Okay so first of all, let me just say – Upma is underrated. Like people keep saying “oh it’s boring” or “it’s hospital food” (why tho???) but honestly, when made right, it’s soft, spicy, nutty, and just… hits different. Especially with a little coconut chutney or even ketchup (don’t judge me, ok).
I didn’t even like upma much as a kid, but now it’s one of those recipes I can make with my eyes closed. It’s cheap, fast, filling, and zero waste if you got semolina (aka rava or sooji) lying around.
Anyway, enough ranting – let’s get into how to make upma that’s not boring and won’t make people roll their eyes.
Ingredients – What You’ll Need
Let’s break it down so it’s not confusing. You don’t need fancy stuff, just basic kitchen things.
Main stuff:
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1 cup rava (sooji / semolina) – Use the fine one, not coarse
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2 tablespoons oil (or ghee if you feel fancy)
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1 teaspoon mustard seeds
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1 teaspoon urad dal (optional but gives nice crunch)
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1-2 dried red chilies (broken)
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1 green chili chopped
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1 inch ginger grated or chopped
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A few curry leaves (optional but smells )
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1 medium onion chopped fine
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2.5 cups water
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Salt to taste
Optional add-ons:
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Cashews (fry them in ghee first = heaven)
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Chopped carrots, peas, beans – if you want healthy vibes
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Coriander leaves – for garnish
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Lemon juice – a few drops at end makes it
How to Make Upma (Step-by-step but chill)
Step 1: Roast the Rava First
Okay this step is super important. If you skip it or try shortcuts, the upma gets sticky or like a paste. Ew. So:
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Heat a dry pan.
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Add the 1 cup of rava.
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Keep stirring it on low-medium heat till it starts to smell slightly nutty.
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It takes about 4-5 mins, don’t walk away or it’ll burn.
Once done, take it out and keep aside.
NOTE: Some rava brands come “pre-roasted” – if it says that, you can skip this step. But I still roast it a bit coz I don’t trust the packet
Step 2: Prep the Stuff While It’s Cooling
Chop onion, green chilli, ginger, etc. If you’re using veggies, cut them small so they cook fast.
Step 3: Start the Tadka (aka tempering)
Now in a pan, add the 2 tbsp oil or ghee.
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Add mustard seeds, let them crackle
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Add urad dal and fry till slightly brown
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Add red chillies, green chilli, ginger, and curry leaves
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Now add onion and fry till it’s soft and pinkish
Optional: Add veggies now and sauté for a bit. If they’re hard veggies like carrots or beans, you can add a bit of water and let it cook for 5 mins before next step.
Step 4: Add Water and Salt
Once your tadka and veggies are ready, pour in 2.5 cups water (some people do 3 cups, but then upma gets too soft for me).
Add salt (don’t overdo it, but rava needs a bit more than usual).
Let it come to a boil. You should see bubbles and steam and it should look ready for the next step.
Step 5: Add Roasted Rava Slowly
This part you gotta focus. If you just dump the whole rava in at once – lumps happen and it’s a disaster. So:
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Lower the flame
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Slowly add roasted rava while stirring the water in the pan
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Keep mixing as you add. Stir, stir, stir. (Arm workout lol)
Soon it’ll start thickening and looking like actual upma.
Step 6: Cover and Cook
Once all the rava is in, mix nicely, then cover the pan and let it cook on low heat for 2-3 mins.
The steam helps it cook perfectly. After 2-3 mins, open the lid, give it one final mix.
If it looks too dry, add a few drops of hot water and mix again.
Step 7: Finish and Garnish
Turn off the flame. Squeeze some lemon juice (optional but so good). Add chopped coriander leaves if you have.
Taste and fix salt if needed.
Serve hot! Upma gets dry if you keep it for too long, so eat fast
What to Eat With Upma?
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Coconut chutney (classic combo)
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Pickle (tangy contrast, yum)
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Ketchup (don’t @ me, it actually works)
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Curd – especially if your upma got a little spicy by accident
Some people like banana with upma?? I personally can’t, but hey, food is subjective.
Mistakes I’ve Made (So You Don’t Have To)
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Forgot to roast rava = gluey upma
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Added rava too fast = lumpy mess
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Not enough salt = bland city
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Used cold water = uneven cooking
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Overcooked = dry and hard
But honestly, even failed upma is still kinda edible with enough chutney or cheese ♀️
Time & Serving
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Cooking time: Around 20 mins
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Prep time: 10 mins (faster if you chop fast)
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Serves: 2-3 people (or 1 hungry me on Sunday morning )
Why I Love This Recipe
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Budget friendly
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One-pot dish (less dishes yay)
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Customizable – make it spicy, bland, veggie-heavy, cheesy, whatever
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Actually healthy (unless you add 2 blocks of Amul cheese like I did once)
Also, when I make upma, the whole kitchen smells like South Indian filter coffee should be brewing. Even if it’s not
Final Thoughts (aka Me Being Dramatic About Upma)
People joke about upma being boring, but maybe they just never had GOOD upma. You know, the one that’s soft but not mushy, spiced just right, with a little crunch from the dal and that hot steam when you open the lid…
That kind of upma can change minds.
So don’t be scared of it. Try it. Mess it up once. Then try again. In 2-3 tries you’ll be making upma in your sleep.
And who knows, maybe someday you’ll be the one saying “upma is comfort food” while others roll their eyes