Does the name of the dish sounds very familiar? I am sure it does, it’s a very famous savory dish known throughout incredible India. Originally  comes from South part of India and many names have been given to this simple & easy dish. it’s called Upma – semolina porridge with onions & peas


suji dish made with love

Semolina is the main ingredient which is the base of the dish and I call it as a very thirsty ingredient – It likes to absorb lot of water. Semolina is purified durum wheat which is pretty healthy to eat. Semolina is also called as Rawa, Suji .  It can be easily found in special supermarkets which sell products/Ingredients/food from India/Pakistan/Afghanistan/Nepal.

Weekend mornings are just perfect for warm breakfast whereas week days keep me busy in managing the daily routine & rush hours. This morning decided to make easy yet warm dish for the family. Upma is usually eaten as breakfast but at times people use this dish as snack when they have get together with friends and family. I prefer eating it as breakfast; it gives a kick to start the day with energy and a good reminder that I have eaten healthy. It is so important to eat healthy food, it goes a long way..You know 😉 I am a big fan of healthy food..thanks to my mom 🙂

Have such good memories for this dish from my childhood, remember going to my nani ( my maternal grand mom’s place) to spend the summer holidays. This used to be my breakfast made by my nani (maternal grand mom) . The difference I have in my recipe from my nani’s recipe is that I didn’t use peanuts, it tastes crunchy and yummy with peanuts but I prefer making it without peanuts. It’s all about your taste and choice. This dish could be easily developed with other ingredients but the problem is that one loses the taste of semolina and other ingredients over power the taste.

In south India, people like to add coconut in Upma as they have abundance of coconut; most of the recipes have the base of coconut over there. It’s pretty incredible to see how the recipe/ dish changes as it reach to different part of the World. In some cities in India, people like to add ginger and asafoetida {hing} in the recipe. I didn’t do that due to the fact I chose this dish for breakfast. If you would like to add ginger & asafoetida {hing} then just add a pinch of asafoetida {hing} & some grated/chopped ginger after adding mustard seeds. I will mention about mustard seeds in the recipe below then you would have an idea where to add asafoetida {hing}.

Happened to talk to one of my old friend in the middle of preparing my dish, photoshoot and I was told by my friend that she’s looking forward for the recipe as I had mentioned that I was in the middle of making Upma. Here you go ..

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
savory dish perfect for breakfast
Course: Breakfast
Cuisine: Indian
Servings: 3 -4
  • 1 Tablespoon Oil
  • 1 Cup – Roasted Semolina
  • 1/2 Tablespoon - Mustard seeds
  • Grated Ginger & pinch of asafoetida {hing} – Optional as mentioned above
  • 1 Tablespoon – White split urad dal
  • 8-9 leaves Fresh Curry - Frozen will do
  • 1-2 Green chilies - chopped or sliced
  • 1 Cup – Defrosted green peas – Fresh will also do
  • 2 Chopped onions
  • Boiled water
  • 1 tablespoon fresh lemon juice
  • Salt as per taste
  • Handful Chopped-coriander leaves
  • Sev – as per taste
  1. Roast Semolina and keep it aside.
  2. Heat oil in the pan, add mustard seeds, when starts cracking, add optional from the ingredients, otherwise add curry leaves , split urad dal , cook for 2- 3 seconds, add onions, let the onions get caramelized .
  3. Now add roasted Semolina , pour the boiled water, peas, salt , lemon, stir it ,simmer it for 5 minutes and put the lip on, stir occasionally.
  4. Take the lid off, stir it, it will be in a thick consistency.
  5. Garnish it with coriander, sev and your desired garnishing topping.