Quick Semolina Upma Recipe – South Indian Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Quick Semolina Upma Recipe – South Indian Breakfast Idea

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 semolina upma comes in! It’s a South Indian staple in my house, and honestly, it’s a lifesaver on busy weekdays. I first made this when I was a student, needing something quick and filling before classes, and it’s been a go-to ever since. Let’s get cooking!

Why You’ll Love This Recipe

This upma is more than just quick; it’s packed with flavor and texture. It’s light yet filling, savory, and incredibly versatile. Plus, it’s a fantastic way to start your day with a little taste of South India. Seriously, who can resist that lovely aroma of roasted semolina and curry leaves?

Ingredients

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

• 1 cup Semolina / Rava (approximately 150g)
• 2.5 cups Water (600ml)
• As needed Salt
• 2 tbsp Cooking Oil (any neutral oil like sunflower or vegetable)
• 1 tsp Mustard Seeds
• 2 tsp Urad Dal (split black lentils)
• 1 tbsp Chana Dal (split chickpeas)
• 1 Big Onion (sliced)
• 1 Tomato (optional)
• 3 Green Chillies (adjust to your spice preference!)
• Few Curry Leaves (about 1 sprig)
• 1 inch piece Ginger (grated or finely chopped)
• 1 tbsp Coconut Oil (for that authentic flavor!)

Ingredient Notes

Let’s talk ingredients for a sec. These little things can make a big difference!

Semolina/Rava Varieties – Exploring Different Types
You can use different types of rava – fine, coarse, or medium. I prefer medium for upma, as it gives a nice texture. If using fine rava, reduce the water slightly.

The Significance of Curry Leaves in South Indian Cuisine
Don’t skip the curry leaves! They add such a unique, fragrant flavor. Fresh is best, but you can find them frozen in many Indian grocery stores.

Urad Dal and Chana Dal – A Flavorful Combination
These lentils add a lovely nutty flavor and texture. They’re often used together in South Indian tempering (tadka).

Coconut Oil – The Traditional Fat for Upma
While you can use any cooking oil, a drizzle of coconut oil at the end really elevates the flavor. It’s what my grandmother always used!

Regional Variations in Upma – A Culinary Journey

Upma isn’t a one-size-fits-all dish! Across South India, you’ll find variations. Some add vegetables like peas and carrots, others use different types of lentils, and some even include a squeeze of lemon juice. It’s a dish that’s beautifully adapted to local tastes.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Roast the Semolina: First, take a kadai (a deep, round-bottomed pan) and dry roast the semolina over low heat for 5-7 minutes. Stir constantly to prevent burning. You’ll know it’s ready when it smells fragrant and slightly golden. Transfer it to a plate and set aside.
2. Temper the Spices: In the same kadai, heat the cooking oil. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Cook until they turn golden brown.
3. Sauté the Aromatics: Now, add the sliced onions, green chillies, curry leaves, and ginger. Sauté until the onions soften and become translucent.
4. Cook the Tomatoes (Optional): If you’re using tomatoes, add them now and cook until they become mushy.
5. Add Water and Salt: Pour in the water and add salt to taste. Bring the mixture to a rolling boil.
6. Add the Semolina: Reduce the flame to the lowest setting. Gradually add the roasted semolina while stirring continuously. This is key to preventing lumps!
7. Cook and Steam: Cook until the mixture thickens and absorbs all the water. Once it’s thickened, cover the kadai and let it steam for 5 minutes.
8. Finish with Coconut Oil: Finally, drizzle with coconut oil, mix gently, and serve hot!

Expert Tips

Let’s make sure your upma turns out perfect every time!

Preventing Lumps – The Key to Smooth Upma
Seriously, constant stirring is your best friend here. Add the semolina slowly and keep those lumps at bay!

Achieving the Perfect Texture – Soft vs. Firm
Adjust the water slightly to get your desired texture. More water = softer upma, less water = firmer upma.

Roasting Semolina – Why It’s Crucial
Roasting the semolina removes any moisture and enhances its flavor. Don’t skip this step!

Tempering Techniques – Maximizing Flavor
Make sure the oil is hot before adding the mustard seeds. This ensures they splutter nicely, releasing their flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Upma – Plant-Based Adaptations
This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Upma – Naturally Gluten-Free
Semolina is naturally gluten-free, making this a great option for those with gluten sensitivities.

Spice Level – Adjusting the Heat
Add more or fewer green chillies to adjust the spice level to your liking. My friend loves to add a pinch of red chilli powder too!

Festival Adaptations – Upma for Special Occasions (e.g., Ganesh Chaturthi)
During Ganesh Chaturthi, we often add a little bit of jaggery (gur) to the upma for a slightly sweet and savory flavor.

Vegetable Upma – Adding Nutrients and Flavor
Add chopped vegetables like peas, carrots, beans, or potatoes along with the onions. My mom always adds a handful of spinach for extra nutrients.

Serving Suggestions

Upma is delicious on its own, but here are a few ideas for a complete breakfast:

• Serve with a side of coconut chutney.
• Pair it with sambar (a lentil-based vegetable stew).
• A cup of hot filter coffee is the perfect accompaniment!

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. It might lose a little of its fluffiness, but it will still be tasty!

FAQs

Got questions? I’ve got answers!

What is the best type of semolina to use for Upma?
Medium-grain semolina is ideal, but fine or coarse will work too. Adjust the water accordingly.

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 can I adjust the spice level of this Upma?
Simply add more or fewer green chillies. You can also add a pinch of red chilli powder.

What can I serve with Upma for a complete breakfast?
Coconut chutney, sambar, and a cup of coffee are classic pairings.

Is Upma a healthy breakfast option?
Yes! It’s a good source of carbohydrates and provides sustained energy. Plus, you can add vegetables for extra nutrients.