Skip to main content New<> this month
Get the Allrecipes magazine

Sooji Upma

Rated as 4.91 out of 5 Stars

"In Andhra they call this upma 'Bombay rava' upma. It is extremely soft and spongy in texture. When I was a kid, I loved eating this upma as balls rolled in sugar. This upma makes an excellent accompaniment to pesarattu."
Added to shopping list. Go to shopping list.


45 m servings 563
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
  2. Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 563 calories; 23.4 75 14.2 16 43 Full nutrition

Explore more


Read all reviews 10
Most helpful
Most positive
Least positive

Yummy. I love eating this for breakfast. I use about 3/4 teaspoon of salt and roasted rava. (You can buy roasted rava or dry roast it yourself.)

This recipe churns out the best Upma I have ever had! Thank you very much - Excellente!!

Just delicious! I omitted the tomato for breakfast, it's a bit too acid for me.

I have a Indian friend and have always looked for a Upma recipe that comes close to his! I found it. Have made it without Cashews too! Just as yummy!

This is like cream of wheat on steroids! Big, savory flavors, and the heat is softened by the sooji! The leftovers were even better, as the lentils and seeds were less crunchy. Definitely a r...

Great recipe. Tastes like how my mom makes it. I left out the lemon juice and ghee, but still tastes great!

This is a delicious and unusual way to prepare semolina. I don't enjoy boiled semolina, but I liked this recipe. This makes very good breakfast. Thanks!

Easy to make, clear directions. Amazing taste! My new upma recipe!

i did some changes, roasted the semolina before , omitted tomatoes , just half green chilli, 1/2 inch ginger, less salt and i added sugar according to taste, as i like sweet and then i ate it wi...