Soya And Semolina Upma

Name: Soya And Semolina Upma
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup soya granules (plain, unflavoured); 1 cup semolina (fine rava); 2 tbsp oil; 1 tsp mustard seeds; 0.5 tsp cumin seeds; 1 tsp urad dal (split); 1 tsp chana dal; 10 pcs curry leaves (fresh); 2 pcs green chili (slit lengthwise); 1 inch ginger (finely chopped); 2 pcs onion (medium, finely chopped); 1 pcs carrot (small, finely chopped); 0.25 cup green peas (fresh or thawed); 0.5 tsp salt; 3 cup water (hot); 1 tbsp lemon juice; 3 tbsp coriander leaves (chopped, for garnish); 1 tsp ghee (for finishing, optional)

RATING

0.0/5

TASTE SCORE

8/10

A protein-packed twist on the classic South Indian breakfast. Nutty roasted semolina and tender soya granules come together with mustard seeds, curry leaves, and green chilies for a quick, satisfying one-pan meal that's ready in under 30 minutes.

PREP

10m

COOK

15m

SERVES

1 KATORI

331 cal

SERVINGS

METHOD · 7 STEPS

prep · ~6 min
Soften the soya granules.
1.Bring 3 cups of water to a rolling boil in a saucepan or kettle.
2.Place soya granules in a bowl, pour the hot water over them until fully submerged.
3.Let them soak for 5 minutes until soft and plump.
4.Drain in a colander, rinse with fresh water, and squeeze out excess moisture.
TIPA good squeeze removes any raw soya taste — press gently but firmly.
saute · ~4 min
Roast the semolina.
1.Place a heavy-bottomed kadhai or pan over low heat.
2.Add the semolina and dry roast, stirring continuously, for 3-4 minutes.
3.Roast until it turns aromatic and a shade lighter in colour. Transfer to a plate and set aside.
TIPStay at the stove — semolina burns quickly if left unattended even for a minute.
temper · ~2 min
Make the tempering.
1.Heat the oil in the same kadhai over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden (30-40 seconds).
4.Toss in the curry leaves, green chilies, and chopped ginger. Sauté for 20 seconds until fragrant.
saute · ~7 min
Sauté the onion and vegetables.
1.Add the chopped onions and sauté until translucent (4-5 minutes).
2.Add the chopped carrot and green peas. Sauté for 2-3 minutes until the carrot softens slightly.
TIPDon't brown the onions too much — you want them soft and sweet to balance the soya.
mix · ~2 min
Combine soya and cook.
1.Add the drained soya granules to the pan. Mix well.
2.Add salt and stir for 2 minutes so the soya absorbs the tempering flavours.
simmer · ~5 min
Cook the upma with water.
1.Pour in 3 cups of hot water carefully (it will sizzle).
2.Bring the mixture to a gentle simmer.
3.Gradually add the roasted semolina in a steady stream with one hand while stirring continuously with the other to prevent lumps.
4.Stir well, cover with a lid, and cook on low heat for 3-4 minutes.
TIPAdding semolina slowly while stirring is the secret to a lump-free, fluffy upma.
garnish
Finish and serve hot.
1.Turn off the heat. Drizzle lemon juice over the upma and dot with ghee if using.
2.Garnish generously with chopped coriander leaves.
3.Serve hot with a side of coconut chutney or a hot cup of filter coffee.
TIPLet the upma sit covered for 2 minutes off the heat — it steams further and turns fluffier.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry-roast semolina on low heat until fragrant — this prevents raw taste and ensures a fluffy texture.
2
Squeeze soaked soya granules firmly in a clean cloth to remove excess water and any raw bean flavor.
3
Add roasted semolina in a slow, steady stream while stirring constantly to avoid lumps.
4
Let the finished upma rest covered for 2 minutes off heat — it steams and becomes light and fluffy.
5
Do not brown the onions; cook them until just translucent for a sweet, balanced flavor.
6
Use hot water directly from the kettle when adding to the pan — it helps the upma cook evenly and quickly.

RECIPE VARIATIONS