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September 16, 2025
Sooji Upma Recipe
Sooji upma recipe creates the famous Andhra-style 'Bombay rava' upma known for its extremely soft and spongy texture that melts in your mouth. This traditional South Indian breakfast dish transforms simple semolina into something extraordinary through proper cooking techniques. The incredibly soft texture sets this version apart from other upma preparations, making it a favorite among families. This authentic Andhra preparation method ensures the perfect consistency that makes each bite absolutely delightful. The comforting nature of this dish makes it ideal for breakfast or light meals when you want something satisfying yet gentle on the stomach.
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.
Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
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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)
Directions
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 (per serving)
| 563 | Calories |
| 23g | Fat |
| 75g | Carbs |
| 14g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 563 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 7g | 34% |
| Cholesterol 16mg | 5% |
| Sodium 43mg | 2% |
| Total Carbohydrate 75g | 27% |
| Dietary Fiber 6g | 20% |
| Total Sugars 7g | |
| Protein 14g | 28% |
| Vitamin C 93mg | 104% |
| Calcium 69mg | 5% |
| Iron 2mg | 13% |
| Potassium 509mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
