plate of upma and glass of tea

Upma Recipe | Rava Upma | Sooji Upma | Konkani Rulaav

  • Author: Shantala's Kitchen
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: Serves 2-3 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Indian


Easy Upma Recipe (Udupi Style) / Konkani Rulaav – shows how to prepare sooji rava upma along with tips on how to make upma soft and fluffy.


  • 1 cup sada rava / sooji (semolina)
  • 3 tablespoons melted ghee
  • 1.5 teaspoon urad dal / split urad without skin
  • 1 teaspoon rai / mustard seeds
  • 1 green chilli, split vertically into 2 halves
  • 45 cadipatta leaves / curry leaves
  • 1.5 tablespoon chopped ginger
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 3 cups hot boiling water
  • ¼ cup grated coconut (optional)


  1. In a pan, heat up 3 tbsp ghee, and add in 1.5 tsp urad dal. Let it roast for 1 minute, before you add the mustard seeds. 
  2. Then add 1 tsp mustard seeds and roast them for 1-2 mins till they start popping.
  3. Next add 1 (split) green chili, 4-5 curry leaves, and let them roast for 1-2 mins.
  4. Now add 1.5 tbsp chopped ginger, and saute for 3-4 mins, till the ginger is well roasted. 
  5. Once that is done, add 1 cup of sooji rava / semolina, and saute on medium flame, stirring intermittently, till the sooji rava is roasted well, and changes color to dark cream/ light golden. 
  6. The time it takes to roast the semolina varies based on the quality of semolina. But it usually takes me 5-10 mins on average.
  7. Once the semolina is roasted, add 1 tsp salt, 2 tsp sugar, and mix it well.
  8. Then, lowering the flame (or even turning it off) for a bit, add in 3 cups of hot boiling water, and keep stirring continuously.
  9. This is optional, but if you like, at the point, as the semolina is in the process of solidifying, you can also add in 1/4 cup grated coconut.
  10. Once the semolina soaks up all the excess moisture, and starts leaving ghee on the sides, turn off the gas, as the upma is ready to serve.


  • The time for roasting sooji rava / semolina will vary, depending on the type of semolina & size of granules. Thicker granules will require longer cooking/roasting time.
  • It’s important to keep stirring while the semolina is getting roasted, to avoid it getting burnt, and ensuring it gets an even roast.
  • When you add the hot boiling water to the roasted semolina, it will cause a lot of splatter. So ensure to lower the flame (or even switch it off) for a bit, and maybe hold a splatter screen on top to contain the splatter.
  • If you prefer your upma on the harder side, you can go with 2 or 2.5 cups of water to 1 cup of semolina, instead of the 3:1 ratio that I used here.


  • You can substitute ghee with oil. I prefer ghee because it tastes better to me. 
  • You can use pre-roasted semolina from the market instead of raw semolina. It will cut down your roasting time to 1-2 mins instead of 5-10 mins on medium flame. 
  • If you want to cut down on time for making upma but not use pre-roasted semolina from the market, then you can roast the semolina you need for the week at home, and store it in an air-tight container for the week.
  • You can choose to flavor with cashew nuts, onions, tomatoes & veggies of your choice by roasting them in the same pan, right after the tadka/tempering and before adding the semolina.
  • You can garnish with chopped coriander leaves instead of grated coconut.