In reality, semolina upma is more of a popular South Indian breakfast dish. Suji is cooked with several other ingredients, spices, and vegetables, making this dish quick, healthy, comforting, and great for busy mornings or light meals. This is the soft fluffiness and delightful mix of flavours with suji upma, which may seem quite a sturdy dish and goes a long way with each person's taste buds. While preparing the suji upma recipe, dry roast the semolina until it turns golden, which will bring out its nutty flavour. Meanwhile, prepare a tempering of mustard seeds, cumin seeds, and urad dal in hot oil and add finely chopped onions, green chillies, ginger, and curry leaves to it for added flavour. Other vegetables like carrots, peas, and beans can also be added after the onions turn translucent, thus being made richer with nutrition content. The roasted suji is mixed with this tempering, followed by gradually adding boiling water and continuous stirring so that lumps do not form. Suji absorbs the water in a few minutes and begins to soften to a porridge-like consistency. Generous sprigging of fresh coriander leaves and the squeeze of some lemon juice brighten up the flavours. This suji upma recipe is prepared in just a few minutes; hence it is an excellent recipe for healthy breakfasting, but still highly nutritious to relish on its own or with coconut chutney or a dash of pickle for the authentic touch!

• 200 gms sooji
• 1 tsp chana dal
• 1 tomato
• 1 onion
• 1 tbsp cashew
• Coconut chutney
• As per taste salt
• 1 tsp ginger
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2-3 green chilli
• 2 tbsp coriander leaves
• 2 tbsp cooking oil

• Take 200 gms of suji.
• Then dry roast it in a pan over low to medium heat. Usually, it takes about 5-7 minutes while stirring.
• This constant stirring makes sure the semolina gets light brown and does not get burnt while roasting the suji.
• Roasting increases the nutty flavour of the sooji, which makes the upma smell quite aromatic.
• Once you obtain your desired colour, pour the roasted suji onto a plate and let it cool down. In the same pan, heat 2 tablespoons of oil or ghee.
• The flavours are both different; ghee will add richness to it, and oil will give it a lighter taste.
• Once the oil turns hot, put one teaspoon of mustard seeds in it. Let it splutter; this brings a distinct aroma.
• This step ensures the forming of a perfect flavour base for your upma.
• Add 1 Tsp of urad dal, 1 Tsp of chana dal, and 1 Tbsp of cashew nuts to this pan.
• Fry them till they turn golden brown.
• The addition of urad dal and chana dal provides a crunchy texture while cashew nuts add to the richness of the dish.
• These ingredients are common in South Indian cooking and make the entire flavour profile pop. Now add in 1 finely chopped onion, along with 2-3 chopped green chillies for a little heat, and 1 teaspoon of grated ginger for warmth.
• Fry the mixture so that the onions turn translucent.
• This will not only soften the onions but also fill the oil with flavours that will spread throughout the dish. Add 1 chopped tomato to the pan with the onions once they're ready.
• Cook the tomato until soft and mushy.
• Add moisture and a touch of sourness to balance the spices and richness of other ingredients.
• Next, add 500 ml of water, season with salt to taste, and bring it to a boil. This will help create the perfect environment for cooking the semolina.
• Boiling water is essential because it helps the suji cook well and gives it a fluffy texture.
• The most significant point is that of the boiling water merging with roasted sooji.
• The suji roasted slowly needs to be sprinkled into the pan and continuously stirred in.
• The lumps are not formed, and the semolina is evenly absorbing water.
• Sticking continuously together prevents roughness in the consistency.
• Add all the sooji. Put on a lid and let it cook over low flame for 5 -7 min.
• The sooji absorbs water and expands in the pan, making it fluffy and light. When it is done, switch off the stove and add 2 Tbsp of chopped coriander leaves to give it a fresh taste. Mix well, let it rest for 2-3 minutes.
• The resting time will allow the flavours to combine well. You can now dish out the hot rava upma and serve it with coconut chutney or pickle to give that flavour.
• Creamy coconut chutneys are best enjoyed with upma, while tangy pickles give a delightful contrast.
• The recipe of Suji Upma recipe is much more than a dish: it is a warm hugging of flavours and textures, very closely reflecting the heart of South Indian cuisine.
• It can be prepared at any time of the day.
• You can prepare it with various vegetables or spices. Enjoy this simple yet satisfying dish that is bound to become your kitchen staple!