Upma Recipe: How to make Upma

Rava Upma Recipe: A Versatile and Flavorful Indian Breakfast Dish easy and quick to prepare. This savory Indian dish is packed with flavors and can be customized to suit your taste preferences.

About Upma

Upma is a popular South Indian dish commonly eaten for breakfast or as a snack. It is made by cooking semolina or coarse grains with a variety of vegetables and spices. The dish is known for its simplicity and quick preparation, making it a convenient and delicious option for a satisfying meal.

The name "Upma" is derived from the Sanskrit word "Upmam," which means "brunch" or "small meal. This dish is widely enjoyed throughout India and has gained popularity in many other parts of the world due to its simple preparation.

Traditionally known as Uppumavu, Uppuma, Uppindi, Uppittu, or Upeet, it is served as a breakfast along with Kesari bath (sweet semolina pudding), or with a side of podi or coconut chutney and a must South Indian filter coffee.

Upma recipe is a versatile dish that can be customized to suit individual tastes. It can be made with different vegetables, spices, and even protein additions like tofu, paneer, or cooked lentils. The dish is often garnished with fresh coriander leaves, grated coconut, or fried nuts to enhance its aroma and taste.

With its combination of grains, vegetables, and spices, uppuma offers a balanced nutritional profile. It provides carbohydrates for energy, dietary fiber for digestion, and essential vitamins and minerals from the vegetables used. Upma can be adapted to meet dietary preferences, like vegan or gluten-free diets.

Enjoyed as a satisfying breakfast or a light meal, uppuma continues to be a beloved dish appreciated for its simplicity, versatility, and comforting flavors.

Ingredients for Upma Recipe

1. Semolina: The main ingredient for Upma recipe is semolina or rava or sooji. It comes in a variety of thicknesses. For upma, I always use fine sooji or Bombay Rava.
2. Vegetables: A variety of vegetables add flavor, texture, and nutrition. Onions, fresh ginger, and green chili add a mildly sweet, peppery flavor to the upma. I like to keep this upma very simple, just like it's made in any South Indian home or restaurant. Feel free to add veggies of your choice.
3. Spices and seasonings: A blend of spices and seasonings adds depth and aroma to uppuma. Common spices used include mustard seeds, cumin seeds, urad dal (split black lentils), curry leaves, asafetida (Hing), and salt. Gota urad or whole hulled urad (without the husk), Bengal gram (Chana dal), and nuts like cashews or peanuts for some nutrients and added flavor. The addition of these simple ingredients imparts some crunchy texture to this soft upma.
4. Oil or ghee: Is used for tempering the spices and cooking the vegetables and grains. When sooji is roasted in ghee, it turns aromatic. If you prefer to keep this dish vegan, skip the ghee and use any neutral oil like canola or vegetable oil.
5. Water: Upma requires liquid to cook the grains. Traditionally water is used. Vegetable broth or stock can be used for added flavor. The proportion of Rava to water is important here. I use 3 ½ cups of water for 1 cup of Rava. This gives me perfect soft uppuma, just like the way we like it. If you prefer more loose or runny uppuma, add 4 cups of water.
6. Optional additions: Roasted cashews, peanuts, raisins, grated coconut, and chopped coriander leaves (cilantro) for garnishing.

How to make Upma

Preparing Upma involves a few simple steps:

1. Heat ghee in a kadai or a pan. Add 2 tablespoon of ghee. Add the cashews, and roast to light brown. Remove it to the plate and set it aside.
2. In the same kadai, add the sooji. Roast the sooji on medium-low heat for 2-3 minutes, stirring continuously. Transfer the sooji onto the plate and set it aside. Note: Roasted, sooji blooms up and becomes aromatic.
3. Heat oil in the kadai. Add mustard seeds, and a pinch of asafetida. Allow the seeds to splutter.
4. Next, add urad dal, chana dal, and roast the dal to light brown.
5. Add onions, green chili, ginger, and curry leaves and sauté onions to translucent. Note: Do not brown the onions.
6. Add water, and salt to taste and bring it to a rolling boil. Add the roasted Rava and stir continuously to avoid any lumps in the mixture.
7. Sooji will absorb all the liquid and start to thicken and leave the sides of the pan. Reduce the heat to the lowest setting and cover the pan. Simmer the upma for 5 minutes. After 5 minutes turn OFF the heat.
8. Add a tablespoon of ghee, roasted cashews, and lemon juice to taste. Give it a good stir. Garnish with some fresh cilantro and serve immediately.

Serving & Accompaniments

Upma can be served on its own or paired with various accompaniments to enhance the flavors and textures. Here are some serving suggestions and popular accompaniments for Upma:

1. Coconut Chutney: Upma recipe pairs wonderfully with coconut chutney, which is made with freshly grated coconut, roasted chana dal, green chilies, and spices. The creamy and slightly tangy chutney complements the savory flavors of Upma.
2. Tomato Chutney: It is made by sautéing tomatoes with onions, garlic, and spices. The tangy and slightly spicy chutney adds a burst of flavors to the Upma.
3. Sambar: Upma recipe can be enjoyed with sambar, a flavorful lentil-based vegetable stew. It is made with a variety of vegetables, lentils, tamarind, and a blend of spices. The combination of Upma and sambar creates a hearty and satisfying meal.
4. Pickles: Indian pickles, like mango pickle, lime pickle, or mixed vegetable pickle, provide a tangy and spicy contrast to the mild flavors of rava Upma. A small serving of pickle on the side adds a burst of flavor.
5. Yogurt: A dollop of fresh yogurt or curd served alongside Upma recipe adds a cooling element and balances out the flavors. The creamy texture of yogurt complements the grainy texture of Upma.
6. Lemon: For a burst of tangy and refreshing flavor, drizzle freshly squeezed lemon juice over the upma right before serving.

Tips to help you make delicious Upma

1. Consistency: The texture of rava Upma can vary from soft and moist to slightly dry and grainy. Adjust the amount of water or liquid added to achieve your desired consistency. Add less liquid for a drier texture and more liquid for a softer, moist texture.
2. Roasting the Semolina: Roast the rava on a medium-low heat. Be patient, this process takes a few minutes. Keep stirring frequently to avoid any uneven roasting of the sooji. Roasted rava does not change color, it swells up and gives a nice aroma.
3. Vegetable Preparation: Chop the vegetables into uniform sizes to ensure even cooking. Cook root vegetables first like potato, and carrots. Add quick cooking vegetables like green peas, and beans towards the end, to retain their color and texture.
4. Tempering and Spices: Tempering adds depth and aroma to the rava Upma. Be cautious not to burn the spices, as they can result in a bitter taste.
5. Stirring: The rava absorbs the liquid very quickly. To prevent lumps, stir the semolina continuously while adding it to boiling water. This will ensure a smooth and lump-free texture in the Upma.
6. Seasoning: Adjust the seasoning as needed. Add more salt, spices, or lemon juice according to your preference.
7. Garnishes: Don't forget to add garnishes like chopped coriander leaves (cilantro), grated coconut, or fried nuts to enhance the visual appeal and taste of the rava Upma.
8. Leftovers: Rava Upma can be reheated the next day. If the recipe of Upma becomes dry upon reheating, you can sprinkle a little water or vegetable broth and gently mix it to restore moisture.

Storage Suggestions

Rava upma tastes best served immediately. If you have leftovers or would like to make it ahead, simply store it in an airtight container. Recipe of Upma stays good for 2-3 days.

Upma loses its moisture and becomes dry in the refrigerator. Add a splash of water and reheat in a pan or in a microwave.

Frequently Asked Questions

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Upma Recipe: How to make Upma

Jyoti Behrani

Upma: A Versatile and Flavorful Indian Breakfast Dish easy and quick to prepare. This savory Indian dish is packed with flavors and can be customized to suit your taste preferences.

5 from 4 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast/Brunch

Cuisine South Indian

Servings 4

Calories 349 kcal

Equipment

• kadai

Ingredients

 

US CustomaryMetric

 

1x2x3x

INGREDIENTS FOR UPMA

FOR ROASTING SOOJI

• ▢ 1 cup fine sooji or Bombay Rava
• ▢ 2 tablespoon ghee; For vegan, use a neutral oil

FOR UPMA

• ▢ 1 small onion, chopped
• ▢ ¼ inch ginger, chopped
• ▢ 1-2 green chili, chopped; adjust to taste
• ▢ 1 sprig of curry leaves
• ▢ ½ teaspoon mustard seeds
• ▢ 2 teaspoon gota urad / whole hulled urad
• ▢ 2 teaspoon chana dal/ Bengal gram
• ▢ 2 tablespoon canola oil or other neutral oil
• ▢ pinch of hing (asafetida)
• ▢ 3 ½ – 4 cups water; For soft upma, use 4 cups of water
• ▢ salt to taste

FOR GARNISH

• ▢ 1 tablespoon ghee; For vegan, skip ghee
• ▢ 8-10 whole cashew, cut into half
• ▢ 1-2 tablespoon fresh cilantro, chopped
• ▢ lemon wedges

Instructions

 

Upma Recipe: How to make Upma

• Heat ghee in a kadai or a pan. Add 2 tablespoon of ghee. When ghee is hot, add the cashews, and roast till slightly brown. Remove it to the plate and set it aside.
• In the same kadai, add the sooji. On a low flame roast the sooji for 2-3 minutes, stirring continuously. Remove the sooji onto the plate and set it aside.

  Note: The sooji absorbs the ghee and blooms up when roasted.
• Add oil to the kadai. When the oil is hot, add mustard seeds, and a pinch of asafetida. Allow the seeds to splutter.
• Next, add urad dal, and chana dal, and roast until the dal turn light brown.
• Add onions, green chili, ginger, and curry leaves and sauté until the onions turn translucent.

  Note: Do not brown the onions.
• Add water, and salt to taste and bring it to a boil. When the water comes to a rolling boil, add the roasted Rava, stirring continuously to avoid any lumps in the mixture.
• Sooji will absorb all the liquid and start to thicken and leave the sides of the pan. Reduce the heat to the lowest setting and cover the pan. Simmer the upma for 5 minutes. After 5 minutes turn OFF the heat.
• Add a tablespoon of ghee, roasted cashews, and lemon juice to taste. Give it a good stir. Garnish with some fresh cilantro and serve immediately.

Notes

Recipe Notes:

1. If the Rava (sooji) is not roasted well, the upma will taste raw. Roast the sooji, till it turns aromatic.
2. Ghee is used in very small quantities for some flavor and nutrients. To make it vegan, skip the ghee and use any neutral oil like canola oil or vegetable oil. 
3. Use a fine variety of Rava (sooji) for making upma. Make sure the sooji is fresh, has not gone bad, and does not have any insects or mold.
4. You can use veggies of your choice. Potatoes, carrots, green beans, and corn add great flavor to this dish.
5. Upma tastes best when served immediately. Rava absorbs the liquid and turns dry very quickly. If making the upma ahead of time, reheat the upma with some water to soften it and serve immediately.

Please refer to the post for the following:

1. Tips For Delicious Upma
2. FAQs

Nutrition

Nutrition Facts

Upma Recipe: How to make Upma

Amount per Serving

Calories

349

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

8

g

Cholesterol

 

29

mg

10

%

Sodium

 

41

mg

2

%

Potassium

 

140

mg

4

%

Carbohydrates

 

36

g

12

%

Fiber

 

3

g

13

%

Sugar

 

2

g

2

%

Protein

 

7

g

14

%

Vitamin A

 

17

IU

0

%

Vitamin C

 

9

mg

11

%

Calcium

 

18

mg

2

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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