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    Home » Breakfast

    Upma | Rava Upma | Sooji Upma

    Published: Aug 15, 2021 · Modified: Aug 8, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

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    Jump to Recipe

    Bursting with flavor and goodness, Upma is the classic Indian breakfast dish that will leave you with a satiated tummy and a happy mind. Upma is made by carefully roasting coarse semolina and cooking it in boiling water. It is then infused with oodles of flavor by adding fresh vegetables, nuts, herbs, a hint of spice, and lots of love. 

    upma served in 3 bowls along with tea

    Upma pleasantly surprises you with its soft grainy texture and subtle earthy aroma leaving you completely satisfied with every single bite. Served piping hot, Upma was one of the popular breakfast items in my home.  Growing up I remember waking up to the heavenly aroma as my mom roasted the Semolina (also known as "Rava" or "Rawa" in Marathi and "Sooji" in Hindi), and my heart would fill up with dreams of a very promising breakfast. 

    Rava Upma is popular across the length and breadth of India and people often consume it as a wholesome meal. However, the origin of this delicacy is linked to the Southern parts of India, where Upma is eaten mainly for breakfast or tiffin (snack). In South India, Upma is not just a meal, it is religion :). If you haven’t sampled Upma or Uppitu in the typical Udipi restaurants in India, you haven’t begun your love affair with this humble dish. 

    upma in a skillet with tea cups

    We all know that much as we would like it, it is not always possible to eat out. So I am going to share with you my super simple, no-fail recipe to make perfectly light, fluffy, and all-time delicious vegetable Upma.  

    Tips

    MOC’s pro tips on how to make the perfect upma:

    • Always use the coarse variety of sooji to make Upma
    • Keep stirring the sooji while roasting making sure it does not burn or become over browned
    • Before adding the roasted sooji, make sure that the water comes to a rolling boil. This will ensure that your Upma becomes light and fluffy
    • Always turn the heat to simmer while adding the roasted sooji, so that it cooks evenly
    ingredients to make upma

    Step-by-Step Recipe

    • In a medium pan dry roast sooji for 5 minutes on medium heat stirring frequently. Make sure that the Rava is not browning too quickly. Turn the heat off once the sooji starts to look slightly brown and continue to stir as it will keep browning further. Take out roasted sooji in a bowl and reserve.
    roasting rava
    • Wipe the pan with a dry towel and heat oil in it. Add mustard seeds and allow them to pop. Lower the heat to medium-low and add cumin seeds and cook for 20 seconds. Add soaked chana dal, urad dal, curry leaves, green chilies, and cashews. Cook until the cashews start to turn light golden, around 1 minute. Add onions and cook until they start to turn translucent.
    roasting spices in a skillet and sauteing onions
    • Now add any of the optional veggies, I like to add tomatoes and carrots. Cook for another minute as the tomatoes start to soften. Add water, salt and allow the water to come to a rolling boil. Then add roasted sooji 2 to 3 spoonfuls at a time, mixing it clockwise.
    making upma in a skillet
    • Continue to add and mix in the rest of the sooji. Cook covered on low heat for 5 minutes.
    cooked upma in a skillet
    • Garnish with Cilantro and fresh lemon juice.
    upma garnished with cilantro

    Serving

    • Garnish with freshly grated coconut, sev, or bhujia! A spoonful of coconut chutney pairs really well with hot upma. Enjoy a hot cup of chai if serving as a breakfast or snack. Pair it with a glass of Mango lassi for a quick and delicious meal.
    What is Sooji made of

    Sooji, also known as rava or semolina is a flour made by coarsely grinding durum wheat. Sooji is used in Indian dishes like Upma and Sheera (a delectable dessert) among others as well as to make certain pasta varieties.  

    Where to buy Sooji

    Sooji is easily available in Indian grocery stores. You will find sooji in fine and coarse varieties. For this upma recipe, be sure to use the coarse sooji that is sold in Indian grocery stores as well as on Amazon.

    Can I use fine Sooji for upma

    Although I recommend coarse sooji, you can use the fine variety in this recipe. Use 1:2 sooji to water ratio.

    More Indian Breakfast Recipes

    Did you enjoy this healthy Indian breakfast? Here are some more of my favorite savory recipes that are perfect for breakfast or lunch!

    • Poha
    • Sabudana Khichdi
    • Thalipeeth
    • Handvo
    • Rava Dhokla
    • Dudhi Muthia
    • Methi Thepla
    • Kale Potato Parathas

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    upma served in 3 white bowls
    Print Recipe Pin Recipe Save Saved!
    5 from 2 votes

    Upma

    Healthy Indian breakfast that can also be enjoyed as a tasty snack or a satisfying meal
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Breakfast, Lunch
    Cuisine: Indian
    Servings: 4
    Calories: 306kcal
    Author: Archana Mundhe

    Equipment

    • Non Stick Frying Pan

    Ingredients

    • 1 cup coarse sooji rava/semolina
    • 2 tablespoons oil
    • 1 teaspoon mustard seeds
    • ½ teaspoon cumin seeds
    • 2 teaspoons urad dal
    • 2 teaspoons chana dal
    • 8 curry leaves
    • 2 green chilies
    • 15 cashews broken into pieces
    • 1 large onion finely diced
    • 1 tomato diced
    • 2 teaspoons kosher salt
    • 3 cups water
    • ¼ cup cilantro finely chopped
    • ¼ lemon
    • 2 tablespoons fresh grated coconut frozen works

    Optional veggies

    • ½ cup green peas
    • ½ cup diced carrots

    Instructions

    • Rinse and soak the Chana dal and Ural daal in water
    • In a medium pan dry roast sooji for 5 minutes on medium heat stirring frequently. Make sure that the Rava is not browning too quickly. Turn the heat off once the sooji starts to look slightly brown and continue to stir as it will keep browning further. Take out roasted sooji in a bowl and reserve.
    • Wipe the pan with a dry towel and heat oil in it. Add mustard seeds and allow them to pop. Lower the heat to medium-low and add cumin seeds and cook for 20 seconds.
    • Drain the water from the chana dal and Urad dal and add it to the tempering along with curry leaves, green chilies and cashews. Cook until the cashews start to turn light golden, around 1 minute.
    • Add onions and cook until they start to turn translucent. Add any of the optional veggies, I like to add tomatoes and carrots. Cook for another minute as the tomatoes start to soften.
    • Add salt & water and allow the water to come to a rolling boil. Then add roasted sooji 2 to 3 spoonfuls at a time, mixing it clockwise. Continue to add and mix in the rest of the sooji. Cook covered on low heat for 5 minutes.
    • Garnish with Cilantro and fresh lemon juice. Serve with fresh coconut, sev or bhujia

    Video

    Notes

    • Always use the coarse variety of sooji or rava to make Upma
    • Keep stirring the Upma while roasting making sure it does not burn or become over browned
    • Before adding the roasted sooji, make sure that the water comes to a rolling boil. This will ensure that your Upma becomes light and fluffy
    • Always turn the heat to simmer while adding the roasted sooji, so that it cooks evenly

    Nutrition

    Calories: 306kcal | Carbohydrates: 43g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1263mg | Potassium: 313mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3078IU | Vitamin C: 54mg | Calcium: 51mg | Iron: 3mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Sonam Patel says

      December 18, 2021 at 11:31 pm

      Best upma ever. Me and my family loved. I tried different types of upma but this is best one . Thank you for this recipe.5 stars

      Reply
      • Archana says

        December 19, 2021 at 1:57 am

        Thank you for the lovely feedback

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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