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Upma is one of those simple breakfasts you can cook when you have little time. You start with semolina (also called rava or sooji) which cooks fast. With some oil or ghee, mustard seeds, curry leaves, chillies and maybe some chopped veggies or nuts, upma becomes a warm comfort dish that feels light but filling. The smell of spices and warm semolina makes it inviting early in the day.
You roast the semolina lightly first so it does not turn sticky later. Then you prepare the tempering with spices and onion (or other vegetables) and pour hot water over it. When you stir properly, the semolina absorbs water and turns soft. The result is soft grains, a little moistness, and the aroma of spices. Upma can be plain or you can add vegetables to make it more filling.
Upma is loved because it does not need too many ingredients. Semolina, water, a bit of oil or ghee, basic spices, that’s enough to make it. It does not take much time, and cleanup is easy. Because it cooks fast, you can make it
Read MoreHeat a pan on medium flame. Add oil or ghee. When oil is warm, add mustard seeds. Let them splutter. If using dal, add it and fry a little till light golden. Then add curry leaves, green chillies and chopped onion (if using). Sauté till onion becomes soft and translucent.
Add the chopped vegetables (if using). Stir them for a minute so they soften a little. This helps vegetables cook properly along with semolina.
Now add semolina (rava) directly into the pan and roast on low-medium heat. Stir constantly so semolina does not stick or burn. Roast till it smells good and turns light in colour (don’t brown much).
Boil water in a separate kettle or pot. Once water boils, add salt to it, then pour the hot water over the roasted semolina in the pan. Be careful with hot water. Stir immediately so semolina mixes without lumps.
After pouring water, stir softly and close the pan with a lid. Let it cook for 2–3 minutes on low flame. If using vegetables, make sure they cook through.
After cooking, turn off the flame. Open lid and fluff the upma with a spoon so it becomes airy. Add chopped coriander leaves and squeeze a little lemon if you like. Mix gently.
Serve hot. You can eat upma plain, or with coconut chutney, pickle or chai; whichever you like.
If semolina is not roasted enough or water is added too fast without stirring, lumps form. Always roast semolina well and pour hot water slowly while stirring.
Yes you can. But texture will be slightly different. Regular semolina gives the soft, fluffy texture that people expect.
Yes, plain upma tastes good too. But vegetables add nutrients and a bit of bite. You can skip them if in a hurry.
Semolina absorbs water even after cooking. To avoid dryness, add a splash of warm water and fluff before serving again.
You can prepare and store but cover it well in airtight container so it does not dry. Reheat gently with a little water to restore softness.
If semolina gets over roasted or spices burn slightly, bitterness can come. Keep flame medium and stir while roasting to avoid this.
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