Instant / Ready-to-Cook Upma Mix


Upma mix


  • 1 1/2 cups semolina / coarse rava / sooji
  • 1-2 green chilis, chopped
  • 1 tsp mustard seed
  • 2 tbsp split Chana Dal (Bengal gram)
  • 2 tbsp split Urad dal (Black gram)
  • 12-15 curry leaves, chopped
  • 2 tbsp chopped cilantro / coriander leaves
  • 2 tsp salt (or to taste)
  • 2 tbsp oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafetida (hing)
  • 2 tbsp lemon juice
  • 1 tsp sugar
  • 1/4 cup cashew pieces (optional)


  1. Heat the oil in a pan on medium to high heat
  2. Add mustard seeds, channa dal and urad dal. Fry them till the dals become light brown
  3. Add green chilies, coriander leaves, curry leaves, cashew nuts and sauté for another 3-4 minutes. Sauté till there is no moisture left in curry leaves and green chilies and become crisp
  4. Add turmeric powder, hing / asafetida and mix well
  5. Add rava / sooji and roast on low to medium heat till it becomes light brown… about 8-10 minutes. Regularly keep stirring making sure rava does not burn or become dark in color (it wont taste good if it gets dark / burns)
  6. Add salt, sugar, lime juice, mix well and roast for 2-3 minutes till lime juice moisture is evaporated and the mix is dry without any lumps
  7. Turn off the heat and let it cool completely then store it airtight container in the refrigerator. You can use this mix to make upma for 4-6 weeks



  • 1 cup instant upma mix
  • 2.5 cups water


  1. In a pan bring the water to boil and then slowly add the mix to the boiling water while constantly stirring it in the water
  2. Cover the lid and cook for 3-4 minutes on low heat
  3. Serve upma hot with coconut chutney


Makes 2 cups of upma mix and 4 -6 servings of upma

Inspiration source:

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