Kitchen Recipe Collection
Sri Lankan Semolina Uppuma (Upma)
A savory, fluffy semolina porridge cooked with onions, chilies, curry leaves, and vegetables — a quick and popular Sri Lankan breakfast adapted from South Indian cooking.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- semolina (fine)
- onion
- green chilies
- curry leaves
- mustard seeds
- chana dal (split chickpeas)
- urad dal
- carrot
- peas
- cashews
- oil
- salt
- water
- lime juice
Equipment
- Heavy-bottomed pan
- Wooden spoon
Instructions
- 1
Dry Roast Semolina
In a dry pan over medium heat, toast the semolina for 3–4 minutes, stirring constantly, until lightly golden and fragrant. Remove from heat and set aside.
- 2
Temper
Heat oil in the same pan. Add mustard seeds and let pop. Add urad dal and chana dal and fry until golden. Add cashews and fry for 30 seconds. Add curry leaves, onion, and green chilies. Sauté until onion is soft.
- 3
Add Vegetables
Add finely diced carrot and peas. Cook for 2 minutes.
- 4
Add Water
Pour in boiling water and season with salt. Bring to a simmer.
- 5
Add Semolina
Reduce heat to low. Slowly pour in the roasted semolina while stirring rapidly and continuously. The uppuma will thicken very quickly. Stir vigorously for 2 minutes until all the water is absorbed and the upma is fluffy and fully cooked.
- 6
Finish & Serve
Drizzle with lime juice. Fluff with a fork. Serve hot.
Cooking Tips
- Toasting the semolina first is the most important step — it prevents the uppuma from becoming gluey and adds a nutty depth.
- Have the boiling water ready before adding the semolina. Speed is essential once the water is in.
- Stir continuously and vigorously once the semolina goes in to prevent lumps.
Variations
- Rava Uppuma with Coconut: Add freshly grated coconut at the end for a Sri Lankan twist.
- Bread Uppuma: Replace semolina with torn pieces of bread for a quick leftover bread breakfast.
Chef's Notes & Storage
- Uppuma is one of the quickest Sri Lankan breakfasts to prepare — total cooking time is under 20 minutes.
- Storage: Best eaten fresh. Can be kept in the fridge for 1 day and reheated with a splash of water.
Nutrition Estimate
255 calories · 7g protein · 44g carbs · 7g fat · 4g fiber per serving
