Sujir Upma
A quintessential South Indian breakfast made from roasted semolina and tempered spices. This savory porridge is light, fluffy, and comes together in under 30 minutes, making it a perfect weekday meal.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Roast the Rava (Semolina)
- b.Place a heavy-bottomed pan or kadai on low-medium heat. Add the rava and dry roast for 5-7 minutes, stirring continuously.
- c.The rava should become fragrant and the grains should look separate and dry. Do not let it brown.
- d.Once roasted, transfer the rava to a separate plate and set it aside.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.In the same pan, heat the ghee over medium heat. Once hot, add the mustard seeds and allow them to splutter.
- c.Immediately add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown, providing a crunchy texture.
- d.Add the halved cashew nuts and sauté until they are golden.
- 3
Step 3
- a.Sauté Aromatics
- b.Add the finely chopped onion, slit green chillies, grated ginger, and curry leaves to the pan.
- c.Sauté for 2-3 minutes until the onions soften and become translucent.
- 4
Step 4
- a.Cook the Upma
- b.Pour 2.5 cups of water into the pan. Add the salt and optional sugar. Increase the heat and bring the water to a rolling boil.
- c.Reduce the heat to low. Begin pouring the roasted rava into the boiling water in a slow, steady stream with one hand, while stirring continuously with the other hand to prevent any lumps from forming.
- d.Once all the rava is incorporated, mix well. Cover the pan with a lid and cook on low heat for 3-4 minutes until all the water is absorbed.
- 5
Step 5
- a.Rest and Garnish
- b.Turn off the heat but keep the pan covered. Let the upma steam and rest for 5 minutes. This step is crucial for a fluffy texture.
- c.After resting, open the lid. Drizzle the lemon juice and sprinkle the chopped coriander leaves over the top.
- d.Gently fluff the upma with a fork to mix everything and separate the grains.
- e.Serve hot, traditionally with coconut chutney, sambar, or a sprinkle of podi.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a non-sticky, fluffy upma is perfectly roasting the rava. Don't skip this step!
- 2The rava to water ratio is crucial. A 1:2.5 ratio (rava:water) yields a soft, porridge-like consistency. For a drier, more separate-grained upma, use a 1:2 ratio.
- 3Always use hot or boiling water. Adding rava to cold water will result in a lumpy upma.
- 4Stirring continuously while adding the rava is essential to prevent lumps.
- 5For a richer flavor, you can add a final teaspoon of ghee just before serving.
- 6Letting the upma rest for 5 minutes after cooking allows the grains to absorb the final bits of steam and become perfectly fluffy.
Adapt it for your goals.
Vegetable Upma
Add 1/2 cup of finely chopped mixed vegetables like carrots, peas, and green beans along with the onions in Step 3. You may need to add a splash more water.
Tomato UpmaTomato Upma
Sauté one finely chopped tomato along with the onions for a tangy flavor. Reduce the lemon juice slightly to balance the taste.
Masala UpmaMasala Upma
Add 1/4 teaspoon of turmeric powder and a pinch of asafoetida (hing) during the tempering stage for extra flavor and color.
Vegan UpmaVegan Upma
Simply replace the ghee with a neutral vegetable oil like sunflower or coconut oil to make the dish completely plant-based.
Why this is on our healthy list.
Provides Instant Energy
Semolina (rava) is rich in carbohydrates, which are the body's primary source of fuel. This makes Upma an excellent breakfast to kickstart your day with a boost of energy.
Easy to Digest
Upma is known for being light on the stomach. The soft, cooked semolina is easy for the digestive system to process, making it a suitable meal for all ages, even when feeling under the weather.
Good Source of Iron
Semolina is a natural source of iron, an essential mineral for producing red blood cells and preventing anemia. A regular intake can help maintain healthy iron levels.
Frequently asked questions
The two most important steps are: 1) Dry roast the rava properly until it's fragrant and the grains are separate. 2) Add the roasted rava to boiling water in a very slow, steady stream while stirring continuously. This prevents lumps from forming.