How to Make Rava Upma: Classic South Indian Recipe

Rava Upma, commonly called Upma, is a classic Indian breakfast porridge made from semolina (sooji or rava) and vegetables. It’s savory, filling and comforting—perfect with a cup of chai or filter coffee. This versatile dish is quick to make and can easily be made vegan by skipping the ghee at the end.

On busy mornings I often reach for simple breakfasts like avocado toast or banana oatmeal. But when I want something warm and satisfying, Upma or Poha are my go-to Indian options. Upma is hearty, easy to customize and can be adapted with different vegetables or grains depending on what you have on hand.

What is Upma?

Upma is a traditional Indian breakfast made with semolina (sooji or rava). Though more common in South India, it’s enjoyed across the country in many variations. The most familiar version uses semolina, but you can also find upma made with vermicelli (semiya), oats, quinoa, or even bread. The basic contrast to a sweet semolina pudding is that upma is savory: it combines toasted semolina with aromatics, spices, vegetables and a little fat.

Rava Upma is often served with coconut chutney and a hot cup of filter coffee. As a child I grew up eating upma at least once a week—sometimes with ketchup, sometimes with chutney. Today I prefer it with fresh cilantro and a squeeze of lemon.

Ingredients

• Sooji / Rava (semolina) – coarse semolina is typically used for upma for a pleasant texture.
• Oil and optional ghee – for tempering and finishing.
• Seasonings – mustard seeds, hing (asafetida), chana dal and urad dal add texture and flavor.
• Aromatics – fresh ginger, green chili, red onion and curry leaves.
• Vegetables – peas are common; you can add carrots, bell peppers, cauliflower or other finely chopped vegetables.
• Cashews – optional, for crunch.
• Cilantro and lemon – for freshness and acidity.

Getting the Water to Sooji Ratio Right For Upma

Texture is everything with upma. If it turns out too dry it won’t have that soft, restaurant-style mouthfeel. While many sources suggest a 1:2 ratio (sooji to water), I find a 1:3 ratio consistently gives a soft, melt-in-the-mouth upma. In other words, for every 1 cup of semolina use 3 cups of water.

How To Make Rava Upma

1. Roast 1 cup sooji/rava on medium heat until fragrant, about 5–6 minutes. Stir continuously and avoid browning. Transfer to a bowl when done. Roasting can be done ahead to save time.
2. In the same pan, heat 1½ tablespoons oil over medium heat. Add 1 teaspoon mustard seeds and let them pop.
3. Add a pinch of hing, 7–8 broken raw cashews, 1 teaspoon chana dal and 1 teaspoon urad dal (these can be soaked for 10 minutes beforehand), and 1 teaspoon finely chopped ginger. Sauté until the dals and cashews start to color, about 1 minute.
4. Add 1 small finely chopped red onion, 1 chopped green chili and about 12 curry leaves. Cook for 2–3 minutes until the onion softens.
5. Add 3 tablespoons green peas (if using frozen, soak in warm water for 10 minutes before adding). Cook for about 2 minutes to remove the raw smell.
6. Pour in 3 cups (24 oz) water, 3/4 teaspoon salt (or to taste), and 1 tablespoon chopped cilantro. Add 1 teaspoon lemon juice. You can add 1/2 teaspoon sugar if you prefer a slight sweetness—this is optional.
7. Bring the water to a rolling boil, then add the roasted sooji gradually, a little at a time, stirring in one direction with a wooden spatula to avoid lumps. Continue until all the semolina is incorporated.
8. Cover the pan, reduce heat to low, and let the upma rest for 2 minutes. Remove the lid, add 1 teaspoon ghee (optional) for extra flavor, mix gently, and cover briefly again.
9. Fluff with a fork and serve hot with coconut or peanut chutney and lemon wedges.

Make Ahead Options For Upma

Upma tastes best fresh, but you can speed up weekday mornings by pre-roasting the sooji. Pre-roasted semolina saves 5–6 minutes. Leftovers reheat well in a microwave or on the stovetop—add a splash of water while reheating and use a potato masher or fork to break up clumps for a consistent texture.

Different Upma Recipes

If you want a variation, try substituting semolina with quinoa for a higher-protein, gluten-free quinoa upma. Bread upma is another quick option that makes great use of leftover bread. You can also make oats upma, rava upma with mixed vegetables, or vermicelli upma depending on preference and pantry staples.

This post has been updated from the recipe archives, first published in January 2019.