Upma or Uppumma or Uppittu (Kannada) is a common South Indian breakfast and a very popular Karnataka breakfast dish, cooked from dry roasted semolina. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.

In Karnataka, it is also served with another popular sweet dish of Karnataka Kesari bhath, both in equal quantity in one plate which is very popularly called as the “Chow Chow Bath”. I love Chow Chow Bath especially the ones served in the restaurants in Bangalore. For a quick breakfast on a lazy goozy weekend, i would always go for Chow Chow Bath and when served with hot coffee/tea, its just awesome and it does makes a complete breakfast to kick start the day

Will post Chow Chow Bath soon. So now on to the recipe of Upma…


Rava – 1 cup
Onion – 1
Green Chillies – 2
Fresh ginger – a small piece
Bengal gram dal – 1 teaspoon
Urad dhal – 1 teaspoon
Curry leaves – few
Oil – 8 teaspoon
Mustard – ½ teaspoon
Salt – ½ teaspoon



In a kadai, Dry roast the rawa (sooji )till slightly brown. Remove it and keep aside.
In the same kadai, add oil and when it is hot, add the mustard. When it splutters, add the dals and fry till it turns light brown. Add chopped onion, chillies, ginger and curry leaves.
Fry till onions are transparent. Add two cups of water along with salt.
Bring to boil. When it starts boiling, slowly add the roast rawa and stir immediately without break till its completely cooked and comes in the form of a ball. Switch off and serve hot with coconut chutney and hot coffee/tea.



This is the basic version of upma. You may prepare upma using idli, aval, poha etc and You can add vegetables like carrot, beans cut into pieces and little green peas along with onion in the uppuma. You can also add lil lemon juice which is optional.

Signing off till the next post…


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