Carrot and Soya Bean Upma

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Total Time:
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Easy

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  • 1 cup - suji
  • 2 - medium-sized carrots, chopped into medium chunks
  • A few mustard seeds
  • 2 stems - kari patta (curry leaves)
  • 10 gms - soya bean chunks
  • 1 - green chili, chopped
  • 2 tsp - ghee (clarified butter), for frying
  • 1.5 cups - water
  • Salt to taste

How to Make Carrot and Soya Bean Upma

  • Boil the soya beans chunks and set aside.
  • Heat the ghee in a kadhai and put in the Kari leaves, mustard seeds, soya bean chunks and carrot pieces. Add the suji, stir continuously. Then put in the green chili. 
  • Pour in the water while stirring continuously, to avoid lumps forming. Remove and serve hot or cold.
  • Nutrition Note [1 serving]:
  • Energy: 350 cal., Total fat: 17.1 gms, Saturated fat: 5.1 gms, Polyunsaturated fat: 0.3 gms, Monounsaturated fat: 0.7 gms, Cholesterol: 121mgms, Sodium : 1,241 mgms, Potassium: 228.7 mgms, Total carbohydrate: 105.5 mgms, Dietary fiber: 25.1 1 gms, Sugar: 3.1 gms, Protein: 38.1 gms
  • This delicious recipe is from the book 'The Magical Tiffin Box' by our expert chef Sweta Chakraborty. You can get the book from here and here.