Our Vegan Upma Recipe

Upma, a popular South Indian breakfast dish, is comforting, wholesome, and surprisingly easy to make.

Traditionally made with semolina (or sooji), upma is flavored with warm spices and aromatic herbs for a savory breakfast or snack that keeps you full and energized. You might hear it called sooji ka upma, uppeet, or uppittu—whatever the name, it’s delicious!

This vegan version of upma uses plant-based ingredients, but it’s every bit as flavorful. With a prep time of just 20 minutes, upma makes for a nutritious start to the day, adding flavor with green chilies, ginger, and curry leaves. Plus, it’s naturally filling, so it’s perfect for busy mornings.

Let’s jump into how to make this classic dish vegan-style!

Why We Love This Vegan Upma Recipe

Here are a few reasons why we think this recipe will become a breakfast favorite:

• It’s easy to prepare with just a handful of ingredients.
• The recipe is naturally vegan, so it’s suitable for a plant-based diet.
• You can enjoy it any time of day—as breakfast, a snack, or even a light dinner.
• It’s family-friendly and kid-approved.

Ingredients for Vegan Upma

• 1 cup rava/sooji/semolina
• 1 tsp cumin seeds
• 2 tbsp oil (plus more if needed)
• 1 tsp mustard seeds
• 2 tsp split urad dal
• 2 tsp split chana dal
• 8-10 cashews (optional)
• 1 tsp minced ginger
• 3 green chilies, finely chopped
• 1 large pinch of asafoetida (hing)
• 3 cups water
• Salt to taste
• ½ lemon, juiced
• 2 tbsp chopped coriander leaves

How to Make Vegan Upma: Step-by-Step

Here’s how to prepare vegan upma with simple, easy-to-follow steps:

1. Roast the Rava: Heat a pan over medium heat and roast the semolina until fragrant, stirring continuously to avoid browning. Once roasted, set aside in a dry bowl.
2. Prepare the Tempering: In the same pan, heat oil and add mustard seeds, chana dal, urad dal, and cashew nuts (if using). Sauté until they turn golden brown.
3. Add Aromatics: Toss in chopped ginger, curry leaves, green chilies, and a pinch of asafoetida. Sauté for about 20 seconds to release their flavors.
4. Combine and Cook: Add water and bring it to a boil. Once boiling, gradually add the roasted semolina while stirring to prevent lumps. Continue to stir until the upma reaches a creamy, lump-free consistency. Cover and cook on low heat for 2-3 minutes, allowing the semolina to absorb all the water.
5. Finish with Lemon and Coriander: Remove the lid, stir in fresh lemon juice, and garnish with chopped coriander leaves. Serve the upma hot with a side of coconut chutney or sambar.

What to Serve with Vegan Upma

Upma is often served with coconut chutney, peanut chutney powder, or sambar. A cup of masala chai or filter coffee also makes a perfect accompaniment. For an authentic South Indian breakfast experience, try pairing upma with a small serving of kesari bath, a sweet semolina dish.

Storing and Reheating Upma

• Make-Ahead: You can roast the semolina ahead of time and store it in an airtight container for up to a month. This makes it quicker to prepare upma in the mornings!
• Refrigerate: Leftover upma can be refrigerated for 2-3 days in an airtight container. Reheat with a splash of water in the microwave or on the stovetop to keep it moist.
• Freeze: Upma can be frozen for up to 2 months. Thaw it overnight in the fridge and reheat before serving.

Top Tips for the Perfect Vegan Upma

• Use Low Heat for Roasting: Roasting the semolina on low heat keeps it from burning and helps bring out its natural aroma.
• Stick to the 3:1 Ratio: A 3:1 water-to-semolina ratio is ideal for a soft, creamy upma. For a slightly looser consistency, you can add a bit more water.
• Go Heavy on the Curry Leaves: Curry leaves add an amazing flavor, so don’t skimp on them!
• Use Vegan Ghee if Desired: For a richer flavor, add a bit of vegan ghee at the end. This makes the texture soft and creamy.

Variations to Try

Once you’ve mastered the basics, try these variations to mix things up:

• Masala Upma: For a spicier kick, add a pinch of red chili powder and vangibath powder.
• Vegetable Upma: Add chopped carrots, peas, green beans, or bell peppers to get more nutrients in every bite.
• Oat Upma: Replace semolina with oats for a fiber-rich breakfast.
• Bansi Rava Upma: Swap in bansi rava (yellow semolina) for a slightly different texture and taste.

Final Thoughts

This vegan upma is a family favorite that’s quick, easy, and customizable. 

It’s perfect for busy mornings or as a filling snack, and it pairs beautifully with chutney or sambar. 

Give it a try, and enjoy the warmth and flavor of this wholesome South Indian breakfast!