Upma Semolina Breakfast

Name: Upma Semolina Breakfast
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup coarse semolina (sooji or rava); 2 1/2 cup water; 2 tbsp neutral oil or ghee; 1 tsp black mustard seeds; 12 fresh or dried curry leaves; 1 yellow onion, finely diced; 1 serrano or green finger chili, finely chopped; 1 tsp fresh ginger, finely grated; 1 tsp kosher salt; 2 tsp fresh lemon juice; 2 tbsp fresh cilantro, roughly chopped

A classic South Indian savory breakfast porridge made from dry-roasted semolina cooked with mustard seeds, curry leaves, onion, green chili, and a squeeze of lemon. Light yet satisfying, it comes together in under 20 minutes.

23 minEasyServes 3250 cal/serving

IndianBreakfastStovetopVegetarianNut-FreeEgg-FreeDairy-FreePork-FreeCorn-Free

Ingredients

1 cup coarse semolina (sooji or rava)
2 1/2 cup water
2 tbsp neutral oil or ghee
1 tsp black mustard seeds
12 fresh or dried curry leaves
1 yellow onion, finely diced
1 serrano or green finger chili, finely chopped
1 tsp fresh ginger, finely grated
1 tsp kosher salt
2 tsp fresh lemon juice
2 tbsp fresh cilantro, roughly chopped

Instructions

1

Toast 1 cup coarse semolina (sooji or rava) in a dry skillet over medium heat, stirring constantly, until it turns light golden and smells nutty, about 4-5 minutes. Transfer to a bowl and set aside.
2

Bring 2 1/2 cup water to a boil in a kettle or saucepan; keep hot.
3

In the same skillet, heat 2 tbsp neutral oil or ghee over medium heat. Add 1 tsp black mustard seeds and let them pop, about 30 seconds. Add 12 fresh or dried curry leaves and stand back - they will sputter.
4

Add 1 finely diced yellow onion and cook, stirring, until translucent and soft, about 3-4 minutes. Add 1 finely chopped serrano or green finger chili and 1 tsp finely grated fresh ginger and cook 1 minute more.
5

Slowly pour in the hot water while stirring continuously to prevent lumps. Add 1 tsp kosher salt.
6

Once the water is bubbling, gradually pour in the toasted semolina while stirring vigorously. Reduce heat to low, cover, and cook until the semolina absorbs all the water, about 2-3 minutes.
7

Remove from heat. Stir in 2 tsp fresh lemon juice and top with 2 tbsp roughly chopped fresh cilantro. Serve hot.

Questions

Can I make Upma Semolina Breakfast gluten-free?

Yes. The gluten in this entry is 1 cup coarse semolina (sooji or rava). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Upma Semolina Breakfast keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Upma Semolina Breakfast?

Yes. As written it serves 3. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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