Quick Sooji Upma Recipe – Semolina & Pea Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Quick Sooji Upma Recipe – Semolina & Pea Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. But a delicious, satisfying breakfast doesn’t have to be complicated. That’s where this quick Sooji Upma comes in! It’s a classic South Indian breakfast that’s light, flavorful, and comes together in under 30 minutes. I first made this when I was a student, needing something quick and filling before classes, and it’s been a staple ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Sooji Upma (also known as Semolina Upma) is a winner for so many reasons. It’s incredibly easy to make, even for beginner cooks. The texture is wonderfully fluffy, and the subtle flavors are just perfect to start your day. Plus, it’s a great way to sneak in some veggies! It’s a comforting, wholesome meal that’s sure to become a family favorite.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup sooji/rava (semolina) – about 180g
• 1.5 tablespoons oil – about 22ml
• 1 teaspoon mustard seeds
• A pinch of hing (asafoetida)
• 7-8 cashew nuts
• 1 teaspoon chana dal (soaked)
• 1 teaspoon urad dal (soaked)
• 1 teaspoon ginger (finely chopped)
• 1 small red onion (chopped)
• 1 green chili (chopped)
• 12 curry leaves
• 3 tablespoons green peas – about 45g
• 3 cups water – about 720ml
• 0.75 teaspoon salt – about 4g
• 1 tablespoon cilantro (chopped)
• 1 teaspoon lemon juice – about 5ml
• 1 teaspoon ghee (optional) – about 5g

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Sooji/Rava (Semolina) Varieties: You can use fine, medium, or coarse sooji. I prefer medium for this recipe – it gives a nice texture.
• The Significance of Hing (Asafoetida) in South Indian Cooking: Don’t skip the hing! It adds a unique, savory depth that’s essential in South Indian cuisine. A little goes a long way, though.
• Using Ghee vs. Oil – Flavor and Health Considerations: Ghee adds a lovely richness, but you can absolutely use oil if you prefer. I sometimes use a mix of both for the best of both worlds.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, dry roast the sooji in a pan over medium heat for 5-6 minutes until fragrant. This step is key for a non-sticky upma. Transfer it to a bowl and set aside.
2. Now, heat the oil in the same pan. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready!
3. Add the hing, cashews, soaked chana dal, urad dal, and chopped ginger. Sauté for about a minute until the cashews are lightly golden.
4. Toss in the chopped onion, green chili, and curry leaves. Cook until the onions soften, about 2 minutes. The aroma at this stage is incredible!
5. Stir in the green peas and cook for another 2 minutes.
6. Pour in the water, add the salt, chopped cilantro, and lemon juice. Bring everything to a boil.
7. Now, the tricky part! Gradually add the roasted sooji to the boiling water, constantly stirring to prevent lumps. This is where your arm gets a workout!
8. Once all the sooji is incorporated, cover the pan and simmer on low heat for 2 minutes.
9. Turn off the heat and mix in the ghee (if using). Let it rest, covered, for another minute.
10. Finally, fluff it up with a fork and serve warm with your favorite chutney!

Expert Tips

Want to take your Upma game to the next level? Here are a few pro tips:

• Achieving the Perfect Upma Texture – Avoiding Lumps: The key is constant stirring when adding the sooji. Don’t walk away!
• The Importance of Soaking Dal for Flavor: Soaking the chana and urad dal for at least 30 minutes helps them cook evenly and release their flavors.
• Adjusting Spice Levels to Your Preference: Feel free to add more or less green chili depending on how spicy you like it.

Variations

Upma is super versatile! Here are a few ways to customize it:

• Vegan Upma – Substituting Ghee and Ensuring Vegan Ingredients: Simply skip the ghee or replace it with a vegan butter alternative.
• Gluten-Free Upma – Is Sooji Always Gluten-Free? Most sooji is made from durum wheat, so it’s not gluten-free. However, you can find gluten-free sooji made from rice.
• Spice Level – Mild, Medium, and Spicy Options: Adjust the amount of green chili and add a pinch of red chili powder for extra heat.
• Festival Adaptations – Upma for Vrat/Fasting: Use sabudana (sago) instead of sooji for a vrat-friendly version.
• Vegetable Upma – Adding More Veggies: My family loves adding finely chopped carrots, beans, and peas. Feel free to experiment!

Serving Suggestions

Upma is fantastic on its own, but it’s even better with a side of:

• Coconut chutney
• Tomato chutney
• Sambar
• A cup of hot filter coffee

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheating might slightly alter the texture, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

What is the best type of sooji to use for upma?

Medium sooji works best for a good balance of texture.

Can I make upma ahead of time? How does reheating affect the texture?

You can, but the texture will be slightly softer. Reheat gently with a splash of water to loosen it up.

What can I substitute for ghee in this recipe?

You can use oil, vegan butter, or even a little extra water for a lighter version.

My upma is too dry/wet – how do I fix it?

If it’s too dry, add a little hot water and mix well. If it’s too wet, cook it uncovered for a few more minutes to evaporate the excess moisture.

Is upma a healthy breakfast option? What are the nutritional benefits?

Absolutely! Upma is a good source of carbohydrates, fiber, and protein. It’s also relatively low in fat, making it a healthy and energizing breakfast choice.