Upma is one of the most common breakfast that one gets in hostels(atleast in South India). People can have different stories of upma to tell. I know some folks who hate upma, simply because they used to get only upma for breakfast all four years of college/hostel life 🙂 Yet there are some, who like it inspite of all odds like DD and me 😛

I make upma regularly on Saturday mornings. First and foremost reason being, its easy to make. When you wake up on a Saturday morning and feel hungry, and you don’t want to do any special preparation work for cooking or waste any time in cooking, upma comes as a solution! Secondly, me and DD look forward to having upma each week, because both of us like it a lot. Usually, I make just as much is required. And whenever its upma, we both are left wanting for more! I remember this same feeling during my childhood also. My mom would also make just the right amount of upma for all. And each time, I would go to the kitchen to check if there’s anything left. May be that’s why I always wait for upma to be made next time 😛

There are many variations of making upma like you could add some veggies to the upma to make it wholesome. But I have included the basic recipe as of now. I took some time to perfect it. Basically, the amount of water and the way you let the rava cook after adding it to the water determines the texture and look of your upma!



Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml

Rava/Semolina – 200 gms/8 ounces/1.5 cups
Onion – 1/2 no, chopped
Green chilli – 2-3 nos, chopped
Ginger – 1/2 inch piece, chopped
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Dry red chilli – 2 nos
Curry leaves – 1 strand
Coriander leaves – 3 strands
Water – 3 cups
Salt – to taste(apprx. 3/4 tsp)
Oil – 4 tbsp


1. Heat a pan and roast rava till it turns light brown. Alternatively, you can roast/warm it up in the microwave for 2-3 mins, giving it a stir at half time. Keep aside.
2. Heat oil in a pan and put mustard. Once it splutters, add urad dal. Once the urad dal becomes light brown, add broken dry red chillies and curry leaves.
3. After it splutters, add chopped ginger and green chillies. Saute for few seconds till the raw smell goes off.
4. Add chopped onion and 1/4 tsp salt. Cook in medium high flame and saute occasionally.
5. Once the onions turn pink, add water and remaining salt.
6. Let the water boil. Stirring continuously, add roasted rava slowly. Stirring prevents rava from forming lumps.
7. Ensure that all part of rava absorbs water or is soaked by water. Be careful because the water/rava starts bubbling at this point.
8. Give a good mix and cook covered in medium flame for few mins.
9. When it starts to become dry, keep sauteing. When the rava cooks through, remove from heat and garnish with chopped coriander leaves.

Serve with pickle or sugar(for kids and some adults like DD 😉 )