how to make simple upma at home

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Popular South Indian morning dish called upma is cooked from cream of wheat or semolina flour (locally known as rava or suji), vegetables, spices, and herbs. The rava upma, also known as suji ka upma, has a flavorful and fulfilling taste from the ingredients used that will make it one of your new favorite go-to this post we will discuss how to make simple upma at home

how to make simple Upma at home

what is simple upma recepie

The traditional South Indian morning dish upma.upma is cooked with semolina (also known as rava or suji), some lentils, nuts, vegetables, herbs, and spices.

Cooking roasted rava in water flavored with ghee (or oil), cashews, urad dal (white lentils), chana dal (husked and split bengal gram), onion, ginger, and other herbs and spices is the traditional method for preparing this meal.

This upma is really delicious and is full of warmth and flavor. So why not try something fresh instead of that monotonous oatmeal? You’ll never lose!

Rava is the primary component in all upma recipes. It is simply granulated wheat, often known as suji or sooji in Hindi and “cream of wheat” or “semolina” in English. Suji ka Upma is the name given to this morning dish in North India.

All the fried and sautéed components used for tempering are what actually distinguish an upma dish. Depending on the recipe, these components can change, but they typically have nutty, savory, and sweet qualities.

All the fried and sautéed components used for tempering are what actually distinguish an upma dish. Depending on the recipe, these components can change, but they typically have nutty, savory, and sweet qualities.

In South India, particularly Maharashtra, eateries typically serve upma for breakfast. Additionally, it is a typical breakfast dish served in South Indian homes. In fact, while I was growing up, upma was a common morning or evening snack in my home.

how to make simple upma at home

  1. first rost soji or rawa

Prepare the ingredients before making the upma. Pick up 1 cup of fine rava and set it aside. Next, prepare the herbs, spices, lentils, nuts, and aromatics. You will require:

  • 2 tbs oil or ghee
  • 1 tbs mustard seeds
  • 1/2 tbs cumin seeds
  • 1 tbs split black gram
  • 1 tbs split Bengal gram
  • 1/3 cup onions chopped
  • 1 tbs green chilli chopped
  • 1 tbs ginger chopped
  • 10 to 12 curry leaves
  • 2 tbs coriander leaves
  • 10 to 15 cashew nuts

2.First, preheat a pan or kadai. Add 1 cup of rava.

3. rost the Rava fry until fragrant

4.The sooji or rava grains should start to smell good and appear dry, separated, and crisp. Don’t let the rava brown.

5.Put the roasted rava on a platter and set aside once the rava has developed a pleasant aroma and begun to appear dry and crisp.

Fry Spices, Nuts & Aromatics

6.2 tablespoons of ghee (clarified butter) or oil should be heated in a pan. Any oil with a neutral flavor is acceptable, including sunflower, peanut, safflower, and olive oil.

7.Reduce the heat. Put 1 teaspoon of mustard seeds in.

8. Now add the following ingredients:

  • ½ tbs cumin seeds
  • 1 tbs split bengal gram
  • 1 tbs split black gram

9. Stirring often fry until the Bengal gramand black grambegin to brown a bit.

10. Immediately add 10 to 12 cashews and begin to fry on a low to medium-low heat.

11. By the time the cashews get golden the dals should also be golden.

12. Now add the ⅓ cup of finely chopped onions.

13. Sauté the onions until they soften and become translucent on a low to medium-low heat

14. Then add 1 teaspoon chopped green chillies, 1 teaspoon chopped ginger and 8 to 10 curry leaves.

You can also add 1 dried red chilli (halved and with seeds removed) at this step.

15. Mix well and sauté for a few seconds.

16. Then add 2.5 cups water to this mixture.

17When necessary, add salt. Mix thoroughly, then taste the water. It should have a moderate amount of salt.

Add salt as required.

In case if the salt becomes less in the dish, you can always sprinkle some salt from the top when eating.

18. Then add 1 teaspoon sugar.

Sugar is optional and you can skip it. We prefer a slight sweet taste in the upma and hence we add it.

19. Stir again.  On a medium to high flame, heat the water and let it come to a rolling boiling.

making Rava Upma

  1. Once the water has reached a rolling boil, turn the flame down to the lowest setting. Then, using a spoon, add the rava in 4 to 5 batches.
  2. Stir and combine as soon as the first batch of rava is added to ensure that the water and roasted rava are combined equally.
  3. Add the subsequent batch of rava. To ensure that the batch of rava is blended equally in water, thoroughly combine and stir again.
  4. Add and whisk the rava until you reach the last batch.
  5. Quickly whisk and thoroughly combine. The rava grains will swell after absorbing water and cook.
  6. On a low heat, cover the rava upma and let it steam for 2 to 3 minutes.

26.Then turn off the heat. the rava is cooked well and the suji ka upma is ready.

27. finally add about 2 tablespoons chopped coriander leaves (cilantro). You can add more coriander leaves if you like.

28. Mix again.

30. dish out upma hot or warm with slices of lemon or a side of lemon pickle or coconut chutney.

If you like you can garnish with some coriander leaves and 1 tbs ghee

chefs Tips

  • Roasting rava: For an even roasting or toasting of rava, you need to stir rava often on a low or medium-low heat of the pan. See for signs of color change and the rava granules looking separate, crisp with a nice toasted aroma.
  • Adding rava in batches: Always add rava to the hot water in batches. After adding each batch mix the rava evenly with the water. This ensures that your upma will turn smooth and soft.
  • Fats: Upma recipe can be made with both ghee (clarified butter) or oil. With ghee the suji ka upma tastes better though. I also on occasions make upma with coconut oil. You can use oils like sunflower oil or safflower oil or peanut oil or any neutral tasting oil.
  • The ratio of rava to water might be 1:2.5 or 3, depending on whether you want a firmer or softer rava upma.
  • There are some varieties you can create, including tomato upma, vegetable upma, and ragi rava upma. They are detailed in the FAQ section below.
  • Upma is best served hot or warm, therefore here are some serving recommendations. Like me, you can add some sev or bhujia on top and drizzle some lemon juice over it. Suji ka upma can also be served with idli podi, coconut chutney, or lemon pickle.
  • Scaling and storing: This recipe can be simply doubled or cut in half.


I have access to many different rava varieties, including Bombay, Kesari, and Idli rava. Which one should I use to make an uttapam?

Use Bombay or Kesari rava, which are both excellent rava varieties. Idlis are made using idli rava.

How is ragi rava upma made?

The rava and ragi flours must be roasted separately. Adhere to this recipe. Add the rava and ragi when the water is at a roaring boil.

The amount of water needed will vary depending on how much ragi and rava are added. Do roast ragi thoroughly since undercooked ragi can give you the flu.

Do you allow vegetables?

You can, indeed. Verify the steps I’ve listed in the question below.

How do you prepare a veggie upma?

Alternatively, steam the vegetables separately and then add them after the rava and water have been combined.

Or add the vegetables (grated carrots, green peas, grated potatoes, finely chopped french beans, and chopped capsicum) after sautéing the onions and continue cooking until the vegetables are lightly browned. Add water, then proceed as directed. Upma can be topped with grated coconut.

Will tomatoes work?

Tomatoes can be added. When the onions are tender, add them. The tomatoes should then be sautéed until tender.

Do you allow peanuts?

You can definitely add peanuts. The peanuts should be roasted or fried separately before being used as a garnish or topping to the suji ka upma.

Can I omit the green peppers?

You can, indeed. The green chiles can be swapped out for some crushed black pepper.

Why has my upma started to lump?

If the rava and water are not thoroughly combined, the upma will turn lumpy. As a result, add the rava in batches and stir the water between each batch of rava.

Use fine rava for this recipe, please. In order to prevent the upma from becoming lumpy if you use coarser rava, you will need to add additional water.



South Indian morning dish known as upma is cooked with cream of wheat (also known as rava or sooji). It also goes by the name Rava upma. This upma dish provides a fantastically scrumptious and delectable breakfast.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian, southindia
Servings 2
Calories 360 kcal


  • 1 frying pan
  • 1 cooking pan


  • 1 cup rava or sooji
  • 2 tbs ghee or oil
  • 1 tbs mustard seeds
  • 1/4 tbs cumin seeds
  • 1 tbs bengal gram
  • 1 tbs black gram
  • 1 tbs ginger chopped
  • 1 tbs green chilli
  • 1/3 cup onions chopped
  • 1 sprig curry leaves
  • 1 tbs coriander leaves
  • 10 to 15 cashew
  • 2.5 cup water
  • salt required


  • Chop 1 medium-sized onion, 1–2 green chilies, 1 inch of ginger, and a few coriander leaves into fine pieces.
  • Separate the remaining ingredients as well.
  • First, preheat a pan or kadai. Creme of wheat or rava may be added.
  • .Start roasting rava while tosting the Rava stir often
  • The sooji or rava grains should start to smell good and appear dry, separated, and crisp. Don't let the rava brown.
  • After extinguishing the heat, place the cooked rava on a platter and set it aside
  • Heat ghee or oil in a pan. the mustard seeds are added.
  • The sound of mustard seeds crackling indicates that they are frying.
  • The cumin seeds, bengaBengal gram,blackgrablack now been added.
    Fry until they start to turn a light golden brown
  • Add the cashews right away and start frying. The lentils will become golden by the time the cashews do.
  • Then incorporate the finely chopped onions. The onions should be cooked until they are transparent.
  • Next, add the chopped ginger, curry leaves, and green chili. For a few seconds, sauté. At this stage, you can also include 1 dried red chili.
  • Then add 2.5 cups of water, sugar, and salt. Mix thoroughly,
  • You can avoid sugar if you don't want to.
  • Heat the water and let it to reach a rolling boil on a medium-high temperature.
  • Reduce the flame to its lowest setting once the water has reached a rolling boil. Then, using a spoon, add the rava in 4 to 5 batches.
  • Add the rava and combine and stir it right away. The water should be uniformly combined with the entire batch of rava. Then incorporate the following batch of roasted rava. Mix and stir once more.
  • Continue adding and stirring the rava in this manner all the way to the last batch.
  • Stir quickly and thoroughly. The rava obsorb water
  • For two to three minutes on low heat, cover and let the rava upma steam.
  • then extinguish the flame. The upma is prepared and the rava is cooked here.
    Add the chopped coriander last.
  • serve upma hot with coconut chatni or lemon pickle
Keyword upma recipe

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