Vegetable Upma with Ghee: A Small-Batch Breakfast

For smooth vegetable upma, roast the semolina gently, bring the seasoned water to a simmer, then add the semolina in a thin stream while stirring. Keep the heat low once it thickens. This small-batch version uses ghee for the tempering and serves two.

Upma is forgiving when you watch the texture instead of rushing the final stage. Have the ingredients measured before heating the pan, because the mixture thickens quickly after the semolina goes in.

Ingredients for two servings

• 100 g medium semolina (rava or sooji)
• 15 g ghee
• 350 mL water, plus a little hot water if needed
• 1 small onion, finely chopped
• 50 g finely diced carrot and 40 g peas
• ½ teaspoon mustard seeds
• ½ teaspoon grated ginger
• 6–8 curry leaves, washed and dried
• 1 green chilli, slit, optional
• 6 cashews, optional
• About ¼ teaspoon salt to start, adjusted to taste
• Lemon juice and chopped coriander to finish, optional

Allow about 10 minutes for preparation and 15–20 minutes for cooking. Semolina contains wheat; ghee is milk-derived, and cashews add a tree-nut allergen.

Method

1. Roast the semolina. Stir it in a dry pan over low to medium-low heat for approximately 4–6 minutes, until fragrant but still pale. Transfer it to a bowl.
2. Make the tempering. Add the ghee to the pan. Add mustard seeds and let them begin to crackle. Add the dry curry leaves carefully, followed by cashews if using, ginger, chilli and onion. Cook until the onion softens.
3. Cook the vegetables. Add carrot and peas with a splash of water. Cover briefly and cook until the carrot is nearly tender.
4. Add the water. Pour in the measured water and salt. Bring to a gentle simmer. Lower the heat.
5. Add semolina gradually. Stir constantly while pouring in a thin stream. Scrape the corners of the pan so no dry pockets remain.
6. Finish gently. Cover and cook on low for roughly 3–5 minutes, stirring once or twice, until the grains are hydrated. If still dry or gritty, add hot water a tablespoon at a time and cook a little longer.
7. Rest and serve. Turn off the heat, rest covered for 2 minutes, then fluff. Add lemon and coriander if desired.

Troubleshooting

Lumps: adding all the semolina at once is a common cause. Break small lumps against the pan with a spoon while the mixture is still loose. Dry texture: add a little hot water, cover and allow more hydration. Sticky texture: different rava grades absorb water differently; note the grade and quantity for your next batch.

Quick questions

Can I omit onion?

Yes. Keep the ginger, curry leaves and vegetables for flavour.

Should ghee be added only at the end?

Here it carries the tempering. An extra finishing spoon is optional and is not included in the measured recipe.

Can I double this recipe?

Double the ingredients, use a larger pan and judge doneness by texture; do not simply double the cooking time.

Related Faimly Farm guides

• How to Measure Ghee for Recipes: Grams, Spoons and Scaling
• The Complete Guide to Cooking with A2 Ghee

For a ready-made ingredient, see Faimly Farm Organica A2 Cow Ghee Bilona Churned and check current pack information.

Prepared by Faimly Farm with AI assistance, 15 October 2026. Recipe guidance has not been independently kitchen-tested; use the texture and doneness cues provided. Banner: AI-generated illustration.

For other grain and noodle preparations, compare the packet-led hydration methods in Savoury Vermicelli with Ghee: Choosing the Right Water Method and Couscous with Ghee: Hydrate, Rest and Fluff.

For a breakfast where soaking rather than semolina roasting controls the texture, see Sabudana Khichdi with Ghee: Check the Soaked Pearl Before Cooking.