Uppittu Recipe | Sooji Upma Recipe | Indian Breakfast Recipes
Rava Upma is a South Indian breakfast staple. A savory porridge of soft semolina that's minimally spiced and enhanced with complimentary ingredients. I know I have posted a recipe for it here already. So, what's it going to be for today? The recipe is about the same but not the technique. If you have been reading my blog lately, you know I have been talking (incessantly!) about OPOS to the point of making it sound like the best thing since sliced bread! At the end of the year, if you were to check your bank savings and found that you unexpectedly saved a huge chunk of money, would that call for excitement and jubilation? Guess, you can the say the same thing for me - except we are talking about savings of a different kind - time, effort, health and hence - money. Now wait...wait...I hear you. You ask - this is UPMA for God's sake! Its such a poor man's food - what money is there to save? Its already quick to make - how much time can you cut out from it anyway? Its darn simple with hardly any ingredients - what effort are you talking about? 
Uppittu Recipe | Sooji Upma Recipe | Indian Breakfast Recipes
I HEAR YOUUUU...... You need OPOS language to understand where I am coming from. A simple upma, while quick and easy, takes about 20-30 minutes to make. It involves quite a decent amount of sautéing and stirring. Now with this recipe, your active cooking time around 5 minutes. Your effort is less than 5-6 minutes including prep! You save gas from having cut the cooking time from 20 minutes to 5 thereby money due to less gas bill! The effort is a laugh. Once you go into the recipe, you will know why. Thanks to less effort and "no hands on" approach, you get time to do other things parallelly. Or may be just sit, relax and enjoy that elusive "peaceful morning tea" . Until few years ago, we used to enjoy a drier version of this upma. But, we chanced upon this creamier version at a local Indian restaurant and have been a fan since. This is how my family prefers the upma - with almost a "melt-in-the-mouth" texture. If your preference is otherwise, check the steps below for how to's.
  • Cook time:
  • Prep time:
  • Serves: Enough for 2 people
  • Yields: Makes around 2 cups
  • 1/2 tsp Sea salt, or to taste
  • 1/2 cup chopped Onion
  • 1-2 Green Chillies chopped or to taste
  • 1 tsp peeled sliced Ginger
  • 1-2 sprigs Curry Leaves
  • 1 tbsp Coconut Oil
  • 1/2 cup double roasted fine Rava (Semolina) - see Tips
  • 1-2 tbsp roasted Cashews
  • 1-2 tsp OPOS Tadka w/Lentils or OPOS Tadka (Plain). Don't have on hand? see Tips
1. Double Roasted Semolina: You can use store bought roasted Semolina. If making at home, simply dry roast semolina for2-3 minutes in medium flame. Switch flame and let cool. Dry roast again. This double roasting is done to ensure there is no raw smell/taste. I usually make a huge batch and store in my pantry to make all dishes in jiffy without the need to roast some every time I make a dish, thereby saving time and effort.

2. OPOS Tadka: If you do not have any bottled Tadka on hand, follow the tempering from this Rava Upma (traditional method). Or use a simple tempering of oil with mustard seeds, Black lentils (urad), Channa Dal (split chickpeas) and asafoetida.
1. Please follow the recipe EXACTLY as stated for the first few times.  Standardize your pressure cooker before starting the recipe if you have not done so earlier. This is done to ensure that the timings work the same way as it works for OPOS recipes. Add 2 cups to a 2L pressure cooker.
2. Add required salt and onions
3. followed by curry leaves, chillies and ginger. Since we are a very "sensitive-to-heat" family, I have skipped the chillies.
4. Next add in the coconut oil.  You can use ghee instead, but I personally feel that coconut oil provides an enhanced flavor comparatively.
5. Close the lid with the weight on. Cook on HIGH. Make sure the flame covers the bottom of your cooker and does not extend to the sides.
6. You should get full pressure ( pressure valve will pop out) within 4 minutes.
7. You need 1 Whistle.  You should get it around 5 minute mark.
8. Switch off the flame.
9. Immediately release pressure using spatula/spoon.
10. This is how it looks like upon opening.
11. Add in the tadka.
12. Add in the semolina. This quantity makes a creamier, smoother Upma.

Note: For an "udhir udhir" (drier) texture, either increase the semolina by another 1/4 cup (totalling to 3/4 cup) or next time around reduce the water by 1/4 cup and try or until it reaches your preferred consistency.
13. Next add in roasted cashews.
14. Give it a good mix until well combined.
15. Close the lid back again with the weight on and let it sit for 10-15 minutes. Do not switch the heat back on. The semolina cooks in the residual heat.
16. This is how it finally looks when the time is up.
17. It has soaked in the liquid and has a delicious consistency.
Serve hot as it is. It goes well with Coconut Chutney , Tomato Chutneyor any spicy pickle. I especially love it with Tomato Thokku.
Uppittu Recipe | Sooji Upma Recipe | Indian Breakfast Recipes

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
Did you try this recipe? Please share your feedback!
Upload Your Recipe Photos


By Sreedevi Menon on Oct 24, 2019

Tried it today. To be precise, just now. Am quite happy. It came out well!

By Sridevi on Nov 21, 2018

I made this today for breakfast. It came out perfect. Perfectly cooked. Taste was awesome!!

So glad to hear that Sridevi :) Thank you for the feedback. --DK

By Babita on Aug 20, 2018

What do you mean by "Weight On" - Close the lid back again with the weight on. I'm new to OPOS.

By Jim Vijay on Mar 10, 2018

We have sent humans to the moon, but we still do not an adequate/convenient substitute for "curry leaves".

Hahaha! That's true. Although I do find that a pale substitute with dry curry leaves that's available online nowadays like amazon. So, in dire need, one can use it, if at all. :) --DK

By Deepthi on Mar 9, 2018

can i add veggies along with onions?

Definitely Deepthi! --DK

By Nilima Srikantha on Mar 5, 2018

Hello, Just a quick question. I love Indian food and have cooked it traditionally for years. I'm intrigued by the new Insta-Pot and wonder if your OPOS method would work with this appliance. If so, it would sure save a lot of time for me. Thanks a lot. Nilima

Given Instapot is also like pressure cooker, I guess it should work. Quite a lot of recipes can be easily converted to Instapot i think. I do not own one hence cant give you better inputs than this. Hope it works for you Nilima :) --DK