Upma
A comforting and quick savory porridge made from roasted semolina (rava), tempered spices, and optional vegetables. A classic South Indian breakfast or light meal.
🧂 Ingredients
- 200 g Semolina (rava)(Coarse semolina is preferred for a good texture. Fine semolina can become mushy.)
- 2 tbsp Ghee or Oil(Ghee adds a richer flavor, but oil works well too.)
- 1 medium Onion(Finely chopped.)
- 1-2 Green chilies(Finely chopped, adjust to your spice preference. Remove seeds for less heat.)
- 1 inch piece Ginger(Finely grated or minced (optional, but adds great flavor).)
- 1 tsp Mustard seeds
- 1 tsp Urad dal (split black gram)(Adds a nutty flavor and slight crunch.)
- 1 tsp Chana dal (split chickpeas)(Optional, for added texture and flavor.)
- 10-12 Curry leaves(Fresh curry leaves are best.)
- 10-12 Cashews(Halved or whole. Almonds can be substituted.)
- 500 ml Water(Approximately 2.5 times the volume of semolina. Adjust as needed.)
- to taste Salt
- 2 tbsp Cilantro(Freshly chopped, for garnish (optional).)
- 1 tsp Lemon juice(Freshly squeezed, for garnish (optional).)
👨🍳 Instructions
- 1
Prepare the Semolina: Heat a dry, heavy-bottomed pan or skillet over medium heat (approx. 175°C / 350°F). Add the semolina and dry roast, stirring continuously, for 5-7 minutes until it turns a light golden brown and releases a nutty aroma. Be careful not to burn it. Immediately transfer the roasted semolina to a bowl and set aside. This step is crucial to prevent lumps.
⏱️ 7 minutes - 2
Temper the Spices and Aromatics: In the same pan, heat the ghee or oil over medium heat (approx. 175°C / 350°F). Once the oil is hot, add the mustard seeds. Let them splutter completely. Then, add the urad dal, chana dal (if using), and cashews. Fry for about 30 seconds until the dals turn golden brown and cashews are lightly toasted. Add the curry leaves and green chilies, sauté for another 15-20 seconds until the curry leaves are crisp.
⏱️ 3 minutes - 3
Sauté the Onion and Ginger: Add the finely chopped onion to the pan. Sauté for 2-3 minutes until the onions become translucent and slightly softened. If using ginger, add it now and sauté for another 30 seconds until fragrant.
⏱️ 3 minutes - 4
Add Water and Boil: Pour in the water (500 ml) and add salt to taste. Stir well. Bring the mixture to a rolling boil over medium-high heat. This should take about 3-4 minutes.
⏱️ 4 minutes - 5
Incorporate Semolina: Reduce the heat to low. Gradually add the roasted semolina to the boiling water, stirring continuously with a whisk or spoon to prevent any lumps from forming. Keep stirring vigorously for about 1-2 minutes until the mixture starts to thicken.
⏱️ 2 minutes - 6
Cook and Rest: Cover the pan with a lid and let the upma cook on low heat for 4-5 minutes, or until the semolina is fully cooked and has absorbed most of the water. The upma should have a soft, porridge-like consistency. Turn off the heat.
⏱️ 5 minutes - 7
Garnish and Serve: Let the upma rest, covered, for 2-3 minutes. Fluff it gently with a fork. Stir in fresh cilantro and a squeeze of lemon juice, if desired. Serve hot.
⏱️ 3 minutes
💡 Pro Tips
- ✓Roasting the semolina beforehand is essential to achieve a fluffy texture and prevent it from becoming sticky or lumpy.
- ✓Add the semolina *very slowly* and stir continuously while adding to prevent clumps. A whisk can be helpful here.
- ✓The ratio of semolina to water is key to the final consistency. A common ratio is 1:2.5 (semolina:water), but adjust based on the coarseness of your semolina and desired thickness.
- ✓Don't overcook the upma after adding semolina; it can become mushy.
- ✓For a richer flavor, use ghee instead of oil.
- ✓Feel free to add finely chopped vegetables like carrots, peas, or beans along with the onions in Step 3 for a more nutritious Upma.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetable Upma: Add finely chopped carrots, peas, beans, or bell peppers along with the onions.
- Masala Upma: Add a pinch of turmeric powder and red chili powder during the tempering stage.
- Bread Upma: Use cubed stale bread instead of semolina.
- Oats Upma: Substitute rolled oats for semolina, adjusting cooking time.
- Vermicelli Upma (Semiya Upma): Use roasted vermicelli instead of semolina.