How to make UPMA -

The all-time favourite breakfast which never gets boring.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to UPMA checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Marwari Kachori Peanut Chaat-SK Khazana Paneer ki Kachori Prawn On Sugarcane Stick


UPMA Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for UPMA Recipe

  • Semolina (rawa/suji) 1 cup

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Split black gram skinless (dhuli urad dal) 2 teaspoons

  • Split Bengal gram (chana dal) 2 teaspoons

  • Asafoetida 1/4 teaspoon

  • Curry leaves 10-15

  • Ginger , finely chopped 1/2 inch

  • Green chillies , finely chopped 2-3

  • Onions ,chopped 2 medium

  • Carrot ,chopped 1 medium

  • Green peas 1/2 cup

  • Salt to taste

  • Sugar 1 teaspoon

  • coriander leaves ,chopped 2 tablespoons

  • Scraped coconut 2 tablespoons

  • Coconut chutney to serve


Step 1

Dry roast semolina in a non-stick pan till it turns light golden and fragrant. Take the pan off the heat and transfer on a plate.

Step 2

Heat oil in another non-stick pan. Add mustard seeds and let them splutter. Add split skinless black gram, Bengal gram, and asafoetida and mix well. Add curry leaves, ginger and green chillies and saute for 1-2 minutes.

Step 3

Add onions, mix and cook for 2-3 minutes or till they turn translucent. Add carrot and green peas and saute for 1-2 minutes.

Step 4

Add salt and sugar and mix well. Add ½ cup water, mix, cover and cook for 2-3 minutes.

Step 5

Add the roasted semolina and mix till well combined. Add 3 cups hot water, mix, cover and cook till the moisture is absorbed and the semolina turns soft and fluffy.

Step 6

Add coriander leaves and coconut and mix well. Take the pan off the heat and transfer the upma into a serving bowl.

Step 7

Garnish with coriander sprig and serve hot with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.