Tomato upma with step by step photos. Tomato upma is tangy, spicy and tasty upma variety with full on flavors from tomatoes and spices. Makes for an easy and quick breakfast on busy days. It can also be served as an evening tea time snack.
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.
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.
How to make Tomato Upma
Roasting rava
1. Heat a pan or kadai first. Add 1 cup rava or cream of wheat.
Make sure the rava is fresh and within its shelf period.
2. On a low heat, begin to roast the rava. Stir often while roasting the rava.
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.
4. Switch off the heat and then add the roasted rava to a plate and keep aside.
Making tomato upma
5. In a pan, heat 2 tablespoons of ghee or oil on low to medium-low heat.
6. Add 1 teaspoon of mustard seeds. When you hear the crackling sound of mustard seeds, it means they are getting cooked.
7. When the mustard seeds are crackling, then reduce the heat to a low. Add the following ingredients:
- 1 teaspoon cumin seeds
- 1 teaspoon chana dal
- 1 teaspoon urad dal
8. Stir and saute them on a low heat.
9. Saute till both the urad dal and chana dal become golden. Take care not to burn the dals.
10. Now add 1 or 2 dry red chilies and a pinch of asafoetida (hing). Stir and mix well.
11. Add ⅓ cup of chopped onions.
12. Stir and begin to saute the onions on a low to medium heat.
13. Saute the onions stirring often till they turn translucent.
14. Then add the following ingredients and saute for half a minute.
- 1 or 2 green chilies (chopped)
- ½ inch ginger (chopped)
- 6 to 7 curry leaves (chopped)
15. Add ¾ cup of chopped tomatoes.
16. Stir and mix well.
17. Add ¼ teaspoon turmeric powder and ¼ to ½ teaspoon red chilli powder.
You can also add ¼ to ½ teaspoon vangi bath powder or bisi bele bath powder instead of red chilli powder.
18. Mix very well and saute the tomatoes on a low to medium heat.
19. Saute stirring often till the tomatoes soften.
20. Next add 2.5 cups of water to this mixture.
21. Add salt as per taste. Check the taste of the water and it should be slightly salty.
22. On a medium to high heat, heat the water and let it come to a rolling boil.
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.
Don’t add the entire amount of rava at once as this can create lumps in the dish.
24. As soon as you add the first batch, immediately stir and mix very well.
25. Then add the next batch of rava.
26. Stir and mix again. This way keep on adding and stirring the rava up to the last batch.
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 heat.
28. Then switch off the heat. Here the rava is cooked and the tomato upma is ready.
29. Lastly add about 2 tabespoons of chopped coriander leaves. Stir and mix again.
31. Drizzle ½ teaspoon of ghee on each serving and Serve tomato upma hot with coconut chutney or lemon pickle or lemon wedges.
More Upma varieties
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Tomato Upma
Ingredients
- 1 cup fine rava (sooji or semolina or cream of wheat)
- 2 tablespoon Ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon urad dal (husked split black gram)
- 1 teaspoon chana dal (husked split bengal gram)
- 1 or 2 dry red chilies – broken and deseeded
- 1 pinch asafoetida (hing)
- 50 grams onion or 1 medium onion, chopped or ⅓ cup chopped onions
- 150 grams tomatoes or 2 medium to large tomatoes or ¾ cup chopped tomatoes
- 1 or 2 green chilies – chopped
- ½ inch ginger – chopped or 1 teaspoon chopped ginger
- 6 to 7 curry leaves – chopped
- ¼ teaspoon turmeric powder
- ¼ to ½ teaspoon red chilli powder – can also add vangi bath powder or bisi bele bath powder
- 2.5 cups water
- salt as required
- 1 to 2 teaspoon Ghee (clarified butter) for drizzling on top – optional
Instructions
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 ghee or oil. Then add 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 heat to a low and add cumin seeds along with chana dal and urad dal.
- Stir and saute them on a low heat till the both the urad dal and chana dal become golden. Take care not to burn the dals.
- Now add dry red chilies and a pinch of asafoetida. Stir and mix well.
- Add chopped onions and stir.
- Begin to saute the onions stirring often on a low to medium heat till they turn translucent.
- Then add the chopped green chilly, ginger, curry leaves. Saute for half a minute.
- Add chopped tomatoes, turmeric powder and red chilli powder. You can also add 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 heat till the tomatoes soften.
- Next add 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 chopped coriander leaves. Stir and mix well.
- Drizzle ½ teaspoon of ghee on each serving and serve tomato upma hot with coconut chutney or lemon pickle or lemon wedges.
Notes
- Use good quality fresh rava. Make sure there are no worms or insects in it. Use the fine textured rava like Bombay rava
- Ensure that the rava is roasted well and evenly.
- For some crunch you can add cashews or roasted peanuts to the dish.
- Feel free to adjust the spices and seasonings as required.
- This recipe can be scaled as per your needs.
Nutrition Info (Approximate Values)
This Tomato Upma post from the archives first published in January 2016 has been republished and updated on 26 June 2022.
