Vrat Ka Upma Recipe: Make This Delicious Iconically Indian Navratri Special Dish In Easy 6 Steps

This Navratri try Vrat Ka Upma as a snack or a light meal during fast.  It is not only quick and easy to prepare, but it’s also packed with nutrition. Scroll down to know how to make Vrat Ka Upma at home. 
Vrat Ka Upma Recipe

Easy Vrat Ka Upma Recipe: Navratri is a time for fasting, worship, and celebration. During these nine days, many people follow a strict diet, avoiding grains and certain vegetables, but that doesn't mean you have to miss out on delicious food. One dish that’s not only simple but also perfectly suited for fasting is Vrat Ka Upma. This dish is light, flavourful, and easy to prepare, making it the perfect choice for those looking for a filling yet nutritious meal during Navratri.

Vrat Ka Upma Recipe

Upma is a popular breakfast dish in many Indian households, traditionally made from semolina (rava), but during fasts, we use ingredients that are allowed in vrat (fasting) food, such as kuttu ka atta (buckwheat flour), sabudana (sago), or sama (barnyard millet). This dish is filling, satisfying, and a fantastic way to stay nourished while sticking to your fasting rules. This easy Vrat Ka Upma recipe is by Chef Kunal Kapur.

How To Make Vrat Ka Upma

How To Make Vrat Ka Upma

1. Start by soaking the samak chawal (barnyard millet) in water for about 20 minutes. In a deep pan, add 2 liters of water along with a generous pinch of sendha namak (rock salt). Bring the water to a boil, and then add the soaked samak chawal. Cook them for about 5 minutes or until they are almost done.

2. Once the chawal is cooked, remove the pan from the heat. Strain the samak chawal and spread them out on a plate. Use a fork to separate the grains gently so they don’t stick together.

3. Now in a small pan, heat some ghee. Add peanuts and fry them until they turn light brown in colour, giving them a delicious crunch. Once done, set them aside.

4. In the same pan, add a little more ghee if needed, and heat it. Add cumin seeds, grated ginger, and chopped green chillies. Mix for a minute until the spices release their aroma. Then, add curry leaves and diced potatoes. Toss them for about two minutes until the potatoes start to soften.

5. Now, add the boiled samak chawal to the pan with the spices. Toss them gently, adding sendha namak to taste. Pour in a bit of milk or water, and cook the mixture until it thickens to a consistency similar to upma.

6. Then, once the upma reaches the desired consistency, add the fried peanuts and freshly chopped coriander leaves. Mix everything together, and serve the hot.


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Image credit:Chef Kunal Kapur

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Vrat Ka Upma Recipe Card

Delicious and healthy Vrat Ka Upma recipe for your Navratri fasting
Her ZindagiHer ZindagiHer ZindagiHer ZindagiHer Zindagi
  • Total Time :40 min
  • Preparation Time : 20 min
  • Cooking Time : 20 min
  • Servings : 2
  • Cooking Level : Medium
  • Course: Snacks
  • Calories: 200
  • Cuisine: Indian
  • Author: Alice Mary Topno

Ingredients

  • 1 cup Samak Chawal (soaked barnyard millet)
  • 1 cup boiled and diced potato
  • 2 tablespoon ghee
  • 1 teaspoon chopped ginger
  • 1 teaspoon pepper powder
  • 1 teaspoon cumin seeds
  • 1-2 chopped green chillies
  • Sendha namak as required (rock salt)
  • 1 tablespoon chopped coriander leaves
  • Few sprigs curry leaves
  • A handful skinless peanuts
  • 2 cups Milk/Water

Step

  • Step 1 :

    First soak samak chawal in water for 20 minutes. In a deep pan, bring 2 liters of water to a boil, adding a pinch of sendha namak. Add the soaked chawal and cook for about 5 minutes, or until almost done.

  • Step 2 :

    Now drain the cooked chawal and spread it on a plate. Separate it up with a fork to separate the grains.

  • Step 3 :

    In a fresh pan, heat some ghee and fry peanuts until they’re light brown.

  • Step 4 :

    To the same pan, add green chlili, cumin, ginger, and mix it well. Then add curry leaves and diced potatoes, tossing everything for 2 minutes.

  • Step 5 :

    Then add the boiled samak chawal to the pan, mix well with sendha namak, and pour in a little milk or water. Cook until the mixture reaches an Upma-like consistency.

  • Step 6 :

    Once thickened, add in the peanuts and chopped coriander and serve hot.