‘Upma’ is a very popular South Indian style breakfast dish. I’m sharing my version here, the way I love to cook Upma for my family. Nevertheless to say it’s a very healthier breakfast option. πŸ™‚



Serves: 2-3


Semolina/sooji/rava (roasted)- 1 cup
Onion (medium sized)- 1 (finely chopped)
Green chili- 1-2 (finely chopped)
Cashew nuts- 2 tbsp
Boiled potato- 1 medium sized (cut into small cubes)
Sugar- 1 tsp (optional)
Vegetable oil- 2 tbsp

For tempering:

Chana dal/bengal gram- 2 tbsp
Urad dal- 1 tbsp
Black mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Curry leaves- 2 sprigs


In a frying pan dry fry the cashew nuts for one or two minutes on medium flame until very light brown in color. Remove and keep aside.

Heat oil, add all the ingredients mentioned ‘for tempering’. Now add chopped onion, stir fry on medium flame until light brown. Add sooji, cubed potatoes, salt and green chilies. Mix well, add 1/4 cup water, mix briefly. Cook on low flame, stir in between. After few minutes sprinkle some more water. Add cashew nuts and sugar. Mix and cook until sooji becomes soft. At the end of the cooking you will get a soft and moist mixture, now your Upma is ready. Remove from heat. Serve immediately.

You can pair this with some coconut chutney or any pickle of your choice.


Add water carefully, otherwise the whole thing will become lumpy.



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