How To Make Spiced Masala Upma At Home With Ease

Upma is a classic South Indian breakfast dish, traditionally made with semolina and simple seasonings. Masala Upma, however, takes this humble dish to another level, incorporating spices, fresh vegetables, and aromatic herbs for a breakfast that is both satisfying and flavourful. Quick to prepare and highly versatile, Masala Upma is perfect for busy mornings, weekend brunches, or even light dinners. With its subtle tang, gentle heat, and layered textures, this recipe transforms a simple breakfast staple into a dish that’s far from boring, making it a favourite across households.

Ingredients Required For Masala Upma

To prepare a delicious Masala Upma, you will need

• 1 cup semolina (rava/sooji)

2 tablespoons oil or ghee

1 teaspoon mustard seeds

1 teaspoon urad dal

1 small onion, finely chopped

1–2 green chillies, chopped

1 carrot, diced

½ cup peas

1 teaspoon ginger, grated

2–3 cups water

Salt to taste

Fresh coriander leaves for garnish

Lemon wedges for serving

Roasting Semolina For Better Texture

Begin by dry roasting the semolina in a pan over low heat until it turns slightly golden and releases a nutty aroma. This step ensures that the upma remains fluffy and avoids a raw taste. Once roasted, set it aside while preparing the tempering and vegetables. Proper roasting is crucial for achieving a light, airy texture in the final dish.

Preparing The Tempering And Vegetables

Heat oil or ghee in a pan and add mustard seeds and urad dal. Allow the mustard seeds to crackle and the dal to turn golden. Add chopped onions, green chillies, and grated ginger, sautéing until fragrant. Incorporate the diced carrots and peas, cooking until the vegetables are slightly tender but retain a bit of crunch. This combination of tempering and fresh vegetables adds depth, texture, and flavour to the upma.

Cooking The Masala Upma

Add water to the pan and bring it to a boil. Season with salt and adjust spice levels as needed. Gradually add the roasted semolina while stirring continuously to prevent lumps from forming. Reduce the heat and cook for 5–7 minutes, allowing the semolina to absorb the water fully. Stir occasionally to maintain a smooth consistency. The result should be a creamy, slightly fluffy upma with well-cooked vegetables integrated evenly throughout.

Garnishing And Serving Suggestions

Once cooked, garnish the Masala Upma with freshly chopped coriander leaves and serve hot with lemon wedges on the side. A dollop of ghee on top can enhance the flavour and aroma. Masala Upma pairs well with coconut chutney, yogurt, or simply on its own for a wholesome, quick breakfast. Its vibrant colours, textures, and aromatic spices make it visually appealing and irresistibly tasty.

Tips To Make Upma Exciting And Flavourful

1. Roast the semolina properly to avoid a sticky texture.

Use seasonal vegetables to vary flavours and colours.

Adjust green chillies and ginger according to your spice preference.

Add a splash of lemon juice just before serving for freshness.

Serve immediately for the best taste, as upma thickens upon standing.