How to Make Rava Upma

This post is also available in: Hindi

Upma is made of either roasted semolina or vermicelli with small cut vegetables added to it during the course of cooking. This dish is vastly prepared in India and Sri Lanka and is known by names like Uppittu, Uppumavu, Uppuma Uppindi, Uppeet and so on in India itself.

It is full of carbohydrates some fibre and fat as the base is either semolina or vermicelli and some spices and oil. The small cut veges give the fibre content and oil making the fatty portion. It has toppings of cashews too.

This dish can be consumed on its own but when mixed with either sambar or coconut chutney adds up the flavors and is easily digestible.

So here goes my upma recipe…

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Suji Upma

A well-known North Indian breakfast that uses a bunch of healthy, boiled vegetables. The seasoning is also very mild yet flavorful.

Course Breakfast
Cuisine North Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 525 kcal
Author Anju Bhagnari


  • 1 cup Suji
  • 3 cups Water
  • 1/2 cup Carrot (diced and boiled)
  • 1/4 cup Peas (boiled)
  • 1 small Capsicum
  • 1 Onion
  • 1 Tomato
  • 10 Fresh Curry Leaves
  • 1/2 inch Ginger
  • 1 Green Chilli
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 1/2 tsp Haldi
  • 1 tsp Red Chilli Powder
  • 2 tbsp Oil
  • 1 tbsp Green Coriander Leaves
  • 1 tsp Lemon Juice


  1. Heat a nonstick pan. Add the suji and dry roast at low flame till light color change.

  2. Saute continuously to avoid the grains burning. Remove in a plate.

  3. Chop the onion, tomato, capsicum, green chilli, green coriander leaves. Grate the ginger.

  4. In the pan in which the Suji was roasted, add the oil. Heat the oil for a few seconds on low flame.

  5. Add mustard seeds and urad dal. Let them cook until the dal changes color and becomes crisp.

  6. Add the chopped onion, ginger, capsicum, curry leaves, tomato and green chilli. Let them cook till tomato turns soft.

  7. Season with the salt, red chilli powder and turmeric powder. Add the boiled carrot and peas.

  8. Stir in the roasted suji.

  9. Meanwhile, heat the water to boiling point. Add the hot water slowly to the mix.

  10. The water will be slowly absorbed by the Suji. Cover and cook until the whole water dries up.

  11. Garnish with green coriander leaves and sprinkle the lemon juice.

  12. Let it stand covered for a few minutes as the Upma will keep on drying up little by little.

  13. Serve hot.

Nutrition Facts
Suji Upma
Amount Per Serving
Calories 525 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 147mg6%
Potassium 632mg18%
Carbohydrates 81g27%
Fiber 9g38%
Sugar 9g10%
Protein 14g28%
Vitamin A 7745IU155%
Vitamin C 172.6mg209%
Calcium 76mg8%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.

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How to make Rava Upma

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