Suji Upma



Coarse Suji/Sooji/Semolina – 1 cup

Oil – 1 tbsp +1 tsp

Mustard Seeds – 1/2 tsp

Cumin Seeds – 1/2 tsp

Channa Dal – 1 tsp

Raw Peanuts – 2 tbsp

Urad Dal – 1 tsp

Broken Cashews – 1 tbsp

Turmeric Powder – 1/4 tsp

Dry Red Chili – 1

Asafoetida – pinch

Curry Leaves – few

Green Chili – to taste, finely chopped

Ginger – 1 tsp, grated

Onions – 1 small, finely chopped

Peas & Carrots – 1/2 cup

Salt – to taste

Water – 1.5 cups

Yogurt – 1/2 cup, well-beaten

Cilantro – garnish, finely chopped


  1. In a heavy bottomed pan on medium heat, pour in 1 tsp of Oil.
  2. Add in the Suji and roast till it starts to get a little golden color and emits a wonderful aroma.
  3. It is very important to keep stirring and Suji tends to burn.
  4. Once done, transfer the Suji to another bowl to stop the cooking process.
  5. On medium heat, in a non-stick pan, pour in the 1 tbsp of Oil.
  6. Allow it to heat up and then add in the Mustard Seeds.
  7. Once they start popping, add in the Cumin Seeds, stir and add in Channa Dal & Peanuts.
  8. Cook for 30 seconds and add in Urad Dal and the Broken Cashews and allow them to turn light golden in color.
  9. Add in the Dry Red Chili, Turmeric Powder and Asafoetida. Mix.
  10. Add in Green Chili, Curry Leaves, Onions and Peas & Carrots.
  11. Saute until the Onions till they are cooked but not browned (look in tips).
  12. Also, add in salt at this time.
  13. Meanwhile, mix the Yogurt with the Water. Pour into the pan. Keep mixing.
  14. Add in Ginger and allow the liquid to come to a boil.
  15. Once it comes to a boil, lower heat and add in the Suji little at a time.
  16. Mix really well and make sure there are no dry lumps/spots of Suji.
  17. Cover and cook for 2-3 minutes.
  18. Open the lid and mix and fluff up the Upma.
  19. Turn the flame off, cover and allow it to rest for another 5 minutes.
  20. Open and serve with Cilantro as garnish (lime juice optional).
  21. Serves 4.

Source: upma-indian- cusine-recipe.html

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