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Sooji upma

Sooji Upma

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4

Equipment

  • 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.

Ingredients
  

  • 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.

Instructions
 

Roast the Semolina

  1. Heat the pan on medium and add 1 tablespoon ghee or oil.
  2. Add 1 cup sooji/rava and roast until it turns a light golden brown, stirring continuously (2–3 minutes).
  3. 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

  1. In the same pan, add remaining ghee or oil. Add mustard seeds and wait for them to pop.
  2. Toss in urad dal, chana dal (if using), peanuts or cashews, broken cashews or any nuts you prefer.
  3. Sauté until the dals begin to turn golden and peanuts become crisp.

Sauté the Aromatics & Veggies

  1. Add curry leaves, chopped chilies, ginger, and onions. Sauté until onions turn translucent—about 2 minutes.
  2. Stir in carrots, peas, and bell peppers. Cook for 3–4 minutes until veggies are just tender-crisp.

Add Water & Bring to Boil

  1. Pour 2¾ cups water into the pan, season with salt, and let it come to a rolling boil.
  2. Taste the water; it should be properly salted to season the semolina.

Incorporate the Semolina

  1. Reduce heat to low. Slowly sprinkle the roasted semolina in an even layer while stirring to prevent lumps.
  2. Keep stirring until the semolina absorbs the water and thickens—about 3–4 minutes.

Rest & Fluff

  1. Cover the pan with a lid and let it steam in its own heat for 2 minutes.
  2. Remove lid, gently stir, fluffing with a fork-like spatula. Squeeze in lemon juice if using.

Garnish & Serve

  1. Add chopped cilantro. Serve warm, perhaps alongside coconut chutney or simply with a wedge of lemon!