75 votes, 4.05 / 5.00 (80%)
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author The following information about this recipe was contributed by Seethalakshmi N: Recipe photo, Ingredients & Preparation.


Roasted semolina (sooji / rava) : 1 cup,
Onion (chopped finely) : 1 medium sized,
Green chilly chopped : 1 or 2,
Bengal gram (split and skinned) : 1 tbsp
Ginger (chopped finely) : ½ inch
Cumin seeds : ½ tsp,
Curry leaves : 2 sprigs
Cashew nuts : 10 nos
Mustard seeds :1 tsp
Oil / Ghee : 2 tbsp,
Water : 1 cup
Salt as required
Don't know about an ingredient? Check our food dictionary!

Upmav is a healthy and delicious breakfast recipe and is very popular in south India. It is also one of the easy to prepare breakfast item. It does not take much time and upma preparation can be done in 15-20 minutes, if you have the roasted semolina ready. With the following upma recipe, you can create tasty and healthy upmav. Try it and let me know your comments.

Upma recipe instruction

  1. In a pan, heat ghee or oil.
  2. Add mustard seeds and when they starts crackling, add the cumin along with urad & chana dal.
  3. Fry till they become a little brown.
  4. Add cashews & onions.
  5. Fry till the onions become transparent.
  6. Add the green chilly, curry leaves and ginger and fry them for a minute.
  7. Add water to this mixture and let it come to a boil.
  8. Add salt and when the water becomes boiling, lower the flame and add semolina to it*.
  9. You can add more water if the mixture looks dry.
  10. Lower the flame and simmer the upma for 2-3 minutes.
  11. Remember to keep stirring at each step so that the upma does not stick to the pan.
  12. Garnish with vegetables / coriander/cilantro leaves.
  13. Serve hot.



  • When you add semolina (Step 8), keep on stirring. Also semolina should be added in small amounts with a spoon with constant stirring to avoid lump formation (in the above video this step is different – since the video is from another chef found in the internet).
  • You can add some lemon juice to give a different flavor to the upma.
  • You can add finely chopped ginger, carrots along with onions.
  • Keep the roasted semolina in an air-tight container. This way the semolina stays well for a longer time and does not become mouldy or spoilt.

This entry was written on February 1st, 2018 by in Videos and tagged with , , , , . Last revised on February 15th, 2018.

Tried & Tasted by

Reeja Mytheenkunju

  • June 10, 2017 at 9:07 pm

    very tasty.Thank u very much

  • April 6, 2016 at 2:20 pm

    very very tasty.. thankyou

    • April 6, 2016 at 7:19 pm

      Thank you Abhi. Feel free to try other recipes too and drop your comments.

  • March 25, 2014 at 6:42 am

    Hi, I don’t whether you copied the recipe or your recipe is copied… its seems to the same recipe from ‘vegrecipesofindia’…

    • March 25, 2014 at 7:35 am

      Thanks a lot for bringing it into our attention @VishnuPriya A S.
      You are right that, both of the recipes seems same. Can be because of the ubiquity of upma or may be because both of us followed the same source or used the same method.
      Since similar contents can affect PR of both sites, we have made necessary modifications to the post.

  • September 25, 2013 at 4:24 pm

    Hi .. I would like to suggest.. adding more vegitables..Mutter, Carror, Beans.. etc.. with a hand full of raisins.. i prefer 50% vegitable and 50% semolina

    • September 25, 2013 at 5:11 pm

      50-50 will be an excellent combo Aneesh 😉

    • February 12, 2016 at 9:48 am

      How interesting! I just rileased that we mainly use semolina for sweet dishes and I’ve never seen it as an ingredient in savoury dish. Looks similar to veggie coucous and really delish!Thanks for sending it my way Happy New Year to you and your family!

  • June 26, 2013 at 5:14 am

    Delicious!!! A healthy and quick breakfast dish for me 🙂

  • one f ma fav !

  • June 5, 2013 at 12:46 am

    Thanks for the reply Reeja.

    I’ve done that in fact have reduced water all the way to a 1:1 water-semolina ratio and still have never achieved the all-crumby texture. I’ll try adding the semolina a little at a time and see how that goes.

    And to add to your list of variety in upma, here’s one that I came upon on a food blog long ago. Add plenty of roasted peanuts, and sambhar masala while cooking, you’ll end up with crunchy and colored upma 🙂

    My favorite though is a combo of upma and fish curry, delicious! :)))

    • June 5, 2013 at 12:46 pm

      @Mrs Sheikh : This is how we prepare it and we usually gets a crispy nature. Try to reduce the amount of water.
      Thanks for the variations suggested. It sounds different. Definitely I will try it on my next upma preparation. Love that upma – fish curry combination 😉

  • June 3, 2013 at 5:24 pm


    Any idea how the upma can be made in a way that resembles the picture shown in this recipe – flaky and resembling crumbs?

    • June 3, 2013 at 5:29 pm

      @Mrs Sheikh : Dont use too much water and add the roasted semolina, a little at a time, stirring constantly to prevent any lumps from forming.


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