Upma (South Indian Upma Breakfast)
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. Follow this recipe card guide with steps to make soft, and delicious Upma.
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.