tomato upma recipe, how to make tomato upma

tomato upma recipe with step by step photos – tangy, spicy and tasty upma recipe with full on flavors from tomatoes and spices.

tomato upma, tomato upma recipe

upma and poha are two breakfast dishes i make regularly as they are quick to prepare with easily available ingredients.

amongst the upma varieties, tomato upma is my favorite. the reason being i like a lot of recipes made with tomatoes. the tang from the tomatoes perks up the overall flavor in any recipe. so is the case with this upma. its tangy and well as spicy.

what i am sharing here is a slightly spicy version. at times i even add bisi bele bath masala powder or vangi bath powder in this tomato upma. really you should try it this way as well. the taste is damn good. in the recipe mentioned here, i have only added red chili powder. for a less spicy version, skip the red chilli powder.

tomato upma recipe

like a regular upma, tomato upma is best served hot drizzled with a bit of ghee on top. you can also serve it with a side of lemon pickle or lemon wedges. coconut chutney also goes very well with tomato upma.

for more delicious upma varieties on blog which you may like are:

  1. oats upma
  2. poha upma
  3. idli upma
  4. vermicelli upma

tomato upma

Author:Dassana Amit
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course:breakfasts,brunch,snacks
Cuisine:south indian
Servings (change the number to scale):2 to 3
4.85 from 20 votes
tomato upma recipe, tomato bath upma recipe
tomato upma is a tangy and spicy upma made with sooji-rava (cream of wheat), tomatoes and spices.

INGREDIENTS FOR tomato upma

(1 CUP = 250 ML)
  • 1 cup fine sooji (rawa or rava or cream of wheat)
  • 2 tablespoon ghee or oil
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon urad dal (husked split black gram)
  • 1 teaspoon chana dal (husked split bengal gram)
  • 1 or 2 dry red chilies (sukhi lal mirch) - broken and deseeded
  • 1 pinch asafoetida (hing)
  • 50 grams onion (pyaaz) or 1 medium onion, chopped or ⅓ cup chopped onions
  • 150 grams tomatoes (tamatar) or 2 medium to large tomatoes or ¾ cup chopped tomatoes
  • 1 or 2 green chilies (hari mirch) - chopped
  • ½ inch ginger (adrak) - chopped or 1 teaspoon chopped ginger
  • 6 to 7 curry leaves (kadi patta) - chopped
  • ¼ teaspoon turmeric powder (haldi powder)
  • ¼ to ½ teaspoon red chilli powder (lal mirch powder) - can also add vangi bath powder or bisi bele bath powder
  • 2.5 cups water
  • salt as required
  • 1 to 2 teaspoon ghee for drizzling on top - optional

HOW TO MAKE tomato upma

roasting rava

  • heat a pan or kadai first. add 1 cup rava or cream of wheat.
  • on a low flame, begin to roast the rava. stir often while roasting the rava.
  • the rava or sooji grains should become fragrant and start to look dry, separate and crisp. don't brown the rava.
  • switch off the flame and then add the roasted rava in a plate and keep aside.

making tomato upma

  • in a pan, heat 2 tbsp ghee or oil. add 1 tsp mustard seeds.
  • when you hear the crackling sound of mustard seeds, it means they are getting cooked.
  • when the mustard seeds are crackling, then reduce the flame to a low and add 1 tsp cumin seeds along with 1 tsp chana dal and 1 tsp urad dal.
  • stir and saute them on a low flame till the both the urad dal and chana dal become golden. take care not to burn the dals.
  • now add 1 or 2 dry red chilies and a pinch of asafoetida. stir well.
  • add 1/3 cup chopped onions.
  • stir and begin to saute the onions on a low to medium flame till they turn translucent.
  • then add the chopped green chilly, ginger, curry leaves. saute for half a minute.
  • add 3/4 cup chopped tomatoes,1/4 tsp turmeric powder and 1/4 to 1/2 tsp red chilli powder. you can also add 1/4 to 1/2 tsp vangi bath powder or bise bele bath powder instead of red chilli powder.
  • mix very well and saute the tomatoes on a low to medium flame till the tomatoes soften.
  • next add 2.5 cups water to this mixture.
  • add salt as per taste. check the taste of water and it should be slightly salty.
  • on a medium to high flame, heat the water and let it come to a rolling boil.
  • when the water comes to a rolling boil, lower the flame to its lowest. then add the rava in 4 to 5 batches directly from the plate or with a spoon.
  • as soon as you add the first batch, immediately stir and mix very well.
  • then add the next batch of rava.
  • stir again. this way keep on adding and stirring the rava up to the last batch.
  • quickly stir and mix well so that lumps are not formed. the rava grains absorb water and thus swell and get cooked.
  • cover and allow the tomato upma to steam for 2 to 3 minutes on the low flame. then switch off the flame.
  • lastly add about 2 tbsp chopped coriander leaves. stir well.
  • drizzle 1/2 tsp of ghee on each serving and serve tomato upma hot with coconut chutney or lemon pickle or lemon wedges.
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roasting rava for tomato upma recipe

1. heat a pan or kadai first. add 1 cup rava or cream of wheat.

rava for tomato upma recipe

2. on a low flame, begin to roast the rava. stir often while roasting the rava.

rava for tomato upma recipe

3. the rava or sooji grains should become fragrant and start to look dry, separate and crisp. don’t brown the rava. this roasting takes around 3 to 4 minutes. the time will vary depending on the thickness & quality of pan and flame intensity.

rava for tomato upma recipe

4. switch off the flame and then add the roasted rava in a plate and keep aside.

rava for tomato upma recipe

making tomato upma

5. in a pan, heat 2 tbsp ghee or oil.

ghee for tomato upma recipe

6. add 1 tsp mustard seeds. when you hear the crackling sound of mustard seeds, it means they are getting cooked.

mustard for tomato upma recipe

7. when the mustard seeds are crackling, then reduce the flame to a low and add 1 tsp cumin seeds along with 1 tsp chana dal and 1 tsp urad dal.

dal for tomato upma recipe

8. stir and saute them on a low flame.

dal for tomato upma recipe

9. saute till both the urad dal and chana dal become golden. take care not to burn the dals.

cashews for tomato upma recipe

10. now add 1 or 2 dry red chilies and a pinch of asafoetida. stir well.

cashews for tomato upma recipe

11. add ⅓ cup chopped onions.

onions for tomato upma recipe

12. stir and begin to saute the onions on a low to medium flame.

onions for tomato upma recipe

13. saute the onions till they turn translucent.

onions for tomato upma recipe

14. then add 1 or 2 green chilies (chopped), ½ inch ginger (chopped) and 6 to 7 curry leaves (chopped). saute for half a minute.

chilli for tomato upma recipe

15. add ¾ cup chopped tomatoes.

tomatoes for tomato upma recipe

16. stir well.

tomatoes for tomato upma recipe

17. add ¼ tsp turmeric powder and ¼ to ½ tsp red chilli powder. you can also add ¼ to ½ tsp vangi bath powder or bisi bele bath powder instead of red chilli powder.

spices for tomato upma recipe

18. mix very well and saute the tomatoes on a low to medium flame.

making tomato upma recipe

19. saute till the tomatoes soften.

making tomato upma recipe

20. next add 2.5 cups water to this mixture.

making tomato upma recipe

21. add salt as per taste. check the taste of water and it should be slightly salty.

making tomato upma recipe

22. on a medium to high flame, heat the water and let it come to a rolling boil.

making tomato upma recipe

23. when the water comes to a rolling boil, lower the flame to its lowest. then add the rava in 4 to 5 batches directly from the plate or with a spoon.

preparing tomato upma recipe

24. as soon as you add the first batch, immediately stir and mix very well.

preparing tomato upma recipe

25. then add the next batch of rava.

preparing tomato upma recipe

26. stir again. this way keep on adding and stirring the rava up to the last batch.

preparing tomato upma recipe

27. the rava grains absorb water and thus swell and get cooked. quickly stir them, so that lumps are not formed. cover and allow the tomato upma to steam for 2 to 3 minutes on low flame.

preparing tomato upma recipe

28. then switch off the flame. here the rava is cooked and the tomato upma is ready.

preparing tomato upma recipe

29. lastly add about 2 tbsp chopped coriander leaves. mix again.

tomato upma recipe

31. drizzle ½ tsp of ghee on each serving and serve tomato upma hot with coconut chutney or lemon pickle or lemon wedges.

how to make tomato upma recipe, tomato upma recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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55 comments/reviews

  1. Mam I have only one thing to say you are goddess of cooking. I searched many sites when needed recipies. I am brahmin and this is best site for veg ppl. Perfect cooking tips with step by step pics. You are just awesome. Thanks a bunch.4 stars

    • hi puja, thank you for your kind and sweet words. i am humbled. i am just trying my best to share vegetarian recipes so that people can enjoy good homecooked food. thanka again. welcome and i wish you all the best.

  2. Really nice. Didn’t have Bisi bele bath masala so made do with homemade sambhar masala.5 stars

  3. Was too good I thought I’d save it for the next day breakfast but I ate the entire serving all by myself at dinner 😂😂5 stars

  4. Hi Dassana,

    Thank you for changing the face of veg cooking! You have created a big difference with easy access to simple recepies. It is easy for people like me who have recently developed interest in cooking. This tomota upma recipe is fantastic. Just one suggestion, we can add 1 tsp oil in the boiling water. This prevents the upma from sticking to the pan.

    Regards and thanks!

    Kalyani5 stars

  5. Hello Dassanaa,
    Since the day i first visited your site, i stopped searching any other site for veg receipes. U have almost every possible veg receipes with most of the varitions. Plus i love the notes that u write in the beginning nd those extra tips, it makes cooking even more delightful. Thank u for compiling all of this5 stars

  6. Hi Dasana awesome recipie, ,,,,I always had problem making upma, ,,,,but your step by step recipie had made it easier,,,tried many more recipies of yours they also came out very well,,,thanks again as you had made our cooking easy,,,5 stars

  7. Wonderful recipie Dasana, ,, I have tried many other recipes also from your blog and they also were awesome thanks a lot ,,,,5 stars

  8. Hello dassana! Thank you!! it is the best upma ever ever ever!! The light tanginess of tomatoes burst the taste ! I added just a table spoon of dessicated coconut in the end sinse i didnt have coconut chutney. And you right as always -coconut and tomato upma get along very well. In russia we usually have semolina with sugar and milk. But upma is much tastier and healfy. Thank you for awesome breakfeast for my family!!!5 stars

  9. Thanks for the recipe I will try this and I like the way you use the pics for better help pics help a lot Thanks I will definetly try more recipes

  10. Hi Dassana
    This dish came out excellent, loved it. The proportions and quantity you give are just perfect. When I follow it exactly I get the perfect outcome. Thanks for your efforts. Whenever I look for a recipe, if I find it in your site then my search stops right there. You are a pro!

  11. i am not good at cooking bt tried this upma for breakfast today..it turned out so well dat my mom told me it was better den her..so happy nd all thanks to you..will surely try more recipes.. big thank you..:-)

  12. Hi Dassana,

    I love cooking and am always in search of new recipes to impress my husband who’s a foodie. I tried this tomato upma yesterday and he simply loved it (he usually doesn’t like upma 🙂 ), he also asked me the recipe, haha.

    You are the best when it comes to explaining the steps!!

    Thanks a lot for all your hardwork and I will be regularly visiting your site from now on.

    With Warm wishes,
    Shravs5 stars

  13. I cooked the recipe in my house and everyone appreciate me for cooking this delicious tiffin thank you very much. I hope I will make many types of tasty recipes for the next time

    • welcome sukanya. glad to know this. keep visiting the blog and try some more recipes. feel free to ask any query related with recipes posted in the blog.

  14. I love ur recipes, thanx for creating website, it is very useful for me while making breakfast, lunch, dinner.my 4 yrs daughter also eating very well.thank u very much.4 stars

  15. today i make it for breakfast, n really it was very yummy… thanks.
    If you any other simple breakfast recipe plz share with me.4 stars

  16. interesting twist to an all time favorite upma!
    can you share the recepie of veg version of galoti kebab ?

  17. Tried bisi bele bath and white bread last weekend.. Came out really well. Everyone loved it. Tried atta bread too but it was raw in middle though the skewer came out clean and it gave hollow sound also. What could be the reason for it?

    • thanks laxmi. the atta bread was not cooked from the center. just more baking time and the bread would have baked well. on tapping, the hollow sound should be felt distinctly. if there is a slight heaviness felt, then the bread is not cooked well enough.

  18. Hi amit

    Made chole Briyani, paneer fried rice and pine apple rice.. All turned out to be super yummy food. But in chole briyani we felt tht the chole was little more than the rice.
    Wht will b the ratio of water for half cup of chole.
    Between just finished making this upam… Again its good with tangy taste..
    Thank u .5 stars

    • thank you pooja. in fact the chole biryani, i usually make with 1.5 cups. for the blog i tried with 1 cup and felt the chole is less than rice. its a personal preference, i guess. i even contemplated increasing the quantity, but then thought may be some readers, won’t prefer more chana. for us it always less 🙂
      for 1/2 cup chana, you can add 1 to 1.25 cups water.

  19. Thank you very much for sharing your delightful cooking with us! This reminds me of India so much! I get a lot of inspiration from your site.
    It is so nice that you have such a variety of recipes, one can find anything here, and it’s so wonderful I don’ t need to go anywhere else. Everything is done with so much care and love.
    Thank you again for sharing it all with us!5 stars