☀️ 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.
Sooji Upma
Ingredients
- 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
Instructions
- 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.
- 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.
- Add the Aromatics
- Add onions (and carrots if using). Sauté till soft but not brown.
- Add Water ‘ Simmer
- Pour in water. Add salt. Let it come to a gentle boil.
- Bring in the Sooji
- Lower the flame. Slowly add roasted sooji with one hand, stir continuously with the other. No lumps — just patience.
- Steam ‘ Serve
- Cover for 1–2 minutes. Add coriander and a dash of lemon juice. Serve hot.
- ☕ Why I’ve Grown to Love It
🌾 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.
You might also enjoy: Masala Dosa – The Golden Crunch That Holds a Spiced Potato Heart Recipe, Methi Bajra Thepla – Rainy Day Comfort from Grandma’s Kitchen Recipe, Podi Dosa Recipe: A Cozy South Indian Breakfast, Steaming Up Mornings Recipe: My Mother’s Masala Poha with a Side of Love.