Upma: Classic South Indian Semolina Breakfast

Upma — a classic Indian recipe, made simple for your home kitchen.

Roasting the Semolina

1. If using plain semolina, dry roast it in a pan on medium-low heat for 5–7 minutes, until fragrant and slightly golden — watch it closely, it burns fast. Transfer to a bowl and set aside. Using Avanee Roasted Upma Rava instead skips this step entirely — it comes pre-roasted, so go straight to the tempering.

Tempering and Cooking

1. Heat oil or ghee in the same pan over medium heat.
2. Add mustard seeds. Once they splutter, add urad dal and chana dal. Sauté until they turn light golden.
3. Add curry leaves, finely chopped green chilli, and grated ginger. Sauté for 30 seconds.
4. Add finely chopped small onion and sauté until it turns translucent.
5. (Optional) Add finely chopped carrot and peas. Sauté for 2-3 minutes.
6. Pour in water and add salt to taste. Bring the water to a rolling boil.
7. Gradually add the roasted semolina to the boiling water, stirring continuously with one hand to prevent lumps.
8. Reduce the heat to low, cover the pan, and cook for 5-7 minutes, or until all the water is absorbed and the upma is soft and fluffy.
9. Turn off the heat. Stir in lemon juice and garnish with fresh coriander leaves. Serve hot.