, pub-3926503543313409, DIRECT, f08c47fec0942fa0
top of page
  • Writer's pictureMilhaan Home

Upma Recipe | How to Make Upma | Rava Upma Recipe | Sooji Upma Recipe | Indian Breakfast Recipe

Updated: Jan 25, 2023

I recently visited my family in Orlando, Florida and got to spend some quality time with them, as well as soak in some sun and do a cooking video for you all!

So here is a simple, delicous Indian breakfast recipe: Sooji or Semolina Upma. It's a delicous dish that takes no time to make and it's so versatile too!

I had a great time with my sister-in-laws (one is in the video and the other was taking the video) as I'm sure you can tell in the video! Enjoy!!

Upma Recipe Cooking Time: 15 Minutes (Approx)

Serves 3-4 People


  • 2 TBSP Oil

  • 1/2 tsp Mustard Seeds

  • 1 1/2 tsp Urad Dal

  • 8-10 Curry Leaves

  • 1 Cup Coarse Semolina

  • 2 TBSP Oil

  • 1 tsp Mustard Seeds

  • 1 tsp Urad Dal

  • 1/4 tsp Hing (Asafoetida)

  • 2 Green Chilis, Sliced (or more if desired)

  • 10-12 Curry Leaves Chopped

  • 1 Cup Chopped Onions (1/2 Large Onion)

  • 1 1/2 tsp Ginger-Chili Paste

  • 1 Cup Yoghurt

  • 2 tsp Lemon Juice

  • 1 1/2 tsp Salt

  • 1/2 Cup Chopped Coriander

  • About 2 1/2 Cups Boiling Water


Heat up a large non-stick frying pan for a few minutes on a medium heat.

Add 2 TBSP Oil, 1/2 tsp Mustard Seeds, 1 1/2 tsp Urad Dal and 8-10 Curry Leaves. Fry this until it is golden. You’ll hear the mustard seeds popping.

Add the semolina and toast it in the pan, on a low heat, stirring regularly so it doesn’t burn.

Once it is toasted and a light golden brown in colour, remove it into a bowl and set it aside. At this point, you can store the toasted semolina in a container in the fridge for future use.

Wipe down the pan with a paper towel.

Heat up the pan again on a medium heat and add another 2 TBSP Oil.

Once the oil has heated up, add 1 tsp Mustard Seeds, 1 tsp Urad Dal, 1/4 tsp Hing, 2 Green Chilis and the chopped Curry Leaves. Let this sizzle and let the Urad Dal turn golden.

Then add the chopped onions. Fry for 2 minutes until they are just softened.

Add the Ginger-Chili paste and fry for about 30 seconds so the raw smell goes away.

Add the toasted semolina and stir well. Add the yoghurt and mix this in.

Add the salt, lemon juice and the boiling water gradually and stir to mix this in. The mixture should look like in the video, fairly thick but not too dry or too runny. Let this cook for 2 minutes, covered.

Remove the lid and add 2-3 TBSP of the chopped coriander and mix this in.

Then drizzle a little oil (about 1 tsp) over the cooked Upma and stir it in gently. This creates a bit of shine in the Upma.

Serve the Upma by sprinkling with chopped onions, coriander and fine sev, or serve it with a sprinkle of lemon juice! Enjoy!


bottom of page