Follow me on Amara Recipes- Facebook

Wednesday, January 4, 2017

Masala Upma

When it comes to making upma with sooji, there is the plain upma and tomato bath. I wanted to see how this upma tastes if I add masalas and cilantro to it. It was really yummy and kids liked it. So, here's the recipe which is super easy to make.

Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves : 4


Sooji/Bombai rava : 1 1/2 cups (dry toasted)
Onion : 1 large sliced
Ginger : 1" piece chopped
Tomatoes: 2 medium chopped
Green chilies: 6-7 slid
Curry leaves: 2 sprigs
Cilantro/coriander leaves: 1 bunch
Garam masala : 1 teaspoon
Coriander powder: 1/2 teaspoon
Turmeric: 1/2 teaspoon
Water : 4 1/2 cups
Salt to taste

For Tempering:

Chana dal : 1 teaspoon
Urad dal : 1 teaspoon
Mustard seeds /Aavalu : 1 teaspoon
Ghee : 1 tablespoon
Oil : 2 tablespoons


Heat ghee and oil in a pan and all ingredients listed under for Tempering. Fry for 1 minute until the dal is golden.
Add onion, curry leaves, ginger, green chilies and turmeric. Sauté for 3 minutes until onions are translucent.
Add tomatoes and cook for 2-3 minutes until they are mushy.
Add cilantro, Garam masala, coriander powder, salt and mix well. Cook for 1 minute.
Add water and bring it to a boil.
Add sooji slowly by constantly stirring so no lumps are formed.
Cook on medium to low heat for 3-4 minutes until all the water is evaporated.
Turn off the stove and serve hot.


  1. The garam masala would have given a nice twist to the upma!

  2. I usually make upma this way and we love it!