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Sujji Upma


  •  2 cups semolina (sooji, rava)
  • 1 carrot (gajar)
  • 1/4 cup french beans (flas beans)
  • 1 small cauliflower (phool gobi)
  • 1 capsicum (shimla mirch)
  • 1 onion (pyaj)
  • 1 inch ginger (adrak)
  • 4 green chillies
  • 1 lemon
  • 6 tblsp oil (tel)
  • 1/2 tsp mustard seeds (raai)
  • 4 red chillies whole
  • 2 tsp black gram split (urad dal)
  • 10-12 curry leaves (kari patta)
  • 1/4 cup green peas (matar) (shelled)
  • 1/4 tsp asafoetida
  • salt (namak) to taste


  • Roast the rava in a dry kadai without the color changing, remove and cool.
  • Wash, peel and cut the vegetables to small dices of equal size.
  • Peel and chop onion and ginger fine. Wash and slit the green chillies and squeeze the lemon, strain and keep juice.
  • Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain and reserve.
  • Heat oil, temper with mustard seeds, red chillies, urad dal and curry leaves. Add the green chillies and stir.
  • Add the onion, ginger and cook for a few minutes. Add the capsicum and green peas and sauté for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt to taste.
  • Pour 4 cups water and bring to boil.
  • When the water starts boiling, add the rava in a flow, stirring continuously to prevent lumps from forming.
  • Cook for a few more minutes stirring all the while.
  • Remove, drizzle lemon juice and serve hot.

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