A good breakfast is the start of a good day. A soft gooey porridge made from dry roasted Semolina is all you need to start your day on a positive note. Various seasonings and vegetables are often added during the cooking, depending on individual preferences.

This recipe is simple and minimalistic, yet tastes absolutely amazing. It’s packed full of nutrition to keep you active throughout the day. The steps might be simple, but the techniques are equally important to get that perfect bite each time. Making a good Upma is so much about the correct consistency, the correct blend of spices, timing and temperature.

Do try it out and let us know how it turns out.

Knowledge Corner

Before starting with this recipe, let us know a little about its main ingredient Semolina or Sooji. This flour which is prepared from durum wheat provides a solid base for classic food items that include Italian pasta and Moroccan couscous. Here are some interesting insights about Semolina-


  • The word Semolina is derived from the Latin word “similia” which means flour.
  • When ground into flour, durum wheat is known as semolina. It is believed to have originated from Central Europe and the near East around 7000 BC
  • The most common uses of Semolina are pasta, couscous, bread and semolina puddings.
  • It’s also high in Vitamin B like thiamine and folate which helps in converting food into energy.
  • Additionally, it is also a good source of iron and magnesium. These minerals support red blood cell production, heart health and blood sugar control.


  • 1 tbsp ghee (for sauté)
  • 1 cup semolina (rava/sooji)
  • 1/2 tsp mustard seeds (rai)
  • 1/2 tbsp peanuts
  • 1/2 medium green chilli
  • 1 tomato (small-sized)
  • 10-12 curry leaves
  • 1 tsp urad dal
  • 8-10 cashew nuts
  • 3 and 1/2 cups water
  • Coriander leaves
  • Lime juice
  • Salt to taste

How to proceed

  • Heat ghee in a pan and splutter mustard seeds followed by urad dal, peanuts, curry leaves and cashew nuts. Saute until turn light brown.
  • Add sooji/semolina and sauté for 10 minutes on a low flame. Stir continuously while stirring so that every grain of sooji should coat with ghee evenly.
  • Boil water in another pan. Once the water is boiled completely, add the same in sooji.
  • Add chopped tomatoes, green chillies and salt to taste.
  • Stir occasionally for five minutes to avoid any lumps. When almost all the water is absorbed reduce the flame.
  • Sprinkle lime juice, coriander leaves and ½ tbsp ghee on the prepared upma. Mix well.


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