Upma Sooji (Cream of Wheat)
Upma Sooji is a great vegan dish for breakfast or brunch.
Serving for 2.
- ½ cup sooji (rawa, semolina flour)
- 2 tablespoons oil
- ½ teaspoon black mustard seed (rai)
- ½ teaspoon cumin seed (jeera)
- 20 peanuts
- 1 green pepper (chopped)
- ½ teaspoon salt (to your taste)
- ¼ cup green peas
- 1 ¼ cup water
- ½ teaspoon fresh lemon juice
- 2 tablespoons cilantro (chopped, hara dhania)
Boil the green peas in 1 ¼ cup of water.
- As water comes to boil turn heat to low and continue cooking until peas are tender.
- Turn off the heat and set aside.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add black mustard seed and cumin seed.
- Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
- Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
- Add green peas with water a little at a time, otherwise water will splatter.
- Add lemon juice and cover for 2 minutes.
- Sooji will absorb some of the water leaving the upma moist.
- Now add the cilantro and stir. Serve while hot.
Comments
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Norma Carrión
May 30, 2017 at 11:54 amHi. Thanks for so wonderful Prasadam recipes. I live in Puerto Rico ???????? and found almost all the ingredients here, but I have a question, I can’t have gluten ( nor my grandkids, daughter and a few friends) so I can change the recipie to cornmeal instead of semolina? I already did it for the Halwa and is great. Thank you again for everything.
Manjula Jain
June 3, 2017 at 10:03 pmNorma, thank you for sharing
Vivian
April 19, 2016 at 4:53 amI must say Manjula that this dish us truly one of my favorites. I was born to Puerto Rican parents in the states. I worked for a wonderful medical professional, who was Indian. She introduced me to your culture and food. I fell in love! I now try my best to recreate the wonderful food. Thankfully, I can through your site amd your wonderful recipes. Thank you, Manjula. Stay blessed!
Manjula Jain
April 19, 2016 at 7:53 amVivian, Thank you
radhika mehta
May 23, 2015 at 8:36 amINSTEAD OF PEAS WHAT ELSE WE CAN USE?
Manjula Jain
May 23, 2015 at 12:26 pmradhika mehta, I have done few more different recipes for kachories check them.
Anjali Gupta
March 30, 2014 at 5:57 amManjulaji i have tried many of your recipes and they all turn out very well.Rawa upma also turned out delicious.In this i also added chopped tomatoes for a nice colour
Reni
June 11, 2012 at 11:56 pmCan i use in this recipe buttermilk instead of water?
Manjula Jain
June 12, 2012 at 12:14 amReni,
Buttermilk will be very good.
Vineet
September 21, 2011 at 10:32 amI am going to try making upma this weekend…….
vinnie
June 27, 2010 at 11:23 amThis recipe ruined my upma. I followed it and cut the peppers. However at no place the recipe mention to put the cut peppers. When I was at the last or second last step and saw green peppers on the side I rechecked the recipe and there was no step to put green peppers. Then I put the green peppers along with peas but it was too late and it was a disaster.
Jaya
June 27, 2010 at 1:49 pmVinnie, for ANY recipe always read the method completely ahead of time to catch any problems or questions before you start cooking, baking, whatever. Further, watching the videos is very helpful too. Try the upma again. It should turn out well next time.
Smile
November 11, 2010 at 8:11 amHi! I just wanted to say that is sayis under Ingredients: to •1 chopped green pepper
Jaya
February 28, 2010 at 2:24 pmI made this upma today without onions like in this recipe and it came out better than when I use onions! I have always used onions and decided to see how it would be without, and I really liked it. 🙂
shivi
February 26, 2010 at 8:02 amthe day i;ve learnt upma,m telling everybody about the recipe.its so very good!
dalbir
December 14, 2009 at 2:05 amHello didi i tried your so many dishes, u know every one praised me .thanks
i have one question at my home peanut, and cashewnut are little wet( thode soft) we can not eat how can i use these things .
Thanks & regards
Jenni
August 19, 2009 at 9:50 amNice video, upma looks good. I like to make my upma with a pinch of turmeric for a nice colour. See pictures on my blog: http://mangosoup.blogspot.com/2009/08/semolina-upma.html
smita srivastava
August 15, 2009 at 3:54 amHello aunty !!
I’m a kids food stylist , i have linked your Sooji Upma post in my blog. pl go thru my blog wud love to hear ur expert comments…..
littlefoodjunction.blogspot.com/
Regards
Smita srivastava
Anita M
June 12, 2009 at 8:22 pmHi Manjula
Your recipes are really great and very easy to follow. Thanks heaps. I’m wondering where I can buy a pizza stone?
Thanks
Anita
Melbourne
Anusha Gopalakrishnan
June 26, 2009 at 5:54 amHi. Im not sure about Australia- But in US, one can buy from Target, Linens N Things and you wont believe it but from Bed bath and beyond!!!! they can be a little expensive – anything from 20-30 bucks. You can also chk on ebay for cheaper rates. Check this link :http://www.bedbathandbeyond.com/search/search.aspx?order_num=-1&sstr=Pizza+stone&dim=1&nty=1& .
Also, check in Walmart. recently, one of my friend said that she got it from there. Thanks-
Anusha
Diana
July 2, 2009 at 3:00 pmYou can also get stones from http://www.pamperedchef.com The ones sold at the stores listed above have metal in them that can catch on fire if “pizza” is not cooked on them and also will absorb metal into the foods. The Pampered Chef stones are all clay base and can cook any type of food on them safely. I have had stones from them for years and they just season themselves with easy cleanup.
SHITAL HARSHAD DESAI
October 25, 2017 at 1:31 pmHi Anita,
I am in Brisbane and I found it in a kitchen specialist stores in Westfield. Definitely not in Target or Bath and Body. I got it from The House.
Smita
April 7, 2009 at 9:29 amYou forgot to use green pepper. You have mentioned it in ingrediants but did not use it!!
ruchi
May 27, 2009 at 2:53 amshe used it …..see the video again after zeera and mustard seeds
magpie
April 5, 2009 at 4:27 amWould cous cous work? I can’t find coarse semolina, only very fine (like flour) so far.
Jaya
April 5, 2009 at 12:14 pmCous cous will work fine. It will be a little coarser, but should taste good.
sonia
January 10, 2009 at 8:38 amyour recipes are simply great
Pranjal
November 25, 2008 at 9:55 amHi Mam,
U r really a great cook.Ur recipies r very nice & simple.
Thnks
Pranjal
parvinder
June 1, 2008 at 3:03 ami am looking for to make veg cake in microwave. wud u pls help me out.
parvinder
June 1, 2008 at 3:01 amvery very impressive and easy to understand. the use of basic homely available items used for receipe made it to unstand easily.
tiya
May 16, 2008 at 8:39 amHOW CAN WE STORE CORIANDER LEAVES IN FREEZE FOR 2 OR 3 DAYS
THANX
Anusha Gopalakrishnan
June 26, 2009 at 5:49 amHi, Normally I separate the coriander leaves from stem and then wash leaves and dry it on paper. Once leaves are dry , i store it in a tight plastic container and store it in fridge for a week to 10 days. Until today, they have never been spoilt.
Thanks
Anusha
Manjula Jain
April 26, 2008 at 8:52 pmYes you need coarse sooji not very fine
Gigi S.
April 26, 2008 at 7:33 pmAre there two kinds of sooji? I used fine sooji and it tasted more like a dessert then upma. Please advise. Thankyou.
rita
May 8, 2009 at 3:17 pmHi Gigi, u shud use ruf sooji not plain………also known as Bansi rawa…