Masala Upma (Khaara Uppitu)

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About Masala Upma (Khara Uppitu)

Upma is a common breakfast dish, with Masala Upma being one variety. Upma is one of those dishes that I prefer when I do not want to stand near the hot gas stove for a long time (to make dosas for instance). In Kannada and Konkani, we call it Uppittu and in Tamil it is Upma.

In my childhood, my mother never used to prepare Masala Upma; instead she would only prepare the standard Upma – simple sans tomatoes or onions etc. These days however these dishes are more common in most of functions like weddings. Masala Upma can be prepared in half an hour time and tastes great, especially when eaten with potato chips or the usual mixtures (chow-chow). My younger son loves it very much.

Tip: It is better to prepare it by mixing both Bombay Rava and Bansi or kesari Rava in the required proportion. If prepared only with Bombay rava it consumes lot of oil and will tend to form lumps.

What you need to have:

Bombay Rava (Sooji) – 2/3 cup

Bansi Rava (Kesari Rava) – 1/3 cup (Finely Cracked Wheat)

Water – 2 cups

2 Onions

1 Tomato

Cooking oil – 1 table spoon

Mustard seeds – 1 tea spoon

Black gram dal – 2 tea spoons

Green chillies – 4

Sambar powder – 1 tea spoon

Garam masala powder – 1/2 tea spoon

Sugar – 1 teaspoon

Curry leaves

Corriander and Grated coconut ( For sprinkling on top)

What you do with what you have:

1. Mix both Bombay Rava and Kesari Rava and roast them on a medium flame till you get a pleasant aroma and keep it aside. Do not roast it on a high flame to avoid it being burnt and becoming bitter.

2. Bring 2 cups of water to boil.

3. In a thick bottomed wide vessel, pour cooking oil along with mustard seeds and blackgram dal.

4. In a minute or so, add green chillies and curry leaves. Add cut onions and tomatoes to it. Add some salt so that onion will not get burnt. Stir for 2 minutes.

5. Add roasted Rava mixture, sambar powder, garam masala powder and sugar and mix well.

6. Pour boiling water into the above mixture and heat at low flame for 3-4 minutes.

7. Close the pan with a lid and leave aside for 5 minutes.

8. Remove lid and decorate it with corriander leaves, fresh grated coconut.

9. Serve warm with either potato chips or even Haldiram’s mixtures.

What it looks like:

Masala Upma

Masala Upma

How long it takes: 30 minutes

Number of servings : 4


18 thoughts on “Masala Upma (Khaara Uppitu)

    […] On the topic of Upmas though not quite made from Idli, my favorite Upma is Khara Upittu i.e.  Masala Upma – one of my first posts. I am yet to find a restaurant that serves this. Do you know any […]

    lucy said:
    March 19, 2009 at 9:26 pm

    Could you provide me with the recipe for sambar powder that you have used here. Thanks!

      prathibalrao responded:
      March 20, 2009 at 4:17 am

      Hi Lucy,

      I will surely put up sambar powder very soon.

    Akki Sujee Upma « The Indian Food Court said:
    June 28, 2009 at 7:17 pm

    […] that might still find this upma too bland and boring, here is a more exciting variation – the Masala Upma and Bread […]

    Haru said:
    January 31, 2011 at 1:28 am

    Hi Amma,

    I tried this today as a quick-fix but sumptuous Sunday morning breakfast – and that’s exactly how it was… and yummy too ! I tried to stick to your instructions, though I used a mix of sooji and roasted sooji (did not have Bansi rawa), substituted dhania-jeera powder for garam masala (I ran out of it), and did not use coconut. But your younger son thought it looked exactly like what you put up… and it tasted yummmmmm !

    Will definitely try to master this one. Should be a hit.


      prathibalrao responded:
      January 31, 2011 at 7:54 am

      Hi Haru,

      Thanx a lot for trying with some variations. This is s’s favorite. He and uncle r da judges 4 all recipes.

    Swati Sinha said:
    August 24, 2012 at 2:50 pm

    Hey…I tried your recipe this morning and is turned out absolutely fab!! I have been making Upma for ages and was looking for a bit of a change!!! I also added some peas & corn and roasted peanuts…was gr8! Many thanks

    Macaroni masala | The Indian Food Court said:
    March 10, 2013 at 9:49 pm

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    Akki Sujee Upma – Sahyadri Recipes said:
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    […] that might still find this upma too bland and boring, here is a more exciting variation – the Masala Upma and Bread […]

    […] On the topic of Upmas though not quite made from Idli, my favorite Upma is Khara Upittu i.e. Masala Upma – one of my first posts. I am yet to find a restaurant that serves this. Do you know any […]

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