- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 2 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- 60 g
- 500 ml
- 1 tsp
- 10 g
Process
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Heat a wide dry pan over medium heat. Add the 200 g semolina and toast, stirring constantly, for 4 to 5 minutes until it smells nutty and turns pale gold. Tip it onto a plate to cool.
Return the pan to medium heat and add 2 tbsp vegetable oil. Once hot, add 1 tsp mustard seeds and 1 tsp urad dal. Fry for 30 to 40 seconds until the seeds crackle and the dal turns light golden.
Add 10 curry leaves, 2 slit green chile and 1 tsp grated ginger. Stir for 20 seconds, then add the chopped onion and cook for 3 to 4 minutes until soft and translucent.
Add the diced carrot and 60 g green peas. Stir and cook for 2 minutes so the vegetables start to soften.
Pour in 500 ml water and add 1 tsp salt. Raise the heat to high and bring to a rolling boil.
Reduce the heat to low. Pour the toasted semolina into the boiling water in a slow steady stream while stirring continuously with the other hand to stop lumps forming.
Keep stirring for 2 to 3 minutes as the semolina absorbs the water and thickens into a soft, scoopable mass. Cover and cook on low for 2 minutes.
Turn off the heat. Squeeze in the juice of half a lemon and fold in the chopped cilantro. Rest for 2 minutes, then fluff and serve warm.
Kitchen notes
Kitchen notes
- The one mistake most people make is skipping the dry toast. Untoasted semolina turns gluey and pasty; toasting until it smells nutty is what keeps every grain separate.
- Pour the semolina in a slow stream into actively boiling water while stirring constantly. Dumping it in all at once is what creates lumps.
- The water-to-rava ratio here is 2.5 to 1 by volume, which gives a soft spoonable upma. For a firmer, crumbly upma use 2 parts water to 1 part semolina.
- Upma thickens as it sits. If it tightens up before serving, stir in 2 to 3 tbsp hot water over low heat to loosen it.
Substitutions
- semolina→coarse polenta or couscous (adjust water to package directions)
- urad dal→split yellow moong dal or chana dal
- vegetable oil→ghee or coconut oil
- green chile→1/2 tsp red chile flakes
Storage & reheating
Cool completely and store in an airtight container in the fridge for up to 3 days. Reheat in a covered pan over low heat with 1 to 2 tbsp water per portion, or microwave covered for 60 to 90 seconds, stirring halfway. Do not freeze, as the semolina turns grainy and watery on thawing.
FAQ
The questions we get asked most
Why did my upma turn into a sticky lumpy mass?
Two causes: the semolina was not toasted before cooking, and it was added to water that was not at a full boil. Toast the rava until nutty and pour it in a slow stream into rolling boiling water while stirring constantly. If it is already lumpy, break the lumps with the back of a spoon and cook 2 more minutes on low.
What is the correct water to semolina ratio for upma?
Use 2.5 cups water for every 1 cup semolina for soft, spoonable upma, or 2 cups water for a firmer crumbly texture. This recipe uses 500 ml water for 200 g semolina, which is roughly the soft version. Add water by the tablespoon if it looks dry after resting.
Can I make upma ahead of time for breakfast?
Yes. Toast the semolina up to a week ahead and keep it in an airtight jar, which cuts the morning cooking to about 10 minutes. You can also cook the whole upma the night before, refrigerate it, and reheat with a splash of water. Fresh lemon and cilantro should be added after reheating.
How do I know when the upma is done?
It is done when the semolina has absorbed all the water, pulls away from the sides of the pan, and holds a soft shape when you press it with a spoon. There should be no pooling water and no raw grainy taste. Covering it for the final 2 minutes on low steams the center through.
Can I add vegetables or make it without onion?
Carrot, peas, beans, corn and diced potato all work; add firm vegetables with the onion and frozen ones at the water stage. For no-onion upma, skip it and add an extra 10 curry leaves plus a pinch of asafoetida for savoriness. Tomatoes can be added but reduce the water by 50 ml since they release liquid.
Is upma gluten-free and can I use a different grain?
Upma made with semolina is not gluten-free because semolina is wheat. For a gluten-free version use 200 g of coarse millet rava, quinoa flakes or rice rava and keep the same 500 ml water. Check that your urad dal and any packaged spice blends are certified gluten-free.
Why is my upma bland or dry?
Blandness usually means too little salt or an under-fried tempering; the mustard seeds, urad dal, curry leaves and green chile need 30 to 40 seconds in hot oil to release flavor. Dryness comes from too little water or overcooking after the semolina is added. Finish with lemon juice off the heat, which brightens the whole dish.
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