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An image of suji upma recipe in a bowl.

Suji Upma

This healthy Suji Upma Recipe is a quick and nutritious breakfast made with semolina, colourful vegetables, and crunchy cashews.
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Cook Time 20 minutes
Servings2 (Makes: 1 and 1/2 cups)
CourseBreakfast
CuisineIndian
Ingredients Method Notes

Ingredients

For roasting suji
  • 45 g / ¼ cup suji (semolina)
For roasting cashews
  • 10 g / 4-5 cashews, chopped
  • ½ tsp ghee
For upma
  • 1 tbsp oil/ ghee
  • ¼ tsp mustard seeds
  • ½ tsp urad dal
  • ½ tsp chana dal
  • ½ tsp ginger, finely chopped or grated
  • 4-5 curry leaves
  • 1 green chilli, chopped
  • 20 g / ½ onion (small), chopped
  • 30 g / ½ tomato (medium), chopped
  • 20 g / 2 tbsp carrot (orange), chopped
  • 10 g / 3 French beans, chopped
  • 5 g / ½ tbsp sweet corn
  • ⅛ tsp red chilli powder
  • Salt to taste
  • 1 cup water
  • Roasted suji
  • Roasted cashew

Method
 

Roasting Suji
  1. Dry roast the suji in a pan on medium heat until it turns aromatic and light golden.
  2. Keep stirring continuously to prevent burning.
  3. Transfer to a plate and set aside.
Roasting cashews
  1. Heat ghee in a small pan.
  2. Add cashews and cook on low heat until they turn light golden.
  3. Switch off the flame and keep them aside.
Making upma
  1. Heat oil in a pan on a medium flame.
  2. Add mustard seeds and allow them to splutter.
  3. Stir in urad dal and chana dal; saute until they turn light golden brown.
  4. Toss in curry leaves, ginger, and green chilli. Saute for about a minute.
  5. Add the onions and saute until they become soft and translucent.
  6. Mix in tomatoes, carrots, beans, and sweet corn. Cook for a minute.
  7. Add chilli powder and salt. Mix well.
  8. Pour in water and check the seasoning. The water should taste slightly salty at this stage. Adjust if needed.
  9. Bring the water to a gentle boil, cover with a lid, and let the veggies cook on a low flame until soft.
  10. Gradually add the roasted suji while stirring continuously to avoid lumps.
  11. Cook on a medium flame until the suji absorbs all the water and reaches a consistency that is neither too wet nor too dry. Adjust the water as needed to achieve the desired consistency.
  12. Turn off the heat, add the cashews, and mix well.
  13. Cover and let the upma rest for 10 minutes. Resting will help the suji fluff up nicely.
  14. Serve hot with peanut or coconut chutney.

Notes

  • Add the suji gradually while stirring continuously to avoid lumps forming in the mixture.
  • Feel free to use vegetables of your choice based on your preference or availability.
  • The water should taste slightly salty before adding the suji, as the seasoning becomes milder once the suji absorbs the liquid.
  • Adjust the quantity of water depending on the texture you prefer. 
  • Peanuts can be used in place of cashews for a different crunch and flavour.
  • Allowing the upma to rest for a few minutes after cooking helps the suji fluff up and improves the texture.
  • Leftover upma can be refrigerated for up to 1 day and reheated with a splash of water to restore its softness.