Sujir Upma
A simple Bengali-style semolina upma that cooks up soft, fluffy, and lightly spiced. Roasted suji, onions, ginger, green chili, and a gentle tempering make it comforting, quick, and perfect for breakfast or a light meal.
For 4 servings
- roast · ~4 min
Roast the semolina.
Heat a kadai over low heat and dry roast the semolina for 3 to 4 minutes, stirring often, until it smells nutty but does not change color. Transfer to a plate and keep aside.
TIPKeep the heat low so the semolina toasts evenly and does not brown. - temper · ~2 min
Make the tempering.
1.Heat oil and ghee in the same kadai over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and curry leaves and cook for a few seconds.4.Add green chili and ginger and stir until fragrant. - saute · ~6 min
Cook the onion and vegetables.
1.Add onion and cook until soft and lightly translucent, 3 to 4 minutes.2.Add carrot and peas and mix well.3.Cook for 2 minutes so the vegetables start to soften. - boil · ~5 min
Add water and seasonings.
Pour in the water, then add salt and sugar. Bring it to a gentle boil so the vegetables finish softening and the seasoning dissolves evenly.
- mix · ~4 min
Stir in the semolina.
Lower the heat and add the roasted semolina in a slow stream, stirring constantly to avoid lumps. Mix until the water is absorbed and the upma turns soft and fluffy.
TIPAdd the semolina gradually while stirring all the time for a smooth texture. - rest · ~3 min
Cover and rest the upma.
Cover the pan and let the upma rest on the lowest heat for 2 minutes, then switch off the heat and rest 1 more minute.
- garnish
Finish with cilantro and lemon juice.
Fluff the upma gently with a spoon, then mix in the cilantro and lemon juice just before serving.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the suji only until nutty; if it browns, the upma can taste toasty and turn gritty.
- 2Let the mustard seeds fully splutter before adding cumin, or the tempering will taste flat.
- 3Keep the onions translucent, not browned, for the soft Bengali-style finish this upma is known for.
- 4Add the roasted suji in a thin stream with constant stirring to prevent stubborn lumps.
- 5If the upma tightens too much while resting, sprinkle in a little hot water and fluff gently.
- 6Stir in lemon juice after switching off the heat so its brightness stays fresh and sharp.
- 7Leftovers reheat best with a splash of water in a covered pan to bring back softness.
Adapt it for your goals.
Vegan
Skip the ghee and use all oil for the tempering; you keep the same texture with a fully dairy-free finish.
jainJain
Omit onion and ginger, and add a little extra carrot and peas for body while keeping the same gentle spicing.
high proteinHigh-protein
Add roasted peanuts or cooked moong sprouts along with the vegetables for more staying power at breakfast.
south indian styleSouth-indian-style
Add split urad dal and cashews to the tempering for extra crunch and a more classic South Indian upma profile.
Why this is on our healthy list.
Vegetable-Filled Comfort Meal
Carrot, peas, onion, ginger, and cilantro add fiber, plant compounds, and freshness to an otherwise simple semolina base.
Light Yet Satisfying
Semolina cooks into a soft, filling breakfast or light meal that feels hearty without being overly heavy.
Digestive-Friendly Aromatics
Ginger, cumin, curry leaves, and mustard seeds bring aroma and can make the dish feel warming and easier to eat.
Frequently asked questions
Lumps usually happen when the semolina is added too quickly or without constant stirring. Add it in a slow stream to gently boiling water over low heat.
