Semolina upma (uppittu) recipe.
Semolina upma or rava uppittu is a very common breakfast in Karnataka. This common breakfast is cooked as a thick porridge with roasted semolina. There are so many ways you can cook this humble breakfast. In this recipe, I have cooked it with vegetables and spices. When I roast semolina in ghee or clarified butter, my three-year-old screams in joy and doesn’t move from the kitchen... This speaks of how good this dish tastes. A definite keeper. Kids will love it surely!
Semolina or suji or rava is coarsely ground purified cream of wheat made with durum wheat, a hard type of wheat. Semolina is high in gluten and is used for making many Indian savoury and sweet dishes. Semolina is also used to make pasta. Usually, there are two varieties of semolina - fine and coarse. While the fine semolina is used to make sweet dish like sheera, the coarse one is used to make savoury dish like upma.
The first step in making upma is to roast the semolina or rava in ghee. I then make a tempering of whole spices and fry onions. I add tomatoes and let it cook. I then add cut vegetables (carrot, beans, peas, capsicum, etc.) and water. I let it simmer for a few minutes until the vegetables are cooked completely. I then add the roasted rava and cook until it is done and the water dries out. I finish it with freshly grated coconut, lemon juice, and coriander leaves.
As good as this tastes, a simple variation of this is vermicelli upma, which uses vermicelli instead of semolina. Click here for the recipe!
For a gluten-free upma, make them with leftover idlis. Click here for recipe.
- 2 cups semolina (rava)
- 1 cup vegetables (carrot, beans, peas, capsicum, etc.)
- 5 cups water
- 1 medium onion chopped
- 1 small tomato chopped
- 1 teaspoon ginger grated
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon split black gram (urad dal)
- 1 teaspoon split Bengal gram (chana dal)
- 2-3 green chilli or as per taste, finely chopped
- 4-5 curry leaves
- ½ teaspoon turmeric powder
- Salt to taste
- 4 tablespoon oil
- 1 tablespoon ghee
- 2 tablespoon coconut grated
- A few coriander leaves for garnish
- 1 lemon
- Add ghee in a pan or wok and roast the semolina on low heat until they are golden and aromatic. Set it aside
- In the same pan, add oil and heat. Add mustard seed and let it splutter. Reduce heat, add cumin seeds, urad dal, chana dal, curry leaves, ginger and chilli
- Add onions and saute till translucent. Add tomato, salt, turmeric powder and cook for a couple of minutes
- Add the remaining vegetables and saute them for 2-3 minutes
- Add water and bring to boil. Cover and simmer until the vegetables cook
- Add roasted semolina. Cover and cook on a medium flame for 3-4 minutes until the water dries out
- Add lemon juice, coconut, and coriander leaves and mix well
- Serve hot with sev and dry chutney powder
- The semolina should be roasted very well on low heat to prevent the upma becoming sticky and lumpy
- You may increase or reduce the amount of vegetables depending on preference
- You may add boiled vegetables to reduce the cooking time