[philiptellis] I love food, and I like writing about food. Follow me as I follow my nose, seeking out gastronomic delicacies wherever I find myself

Sunday, September 13, 2015


This morning S felt like Upma for breakfast, so I got into the kitchen, and quite accidentally made the best Upma we've tasted in a long while. I thought I'd write down the recipe before I forget.

Now I'm not someone who normally makes Upma. Growing up, the only use of rava/sooji/semolina was to make a porridge with milk, sugar, raisins and nuts. It was only when I got older and left home that I realised that the basic concepts were similar for Sheera Halwa and Upma. This recipe somewhat comes out of my experience making sooji porrige.


  • 1 cup rava (semolina)
  • 2½ cups water
  • 1-2 tsp salt (to taste)
  • 1 tsp sugar (to taste)
  • 1½ tbsp ghee (clarified butter)
  • ½ tsp mustard seeds
  • 1 tsp jeera (cumin) seeds
  • 1 tsp urad daal (skinned & split, not whole)
  • 5-6 cashews (unsalted)
  • 4 curry leaves
  • 2 green chillies sliced into thin circles
  • ¼ inch ginger root diced into small pieces
  • 2 tbsp lemon juice + some more to add while eating
  • 3-4 sprigs of fresh coriander coarsely chopped


  1. Roast the rava in a non-stick saucepan/kadai until you smell the fragrance of the rava (3-4 minutes), stir frequently to prevent browning.
  2. At the same time, start boiling the water, along with 1 tsp of salt and sugar, once it starts boiling, reduce to low heat.
  3. Once roasted, move the rava into a bowl for later
  4. Now heat the ghee in the same saucepan on low heat
  5. Add in the mustard seeds
  6. Once the mustard begins to crackle, add the jeera and fry for about 10-20 seconds
  7. Now add the urad daal and fry until it just starts to turn brown
  8. Add cashews and stir often until brown. (At this point I actually turned off the heat as the ghee was quite hot)
  9. Add the chillies, ginger and curry leaves and fry for about a minute (I turned the heat back on about halfway through this)
  10. Now add the roasted rava into this mixture and let it fry for a bit. Stir it up so that everything is mixed and the remaining ghee is absorbed
  11. Now add the boiling water to the rava and stir until completely absorbed. You can turn off the heat halfway through this stirring
  12. Lastly, add 2 tbsp lemon juice and mix it up
  13. Taste and add more salt or sugar if required.
  14. Serve into bowls and garnish with chopped coriander leaves

Unfortunately we finished eating it before I could get any pictures, so I'll do that the next time, but if you try this, let me know how it works out.


Post a Comment