Sooji Upma

Name: Sooji Upma
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Ingredients: 0.25 cup cooking oil; 2 dried red chile peppers, broken into pieces; 2 tablespoons cashews; 1 tablespoon skinned split black lentils (urad dal); 1 teaspoon split Bengal gram (chana dal); 1 teaspoon mustard seed; 1 pinch asafoetida powder; 1 cup chopped onion; 3 green chile peppers, sliced into thin rings; 1 sprig fresh curry leaves; 4 cups water; 1 tomato, finely chopped; 1 tablespoon minced fresh ginger root; salt to taste; 2 cups semolina (sooji rava); 3 tablespoons fresh lime juice, or to taste; 2 tablespoons ghee (clarified butter)

4.9

(11)

10 Reviews

1 Photo

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.

Recipe by SUSMITA

Updated on September 12, 2022

Prep Time:

10 mins

Cook Time:

25 mins

Additional Time:

10 mins

Total Time:

45 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

¼ cup cooking oil
2 dried red chile peppers, broken into pieces
2 tablespoons cashews
1 tablespoon skinned split black lentils (urad dal)
1 teaspoon split Bengal gram (chana dal)
1 teaspoon mustard seed
1 pinch asafoetida powder
1 cup chopped onion
3 green chile peppers, sliced into thin rings
1 sprig fresh curry leaves
4 cups water
1 tomato, finely chopped
1 tablespoon minced fresh ginger root
salt to taste
2 cups semolina (sooji rava)
3 tablespoons fresh lime juice, or to taste
2 tablespoons ghee (clarified butter)

Directions

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.
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 (per serving)

563	Calories
23g	Fat
75g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 563
% Daily Value *
Total Fat 23g	30%
Saturated Fat 7g	34%
Cholesterol 16mg	5%
Sodium 43mg	2%
Total Carbohydrate 75g	27%
Dietary Fiber 6g	20%
Total Sugars 7g
Protein 14g
Vitamin C 93mg	467%
Calcium 69mg	5%
Iron 2mg	13%
Potassium 509mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.