South Indian · Breakfast & brunch

Savory semolina upma

Name: Savory semolina upma
Prep time: 12 min
Cook time: 22 min
Total time: 39 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 cup fine semolina or rava; 2 tablespoons ghee or neutral oil; 1 teaspoon mustard seeds; 1 teaspoon skinned urad dal; 10 curry leaves; 1 tablespoon finely grated ginger; 1 green chile, sliced; 1 small yellow onion, diced; 1/2 cup finely diced carrot; 1/2 cup frozen peas; 2 1/2 cups boiling water; 3/4 teaspoon kosher salt; 2 tablespoons lemon juice; 2 tablespoons chopped cilantro

Roasted semolina cooked into soft separate grains with ginger, chile, mustard, curry leaves, and vegetables.

About 40 minTotal

About 35 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Long cooking chopsticks or a fork can beat the eggs without adding much air.
Best all-purpose
OXO Good Grips 11-inch Balloon Whisk
View at Amazon
Best small-bowl control
Kuhn Rikon 10-inch French Wire Whisk
View at Kuhn Rikon
Another workable path: Long cooking chopsticks or a fork can beat the eggs without adding much air.
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How we chose
Research-backed · reviewed Aug 2026
We compared whisk shape, balance, handle comfort, wire stiffness, small-bowl control, cleaning, and exact product identity. Independent hands-on testing established the practical differences; manufacturer details supplied dimensions and care. Kwilt has not used these whisks.
OXO Good Grips 11-inch Balloon Whisk: The comfortable nonslip handle and flexible wires make it easy to beat eggs evenly without fighting the tool. Trade-off: Its broad balloon is less precise in narrow vessels, and the soft handle should not rest against hot cookware.
Kuhn Rikon 10-inch French Wire Whisk: The compact French shape keeps the wires engaged with a medium batch of eggs and reaches closer to the bowl's sides. Trade-off: Independent testing found it noticeably heavier and less comfortable during long whisking sessions than the OXO.
Another workable path: A pair of long cooking chopsticks can beat these eggs with less aeration. A fork works in a pinch, though it takes longer to blend the whites evenly.
Sources
Epicurious whisk testing
TechGearLab hands-on comparison
Kuhn Rikon product details

Ingredients

1× recipe · Makes 4 servings

1 cup fine semolina or rava
2 tablespoons ghee or neutral oil
1 teaspoon mustard seeds
1 teaspoon skinned urad dal
10 curry leaves
1 tablespoon finely grated ginger
1 green chile, sliced
1 small yellow onion, diced
1/2 cup finely diced carrot
1/2 cup frozen peas
2 1/2 cups boiling water
3/4 teaspoon kosher salt
2 tablespoons lemon juice
2 tablespoons chopped cilantro

Instructions

Dry-roast semolina over medium-low, stirring constantly, until fragrant but not browned, 5 to 7 minutes; transfer to a bowl.
Heat ghee. Crackle mustard seeds, toast urad dal golden, then add curry leaves, ginger, chile, and onion. Cook until onion softens.
Add carrot and peas and cook 3 minutes. Carefully pour in boiling water, add salt, and return to a boil.
Rain in roasted semolina slowly while . Lower heat, cover, and cook 3 minutes; turn off heat and rest covered 5 minutes.
Fluff rather than mash. Fold in lemon and cilantro and serve hot.