Upma : Dry roasted Semolina Savory Halwa

Semolina Savoury pudding (Upma)

Upma is a regular breakfast dish in my  household. Undoubtedly it is an healthy, quick and easy recipe. I have now made it in many different ways but today I am presenting the post on the basic/original upma with the touch of Turmeric (haldi).

To get rid of the temporary boredness that I get on seeing the usual white colour of the Upma, I have given it a bright colour twist by using. It looks bright and radiant – as if inviting and saying “have me” !!

Upma is basically made up of semolina (suji) – one can say it to be “savoury semolina halwa”.  I have also added roasted peanuts in this to get more protein, crunchiness and it also gives a nice look to our yellow upma.

I am posting this recipe for my niece who has just started to learn cooking. This is a simple recipe who will help beginners to put their first tiny steps into the cooking paradise.

The ingredients for Upma are :
1. Semolina (suji) : 1 cup
2. Onion : 1 (chopped)
3. Green Chilli : 3 (chopped)
4. Peanut : 1 Tbsp
5. Bengal Gram (Chana daal) : 1 tsp
6. Ivory white lentil (Dhuli Urad daal) : 3/4 tsp
7. Mustard seeds (Rye) : 1/2 tsp mustard seeds
8. Curry leaves : 10
9. Turmeric Powder (Haldi) : 1/4 tsp
10. Salt : to taste
11. Water : 3 cups
12. Oil : 1/2- 1 Tbsp

Method :

Dry roast the semolina in a pan and keep it aside.

Now dry roast the peanuts in the pan and keep them aside.

Heat oil in the pan and temper with chana daal, and urad daal (add after couple of seconds). Sauté till they start to get a little brown.

Now add mustard seeds and when they splutter, add onions and sauté till they get translucent . Add roasted peanuts and sauté it for 2 min.

Now add water, salt, turmeric powder; and when it gets a rolling boil then add semolina gradually by one hand while stirring the water continuously with the other hand. Stir continuously and be careful to avoid/break-up any lumps.

Semolina will absorb the water. Keep stirring so that the upma does not sticks on to the pan. Within 2-3 minutes all water will be absorbed, and semolina will be cooked. Your healthy and bright upma is ready to be served.

Serve the hot upma with coconut chutney or ketchup or, enjoy with cup of tea/coffee !

Insider Tips / Finer Points :

  1. You may also add vegetables in the upma – carrot, green beans, peas etc.
  2. You can skip onions; it will nearly taste as good as with onions.
  3. You may garnish it with coriander leaves.

9 thoughts on “Upma : Dry roasted Semolina Savory Halwa

  1. Pingback: Coconut Chutney | cookingwidjoy

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  3. First of all I want to say excellent blog! I had a quick
    question in which I’d like to ask if you don’t mind.
    I was curious to find out how you center yourself and clear your thoughts before writing.

    I have had a hard time clearing my mind in getting my thoughts out.
    I truly do enjoy writing but it just seems like the first
    10 to 15 minutes are usually lost just trying to figure out how to
    begin. Any recommendations or hints? Appreciate it!


    • Aww….thanks a ton for your lovely words…you made my day!
      I know the hardest part of writing is how to start. For me, I just flow – I write the whole stuff that has happened while making the dish. I don’t think I am a good story teller, hence I just stick to simple honest narration.
      Don’t think too much and, just start – I am sure you will do absolutely fine!
      Good luck!


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    • Thanks a lot for your lovely words!
      Yes, it takes effort and time to run blog. Firstly to start your blog you need to decide the platform, on which you want to create your blog. There are some free template you can use, then you can experiment what would you like.
      Before starting blog, I would suggest.. you must write some recipes and click photographs so that you can post regularly on the blog. You will get better and better day by day.
      Good luck for your blog.


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