Quick Semolina Upma Recipe – Peanuts, Cashews & Veggies

Last Updated on 2 months by Neha Deshmukh

Quick Semolina Upma Recipe – Peanuts, Cashews & Veggies

Introduction

Upma. Just the word brings back childhood memories of quick, comforting breakfasts my mom would whip up before school! It’s a South Indian staple, but honestly, it’s become a breakfast favorite across India – and for good reason. It’s quick, easy, and incredibly satisfying. This version, packed with crunchy peanuts, cashews, and a little bit of veggie goodness, is my go-to when I need a hearty, flavorful start to the day. You’ll love how simple it is to make!

Why You’ll Love This Recipe

This Upma recipe is perfect for busy mornings. It comes together in under 20 minutes, and requires minimal effort. Plus, it’s a fantastic way to sneak in some veggies! The combination of textures – the soft semolina, the crunchy nuts, and the slightly crisp vegetables – is just chef’s kiss. It’s also super customizable, so you can easily adapt it to your liking.

Ingredients

Here’s what you’ll need to make this delicious Upma:

• 1 cup semolina (rava/suji) – about 150g
• 3 cups water – 720ml
• 2 tbsp cooking oil – 30ml
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp chana dal (split chickpeas)
• 1 tsp urad dal (split black lentils)
• 1 tbsp peanuts
• 1 tbsp cashew nuts
• 8-10 curry leaves
• 2 green chilies, chopped
• 1 inch ginger, grated
• 1 medium onion, diced
• ¼ cup carrots, diced – about 30g
• ¼ cup green peas – about 40g
• ¼ tsp asafoetida (hing)
• Salt to taste
• 1 tsp lemon juice
• 1 tsp ghee – about 7g
• 1 tbsp chopped coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Semolina (Rava/Suji) – Types & Toasting: There are different types of semolina – fine, coarse, and medium. I prefer medium for Upma, as it gives a nice texture. Toasting the semolina is crucial (more on that later!).
• Oil – Choosing the Right Oil for Upma: You can use any neutral-flavored cooking oil like sunflower, vegetable, or groundnut oil. I often use groundnut oil for a slightly nutty flavor.
• Spices – The Significance of Mustard Seeds & Asafoetida (Hing): Mustard seeds are a cornerstone of South Indian cooking, lending a lovely pop and aroma. Asafoetida (hing) might smell a little funky, but it adds a wonderful savory depth. Don’t skip it!
• Lentils (Chana & Urad Dal) – Regional Variations: These lentils add a lovely texture and flavor. You’ll find variations in which lentils are used depending on the region.
• Nuts – Peanuts & Cashews for Texture & Flavor: The peanuts and cashews add a delightful crunch. Feel free to add more if you’re a nut lover like me!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the semolina in a pan on medium heat for 3-4 minutes, stirring constantly. You’ll know it’s ready when it smells fragrant and is lightly golden. Set aside.
2. Heat the oil in a pan over medium heat. Add the mustard seeds. Once they start to splutter, add the cumin seeds, chana dal, urad dal, peanuts, and cashews. Sauté until the lentils and nuts are golden brown.
3. Add the curry leaves, chopped green chilies, and grated ginger. Sauté for about a minute until fragrant.
4. Now, add the diced onions and cook until they become translucent. Stir in the diced carrots, green peas, and a pinch of asafoetida.
5. Pour in the water, add salt to taste, and bring the mixture to a boil.
6. Once boiling, gradually add the roasted semolina to the pan, continuously stirring to prevent lumps from forming. This is the most important step!
7. Cover the pan and cook on low heat for 3-4 minutes, or until all the water is absorbed.
8. Finally, mix in the lemon juice, chopped coriander leaves, and ghee. Let it rest for 5 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

Let’s level up your Upma game!

• Achieving the Perfect Upma Texture: You want the Upma to be soft and fluffy, not mushy or dry. Adjust the water slightly if needed.
• Preventing Lumps – A Key Technique: Continuous stirring is your best friend! Add the semolina slowly and keep stirring vigorously.
• Adjusting Spice Levels: Feel free to adjust the number of green chilies to suit your spice preference.
• Roasting Semolina – Importance & Visual Cues: Roasting the semolina removes moisture and enhances its flavor. Look for a light golden color and a nutty aroma.

Variations

Upma is incredibly versatile! Here are a few ideas to spice things up:

• Vegan Upma – Substituting Ghee: Simply replace the ghee with a tablespoon of oil. It won’t have the same richness, but it will still be delicious!
• Gluten-Free Upma – Ensuring Purity: Semolina is generally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles wheat.
• Spice Level – Mild, Medium, & Spicy Options: Adjust the number of green chilies or add a pinch of red chili powder for extra heat.
• Festival Adaptations – Upma for Breakfast & Special Occasions: My aunt always adds a sprinkle of pomegranate seeds for a festive touch during Diwali!

Serving Suggestions

Upma is fantastic on its own, but it also pairs well with:

• Coconut chutney
• Sambar
• Yogurt

Storage Instructions

Leftover Upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water.

FAQs

Got questions? I’ve got answers!

• What is the best type of semolina to use for Upma? Medium-grain semolina (rava/suji) works best, but fine or coarse can also be used.
• Can I make Upma ahead of time? It’s best enjoyed fresh, but you can make it a few hours ahead and reheat it.
• How do I prevent the Upma from becoming sticky? Continuous stirring while adding the semolina is key!
• What can I add to Upma to make it more nutritious? Add more vegetables like spinach, beans, or bell peppers.
• Can I use frozen vegetables in this Upma recipe? Absolutely! Just add them along with the other vegetables.