Upma is a traditional South Indian breakfast dish made with roasted semolina (also called rava or suji). It’s cooked with a flavorful tempering of mustard seeds, cumin seeds, lentils, curry leaves, onions, ginger, and green chilies, resulting in a soft, savory, and lightly spiced meal. It is commonly served with coconut chutney or lemon pickle.
The Upma recipe I’m sharing is based on my mom’s version, and it’s still a family favorite in our home. The simple ingredients used to flavor the rava upma (also known as suji ka upma) bring out a delicious and comforting taste, making it one of the best and easiest breakfast recipes you’ll love to enjoy again and again.
Prep Time: 5 mins
Cook Time: 20 mins
Serves: 4
Ingredients for Upma
- 1 cup Rava (semolina / sooji)
- 1 tbsp Ghee + 1 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Chana Dal (split Bengal gram)
- 1 tsp Urad Dal (split black gram)
- 1-2 Green Chillies, chopped
- 1 inch Ginger, finely chopped
- 2 tbsp Cashew Nuts, broken
- 12-15 Curry Leaves
- 1 medium Onion, finely chopped
- 3.25 cups Water
- 1 tsp Sugar
- Salt to taste
- 1 tsp Lemon Juice
- 1 tbsp Fresh Coriander Leaves, chopped
How to Make Upma – Step-by-Step
1. Dry Roast the Rava
- Set a pan on medium heat.
- Add 1 cup rava and dry roast it until it turns slightly golden and you get a nutty aroma.
- Turn off the heat and set aside.
2. Prepare the Tempering
- In a wok or deep pan, heat 1 tbsp ghee + 1 tsp oil.
- Add 1 tsp mustard seeds, let them splutter.
- Add 1 tsp chana dal and 1 tsp urad dal. Sauté until they turn light golden.
3. Add Flavors
- Now add green chillies, ginger, cashew nuts, and curry leaves.
- Add chopped onions and sauté until translucent.
4. Add Water and Seasoning
- Pour in 3.25 cups of water.
- Add 1 tsp sugar and salt to taste.
- Stir well and cover with a lid to let the water come to a boil.
5. Add Roasted Rava
- Once the water starts boiling, reduce the heat to low.
- Slowly add the roasted rava, stirring continuously to avoid lumps.
- Stir until everything is mixed well.
6. Cook the Upma
- Keep stirring on medium flame until the rava absorbs all the water.
- Add a little ghee, mix again and cook until the mixture leaves the sides of the pan.
- Switch off the heat and cover for 3-4 minutes to let the flavors blend.
7. Add Final Touches
- Add 1 tsp lemon juice and freshly chopped coriander leaves.
- Mix everything well.
Serving Suggestion
Serve hot upma with coconut chutney, pickle, or a cup of hot filter coffee. It also goes well with curd for a quick breakfast or light dinner.
FAQs About Upma Recipe
What is Upma made of?
Upma is made using rava (semolina), tempered spices, onions, and curry leaves. Water and seasoning are added, and it’s cooked until soft and fluffy.
Is Upma healthy for breakfast?
Yes, Upma is a healthy breakfast option. It’s light, low in fat, and provides quick energy. Add veggies for more nutrition.
Can I add vegetables to Upma?
Absolutely! You can add chopped carrots, peas, capsicum, beans, or tomatoes for a more nutritious and colorful upma.
Why does my Upma turn sticky?
Sticky Upma usually happens if the rava is not roasted properly or too much water is added. Always roast rava until aromatic.
Can I use butter instead of ghee?
Yes, but ghee gives a more traditional taste. Butter or oil can be used for a modern twist or dietary preference.