Spicy Toasted Coconut Upma

This popular traditional savoury South Indian breakfast is easy to make and is also the perfect gut friendly meal to start your day!

Upma is a popular South Indian breakfast made with semolina flour (also known as Rava). It’s loaded with veggies, spices and herbs, but semolina flour itself is made from ground durum wheat. 

The traditional version involves cooking roasted rava in water that is gradually added and has been flavoured by spices and fresh vegetables like carrots and peas. My recipe’s cooking method is slightly different to make the process quicker but still retaining the same taste.

Savoury breakfasts are also beneficial for health by making us feel fuller for a longer period of time and ultimately, it can cause us to snack less and increase energy levels. A hot plate of Upma is my ideal breakfast on many days and sometimes I even have it for a light dinner as it can be easily digested.

What makes Upma taste so much better are tempering fresh spices in a generous amount of oil (we’ll be using olive oil) that gives the dish its aroma. Pair with my 5-min Coconut Chutney for the perfect breakfast!

What Do I Need?

Here’s a simple list of ingredients you need for this recipe:

• semolina flour – this is ground durum wheat. For a gluten free version, you can use millet or cooked oatmeal instead.
• spices – cumin and mustard seeds are a MUST! Curry leaves, ginger and green chillies are other ingredients you need for this recipe.
• vegetables – I like to add finely chopped carrots and peas. Finely chopping them makes them easier to eat.
• grated coconut – I use frozen grated coconut that I just microwave for 30 seconds before toasting them and mixing them with the dish. It elevates the flavour profiles so much!