Upma Recipe (Sooji/Rava Upma)
Upma is a traditional South Indian breakfast dish made from semolina (rava or sooji) and flavored with aromatic spices. It is a quick and easy dish that is both healthy and satisfying. Upma is usually made with semolina, but you can also try Semiya Upma made with vermicelli. Whether you’re looking for how to make soft and fluffy south Indian Upma with sooji, this recipe guide covers all the essentials. This Indian recipe is perfect for those who want an easy-to-cook breakfast meal. Follow this detailed recipe guide with steps to make soft, flavorful, and delicious Upma.
Water Ratio for Upma: How Much Water to Use?
Getting the right water-to-rava ratio is key to making perfect upma. Upma should be soft, fluffy, and lump-free. Here’s what I recommend based on texture:
I usually follow the standard ratio of 1 cup of semolina (rava) to 2 cups of water, which gives a soft but firm texture. If you prefer a mushier, porridge-like consistency in your dish (especially for kids or elderly family members), you can increase the water slightly to 2¼ or even 2½ cups. On the other hand, if you like your upma to be a bit drier and grainier. You can reduce the water to about 1¾ cups. Just remember to always roast the rava first and add it slowly into boiling water while stirring to avoid lumps.
Ingredients and Substitutes
- Semolina (rava/sooji): This is the main ingredient for upma. I usually use medium-coarse rava for the perfect texture but not too grainy, not too mushy. You can use fine rava for a smoother texture or rice rava for a gluten-free version.
- Water: The standard ratio is 1:2 for soft, non-sticky upma. I bring the water to a gentle boil before adding the rava. For slightly firmer upma, you can reduce water slightly.
- Cooking Oil or ghee: Oil gives a light texture, you can use any healthy cooking oil. If you like, use coconut oil for a South Indian twist or only ghee for festive occasions.
- Mustard seeds: Adds a nutty, sharp flavor and the classic crackle but it can be skipped if you’re not a fan of mustard.
- Urad dal (split black gram): Gives a nice crunch and nutty bite to each spoonful. If not available, you can skip it or add more chana dal.
- Chana dal (Bengal gram): Adds texture and a mild earthy flavor. I always soak it for 5–10 minutes if I have time, so it softens slightly while cooking.
- Green chilies: Use red chili flakes or black pepper for a twist.
- Ginger: You can use grated ginger. I sometimes crush it slightly to release more flavor.
- Onion: You can skip this ingredient for a no-onion upma version or fasting days.
- Curry leaves: A signature South Indian flavor, as curry leaves adds aroma and depth.
- Turmeric powder: Gives a gentle golden color and mild earthy flavor.
- Carrot: You can use finely chopped beans or capsicum instead of carrots.
- Green peas (optional, fresh or frozen): If using frozen, rinse in warm water before adding.
- Salt: I usually add salt once the water is boiling, just before adding semolina.
- Lemon juice: A final squeeze lifts the whole dish. I add it after turning off the heat.
- Coriander leaves: For garnishing the upma.
- Grated coconut: Traditional in South Indian upma, especially in Tamil or Kerala-style versions. You can also skip if it is not available or use desiccated coconut in small quantity.
Upma Step-by-Step Instructions
Dry Roast the Semolina
1. Heat a pan over medium heat and add 1 cup of semolina (rava/sooji). Dry roast it for 3–4 minutes, stirring continuously, until it turns aromatic and lightly golden. Be careful not to let it burn. Once roasted, transfer the semolina to a plate and set it aside.
Prepare the Tempering
2. Heat 1–2 tablespoons oil or ghee in a pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter. Wait until they begin to pop, releasing their aroma.
3. Add curry leaves. Stir for a few seconds until you can smell the nice aroma.
4. Add chopped onions and grated ginger and cook them until they turn soft and look a little transparent.
5. Add chopped tomatoes, green chilies and cook them until they turn soft and look a little transparent.
6. Add 1 tablespoon each of urad dal (split black gram) and chana dal (Bengal gram). Sauté them, stirring frequently, until they turn light golden brown.
If using vegetables, add ¼ cup of finely chopped carrots and ¼ cup of green peas. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
7. Pour in 2 cups of water and add salt to taste (about ½ teaspoon or as preferred). Stir well and bring the mixture to a boil over medium heat.
Use the ideal ratio of 1 cup semolina to 2 cups water and roast the semolina well before cooking.
Add Semolina
8. Add 1 cup roasted semolina (rava) to the pan and reduce the flame to low.
9. Once the water reaches a rolling boil, reduce the heat slightly and slowly add the roasted semolina to the pan, stirring continuously.
10. Stir well, cover the pan with a lid, and cook for 2-3 minutes until the water is absorbed and the semolina is soft and fluffy. Turn off the heat and let the upma rest for a minute.
11. Take a pan, add 2 tablespoons of oil, and then add the peanuts. Roast them over medium heat until they turn golden and crispy. Once done, sprinkle the roasted peanuts over the upma and genlty well for an added crunch and flavor.
Garnish and Serve
12. Garnish the upma with fresh curry leaves. To enhance the flavor, drizzle 1 teaspoon lemon juice over it and sprinkle grated coconut (optional). Mix gently and serve hot with coconut chutney, pickle, or a side of yogurt.
Serving Suggestions for Rava Upma
- Serve Upma with Coconut Chutney for a classic South Indian pairing. The creamy, mildly spiced chutney complements the savory notes of upma beautifully.
- Pair it with Tomato Chutney or Onion Chutney. Add a tangy or spicy touch with these flavorful accompaniments. In some South Indian households, upma is served with a ripe banana or a boiled egg for added nutrition.
- A spoonful of Indian mango or lime pickle adds a burst of heat and tang. Adding vegetables in Upma enhances the taste and nutrition.
- Serve Rava Upma with plain yogurt or a bowl of chilled curd to balance the spices and add creaminess.
- Enjoy your upma with a hot cup of Indian masala tea or South Indian filter coffee for a complete Indian breakfast meal.
FAQ
Lumps usually form if the roasted semolina is added too quickly. To prevent this, pour the semolina slowly into boiling water while stirring constantly.
No, upma is not gluten free. Rava (semolina) is made from wheat, so it contains gluten. For a gluten-free version, you can use rice rava, millet rava, or even cornmeal.
You can use fine or medium-grain rava which is also called Bombay rava or upma rava.
Dry upma means there wasn’t enough water and upma turns sticky when there is too much water or not enough roasting. Use the ideal ratio of 1 cup semolina to 2 cups water and roast the semolina well before cooking.
Recipe Card
Upma (South Indian Upma Breakfast)
Equipment
- 1 Heavy-bottomed pan
- 1 Frying pan (for roasting peanuts)
- 1 Stirring spoon/spatula
- 1 Measuring cup and spoons
- 1 Knife and chopping board
- 1 Lid for covering the pan
Ingredients
- 1 cup semolina rava/sooji
- 2 cups water
- 2 tbsp oil or ghee
- 1 tsp mustard seeds
- 1 tsp urad dal split black gram
- 1 tsp chana dal Bengal gram
- 1 –2 green chilies finely chopped
- 1- inch piece of ginger grated or finely chopped
- 1 small onion finely chopped
- 8 –10 curry leaves
- 1 medium carrot finely chopped (optional)
- ¼ cup green peas optional
- ¼ tsp turmeric powder optional
- ½ tsp salt or to taste
- 2 tbsp coriander leaves chopped
- 1 tsp lemon juice optional
- 1 tbsp grated coconut optional, for garnish
- 2 tbsp peanuts optional, for crunch
Instructions
- In a dry pan, roast 1 cup semolina over medium heat for 3–4 minutes until aromatic and lightly golden. Stir continuously. Remove and set aside.
- Heat 2 tbsp oil or ghee in a pan. Add mustard seeds.
- Once they splutter, add curry leaves, urad dal, chana dal, and roast until light brown.
- Add onions, ginger, green chilies, and sauté until translucent.
- Add chopped carrot, peas, and turmeric powder. Cook for 2–3 minutes.
- Add 2 cups water and salt. Let it come to a boil.
- Reduce the flame to low. Gradually add roasted semolina while stirring continuously to avoid lumps.
- Mix well, cover, and cook for 2–3 minutes until the semolina absorbs water and becomes soft. Turn off the heat and let rest for 1–2 minutes.
- In a small pan, heat oil and roast peanuts until golden. Add them to the upma and mix gently.
- Add lemon juice, chopped coriander, and grated coconut (if using) and mix well.
- Serve Upma with south Indian coconut chutney, yogurt, or pickle.
Notes
- Best served fresh.
- Upma can be stored in an airtight container in the fridge for up to 1 day.
- Reheat with a splash of water to restore Upma texture.
- Semolina is rich in iron and complex carbs.
- Adding vegetables increases fiber and vitamins.
