Sooji Upma – A Quiet Bowl for Loud Mornings

☀️ The Kind of Breakfast That Waits for You

I didn’t always love Upma.

As a kid, it felt plain. Too soft. Too everyday.
It didn’t have the bold crunch of paratha.
Or the color of poha.
Or the excitement of Sunday dosa.

But then I grew up.
And somewhere between rushed work calls and cold cups of tea, I found myself craving the comfort of a soft, warm bowl of Upma.

The kind with a little ghee.
A few crunchy peanuts.
And that smell — of roasted sooji and curry leaves — that hits just before the first spoon does.

🌾 What You’ll Need (Serves 2–3):

1 cup sooji / rava (semolina)

2–2½ cups water

1 medium onion, finely chopped

1 small carrot, chopped (optional)

1–2 green chilies, slit

½ tsp mustard seeds

½ tsp urad dal (optional, for crunch)

1 tsp chana dal (optional)

8–10 curry leaves

A pinch of hing (asafoetida)

Salt to taste

1–2 tbsp oil or ghee

Fresh coriander leaves

Lemon juice to finish




👩‍🍳 How to Make It – The Calm Way

1. Roast the Sooji
In a dry pan, roast the sooji on low till it smells toasty and turns slightly golden. Keep it aside — this step is key to non-sticky upma.


2. Temper the Morning Mood
Heat oil or ghee. Add mustard seeds, chana dal, urad dal, curry leaves, green chilies, and hing. Sauté for a minute.


3. Add the Aromatics
Add onions (and carrots if using). Sauté till soft but not brown.


4. Add Water & Simmer
Pour in water. Add salt. Let it come to a gentle boil.


5. Bring in the Sooji
Lower the flame. Slowly add roasted sooji with one hand, stir continuously with the other. No lumps — just patience.


6. Steam & Serve
Cover for 1–2 minutes. Add coriander and a dash of lemon juice. Serve hot.





☕ Why I’ve Grown to Love It

Because it’s ready in 10 minutes.
Because it doesn’t shout — it just comforts.
Because it lets you pause without feeling guilty.
Because some days, a quiet bowl is all you need.