Quick Semolina Upma Recipe – South Indian Breakfast Ideas

Last Updated on 2 months by Neha Deshmukh

Quick Semolina Upma Recipe – South Indian Breakfast Ideas

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and juggling a million things, a quick, satisfying breakfast is a must. And honestly, nothing beats a warm bowl of Upma to start the day. This semolina upma recipe is a family favorite – it’s comforting, 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 go-to ever since!

Why You’ll Love This Recipe

This Upma isn’t just fast; it’s seriously delicious. It’s a classic South Indian breakfast that’s light yet filling, and the tempering (that fragrant spice mix) is what really makes it sing. Plus, it’s super versatile – you can easily customize it with your favorite veggies. It’s perfect for busy weekdays, a cozy weekend brunch, or even a light dinner.

Ingredients

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

• 1 small onion (or 5-6 shallots), sliced
• 1 inch ginger, chopped
• 2 green chilies, minced
• 1 sprig curry leaves
• 1 heaped tbsp ghee (about 15ml)
• 1 tsp mustard seeds
• 1 tbsp urad dal (split black lentils)
• 2 dried red chilies
• 5-6 cashewnuts, chopped
• Salt to taste
• 1 cup semolina (rava/sooji) – about 150g
• 3 cups boiling water
• Coriander leaves (optional, for garnish)

Ingredient Notes

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

• Semolina/Rava types: You can use fine, medium, or coarse semolina. I prefer medium for this recipe – it gives a nice texture. If using fine, reduce the water slightly.
• Ghee vs. Oil: Traditionally, Upma is made with ghee for that rich, nutty flavor. But you can absolutely use oil (vegetable, coconut, or sunflower) if you prefer.
• Regional variations in tempering: The mustard seeds and curry leaves are essential for that authentic South Indian flavor. Some families also add a pinch of asafoetida (hing) to the tempering – it adds a lovely savory note.
• Urad Dal significance: Urad dal adds a wonderful nutty flavor and helps with the texture. Don’t skip it if you can! It’s a key component of the tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep our veggies. Slice the onion, chop the ginger, mince the green chilies, and pluck the curry leaves. Having everything ready to go makes the process so much smoother.
2. Now, heat the ghee in a pan over medium heat. Once it’s hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Add the urad dal, dried red chilies, and chopped cashews. Fry them until the dal turns golden brown and the cashews are lightly toasted. Keep stirring so nothing burns!
4. Toss in the chopped ginger, green chilies, and curry leaves. Sauté for about a minute until fragrant. Your kitchen should be smelling amazing right about now.
5. Add the sliced onions and fry until they become translucent, stirring constantly. We don’t want any burnt onions!
6. Time for the semolina! Add it to the pan and roast it on low heat for 5-7 minutes. Stir continuously until it’s lightly golden and fragrant. This step is important – it removes the raw smell of the semolina.
7. Separately, boil the water and add salt. Once boiling, pour it into the roasted semolina in batches, stirring constantly to avoid lumps. This is the key to a smooth Upma!
8. Cover the pan and let it simmer for 8-10 minutes, or until the Upma absorbs all the moisture. Give it a quick stir halfway through.
9. Finally, fluff it up gently with a fork, garnish with fresh coriander leaves (if using), and serve hot!

Expert Tips

• Don’t overcook the semolina: Overcooked Upma can become mushy. Keep a close eye on it during the simmering stage.
• Stir, stir, stir! Seriously, constant stirring is your friend. It prevents lumps and ensures even cooking.
• Adjust the water: The amount of water needed can vary depending on the type of semolina you use. Start with 3 cups and add more if needed.

Variations

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

• Vegan Upma: Simply substitute the ghee with any cooking oil – coconut oil works beautifully!
• Gluten-Free Confirmation: Semolina is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of green chilies or remove the seeds. My friend, Priya, makes hers super mild for her kids.
• Festival Adaptations: For special occasions, my mom always adds finely chopped carrots, peas, and beans to the Upma. It makes it even more colorful and nutritious!

Serving Suggestions

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

• Coconut chutney
• Sambar
• A side of yogurt

Storage Instructions

Leftover Upma can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water and microwave or heat in a pan until warmed through. It might lose a little of its fluffiness, but it will still be delicious!

FAQs

1. What is the best type of semolina to use for Upma?

Medium semolina is my go-to, but you can use fine or coarse depending on your preference. Fine semolina needs slightly less water.

2. Can I make Upma ahead of time? How to reheat it properly?

You can, but it’s best enjoyed fresh. If you do make it ahead, store it in the fridge and add a splash of water when reheating to restore some moisture.

3. What can I add to Upma to make it more nutritious?

Veggies are your best friend! Add peas, carrots, beans, or even spinach. You can also add a handful of nuts for extra protein.

4. My Upma is too mushy! What did I do wrong?

You likely added too much water or overcooked the semolina. Next time, start with less water and keep a closer eye on the simmering time.

5. Can I use a different type of dal instead of Urad Dal in the tempering?

While urad dal is traditional, you can experiment with chana dal (split chickpeas) in a pinch. It won’t have the exact same flavor, but it will still be tasty!