Upma began as a South Indian breakfast, the name coming from the Tamil and Kannada words for salt and flour, and today it is cooked in kitchens, canteens and hostels across India. Its appeal is speed: roasted semolina, a tempering and boiling water produce a filling, warm breakfast in under 20 minutes.
Well-made upma is soft and fluffy, not lumpy or gluey. The rava is roasted until it smells nutty, and the tempering of mustard seeds, urad dal, chana dal, curry leaves, ginger and green chilli gives crunch and aroma. Vegetables, cashews and a spoon of ghee make it more substantial, and a squeeze of lemon brightens it.
At a glance
| Region | Pan-Indian |
|---|---|
| Cuisine | South Indian |
| Diet | Vegetarian |
| Course | Breakfast |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Serves | 3 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | No |
| Key ingredients | semolina / onion / curry leaves / ginger |
Ingredients
- 1 cup bombay rava (medium semolina)
- 2 tbsp oil
- 1 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 8 cashews, halved
- 10 curry leaves
- 1 tsp grated ginger
- 2 green chillies, chopped
- 1 onion, finely chopped
- 1 small carrot, diced
- 1/4 cup green peas
- 2 3/4 cups water
- 1 tsp salt
- 1/2 tsp sugar
- 2 tbsp chopped coriander
- 1 tbsp lemon juice
Method
- Dry-roast the rava in a kadhai on medium-low heat for 5-6 minutes, stirring constantly, until it smells nutty and looks slightly pale golden. Transfer to a plate.
- Heat oil and ghee in the same kadhai. Add mustard seeds and let them splutter, then urad dal, chana dal and cashews. Fry for 1 minute until golden.
- Add curry leaves, ginger and green chillies and fry for 20 seconds. Add the onion and cook for 3 minutes until translucent.
- Add carrot and peas and cook for 2 minutes.
- Pour in the water, add salt and sugar, and bring to a rolling boil on high heat.
- Lower the heat and add the roasted rava in a thin stream with one hand while stirring continuously with the other, so no lumps form.
- Cover and cook on the lowest heat for 2-3 minutes until the rava absorbs all the water and turns soft.
- Add coriander, lemon juice and a teaspoon of ghee, fluff with a fork and serve hot.
Tips
- The water-to-rava ratio decides the texture: 2 3/4 cups gives soft, spoonable upma; use 2 cups for a firmer, grainy version.
- Properly roasted rava is the difference between fluffy and sticky upma.
- Upma firms up as it cools; sprinkle hot water and reheat covered.
Serve with
Coconut chutney, a little sugar, or with filter coffee.