Sooji Upma is the quintessential South Indian comfort breakfast that comes together in under 20 minutes, blending nutty roasted semolina with crisp vegetables and aromatic spices. It’s warm, filling, yet light enough to start the day without feeling weighed down. Whether you're integrating Suji Recipes Indian traditions into your morning or exploring new variations—this upma strikes the perfect balance between nourishing and comforting.
Sooji Upma
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Snack
Cuisine Indian
Heavy-bottomed saucepan or kadai ensures even heating and prevents burning.
Heat-resistant spatula ideal for scraping roasted semolina.
Measuring cups & spoons accuracy is key for texture.
Knife and Cutting Board fresh prep for the vegetables.
Lid for pan traps steam to cook the upma.
- 1 cup sooji/rava semolina — medium or coarse, depending on texture preference. This is the foundation of any suji recipes Indian breakfast.
- 2 tablespoons ghee or oil — ghee for richness oil for a lighter touch.
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal white split gram — optional, adds a subtle crunch.
- 1 teaspoon chana dal split chickpeas — optional, earthy crunch.
- 1 –2 green chilies finely chopped — adjust for spice.
- 1 teaspoon ginger finely chopped
- 1 small onion finely chopped
- ½ cup carrots diced
- ½ cup peas fresh or frozen
- ½ cup bell pepper diced
- 7 –8 curry leaves — aromatic and essential.
- 2 –3 tablespoons peanuts or cashews — for added texture.
- 2¾ cups water — for a fluffy yet moist upma.
- Salt to taste
- Fresh cilantro chopped, for garnish
- 1 –2 teaspoons lemon juice optional — brightens flavors at the end.
Roast the Semolina
Heat the pan on medium and add 1 tablespoon ghee or oil.
Add 1 cup sooji/rava and roast until it turns a light golden brown, stirring continuously (2–3 minutes).
Once fragrant and slightly toasted, transfer to a bowl and set aside—this step ensures a nutty flavor and non-clumpy texture.
Temper the Spices
In the same pan, add remaining ghee or oil. Add mustard seeds and wait for them to pop.
Toss in urad dal, chana dal (if using), peanuts or cashews, broken cashews or any nuts you prefer.
Sauté until the dals begin to turn golden and peanuts become crisp.
Sauté the Aromatics & Veggies
Add curry leaves, chopped chilies, ginger, and onions. Sauté until onions turn translucent—about 2 minutes.
Stir in carrots, peas, and bell peppers. Cook for 3–4 minutes until veggies are just tender-crisp.
Add Water & Bring to Boil
Pour 2¾ cups water into the pan, season with salt, and let it come to a rolling boil.
Taste the water; it should be properly salted to season the semolina.
Incorporate the Semolina
Reduce heat to low. Slowly sprinkle the roasted semolina in an even layer while stirring to prevent lumps.
Keep stirring until the semolina absorbs the water and thickens—about 3–4 minutes.
Rest & Fluff
Cover the pan with a lid and let it steam in its own heat for 2 minutes.
Remove lid, gently stir, fluffing with a fork-like spatula. Squeeze in lemon juice if using.
Garnish & Serve
Add chopped cilantro. Serve warm, perhaps alongside coconut chutney or simply with a wedge of lemon!
Pairings
Beverages
- Masala chai or ginger tea complements the warmth of the spices.
- Filter coffee balances savory richness—perfect morning pair.
Condiments
- Sweet and tangy coconut chutney adds freshness.
- Sambhar turns your upma into a fuller, south-Indian-style breakfast.
Sides
- Crispy medu vada or idli, like the classic suji idli recipe, can turn this into a celebratory spread.
- For variety, try a light cucumber-onion salad with lime and chili powder—adds crunch and freshness.
FAQs
1. Can I use coarse or fine semolina?
Absolutely. Fine semolina yields a smoother, creamier upma, while medium or coarse gives a more textured bite. Just roast for less time with fine soojI.
2. Can I substitute with semiya (vermicelli) for a change?
Certainly! SemiYa Upma is a great alternative. Toast the vermicelli similarly and reduce water to about 2¼ cups.
3. Is suji upma vegan?
Yes—just use oil instead of ghee, skip the ghee substitutions, and it's fully vegan.
4. Can I add protein like paneer or tofu?
Yes—diced paneer or tofu cubes can be gently sautéed with the vegetables. They add body and make the dish more substantial.
5. How do I store leftovers?
Cool completely and store in the fridge up to 2 days. Reheat with a dash of water and cover to prevent drying.
