Upma in instant pot – a simple vegan savory breakfast dish made in the instant pot with Bombay rava aka semolina, water, and veggies. There are different types of rava available in the market like Bombay rava, whole wheat or cracked wheat Dalia, rice rava.

There are many varieties of upma recipes in different parts of south India. Today I will share a basic upma recipe in the instant pot with Bombay rava or available as sooji coarse in the market.

upma instant potupma instant potupma instant potHow to make perfect upma in instant pot:

1. First, Chop small onion, Thai green chili, tomato, fresh ginger and keep them aside.

Upma instant pot vegan breakfast

2. On SAUTE mode heat the oil and add mustard seeds, cumin seeds wait until they splutter. Add peanuts and cashews fry until they turn a golden color.

3. Add the green chili, onion, curry leaves, asafoetida (Hing) saute for a few seconds. Then add tomato, salt, and cook until tomato is mashed completely. Turn off SAUTE mode.

4. Add Bombay rava, water and mix it well to avoid any lumps.

5. Close the lid, pressure valve on sealing, and set the instant pot on MANUAL or PRESSURE COOK for 1 min.

7. When count down is done, quick release and serve it plain or with homemade sambar, Yogurt, gongura pickle.

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Basic Upma instant pot

Upma – a simple vegan savory breakfast dish made with Bombay rava aka semolina, water, and veggies.
Print Recipe
Basic puma
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes

Ingredients

  • Bombay rava or Sooji coarse - 1 Cup
  • Water - 3 cups
  • Oil - 1 tbsp
  • Onion - 1/3 Cup or Small
  • Green chili - 4
  • Ginger- 1 inch
  • Peanuts - 2 tbsp
  • Cashews - 1 tbsp
  • Curry leaves - 4
  • Tomato - half or 1/4 cup
  • Mustard seeds - 1/8 tsp
  • Cumin seeds - 1/8 tsp
  • Salt - 2 tsp

Instructions

  • HOW TO MAKE PERFECT BASIC UPMA:

    1. First, Chop small onion, Thai green chili, tomato, fresh ginger and keep them aside.

    2. On SAUTE mode heat the oil and add mustard seeds, cumin seeds wait until they splutter. Add peanuts and cashews fry until they turn a golden color.

    3. Add the green chili, onion, curry leaves, asafoetida (Hing) saute for a few seconds. Then add tomato, salt, and cook until tomato is mashed completely. Turn off SAUTE mode.

    4. Add Bombay rava, water and mix it well to avoid any lumps.

    5. Close the lid, pressure valve on sealing, and set the instant pot on MANUAL or PRESSURE COOK for 1 min.

    7. When count down is done, quick release and serve it plain or with homemade sambar, Yogurt, gongura pickle.

Servings: 4
Author: teju reddy

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