Apr 25, 2008

Recipe - Sooji ka Upma/Bombai ravva upma

Semolina Upma/Salty pudding with semolina/farina


The famous south Indian breakfast. Upma itself serves as a breakfast/snack/dinner with out extra work. If unexpected guest are coming over, and you have so little time to prepare, Upma is the quick solution.

Kids love this as an afternoon snack or even serves as a good lunch with vegetables added to it. Upma can be made with different ravas, rice rava, wheat rava, poha/aval/atukulu with little variation.


  • Sooji/Semolina- 2 cups
  • Onion - 1 big (1 and 1/2 cups)
  • Ginger - 1 tablespoon (chopped/minced)
  • Green chillies - 8 Indian chillies
  • Cilantro/Coriander leaves- 1/4 cup
  • Water - 6 cups (to cook)
  • Salt - 2 teaspoons (according to taste)

Seasoning seeds:

  • Chana dal (bengal gram)- 1 tablespoon
  • Urad dal (black gram) - 1 teaspoon
  • Cumin seeds - 1 teaspoon
  • Mustard seeds- 1 teaspoon
  • Curry leaves - 2 stalks
  • Oil - 1 tablespoon


Preheat oil in a heavy bottom skillet/wok at a medium high temperature. Add seasoning seeds, let them splutter. Add curry leaves, green chillies and ginger. Sautee them for a minute, add onions. Fry onions for 2 minutes. Tips: For more nutrition, add vegetables along with onions and make it vegetable upma.

Add sooji/semolina to the onion mixture, roast it for 5 - 7 minutes.

Lower the temperature of the stove, add salt, mix it well. Add water to semolina mixture and keep stirring. Make sure no lumps are formed.

Add a dab of ghee/clarified butter, cover the skillet and cook upma at low temperature for 15 - 20 minutes.

Garnish with cilantro and serve with any kind of chutney.

Preparation time: 20 - 30 minutes.
# Servings: 4 - 6

1 comment:

Anonymous said...

Priya Akka,

Nenu upma chesanu, chala baga vachindi. Thank you. Next time vegetables to chesta. will let you know!


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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.