Sooji Upma

Sooji Upma is made more or less like Vermicelli upma. Let me share the recipe with you


Semolina/ Sooji/ Rava (fine variety) – 1 Cup

Onion – 1 Medium (finely sliced)

Cashew-nuts/ Kaju – 10-12

Mustard seeds – 1/2 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Green chili – 1 slited

Grated ginger – 1 tsp

Curry leaves – 8-9

Asafoetida/Hing – A pinch

Water – 2.5 cups

Salt – As needed

Oil / ghee – As needed


  • Heat oil or ghee in a pan. Add mustard seeds and allow to splutter.
  • Add all the dals & cashews and fry them till they get browned.
  • Add asafoetida and stir for a few seconds.
  • Then add the sliced onion, curry leaves, ginger, green chill and saute till the raw aroma of the ginger goes away. 
  • Add unroasted sooji.
  • On a low to medium flame, roast them well until lightly golden. Do not burn, keep stirring.
  • While the sooji gets roasted, to a small pot add water and salt and taste it. It should be slightly salty. Bring this to a boil.It can be done either on gas or microwave.
  • Pour the hot water to the sooji and stir immediately to prevent lumps.
  • Cook on a medium high flame without covering till the entire moisture is absorbed. Stir occasionally.
  • Cover the pan and Switch off the gas. Leave it aside for 3 to 4 minutes.
  • Serve it hot, garnished with some coriander leaves.



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