Upmaஉப்புமா
Video: Hebbars Kitchen (YouTube)
Upma — known as uppittu in Kannada and uppit across parts of Karnataka — is one of those breakfast dishes that divides opinion but commands deep loyalty. Roasted semolina absorbs a well-seasoned stock of mustard seeds, curry leaves, and chiles, cooking into something between a pilaf and a porridge: substantial, savoury, and ready in under twenty minutes. The trick that separates a fluffy upma from a lumpy one is slowly adding boiling water to the pan while stirring continuously, then keeping the heat low while the rava steams through.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- ▪coarse semolina (rava / sooji)1 cup
- ▪water, boiling2½ cups
- ▪oil (or half oil, half ghee)2 tbsp
- ▪mustard seeds (kadugu)1 tsp
- ▪urad dal (split black gram, husked)1 tsp
- ▪chana dal (split chickpea lentils)1 tsp
- ▪fresh curry leaves2 sprigs (about 16 leaves)
- ▪green chiles, slit lengthwise2
- ▪fresh ginger, finely grated1 tsp
- ▪red onion, finely diced1 medium
- ▪salt¾ tsp, or to taste
- ▪fresh coriander, chopped, for serving2 tbsp
- ▪lemon juice1 tsp (optional, to finish)
- Chana dal and urad dal add a pleasant crunch to the tempering; if unavailable, omit them — the dish still works. Do not substitute with canned legumes.
- Coarse semolina gives the best texture (separate, fluffy grains). Fine rava or cream of wheat can be used in a pinch but yields a softer, slightly denser result.
- Frozen curry leaves work nearly as well as fresh and are widely available in Indian grocery stores. Dried curry leaves lack the volatile oils and are a last resort.
Method
- 1Dry-roast the semolina in a wide pan over medium heat, stirring constantly, for 4–5 minutes until it turns faintly golden and smells nutty. Transfer to a plate and set aside. This step is non-negotiable — unroasted rava turns gluey.
- 2In the same pan, heat the oil over medium heat. Add mustard seeds and let them pop, about 30 seconds. Add the urad dal and chana dal and stir until both turn pale gold, about 1 minute.
- 3Add curry leaves — stand back, they will splutter. Add the green chiles and ginger and cook 30 seconds. Add the onion and a pinch of salt; sauté until the onion is soft and translucent, 4–5 minutes.
- 4Pour the boiling water into the pan and add the salt. Bring back to a rolling boil.
- 5Reduce the heat to medium-low. Add the roasted rava in a slow, steady stream with one hand while stirring continuously with the other — this prevents lumps from forming.
- 6Mix thoroughly, then cover the pan and cook on the lowest heat for 2–3 minutes until the water is fully absorbed and the rava is cooked through. Uncover and fluff gently with a fork.
- 7Squeeze lemon juice over the top if using, scatter coriander leaves, and serve hot. Upma is traditionally accompanied by coconut chutney or a small bowl of pickle.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.