Upma (Semolina Savory Breakfast)

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil)
• 1 tablespoon Ghee (unsalted)
• 1/2 teaspoon Mustard Seeds (whole)
• 1/2 teaspoon Cumin Seeds (whole)
• 1 teaspoon Urad Dal (Split Black Gram) (dry)
• 8 pieces Curry Leaves (fresh)
• 2 tablespoons Peanuts (raw, lightly crushed)
• 2 pieces Dried Red Chilies (whole, broken)
• 1 medium Onion (finely chopped)
• 2 pieces Green Chilies (slit lengthwise)
• 1 small Carrot (peeled and diced (optional))
• 1/4 teaspoon Turmeric Powder (ground)
• 1 teaspoon Salt (or to taste)
• 2 medium Tomato (chopped)
• 1 cup Semolina (Rava) (fine grade)
• 5 cups Water (cold)
• 2 tablespoons Fresh Coriander Leaves (chopped)
• 1 tablespoon Fried Peanuts (Garnish) (optional, for topping)

Instructions

1. Heat oil and ghee

   Place the pan on medium heat, add 2 Tbsp oil and 1 Tbsp ghee and let melt.

   Time: PT1M

2. Temper spices

   Add ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tsp urad dal and a few curry leaves. Fry until the mustard seeds crackle and the dal turns golden.

   Time: PT30S

3. Add peanuts and chilies

   Stir in 2 Tbsp crushed peanuts and 2 broken dried red chilies. Fry for about 1 minute.

   Time: PT1M

4. Sauté vegetables

   Add the chopped onion, slit green chilies, diced carrot (if using), a pinch of turmeric and a pinch of salt. Cook, stirring occasionally, until the onion softens and turns translucent, about 5 minutes.

   Time: PT5M

5. Add tomatoes

   Add the chopped tomatoes and cook until they soften and release their juices, about 3 minutes.

   Time: PT3M

6. Boil water

   Pour in 5 cups cold water, add a little more salt if needed, and bring to a rolling boil.

   Time: PT5M

   Temperature: Medium

7. Incorporate semolina

   Reduce heat to medium‑low. Gradually sprinkle the 1 cup semolina into the boiling water while stirring continuously to avoid lumps. Cook, stirring, for about 4 minutes until the mixture thickens and the semolina is cooked through.

   Time: PT4M

   Temperature: Medium

8. Steam the upma

   Cover the pan with a lid and let the upma steam on low heat for 1 minute.

   Time: PT1M

   Temperature: Low

9. Finish and serve

   Turn off the heat, sprinkle 2 Tbsp chopped coriander over the upma, give a quick stir, and optionally garnish with fried peanuts. Serve hot.

   Time: PT30S

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Ghee: unsalted butter, clarified butter
• Instead of Mustard Seeds: mustard powder (use less)
• Instead of Cumin Seeds: ground cumin (1/4 tsp)
• Instead of Urad Dal (Split Black Gram): chana dal
• Instead of Peanuts: cashews, almonds
• Instead of Dried Red Chilies: fresh green chilies (more)
• Instead of Onion: shallots
• Instead of Green Chilies: jalapeño
• Instead of Carrot: beans, peas
• Instead of Tomato: tamarind pulp (for tang)
• Instead of Semolina (Rava): coarse polenta
• Instead of Fresh Coriander Leaves: cilantro
• Instead of Fried Peanuts (Garnish): fried cashews

Equipment Needed

• Heavy‑bottomed pan or skillet
• Wooden spoon or silicone spatula
• Knife
• Cutting board
• Measuring cups and spoons
• Lid for pan
• Small bowl for garnish (optional)
• Serving plate (optional)

Critical Steps — Do Not Skip

• Tempering the spices until aromatic
• Adding semolina gradually while stirring to prevent lumps
• Cooking on low heat after covering to allow the upma to steam and become fluffy

Chef Tips from the Video

• For extra flavor, roast the semolina lightly before using it.
• Add a squeeze of lemon juice just before serving for a bright finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat on the stovetop with a splash of water.

Freezer: Not recommended – texture changes when frozen.

Room temperature: Best eaten fresh; can sit at room temperature for up to 1 hour.

Make-Ahead Tips

• You can pre‑measure all spices and keep them in a small bowl for faster assembly.
• Cooked upma reheats well with a drizzle of water and a quick stir.