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Rating: 4.92 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

563 calories; protein 14.2g; carbohydrates 75g; fat 23.4g; cholesterol 16.4mg; sodium 43.4mg. Full Nutrition
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Reviews (10)

Read More Reviews
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/03/2010
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.) Read More
(15)
Rating: 5 stars
04/03/2012
This recipe churns out the best Upma I have ever had! Thank you very much - Excellente!! Read More
(13)
Rating: 5 stars
11/25/2011
Just delicious! I omitted the tomato for breakfast it's a bit too acid for me. Read More
(8)
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Rating: 5 stars
03/29/2010
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! Read More
(2)
Rating: 5 stars
05/27/2013
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 repeater. Read More
(2)
Rating: 5 stars
05/07/2014
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! Read More
(2)
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Rating: 5 stars
03/05/2013
Great recipe. Tastes like how my mom makes it. I left out the lemon juice and ghee but still tastes great! Read More
(2)
Rating: 5 stars
08/23/2014
Turned out perfect! I ended up using more water than mentioned. Read More
(1)
Rating: 5 stars
01/26/2015
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 with a touch of lemon. it was delicious. i will make it often now. love it Read More
(1)