Suji Upma Recipe (Indian Spiced Cream of Wheat)
Soft, fluffy Suji Upma made with roasted semolina, vegetables, curry leaves, ginger, and Indian spices. Also known as Rava Upma or Sooji Upma, this easy South Indian breakfast is ready in about 20 minutes.
Servings: 4 cups
Calories: 261kcal
Cost: $5
Equipment
Ingredients
- 1 cup cream of wheat suji/rava/sooji/semolina
- 2½ cups water
- 1½ tablespoons coconut oil
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- 1 Tablespoon chana dal
- 1 Tablespoon urad dal
- 1 medium onion and tomato finely chopped
- 1 teaspoon fresh ginger grated
- 1-2 green chilies finely chopped
- salt per taste
Optional Additions
- ⅛ teaspoon asafetida
- 8-10 cashews
- 8-10 fresh curry leaves
- ¼ cup finely chopped carrots
- ¼ cup green peas
Optional Garnishes and toppings
- Chopped cilantro, grated coconut, crispy sev and fresh lemon juice
Instructions
Roast the rava
- Place a heavy-bottomed pan over low to medium-low heat. Add the suji. Dry roast it for about 5 minutes. Stir often so it cooks evenly.
- The rava should smell nutty and fragrant. It should become golden rather than becoming dark brown. Transfer the roasted rava to a bowl.
- Pro Tip: Do not skip roasting the semolina. This small step makes a big difference in flavor and texture. It also helps prevent a sticky finished upma.
Make the tempering
- Heat oil or ghee in the same pan. Add mustard and cumin seeds. Let them crackle. Add chana dal, urad dal, and cashews (if using). Cook until the dal and cashews are lightly golden.
- Add hing, curry leaves(if using), ginger, and green chilies. Sauté for about 30 seconds.
Cook the vegetables
- Add the chopped onion and tomato. Cook for 2 to 3 minutes until it begins to soften. Add carrots, peas, (if using) and a little salt. Cook for another 2 minutes.
- You do not need to fully cook the vegetables at this stage. They will continue cooking with the water.
Add the water
- Pour in 2½ cups of water. Add the remaining salt. Bring the water to a full boil. Add the roasted suji
Add the roasted suji rava
- Lower the heat. Slowly add the roasted rava while stirring continuously. Do not dump all the rava into the pan at once. Keep stirring as you add it.
- This helps prevent lumps and gives you smooth, fluffy upma. The commonly used water ratio varies depending on the desired texture, with 1 cup rava to roughly 2 to 3 cups water being common.
Steam the upma
- Cover the pan. Cook on low heat for 2 to 3 minutes. Turn off the heat. Let the upma rest for another 2 minutes. Remove the lid and gently fluff it with a spoon.
- Add lemon juice and fresh cilantro. Give it one final stir. Your homemade rava upma is ready. Serve warm with sev, and other garnishes.
Notes
Pro Tips to make the best fluffy rava upma
- Roast the rava slowly. Do not brown it.
- Add the rava gradually to boiling water.
- Keep stirring while adding the rava to prevent lumps.
- Use 2½ cups water for soft but fluffy upma.
- For softer, creamier upma, increase the water slightly.
- For firmer upma, use closer to 2 cups water.
- Use oil to keep this recipe vegan. Use ghee for extra richness.
- Medium or coarse rava works especially well for a fluffy texture.
Serving Suggestions
Serve hot with coconut chutney, tomato chutney, sambar, Indian pickle, or a cup of chai.Storage
Refrigerate leftovers in an airtight container for up to 2 days. Sprinkle a little water over the upma before reheating to bring back some of its softness.Nutrition
Serving: 1cup | Calories: 261kcal | Carbohydrates: 41g | Protein: 8g | Fat: 8g | Fiber: 5g | Vitamin A: 73IU | Vitamin C: 7mg | Calcium: 332mg | Iron: 15mg