Savory semolina porridge with vegetables and spices
Upma
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
3
3 cups
Difficulty
Easy
Cost
Budget
$
Upma
Savory semolina porridge with vegetables and spices
★4.6(7)
A quick, savory South Indian breakfast of toasted semolina cooked with vegetables, mustard seeds, and curry leaves. Hearty, nutritious, and ready in minutes.
5m
Prep Time
10m
Cook Time
15m
Total Time
3
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Upma is the ultimate quick Indian breakfast—toasted semolina cooked into a savory porridge with mustard seeds, curry leaves, and whatever vegetables you have on hand. It comes together in under 15 minutes.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Ingredients
- 1 cup fine semolina (rava/sooji)
- 2.5 cups water
- 1 tbsp oil or ghee
- 1 tsp mustard seeds, 10 curry leaves, 2 green chilies slit
- 1/4 cup mixed vegetables (peas, carrots, beans), diced small
- 10 cashews, salt, and lemon juice to taste
Instructions
- 1
Dry-toast semolina in a pan over medium heat until fragrant and slightly golden, about 3 minutes; set aside.
- 2
In the same pan, heat oil, pop mustard seeds, add curry leaves, chilies, and cashews.
- 3
Add diced vegetables and sauté 2 minutes; pour in water with salt and bring to a boil.
- 4
Reduce heat to low and slowly pour in toasted semolina, stirring continuously to prevent lumps.
- 5
Cover and cook 2 minutes until water is absorbed; fluff with a fork, add lemon juice, and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
SemolinaBroken wheat (dalia)
Healthier option but needs more water and cooking time
CashewsPeanuts
More budget-friendly with a nice crunch
Tips & Storage
Pro Tips
Stir constantly while adding semolina to boiling water—this is the key to lump-free upma.
Add a squeeze of lemon juice at the end for brightness that elevates the dish.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Best eaten fresh. Leftovers can be refrigerated overnight but texture changes.
Reheating
Sprinkle with water, cover, and microwave 1-2 minutes or steam on stovetop.
Nutrition Facts
Per serving (0mg) · 3 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates36g
Fat6g
Fiber340mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is rava/sooji?
- It is semolina, the coarse flour made from durum wheat. Available in Indian grocery stores.
- Can I use fine semolina?
- Fine rava works but gives a denser, smoother texture. Medium-coarse is preferred.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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