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. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry 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. 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.
How to Make Sooji Upma
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. 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.
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.
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.
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.
More Indian Breakfast Recipes
Poha Sabudana Khichdi Thalipeeth Handvo Rava Dhokla Dudhi Muthia Methi Thepla Kale Potato Parathas
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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
Recipe
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