For countless households across India, the quest for a breakfast that is both quick to prepare and satisfying to the palate ends with a classic South Indian dish. Upma, a savoury porridge made from semolina (rava), stands out as a timeless favourite. It's not only simple and easy-to-make but is also remarkably light on the stomach, making it an ideal start to the day. On January 9, 2026, ETimes.in shared a detailed guide to crafting this comforting dish, which can be whipped up in a jiffy with basic kitchen ingredients.
The Essence of a Good Upma
At its core, Upma is a versatile and flavourful dish whose charm lies in its simplicity. The base of roasted rava provides a unique texture, while the tempering of mustard seeds, lentils, and curry leaves infuses it with an aromatic depth. What makes it particularly appealing is its adaptability; you can enrich its nutritional profile by adding a variety of vegetables of your choice. This recipe ensures you get a perfect, non-sticky Upma every single time.
Gathering Your Ingredients
The recipe calls for easily accessible components. You will need 1 cup of rava (semolina), 2 ½ cups of water, and 2 tablespoons of oil for cooking. The flavour base consists of 1 teaspoon each of mustard seeds, chana dal, and urad dal, along with 8–10 fresh curry leaves and 1 finely chopped green chilli. For the vegetable mix, the recipe recommends 1 small onion, 1 carrot, half a capsicum (bell pepper), and ½ inch of ginger. Finally, season with salt to taste and finish with 1 tablespoon of lemon juice and 2 tablespoons of fresh coriander leaves for garnish.
Step-by-Step Cooking Instructions
The first crucial step is to dry roast the rava. Place it in a pan over a low flame and stir continuously until it becomes aromatic. This process is key to preventing a sticky final product. Once roasted, transfer the rava to a plate and set it aside.
Next, in the same pan, heat the oil. Add the mustard seeds and allow them to crackle and splutter. Then, introduce the chana dal and urad dal, sautéing them until they turn a light golden brown. This forms the foundational 'tadka' or tempering that defines the dish's flavour.
Now, it's time for the aromatics and vegetables. Add the curry leaves, slit green chilli, grated ginger, and all the chopped vegetables—onion, carrot, and capsicum. Sauté this mixture on a medium flame until the onions become soft and translucent.
Pour in the measured water and add salt according to your preference. Bring the water to a vigorous, rolling boil. Once boiling, reduce the heat to low and slowly add the roasted rava while stirring continuously to avoid the formation of lumps.
Cover the pan with a lid and let the Upma cook on a low flame for about 2 to 3 minutes. This allows the rava to absorb all the water and cook through completely.
The final touch involves turning off the heat and garnishing the Upma with freshly squeezed lemon juice and finely chopped coriander leaves. Give it a gentle mix, and your hot, fluffy, and incredibly aromatic South Indian Upma is ready to be served and enjoyed.
Why This Breakfast Wins
This Upma recipe is more than just a set of instructions; it's a gateway to a nutritious and hassle-free morning. The use of vegetables boosts its vitamin and fibre content, while the rava provides sustained energy. Its popularity endures because it perfectly balances health, taste, and convenience, proving that a wholesome meal doesn't require hours in the kitchen. So, the next time you're pondering over a breakfast idea, remember this classic dish that has warmed hearts and filled stomachs across generations.
