Baked Vegetable Rava Cupcakes

A baked variation to the Traditional Rava Upma which can be prepared and kept. Serves as a good tea time snack and a healthy lunch box option for kids.


Semolina/Rava  – 1 1/2 cup
Yogurt/Curd – 1 1/2 cup
Mixed vegetables– 1 cup ( Beans, Carrot, Capsicum,Cabbage and Peas)

Cashew nuts – 8-10 (chopped)
Onion – 1 (finely chopped)
Curry Leaves – 10-15
Green chili – 2
Mustard seeds – 1/4 teaspoon
Urad Dal – 2 teaspoon
Chana Dal – 1 teaspoon
Baking soda – 1/2 teaspoon
Salt per taste
Asafetida- pinch
White sesame seeds – 1 teaspoon

Green Coriander chopped – 2 tablespoon

Oil – 4 tablespoon


Dry roast rava and sesame seeds in a pan till it looses the raw smell and turns pink. Let it cool for some time and then mix it with curd, asafetida, baking soda and 2 tablespoon of oil and leave aside, in the mean time we will prepare the vegetable mixture.(this mixture will be thick as the rava will absorb all the water from the curd)

“Baked Vegetable Rava Cupcake”
Heat 2 tablespoon of oil in a kadhi add mustard seeds, once it starts to pop add urad Dal, chana Dal. once you start getting the nutty aroma and the dals turn golden brown add the green chilli, onion and curry leaves fry till the onion turns pink or translucent. Add all the vegetables,cashew and salt. Fry for another 3-4 mins.Turn off the heat and add this vegetable mix to the rava mix and add the coriander. 

Grease the cup cake molds and pour in the batter( this makes around 10 -12 cup cakes). Pre heat the oven for 180 degree Celsius. Bake it for 18-20 mins. To check if the cup cakes are done insert a toothpick in the cake, if it comes out clean then its done. If you want the top to be brown then you could bake it for another 3-4 min on 200 degree Celsius or until the top turns golden brown.and when you insert a stick it comes out clean.

Let the cupcakes cool down on a wire rack and serve with ketchup or any chutney of your choice.

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