Upma is one of the most popular South Indian breakfast dishes, usually made with semolina (rava/sooji) and water. In this special variation, water is replaced with buttermilk, giving the dish a slight tang and a richer, creamier taste. The buttermilk not only enhances the flavor but also makes the texture softer and more melt-in-the-mouth compared to regular upma.
This recipe begins by roasting semolina until lightly golden, which prevents stickiness and ensures fluffiness. The tempering of mustard seeds, curry leaves, dals, and cashews adds crunch and nutty flavor, while sautéed onions, ginger, and green chilies create the base aroma. Fresh vegetables like carrots, beans, and peas make the dish nutritious and colorful.
Unlike regular upma, the use of buttermilk requires gentle cooking and continuous stirring to avoid lumps. The end result is a creamy, lightly tangy, and deliciously spiced breakfast that pairs beautifully with coconut chutney, pickle, or even plain curd. It is also gr
Read MoreRoast the Rava:
Heat 1 tsp ghee in a pan on medium-low heat. Add semolina and roast until light golden and aromatic. Transfer to a plate and set aside.
Prepare the Tempering:
In the same pan, wipe clean and add remaining ghee. Once hot, add mustard seeds, curry leaves, urad dal, chana dal, and cashew nuts. Sauté until lightly golden.
Sauté Aromatics & Vegetables:
Add onions, green chilies, and ginger. Fry until onions turn soft and pink. Add carrots, beans, and peas. Cook for 3–4 minutes until vegetables slightly soften.
Add Buttermilk & Seasoning:
Pour in buttermilk, add sugar, salt, and lime juice. Mix well and bring to a boil. Taste and adjust salt as needed.
Cook the Upma:
Reduce heat to low. Slowly add roasted semolina in a steady stream, stirring continuously to avoid lumps. Cover and cook on low heat for 5–8 minutes until rava absorbs liquid fully.
Rest & Fluff:
Turn off heat and let rest for 4–5 minutes with the lid on. Fluff gently with a fork.
Garnish & Serve:
Garnish with fresh coriander leaves and serve hot with coconut chutney, pickle, or papad.
Tips and Tricks
- Roasting is key – Do not skip roasting the semolina, it ensures non-sticky and fluffy upma.
- Stir continuously when adding rava to prevent lumps.
- Adjust consistency – If you like softer upma, add ¼ cup extra buttermilk. For firmer texture, reduce slightly.
- Buttermilk substitute – If unavailable, mix ¾ cup yogurt with 1¾ cups water for a similar result.
- Make it protein-rich – Add boiled chickpeas, sprouts, or paneer cubes at the end.
Frequently Asked Questions
Yes. Replace ghee with coconut oil and use plant-based yogurt diluted with water instead of dairy buttermilk.
Upma tastes best fresh, but you can store leftovers in the fridge for 1 day. Reheat with a splash of water or buttermilk to restore texture.
The key difference is using buttermilk instead of water, which gives a slight tangy flavor and a creamier texture.
Coconut chutney, tomato chutney, lime pickle, or even plain curd.
