Photo of SEMOLINA OR UPMA CUTLETS by Trupti Kharche at BetterButter


Trupti Kharche
10 minutes
Prep Time
45 minutes
Cook Time
4 People
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t is a very traditional savoury thick porridge like dish in India made from semolina ( Rava or Sooji) and veggies and tempered with a few spices. It is mainly eaten for breakfast but delicious as a tea time snack as well. This recipe is also very healthy wholesome and can be intensified with flavours of your choice. It is also a great way to get your kids get their dose of veggies disguised this way.

Recipe Tags

  • Veg
  • Easy
  • Side Dishes

Ingredients Serving: 4

  1. To make Upma: 1.5 cups coarse semolina
  2. 1 large onion, finely chopped
  3. 1 dried red chilli
  4. 1-2 green chilli, finely chopped
  5. ½ carrot, finely diced
  6. ½ cup frozen peas
  7. ½ cup french beans, finely chopped
  8. ½ tsp mustard seeds
  9. ½ tsp cumin seeds
  10. ½ tsp sugar
  11. 1 tsp ginger, grated
  12. 1 tbsp cashewnuts, roughly crushed (optional)
  13. 1 tbsp chana dal/Bengal gram
  14. 2 tbsp udal dal / black gram
  15. 1 sprig curry leaves
  16. 1 tbsp ghee or clarified butter
  17. 3 cups water
  18. salt to taste
  19. For cutlet: 2 cups leftover Upma
  20. 3 large potatoes, boiled, peeled and mashed
  21. ½ tsp chilli powder
  22. ½ tsp cumin powder/jeera
  23. ½ tsp garam masala powder
  24. chopped mint and coriander leaves
  25. salt and pepper to taste


  1. Dry roast semolina in a pan until the colour changes slightly on medium heat. Be sure to stir this continuously as it can easily burn. This takes approx. 7 -8 mins
  2. Take it off the heat and transfer to a bowl. Set aside to cool. In another deep pan, heat 1 tbsp ghee or clarified butter.
  3. When the ghee is hot, add the mustard seeds. Once they crackle add the cumin seeds along with chana dal and urad dal.
  4. Fry until golden brown. Add cashewnuts and fry until it is golden as well. Add the dried red chilli, chopped green chilli, ginger, curry leaves and saute for a few minutes
  5. Now add the finely chopped onions and saute until it becomes translucent. Add chopped veggies and peas and fry until partially cooked.
  6. Add 3 cups of water with sugar and salt as required and bring to a rolling boil. ( the ratio is always 1:2 – 1 cup semolina to 2 cups of water)
  7. Taste the mixture at this point for seasoning and adjust accordingly. It is much easier to do it now rather than when the upma is cooked so it distributes evenly.
  8. Add the semolina and stir immediately until all the water is absorbed. Cover and allow to steam for 5 minutes on the low flame.
  9. Drop little spoonfuls of the remaining ghee on top and steam for 2 minutes. set aside to cool
  10. To make cutlets: Remember that the upma or semolina mixture should be cold. This makes it easier to shape. Combine all ingredients listed under cutlets and bring all together into a dough. It is ok to have potato lumps in the mixture.
  11. Shape into round cutlets or any shape as you desire. If required you can roll this on breadcrumbs for extra crunch. I skipped this part since the mixture has enough semolina to give it a crisp exterior.
  12. Heat some oil in a broad pan on medium heat to shallow fry the cutlets. Fry for 5 mins on each side.
  13. Serve hot with green chutney or sauce / dippings of your choice.

Reviews (4)  

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Gulshan Kaur Hanspal
Gulshan Kaur Hanspal   Mar-27-2017

I made it it's simple anyone can make it and very tasty

farzana sayed
farzana sayed   Mar-14-2016

nyc Eil try dis

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