Can I use coarse semolina instead of fine rava?

Yes, but coarse semolina needs slightly more water (about 3 cups per cup of rava) and a longer cooking time to soften fully.

How do I reheat leftover upma without drying it out?

Sprinkle a tablespoon of water over the upma, cover, and microwave for 30-45 seconds, or reheat in a pan with a splash of water over low heat.

Can I make upma without onion and garlic?

Absolutely. Omit the onion and add extra vegetables like corn, peas, or grated carrot for a Jain-friendly version.

What can I serve with upma for a complete meal?

Upma pairs beautifully with coconut chutney, sambar, or a side of yogurt and pickles for a balanced breakfast.

Home / Recipes / south_indian / Upma

south_indianEasyvegetarian

Upma

RATING

4.6/5(187)

TASTE SCORE

8/10

A light, savory semolina breakfast with a soft, fluffy texture and a gentle crunch from mustard seeds and chana dal. This South Indian classic comes together in 20 minutes with just a handful of pantry staples—perfect for busy mornings.

PREP

COOK

15m

SERVES

1 KATORI

280 cal

SERVINGS

METHOD · 4 STEPS

prep · ~5 min
Dry roast the semolina.
1.Heat a heavy-bottomed kadhai over low heat.
2.Add 1 cup semolina and dry roast for 4–5 minutes, stirring continuously.
3.Stop when the semolina is fragrant and just begins to turn a shade lighter. Do not let it brown.
TIPConstant stirring prevents the semolina from burning; walk away and it scorches in seconds.
temper · ~8 min
Make the tempering.
1.Heat 2 tbsp oil in the same pan over medium heat.
2.Add 1 tsp mustard seeds and let them splutter (30 sec).
3.Add 1/2 tsp cumin seeds, 1 tbsp chana dal, and 1 tbsp urad dal. Fry until the dals turn golden (1–2 min).
4.Add 8 cashew halves and sauté until light brown (30 sec).
5.Add 8 curry leaves, 2 slit green chilis, and 1 inch grated ginger. Sauté until fragrant (30 sec).
6.Add the chopped onion and sauté until translucent (3–4 min).
TIPLet the mustard seeds pop fully before adding the dals — this builds the signature nutty base.
simmer · ~8 min
Cook the water and semolina.
1.Pour in 2 1/2 cups water and add 1/2 tsp salt. Raise heat to high and bring the water to a rolling boil.
2.Lower the heat to the absolute minimum.
3.Add the roasted semolina in a steady, thin stream with one hand while stirring rapidly with the other to prevent lumps.
4.Keep stirring until all the water is absorbed and the mixture thickens into a porridge-like consistency (2–3 min).
TIPAdding the semolina in a thin stream while stirring continuously is the secret to a lump-free upma.
steam · ~3 min
Steam and finish the upma.
1.Switch off the heat once the mixture becomes fluffy and leaves the sides of the pan.
2.Cover tightly with a lid and let it steam in residual heat for 2 minutes.
3.Uncover, fluff gently with a fork, and drizzle 1 tbsp lemon juice and 1 tsp ghee on top.
4.Fold the lemon and ghee in lightly, garnish with chopped coriander leaves, and serve hot.
TIPThe steaming step makes the upma extra soft — don't skip it.

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 the semolina on low heat until fragrant but not browned to ensure a light, fluffy texture.
2
Add the roasted semolina in a thin stream while stirring vigorously to prevent lumps from forming.
3
Let the mustard seeds fully splutter before adding dals for the classic South Indian tempering aroma.
4
Use boiling hot water when mixing with semolina to speed up absorption and keep grains separate.
5
After cooking, let the upma rest covered for 2 minutes to steam and become extra soft and fluffy.
6
For a non-sticky upma, use a heavy-bottomed pan and stir constantly during the final cooking stage.

RECIPE VARIATIONS