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SugarRoti Semolina (Upma) Recipe

SugarRoti Semolina (Upma) Recipe

SugarRoti Semolina (Upma) Recipe

4 servings / 5 steps / 6 ingredients

Lentil Nu Spice

Upma (also known as rava) is a popular Indian breakfast dish that is a family staple across India. It is a savory and satisfying porridge made from semolina (rava) and a few fresh healthy ingredients.

Our SugarRoti Semolina (Upma) recipe combines simple, healthy ingredients like peas and carrots with our delicious SugarRoti Lentil Nu Spice blend. It adds layers of delicious spice, taste and balanced heat that elevates this simple upma recipe into something incredible. Eat it for breakfast, brunch or make dinner out of it.

Make this dish vegan by using olive oil instead of ghee (clarified butter).

Spice Level
SugarRoti Semolina (Upma) Recipe

ingredients

  • 1 SugarRoti Lentil Nu Spice Package
  • 1 cup semolina flour
  • 3 tablespoons olive oil or ghee (clarified butter)
  • 1 medium yellow onion, finely chopped (approx. 2 cups)
  • ½ cup carrots, diced
  • 1 medium tomato, finely chopped (approx. 1 cup)
  • ½ cup peas
  • 1 ½ cups water
optional
  • 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
  • ¼ cup chopped peanuts or cashews
  • ¼ cup raisins

preparation

  1. In a large pan, cook semolina over medium heat until toasty but not brown. Transfer to a bowl and set aside (2-3 min).
  2. Heat oil in the same pan over medium heat. Add SugarRoti Lentil Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
  3. Add onions, carrots and serrano. Sauté until onions are tender. Add tomatoes and stir, scraping bottom of pan (5-8 min).
  4. Add toasted semolina and stir until the mixture resembles wet sand. Add water, peas and cook until semolina is bubbling. Reduce heat to low and continue to stir constantly for 2 minutes (15-20). 
  5. Remove chili pepper and curry leaves. Garnish with peanuts, cashews and raisins before serving.

*Leftovers can be refrigerated up to 3 days or frozen

1 Recipe Note

Join the conversation and share your recipe with the SugarRoti community!

  • Wanda

    Hands down this is my most favorite SugarRoti recipe. I learned about Upma from the Home Cooking podcast. I was intriqued as I grwo up eating cream of wheat on cold mornings. I love a warm breakfast cereal. However, the spice packet elevates this breakfast cereal.

    I make this one a Monday and eat it most of the week (my family has caught on and so it’s not lasting for five days anymore).

    My new pro tips. I toast my cashews on the stove top (really adds depth to the tecture): cream of wheat works better for me; and golden raisins are a must for color and flavor (although raisins are fine too). But the ultimate pro tip is to add a medium fried egg on top and you are in heaven.

    Let’s just say we are eating Upma for breakfast, lunch and snacks when I can keep it in the frig. Just sayin’ it damn good.