Upma (Savoury Semolina with Vegetables)
اپما (سبزیوں والی نمکین سوجی)
For most of South Asia, semolina (suji) means halwa. In South India it just as often means upma: suji roasted in ghee, then cooked in water with a savoury of mustard seeds, , onion, ginger and chilli. The result is soft, fluffy and comforting, ready in the time it takes to make chai. A squeeze of lemon and a handful of roasted cashews make it special.
- ⏱ Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Easy
- Serves 3
Method
Tap a step when it is done.
Dry-roast the semolina in a karahi on low heat for 5–6 minutes, stirring, until it smells toasty but is still pale. Tip out onto a plate.
Heat the ghee and add the mustard seeds. When they pop, add the chana dal, urad dal and cashews and fry until golden. Add the curry leaves, onion, ginger and chillies and cook for 3 minutes.
Add the carrot and peas, then the water and salt. Bring to a rolling boil.
Lower the heat and pour in the roasted semolina in a thin stream with one hand, stirring constantly with the other so no lumps form.
Cover and cook on the lowest heat for 3 minutes. Turn off, squeeze over the lemon, add the coriander and fluff with a fork. Serve hot.
Serve with coconut chutney, a spoon of ghee or a little pickle.
Kitchen notes
Roasting the semolina first stops it turning gluey and gives a nutty taste. Roast a big batch and keep it in a jar.
Use 2½ cups water for soft upma, 2 cups for a firmer, crumblier one.
Upma firms up as it cools; sprinkle with hot water and stir to soften leftovers.
A ten-minute South Indian breakfast
Upma is the breakfast South Indian families make when there’s no time to soak and ferment a batter. Every kitchen has semolina, and the rest is a simple tarka. It’s served in homes, office canteens and on trains, and it’s one of the first dishes South Indian students learn to cook away from home.
The secret is roasting
Plain semolina cooked in water turns into a sticky paste. Roasting it first, until it smells like toasted biscuits, keeps the grains separate and gives the finished upma a fluffy, light texture. Keep the heat low so it doesn’t brown; it should stay pale cream.
The tarka
The mustard seeds, chana dal and urad dal fried in ghee are not just flavouring; the dals stay crunchy and add little bites of texture through the soft semolina. Cashews make it festive.
Familiar ingredients, new taste
For Pakistani and North Indian cooks, upma is a nice surprise: the same suji used in halwa, turned savoury. Serve it with coconut chutney and a cup of filter coffee or masala chai. For another quick breakfast from western India, try poha.
Questions people ask
Why is my upma lumpy?
The water wasn't boiling or the semolina went in too fast. Pour it slowly into rapidly boiling water while stirring.
Can I make upma without vegetables?
Yes. Plain upma with just onion, tarka and lemon is very common; vegetables are optional.
Nutrition (estimate, per serving)
- Calories
- 330
- Protein
- 8 g
- Fat
- 12 g
- Carbs
- 48 g
