Ingredients
Equipment
Method
- In a dry pan, roast the semolina on low to medium heat for 3–5 minutes, stirring constantly, until it becomes fragrant and lightly golden but not browned. Transfer to a bowl and set aside.
- Heat 1–2 tablespoons of oil or ghee in the same pan over medium heat. Add mustard seeds and let them splutter.
- Add urad dal, chana dal, and cashew nuts. Fry for 30–60 seconds until golden and crisp.
- Add curry leaves, green chilies, and ginger. Sauté for 20–30 seconds until fragrant.
- Add chopped onions and sauté until translucent and slightly golden, avoiding browning.
- Add diced carrots and green peas (if using), and cook for 1–2 minutes until vegetables are tender.
- Add 2.5 to 3 cups of water (depending on desired thickness), salt, sugar, and lemon juice (if using). Bring to a boil.
- Once boiling, gradually add the roasted semolina in small amounts, stirring continuously in one direction to prevent lumps.
- Cook on medium heat for 1–2 minutes until the mixture thickens and absorbs most of the water.
- Reduce heat to low, cover the pan, and steam for 2–3 minutes to allow the upma to fluff up.
- Turn off the heat, uncover, and mix in 1–2 tablespoons of ghee or butter (optional) and chopped coriander leaves.
- Fluff the upma with a fork and serve hot with coconut chutney, sambar, or pickle.
Notes
Safety Notes:
Use caution when adding hot water to semolina, as it may splatter. Lower the flame and add slowly.
Ensure all ingredients are clean and dry, especially semolina, to prevent clumping.
Use a heavy-bottomed pan to prevent burning during roasting and cooking.
Substitutions: Oil: Can be replaced with ghee for richer flavor.
Milk: Can be omitted if avoiding dairy; adds softness and color.
Vegetables: Carrots and peas can be swapped with beans, corn, or zucchini.
Spices: Asafetida (hing) can be added for a deeper flavor (common in some regional versions).
Storage: Store cooled upma in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water or milk to restore texture.
Pro Tips: Roasting the semolina is crucial for flavor and texture—do not skip this step even if the package says it’s pre-roasted.
Add water gradually and stir continuously to avoid lumps.
For a restaurant-style texture, add a tablespoon of milk and ghee at the end.
The upma should be slightly moist when done; it will firm up as it cools.
Dietary Information: Vegetarian (V), Gluten-Free (GF) if using certified GF semolina.
Ensure all ingredients are clean and dry, especially semolina, to prevent clumping.
Use a heavy-bottomed pan to prevent burning during roasting and cooking.
Substitutions: Oil: Can be replaced with ghee for richer flavor.
Milk: Can be omitted if avoiding dairy; adds softness and color.
Vegetables: Carrots and peas can be swapped with beans, corn, or zucchini.
Spices: Asafetida (hing) can be added for a deeper flavor (common in some regional versions).
Storage: Store cooled upma in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water or milk to restore texture.
Pro Tips: Roasting the semolina is crucial for flavor and texture—do not skip this step even if the package says it’s pre-roasted.
Add water gradually and stir continuously to avoid lumps.
For a restaurant-style texture, add a tablespoon of milk and ghee at the end.
The upma should be slightly moist when done; it will firm up as it cools.
Dietary Information: Vegetarian (V), Gluten-Free (GF) if using certified GF semolina.