Upma Recipe, How to make Upma Recipe | South Indian Upma Recipe

by dassana amit updated January 24, 2014

upma recipe, sooji upma, rava upma, rawa upma

Upma is a traditional south indian breakfast dish made from semolina or suji. Upma is served with coconut chutney, lime slices or lime pickle. It can also be had plain.

One easily gets upma in all the restaurants in South India including Maharashtra. In fact upma would be a regular breakfast or evening snack in my growing up days.

I just loved the steaming hot upma served with some hot cuppa of chai or filter coffee. My comfort breakfast any day.

south indian upma recipe

Making upma does not take much time and can be done in 15-20 minutes, if you have the roasted semolina ready.

I always roast semolina and then keep in an air-tight container. This way the semolina stays good for a longer time and does not become mouldy or spoilt. Also the time spent is less when when you make upma or sheera.

This version of south indian upma is how I make it at home and adapted from my mom’s recipe. You can also make Upma in Microwave oven too. Making Upma in Microwave oven takes a little less time than making the upma in the traditional way. 

If you are looking for more Breakfast Recipes then do check vermicelli upma, poori bhajirava dosa, rava idli and idli recipe.

Upma Recipe details below:

4.9 from 12 reviews

Upma Recipe: How to make South Indian Upma Recipe
Prep time
Cook time
Total time
upma – savory south indian breakfast dish made with semolina
Recipe type: breakfast, brunch
Cuisine: indian
Serves: 2-3
  • 1 cup roasted semolina (sooji, rava)
  • 1 medium sized onion, chopped finely
  • 1 green chilly, chopped
  • 1 tbsp chana dal/spilt and skinned bengal gram
  • ½ tbsp urad dal/spilt and skinned
  • ½ inch ginger grated or chopped finely
  • 2 to 21/4 cups water
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 sprig of curry leaves
  • 7-8 cashewnuts
  • 2 tsp sugar (optional)
  • 2 tbsp oil or ghee
  • salt as required
  1. In a pan, heat oil or ghee.
  2. Add mustard seeds.
  3. When you hear the crackling sound of mustard seeds, it means they are getting fried.
  4. Now add the cumin along with chana dal and urad dal.
  5. Fry till they start to brown a little.
  6. Add cashews and by the time, the cashews get browned the dals would also get browned..
  7. now add onions and fry till they become transparent.
  8. now add the green chilly, ginger, curry leaves.
  9. Fry for a minute.
  10. Now add water to this mixture and let it come to a boil.
  11. Add salt and sugar. If you want a more sweeter taste, you can add more sugar. When the water comes to a rolling boiling, lower the flame and add the roasted semolina to it.
  12. Keep on stirring while you add the semolina.
  13. The semolina should be added not once but in 3-4 batches with a spoon.
  14. If you add it at once, lumps will be formed.
  15. Keep on stirring.
  16. The semolina will absorb water and swell and begin to cook.
  17. If the mixture looks dry, then add some more water.
  18. Reduce the flame and simmer the upma for 2-3 minutes.
  19. Keep stirring so that the upma does not stick to the pan.
  20. Garnish upma with coriander/cilantro leaves.
  21. Serve upma hot with slices of lime or coconut chutney or lime pickle.

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{ 56 comments… read them below or add one }

Ruhi February 23, 2014 1

Awesome recipe!Tried upma for the first time and turned out perfect..Thanks for a wonderful recipe..Keep up the goodwork


dassana amit February 25, 2014 2



Geetanjali February 3, 2014 3

Tried this recipe for my mom today. She is getting on in her years and has blood sugar. She can’t eat a lot of things she once used to enjoy. This worked beautifully even without the sugar. A big hug and thanks from my mom and me :)


dassana amit February 4, 2014 4

thanks geetanjali for this sweet comment. please give me regards to your mother.


Naznin Azeez January 10, 2014 5

I just now subscribed, Dassana :). Your site is amazing. Gonna make upma again today ♡


dassana amit January 10, 2014 6

thanks naznin


Jacob Deme January 6, 2014 7

I tried it today with pretty much all the ingredients save urad dhal and cashews, I didn’t have them. This turned out really delicious. Thanks for this great recipe! I felt like a child again eating it.


dassana amit January 7, 2014 8

welcome jacob. nice to know you liked the upma so much.


Naznin Azeez January 3, 2014 9

I made this just now!. I loved it and more than that my husband absolutely loved it. Called it special :). Thank you so much for posting this online. Happy new year!


dassana amit January 3, 2014 10

welcome naznin. happy new year to you and your family.


nasneem December 21, 2013 11

very nice and simple dish


Baldwin December 17, 2013 12

I live in Austria , and I do not knwo what •1 tbsp chana dal/spilt and skinned bengal gram
•½ tbsp urad dal/spilt and skinned
is , Im originally from Banglore and miss the sounth indian food as my wife is Austrian,
what si urad dal and skinned bengal gram is there an english name for it.


dassana amit December 19, 2013 13

chana dal is called as bengal gram in english. these lentils are made from black chickpeas.
urad dal are called as black lentils or white lentils. they are shaped like mung beans except that the husk is black in color and the lentils are in white color. i referred wiki and the other name for it is vigna mungo.


SUBRAMANIAM KALAIMANI November 26, 2013 14

Really a very simple and easy understandable recipes.Thanks to the author


dassana November 26, 2013 15



Calvin Luiz November 19, 2013 16

Good recipe for upma. Thanks for the same.


dassana November 19, 2013 17

welcome calvin


Jamilah November 10, 2013 18

Thanx for this wonderfully delicious and easy to make recipe. I followed Thangavel’s suggestion of adding semolina and it worked very well. Not much stirring needed and no lumps!


dassana November 17, 2013 19

thanks and welcome.


Sanjay Pohnekar November 8, 2013 20

Very simple and tasty recipe. I tried it and it taste lovely. Pl send me sambhar recipe and chatny recipe.


dassana November 17, 2013 21

sanjay, i have alread posted sambar and many chutney recipes in the blog. please search using the google search provided in the blog.


shalu October 21, 2013 22

My mom used to toss in a few other veggies to sneak in additional nutrition… Usually in the form of a hand full of finely chopped carrots at the same time as onions. No sugar needed then as the carrots add a sweetness to the recipe :). I’ll need to try your version with my mom’s tips in mind!!


dassana October 21, 2013 23

carrots and peas if added do add a sweetness of their own. my folks at home do not like carrots in upma…peas are still ok. so i don’t add carrots to upma.


ramees September 12, 2013 24

Easy for married bachelor cooks. I made it for my wife . Now its like you have to teach me all cusines :P


dassana September 13, 2013 25

ramees, keep visiting the blog and try the recipes and slowly you will become a good cook.


pallavi rawat September 10, 2013 26

Umm its tasty


Susmita Roy September 3, 2013 27

It was really nice. Thanks for the receipe…..Me and my husband really liked it


Mani September 1, 2013 28

Just made this dish for the first time and followed your recipe. I am new with Indian food. I was very happy with the result and my husband really loved it. Thank you!


S.siva August 31, 2013 29

Will try today. Looks good.



Dennis Roy August 27, 2013 30

It looks nice and tasty only tongue can judge i will try it tomorrow.


Dennis Roy August 27, 2013 31

It looks nice and tasty only tongue can judge i will try it tomorrow


Thangavel August 18, 2013 32

When water gets boiled, the flame should be brought under simmering. The semolina should be sprinkled by hand round the kadai quickly in the boiling water. The Rava need not be stirred with spoon, simultaneously. Immediately after adding rava, the kadai should be covered with air tight lid, and under this circumstances, cook under simmering for 4–6 minutes depending upon the quantity. After the time period, open the lid. We can see the rava in uniformly cooked condition. Now it can be mixed with spoon for few seconds if needed add little ghee. Sprinkle coriander leaves and mint. The upma is ready for serve.


dassana August 20, 2013 33

thanks for your tips and suggestions.


pankaj July 22, 2013 34

Cooked it the first time simply by reading it and boy, my cook was suprised . I think its one of the most amazing upma that I have eaten.


dassana July 22, 2013 35

thanks pankaj.


Maliha July 21, 2013 36

U don’t mention about water.


dassana July 21, 2013 37

i have mentioned 2 or 2 and 1/4 cups water in the ingredient list. you might have overlooked it.


sonam goel July 21, 2013 38

really nice and easy to make…i like it very much


dassana July 23, 2013 39

thanks sonam


Khushboo July 3, 2013 40

hi, my husband is upma fan, but in 5 years first time he liked upma made by me.
All thanks to u.


dassana July 3, 2013 41

thanks khushboo for writing this positive feedback. i am glad both of you liked the upma recipe.


Shireen June 28, 2013 42

I am an upma fan but at one time got bored of the rava upma. So happened to try cornmeal upma recipe and that turned out to be quite a success!


Sunil June 8, 2013 43

Excellent recipe…I made edible upma for the first time in 12years of cooking!


dassana June 9, 2013 44

allow this cooking journey to flower.


Sonali June 6, 2013 45

I like it. Quick and easy.


Ranjeet May 17, 2013 46

MY problem is ammount of Water. For 1 cup suji what how much cup Water ?


dassana May 17, 2013 47

the water amount is already mentioned in the ingredients list.


Emelia May 2, 2013 48

I really like it when folks come together and
share ideas. Great website, continue the
good work!


Dee Jadhav April 26, 2013 49

Hi I just made this for breakfast for my husband and he loved it! Him being a Marathi and I a Gujarati, I never really use to eat upma etc. beautiful and simple to follow!


dassana May 17, 2013 50

thanks dee


ARUNA LAKHERA March 16, 2013 51



Sindhu November 17, 2012 52

easy to make and tasty!


dassana November 17, 2012 53

thanks sindhu


Nisa Homey November 17, 2012 54

OMG dassana, the pic is awesome…hats off to u for capturing that…your upma is very different from my kerala style upma…I would like to give it a try…


dassana November 17, 2012 55

i would love to give a try to your kerala style upma too.


ss March 29, 2011 56

wonderful recipe