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Upma is one of South India’s most loved and comforting breakfast dishes. Made from semolina (rava or sooji), this savory porridge is light, fluffy, and ready in minutes. It’s a wholesome, satisfying meal often enjoyed with coconut chutney or a cup of hot tea.
This easy Upma recipe walks you through the traditional way to make perfectly soft, flavorful upma every time — just like it’s made in South Indian homes.
MORE: Pav Bhaji Recipe (Authentic Mumbai Street-Style)
Why You’ll Love This Upma Recipe
Quick and easy: Ready in under 20 minutes.
Healthy and light: Made with semolina and minimal oil.
Customizable: Add vegetables or spices to suit your taste.
Perfect for any meal: Ideal for breakfast, brunch, or a light dinner.
Ingredients
Main Ingredients
- 1 cup rava (semolina or sooji)
- 2 tablespoons ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split chickpeas)
- 1–2 green chilies, finely chopped
- 1 small onion, finely chopped
- 8–10 curry leaves
- 2½ cups water
- ½ teaspoon salt (adjust to taste)
- 1 tablespoon lemon juice
- 2 tablespoons fresh coriander leaves, chopped
Optional Add-ins
- ¼ cup finely chopped carrots
- ¼ cup green peas
- ¼ teaspoon ginger, grated
- A pinch of asafoetida (hing)
How to Make Upma
1. Roast the Semolina
In a dry pan, roast the rava on medium heat until it turns aromatic and lightly golden. Stir continuously to prevent burning. Set aside once roasted.
2. Prepare the Tempering
In the same pan, heat ghee or oil. Add mustard seeds and let them splutter. Add urad dal, chana dal, green chilies, curry leaves, and onions. Sauté until the onions turn translucent and the dals are golden brown.
3. Add Vegetables (Optional)
If using, add carrots, peas, or ginger and sauté for 2–3 minutes.
4. Add Water and Seasoning
Pour in water, add salt, and bring to a boil.
5. Add Rava
Lower the flame and slowly add the roasted rava, stirring continuously to prevent lumps. Mix well until the mixture thickens and absorbs the water.
6. Finish and Serve
Turn off the heat, add lemon juice, and mix well. Garnish with chopped coriander leaves and serve hot.
Tips for Perfect Upma
- Roast the rava evenly for the best texture.
- Stir constantly while adding semolina to prevent lumps.
- Add a spoon of ghee at the end for a richer taste.
- For a softer upma, increase the water ratio slightly (about 3 cups).
Variations
- Vegetable Upma: Add mixed vegetables like beans, carrots, and peas.
- Tomato Upma: Sauté chopped tomatoes with onions for a tangy twist.
- Bread Upma: Replace semolina with bread cubes for a quick alternative.
- Masala Upma: Add turmeric and garam masala for a spiced version.
FAQs About Upma
1. What is Upma made of?
Upma is made from semolina (rava or sooji) roasted and cooked with tempered spices, onions, and sometimes vegetables.
2. How do I make my Upma soft and fluffy?
Use the right ratio of water to rava — about 2½:1 — and stir continuously while adding semolina. Do not overcook.
3. Can I make Upma without onions?
Yes, onion-free upma is common, especially for fasting days. It’s equally delicious when cooked with curry leaves and green chilies.
4. How can I make Upma healthier?
Use less oil and add vegetables or sprouts for extra nutrition. You can also substitute part of the semolina with millets or oats.
5. What should I serve with Upma?
Upma pairs wonderfully with coconut chutney, sambar, or simply a cup of masala chai.
Final Thoughts
This Upma recipe is a classic example of how simple ingredients can create something delicious, comforting, and wholesome. Whether you’re new to Indian cooking or looking to perfect your breakfast routine, this dish delivers flavor, nutrition, and warmth in every bite.