reduce heat to low. Cover and simmer for 5 minutes, or until water is absorbed.
8. Turn off heat. Let it sit covered for 2 minutes to steam.
9. Garnish with fresh cilantro before serving.

Zesty and comforting, this upma has a soft yet slightly chewy texture. Serve with a side of yogurt or a sprinkle of lemon juice for an extra tang.

Ragi and Vegetable Upma

Easy to whip up, this Ragi and Vegetable Upma is a nutritious twist on the classic South Indian breakfast. Packed with fiber and vitamins, it’s a hearty way to start your day.

Ingredients

• 1 cup ragi flour (also known as finger millet flour)
• 2 cups water (adjust for desired consistency)
• 1 tbsp ghee (or any neutral oil)
• 1 tsp mustard seeds
• 1/2 cup finely chopped onions (adjust to taste)
• 1/2 cup mixed vegetables (carrots, peas, beans – diced small)
• 1 green chili, finely chopped (optional for heat)
• Salt to taste
• 1/4 tsp turmeric powder (for color and health benefits)
• Fresh cilantro for garnish (optional)

Instructions

1. Heat ghee in a pan over medium heat. Add mustard seeds and wait until they pop.
2. Add chopped onions and green chili. Sauté until onions turn translucent, about 2 minutes.
3. Stir in mixed vegetables and turmeric powder. Cook for 3-4 minutes until vegetables soften slightly.
4. Pour in water and bring to a boil. Reduce heat to low.
5. Gradually add ragi flour, stirring continuously to avoid lumps. Cook for 5 minutes until the mixture thickens.
6. Season with salt. Mix well. Cover and simmer for another 2 minutes.
7. Garnish with fresh cilantro before serving.

Nutty and slightly earthy, this upma has a comforting porridge-like texture. Serve hot with a dollop of yogurt or a side of pickle for an extra flavor kick.

Bajra and Vegetable Upma

Explore this hearty Bajra and Vegetable Upma, a nutritious twist on the classic Indian breakfast. Easy to make and packed with flavors, it’s perfect for a healthy start.

Ingredients

• 1 cup bajra (pearl millet) flour – for a gluten-free option
• 2 cups water – adjust as needed for consistency
• 1 tbsp ghee – or any neutral oil
• 1/2 cup finely chopped vegetables (carrots, beans, peas) – use seasonal veggies
• 1 tsp mustard seeds – for tempering
• 1 tsp cumin seeds – adds aroma
• 2 green chilies, finely chopped – adjust to taste
• 1/2 tsp turmeric powder – for color and health benefits
• Salt to taste – start with 1/2 tsp
• 2 tbsp fresh coriander, chopped – for garnish

Instructions

1. Heat ghee in a pan over medium heat (350°F).
2. Add mustard and cumin seeds. Wait until they crackle (about 30 seconds).
3. Stir in green chilies and chopped vegetables. Sauté for 2 minutes until slightly soft.
4. Mix in turmeric powder and salt. Cook for another minute.
5. Gradually add bajra flour, stirring continuously to avoid lumps.
6. Pour in water slowly, mixing well to form a smooth mixture.
7. Reduce heat to low (250°F). Cover and cook for 10 minutes, stirring occasionally.
8. Check consistency. If too thick, add a little more water.
9. Garnish with fresh coriander before serving.

Delight in the grainy texture and earthy flavors of this upma. Serve hot with a side of yogurt or pickle for an extra kick.

Jowar and Vegetable Upma

Vibrant and wholesome, this Jowar and Vegetable Upma is a quick, nutritious meal perfect for busy mornings. Packed with fiber and flavors, it’s a satisfying start to any day.

Ingredients

• 1 cup jowar flour (sorghum flour), for a gluten-free option
• 2 tbsp ghee or any neutral oil, for richness
• 1 tsp mustard seeds, for tempering
• 1/2 cup finely chopped onions, for sweetness
• 1/2 cup mixed vegetables (carrots, peas, beans), diced small for even cooking
• 1 green chili, finely chopped (adjust to taste)
• 2 cups water, for cooking
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat ghee in a pan over medium heat. Add mustard seeds and let them pop for 30 seconds.
2. Add chopped onions and green chili. Sauté until onions turn translucent, about 2 minutes.
3. Stir in mixed vegetables. Cook for 3 minutes until slightly tender.
4. Pour water into the pan. Bring to a boil over high heat.
5. Reduce heat to low. Gradually add jowar flour, stirring continuously to avoid lumps.
6. Cook for 5 minutes, stirring often, until the mixture thickens and leaves the sides of the pan.
7. Season with salt. Mix well. Cover and let it sit for 2 minutes off the heat.
8. Garnish with fresh cilantro before serving.

Warm and comforting, this upma has a slightly grainy texture with a nutty flavor from the jowar. Serve with a dollop of yogurt or a side of pickle for an extra kick.

Brown Rice and Vegetable Upma

Yes, you can turn brown rice into a comforting, savory breakfast with this vegetable upma. It’s hearty, nutritious, and packed with flavors.

Ingredients

• 1 cup brown rice (soaked for 30 minutes, then drained)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 carrot, diced
• 1/2 cup green peas (fresh or frozen)
• 2 green chilies, slit (adjust to taste)
• 1 tsp ginger, grated
• 4 cups water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a pan over medium heat. Add mustard and cumin seeds. Wait until they crackle.
2. Add chopped onion. Sauté until translucent, about 2 minutes.
3. Stir in carrot, green peas, green chilies, and grated ginger. Cook for 3 minutes.
4. Add soaked brown rice. Mix well to coat the rice with the spices.
5. Pour in water and add salt. Bring to a boil.
6. Reduce heat to low. Cover and simmer for 25 minutes, or until rice is tender.
7. Turn off the heat. Let it sit covered for 5 minutes.
8. Fluff with a fork. Garnish with fresh cilantro before serving.

Great for a quick breakfast or lunch, this upma has a slightly chewy texture from the brown rice. Serve with a dollop of yogurt or a side of pickle for extra flavor.

Conclusion

We hope this roundup of 20 Delicious Vegetable Upma Healthy Recipes inspires your next kitchen adventure! Packed with nutrients and flavors, these dishes are perfect for any meal. Don’t forget to try them out, share your favorites in the comments, and pin your go-to recipes on Pinterest. Happy cooking!