For an extra nutty flavor, toast the semolina in a dry pan for a few minutes before adding it to the skillet. Be sure to stir constantly to prevent burning. Adjust the amount of green chile peppers to your preference for spiciness. Ghee adds a richness that is characteristic of upma, but you can substitute with more cooking oil if desired. Serve hot, garnished with fresh cilantro or a dollop of plain yogurt for a cooling contrast.
Sooji Upma
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS33
Experience the pillowy softness of this South Indian breakfast staple, known for its delicate texture and vibrant flavors. This upma is a delightful dance of savory and subtly tangy notes, perfect as a comforting morning meal or a light supper. It's more than just a dish; it's a warm hug in a bowl.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate75 g
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Cholesterol16 mg
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Fiber6 g
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Protein14 g
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Saturated Fat7 g
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Sodium43 mg
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Sugar7 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large skillet over medium heat, warm the oil. Sauté the dried red chile peppers, cashews, urad dal, chana dal, and mustard seeds until the cashews turn a beautiful golden brown.
02
Step
5 mins
Introduce the asafoetida powder, followed by the onion, green chile peppers, and curry leaves. Stir until the onions soften and become translucent.
03
Step
2 mins
Pour in the water, add the chopped tomato, minced ginger, and salt. Bring this mixture to a lively boil.
04
Step
3 mins
Slowly stream in the semolina while stirring continuously to prevent lumps. This step is crucial for a smooth, delightful texture.
05
Step
15 mins
Once the mixture starts to bubble, reduce the heat to low, cover the skillet, and allow it to gently cook until the semolina is fully hydrated and tender.
06
Step
2 mins
Stir in the fresh lime juice and ghee, enriching the upma with a bright and luxurious finish. Remove from heat and let it rest, allowing the flavors to meld together beautifully before serving.
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RECIPE REVIEWS
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Please Rate
Kelly Hoppe
Jun 24, 2025I made this for breakfast this morning, and it was a hit! My kids loved it, and it was so easy to make.
Keith Brekke
Jun 7, 2025I added some vegetables to the upma, and it tasted even better!
Dariana Altenwerthrunte
May 1, 2025This is my go to upma recipe. It's quick, easy and tastes delicious.
Carey Boyerjacobs
Apr 29, 2025The recipe was clear and easy to follow. The upma turned out perfectly!
Demetris Oreilly
Mar 27, 2025I like the tip about roasting the semolina beforehand. It really does make a difference in the texture.
Tianna Schuster
Mar 25, 2025The lime juice and ghee at the end made all the difference. It gave the upma a wonderful flavor and richness.