Upma/Uppit (??????)- a classic Indian breakfast recipe
Prep time
Cook time
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A classic Indian savoury breakfast or tea time dish. There are many versions namely the one made in South India and the one made in Maharashtra.
Recipe type: Breakfast/ Tea
Cuisine: Indian
Serves: serves 2
  • 1 cup rava approx 100 grams
  • ½ tsp urid dal
  • 2 tbsp sunflower oil
  • A pinch of asafoetida
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 heaped tsp turmeric powder
  • 1tsp red chilli powder, actually ½ a tsp for the ones who do not like their Indian food too spicy
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 green chillies chopped fine
  • 5-6 fresh curry leaves
  • 2 pods of garlic chopped fine or simply smash them and drop in the saucepan with skin on!
  • ½ red onion finely chopped
  • ¼th of a juicy red tomato
  • Salt as per taste
  • Juice of a quarter lime
  • A pinch of sugar
  • Fresh coriander to garnish
  • Fine grated fresh coconut
  1. I usually roast the whole packet of 1 kilo of semolina I buy on a flat pan on a very low flame stirring constantly and then allow it to cool down completely and then store it in tins ready to use when I need to make this dish or the sweet version called Gooda Sheera/ Sooji Halwa which is a popular Maharastrian sweet dish and especially important during festivals as we serve it as Prasad to Lord Ganesh or during Satyanarayan Pooja.
  2. In a saucepan add the oil and as it starts to heat, add the asafoetida,mustard cumin seeds and urid dal.The urid dal brown very quickly so stir this around a bit.
  3. When the mustard seeds begin to pop add the curry leaves,green chillies and garlic and chopped red onion.
  4. When the garlic begins to turn a toasty brown and the onion reduces add the tomato and give this mixture a proper stir.
  5. Now add the turmeric,red chilli powder, cumin powder, coriander powder and salt and mix well
  6. Then add double the amount of water as compared to the quantity of rava/semolina,cover the saucepan with a lid and let the water come to a boil.
  7. If you wish to add green peas and carrots finely chopped for an extra burst of taste do it just when the water begins to boil and let it cook in the hot water.
  8. Now slowly stir in the semolina ensuring that it does not form lumps.
  9. Add the juice of a quarter of a lime, sprinkle a pinch of sugar.
  10. Cover the saucepan with a lid and cook on a low flame for 2-3 minutes stirring occasionally to prevent lumps forming or the mixture becoming too dry, if it is very lumpy sprinkle water and mix well.
Recipe by Travels for Taste at https://travelsfortaste.com/2013/10/09/upmauppet-%e0%a4%89%e0%a4%aa%e0%a5%8d%e0%a4%aa%e0%a5%80%e0%a4%9f-a-classic-indian-breakfast-recipe/