Upma is a popular Indian snack, which can be enjoyed as breakfast and tea time snack. It is generally served with tempered Coconut Chutney.

Upma Recipe

By Manpreet Kaur

May, 21st


2 persons
Cook Time
25 minutes
14 - 16


  • 100 gm Semolina (Rava/Sooji) roasted
  • Carrots (Gajar) finely chopped
  • Onion finely chopped
  • Green Peas (Matar)
  • 5-6 Cashew Nuts (Kaju) roughly chopped, roasted
  • 1-2 Green Chilies roughly chopped
  • 1/2 tsp Ginger finely chopped
  • 6-8 Curry Leaves
  • 2 tsp Mustard Seeds (Rai Dana)
  • 1/2 tsp Asafoetida (Hing)
  • Salt
  • 2 tsp Sugar
  • 300 ml Water hot
  • 4 tbsp Oil
  • 5 gm Coriander Leaves (Dhaniya Patta) finely chopp
  • Nylon Sev as needed


  • Step 1)Dry roast the Cashew Nuts on medium flame and keep them aside. Step 2)Dry roast Semolina on low flame. Make sure it turns light brown in color. Step 3)Now, place a Pan on the flame and heat some Oil in it. Step 4)When Oil turns hot, add the Mustard Seeds and let them crackle for a few seconds. Step 5)Add the Asafoetida, Green Chilies, Curry Leaves, Onions, and Salt to it. Step 6)Saute them nicely until the Onions turn translucent. Step 7 )Add the Green Peas and chopped Carrots into the Pan. Put the lid on and let it cook for a few minutes. Don’t forget to stir in between. Add some water if needed. Step 8)Once the veggies turn nice and soft, add Water (300 ml) into it. Boil it nicely. Step 9)Add the roasted Semolina to it and cook on low-medium flame. Put the lid on and stir in between as needed. Add some Sugar and Coriander Leaves on the top and cook further. Step 10 )Once the Upma is cooked, switch off the flame and take it out in a plate or serving bowl. Step 11)Garnish it with the finely chopped Coriander Leaves and Nylon Sev.


1)Always use thick Semolina (Jada Rava) for this recipe. 2)If you want to save some time, you can roast the Semolina separately and store it in an air-tight container. 3)For long-lasting crunch, make sure you fry the Cashew nuts till golden brown. 4)If Nylon Sev is not available, you may also use Teekha Sev for the garnish.