Indian Fusion Uppuma Semolina With Vegetables

Upma, or uppuma semolina, is a dish originating from the Indian subcontinent. It is a common meal that the Indians have for breakfast, lunch or dinner, one cooked with semolina, a mix of spices and vegetables. As semolina is made of wheat, it cooks and fluffs up in volume once cooked in water, just like rice does, which makes it a complete substitute for rice in the Indian regions.

The original recipes would call for spices such as mustard and cumin seeds. I removed some of these ingredients from my dish so that it can still remain palatable for a young kid, especially one who is rather picky with food. I must say, it does take a bit of getting used to the new texture and taste, having never eaten semolina in this manner. But I can see why it can be a popular staple among the Indian community, given how flexible it is to vary the ingredients to suit one’s preferences and tastebuds.


  • Oil: 2 tbsp
  • Ginger: 1/2″, grated
  • Onion: 1, diced
  • Tomato: 1, diced
  • Carrot: 1/2, diced
  • Water: 2 cups
  • Semolina: 1 cup
  • Salt: to taste
  • Sugar: to taste
  • Coriander: 1 stalk, chopped


  1. Heat oil in wok. Fry ginger and onions till fragrant.
  2. Add in tomato and carrot. Saute till lightly browned.
  3. Add in water. Leave to simmer for 1min.
  4. Add in semolina. Keep stirring to prevent lumps from forming.
  5. Add salt and sugar to taste.
  6. Garnish with coriander to serve.


  • This is a slightly more fusion style of making uppuma semolina that has less of the Indian spices (e.g. mustard seeds, curry leaves) and so is more lightly flavoured than the authentic versions. I have adapted this recipe from my secondary school Home Economics textbook in order to use up the semolina that remains in my cupboard.

2 – 3 persons

Share This!
    This entry was posted in Indian, Vegetables and tagged , , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *