Best 2 Sooji Upma Recipes

**Sooji Upma: A Wholesome and Flavorful Breakfast Treat**

Sooji upma is a classic Indian breakfast dish that is both nutritious and delicious. Made with semolina (sooji), a type of coarse flour derived from durum wheat, this dish is a staple in many households across the country. It is known for its light and fluffy texture, savory taste, and versatility, as it can be customized with a variety of spices, vegetables, and herbs. This article presents a collection of sooji upma recipes, each offering a unique twist on this beloved dish. From the traditional South Indian-style upma to innovative variations that incorporate different ingredients and cooking methods, these recipes cater to a wide range of tastes and preferences. Whether you are a seasoned cook or a beginner in the kitchen, you are sure to find a sooji upma recipe that will tantalize your taste buds and nourish your body.

Here are our top 2 tried and tested recipes!

SOOJI UPMA

Sooji Upma image

In Andhra they call this upma 'Bombay rava' upma. It is extremely soft and spongy in texture. When I was a kid, I loved eating this upma as balls rolled in sugar. This upma makes an excellent accompaniment to pesarattu.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 4

Number Of Ingredients 17

Ingredients

¼ cup cooking oil
2 dried red chile peppers, broken into pieces
2 tablespoons cashews
1 tablespoon skinned split black lentils (urad dal)
1 teaspoon split Bengal gram (chana dal)
1 teaspoon mustard seed
1 pinch asafoetida powder
1 cup chopped onion
3 green chile peppers, sliced into thin rings
1 sprig fresh curry leaves
4 cups water
1 tomato, finely chopped
1 tablespoon minced fresh ginger root
salt to taste
2 cups semolina (sooji rava)
3 tablespoons fresh lime juice, or to taste
2 tablespoons ghee (clarified butter)

Steps:

Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

Nutrition Facts : Calories 563.1 calories, Carbohydrate 75 g, Cholesterol 16.4 mg, Fat 23.4 g, Fiber 5.6 g, Protein 14.2 g, SaturatedFat 6.7 g, Sodium 43.4 mg, Sugar 6.5 g

SOOJI KA UPMA (SEMOLINA UPMA)

Sooji Ka Upma (Semolina Upma) image

Make and share this Sooji Ka Upma (Semolina Upma) recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon mustard seeds
3 tablespoons oil
1 1/2 teaspoons channa dal
1 teaspoon Urad Dal
2 onions, peeled, washed and finely chopped (1 med. 1 small)
1 cup semolina
1 tablespoon green chili, chopped
2 inches fresh ginger, washed and finely chopped
1 teaspoon cumin seed
8 -10 curry leaves
1 medium size carrot, diced
1 1/4 teaspoons salt
2 cups water
2 -3 tablespoons grated coconut, to garnish (optional)

Steps:

Put oil in a wok and heat for a minute.
Add mustard seeds, channa dal, urad dal and onion.
Add semolina and saute until light brown.
Add remaining ingredients, except coconut, and mix well.
Cook on medium heat for 15 minutes.

Tips:

Use fine or medium sooji: This will ensure that the upma cooks evenly and has a fluffy texture.
Roast the sooji before cooking: This will give it a nutty flavor and help to prevent it from becoming lumpy.
Use a heavy-bottomed pan: This will help to distribute the heat evenly and prevent the upma from burning.
Add water gradually: Start with a small amount of water and add more as needed. This will help to prevent the upma from becoming too mushy.
Cook the upma over medium heat: This will help to prevent it from burning and sticking to the pan.
Stir the upma frequently: This will help to prevent it from clumping together.
Add vegetables and spices to taste: This will help to make the upma more flavorful.
Serve the upma hot or warm: It can be served with chutney, yogurt, or pickle.

Conclusion:

Sooji upma is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of protein, carbohydrates, and fiber. It is also a low-calorie dish that is easy to digest. With so many different ways to make it, there is sure to be a sooji upma recipe that everyone will enjoy.