Upma is a popular South Indian breakfast dish made from semolina (rava or sooji)
Upma Recipe
Upma is a popular South Indian breakfast dish made from semolina (rava or sooji) and seasoned with spices and vegetables. It’s quick, easy, and nutritious. Here’s how you can make it:
Ingredients
Instructions
Roast the Semolina
- Dry roast the semolina in a pan on medium heat until it turns light golden and gives off a nutty aroma. Stir continuously to avoid burning.
- Once roasted, transfer it to a plate and set aside.
Prepare the Tempering
- In the same pan, heat oil or ghee.
- Add mustard seeds and let them splutter.
- Add urad dal and chana dal, and sauté until they turn golden.
- Add chopped green chilies, curry leaves, dried red chilies, and grated ginger. Sauté for a minute.
Cook the Vegetables
- Add the chopped onions and sauté until they turn translucent.
- Add the chopped carrots, green peas, or any other vegetables you like. Cook for 2-3 minutes until they soften slightly.
Add Water and Boil
- Add 2½ cups of water to the pan and bring it to a boil.
- Add salt to taste.
Cook the Upma
- Lower the heat and slowly add the roasted semolina to the boiling water, stirring continuously to prevent lumps.
- Keep stirring until the semolina absorbs all the water and thickens.
- Cover the pan and let it cook on low heat for 3–4 minutes.
Garnish and Serve
- Once done, turn off the heat and add lemon juice if using.
- Garnish with fresh coriander leaves.
- Serve hot with coconut chutney or sambar.
Enjoy your delicious and comforting Upma!
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 192kcal
- % Daily Value *
- Total Fat 5.8g9%
- Sodium 8.2mg1%
- Total Carbohydrate 30.7g11%
- Dietary Fiber 0.3g2%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Notes on Making Upma
Roasting Semolina: Roasting the semolina is essential to prevent it from becoming sticky and clumpy. Roast until it turns light golden and aromatic.
Stirring Continuously: When adding semolina to the boiling water, stir continuously to avoid lumps. Adding the semolina gradually helps with this.
Water Proportion: The typical ratio of semolina to water is 1:2.5. Adjust based on the texture you prefer; for softer upma, you can add a little more water.
Vegetables: Adding vegetables like carrots, peas, or beans not only makes the upma healthier but also adds color and flavor. You can skip them if you prefer plain upma.
Serving Suggestions: Upma is traditionally served with coconut chutney, pickle, or sambar. A dash of lemon juice enhances the flavor.
Ghee or Oil: Using ghee gives the upma a rich taste, but you can use oil for a lighter version or to keep it vegan.
Leftovers: Upma can be stored in the refrigerator for a day. Reheat with a splash of water to regain its softness.