Upma Sooji


Upma is a savoury dish from South India & widely popular in Maharashtra too. It is mainly known as a breakfast dish, although it can be had any time of the day. So if you don’t feel like having a big breakfast day and you don’t want to go with heavy parantha’s or egg toast breakfast routine, then it is the most simple & easy breakfast dish to have which is tasty and full of spices & curry leaves flavor.

Its made with roasted semolina (rava or sooji) cooked with a nice flavoured tempering along with vegetables. It is very healthy, wholesome, low on calories, light and nutritious dish which can be adopted as a regular dish in your kitchen too. You will surely love it.

Step-by-Step Easy & Quick Recipe

Prep Time           Cook Time                 Total Time                   Yields

15 mins                    15 mins                     30 mins                     1-2 Serving


  1. Semolina (sooji) – 1 cup
  2. Carrot -1 finely cut in very small cubes
  3. Cauliflower -1 floret finely cut
  4. French beans -3-4 finely cut
  5. Green chili -1 cut into 4 parts
  6. Onions (medium size) -2 finely cut into very small cubes
  7. Ginger -1 inch piece (grated)
  8. Curry leaves (curry patta)                            – leaves of 2 twigs (1o-15)
  9. Mustard seeds -1 teaspoon
  10. Red chili powder (optional) -1/2 teaspoon
  11. Split black gram skinless (dhuli urad dal) -1 teaspoon
  12. Bengal gram split skinless (dhuli chana dal) -1 teaspoon
  13. Salt -as per taste
  14. Hot water -2 and ¼ cups
  15. Green coriander – 1 tablespoon finely cut


  1. Dry roast the semolina (sooji) on medium high flame.
  2. Mix all the cut vegetables.
  3. Heat oil in a wok (kadai). Add Bengal gram (chana dal) and fry a little.
  4. Add split black gram (without skin) and fry till light brown.
  5. Add all the mixed vegetables and stir on high flame for 1 minute. Lower the flame and simmer covering the lid. Stir in between. If required add 2-3 tablespoon of water to cook.
  6. When the vegetables are cooked add semolina (sooji) and stir.
  7. Add salt and stir.
  8. Add hot water to the semolina and quickly start stirring.
  9. When the water evaporates and little moisture remains switch of the gas stove.
  10. Cover with the lid. Let it be covered for 15 to 20 minutes so that all the pulses are tender.
  11. Dish out in a bowl. Garnish with finely cut green coriander leaves

How to serve:

  1. Serve in individual plates. Lift upma with a small ladle and turn it on the plate by pressing it a little so that it takes the shape of a bowl. Keep one more bowl of upma. Total 2 ladles will be put adjoining each other.

Note: Mostly it is served with coconut chutney and curd or lemon wedges. Bon Apatite!!

Happy Cooking!!

Recipe by Karuna Saraswat


Picture courtesy (nice pic!)

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