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Upma is a popular breakfast dish of South India. There is a mildly sweet version as well as the savoury version. The savoury Upma goes very well with Coconut Chutney.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings


  • 1 tablespoon Clarified Butter /Ghee
  • 1-1/2 cups Semolina/ Sooji/ Rava
  • 3/4 cup Oil
  • 1 teaspoon Mustard seeds
  • 1 tablespoon Bengal gram / Chana Dal
  • 150 gms Sliced shallots
  • 1 Chopped tomato
  • 1 cup Chopped Coriander leaves
  • 3-4 sprigs Curry leaves
  • 2 Chopped green chilli
  • 2-1/4 cups Water
  • to taste Salt
  • 1 tablespoon Clarified Butter /Ghee


  • Heat a pan and add ghee.
  • Add the semolina and roast till the raw smell goes.
  • Transfer to a plate and keep aside.
  • Bring the pan back to heat.
  • Add oil.
  • When the oil is hot, add mustard seeds.
  • When they start to splutter, add bengal gram.
  • Add shallots and stir for a few seconds.
  • Add curry leaves.
  • Add water and salt.
  • Add coriander leaves and stir well.
  • When it comes to a rolling boil, gradually add the roasted semolina.
  • Mix well.
  • Add tomatoes.
  • Continuously stir the mixture.
  • Cook till the water is absorbed.
  • Switch off heat and drizzle the ghee over the Upma.
  • Cover and keep for 5-10 minutes.
  • Mix well and serve hot with Chutney.