Upma Recipe Without Onion Garlic Instant Easy Cooking

This Upma Recipe Without Onion is a traditional South Indian breakfast classic reimagined for quick, flavor-packed mornings—with no onion, no garlic, and simple pantry ingredients. Upma (semolina porridge) traces its roots to Southern India’s everyday breakfast tables and is known for its soft texture and savory, aromatic spices. According to Upma on Wikipedia, this dish is typically made with semolina and tempered spices cooked in hot water until fluffy.

Recipe Card

Ingredients With Exact Quantities

• 1 cup semolina (rava/sooji), about 180 g
• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon split urad dal
• 1 teaspoon split chana dal
• 8–10 raw cashews (optional)
• 7–8 curry leaves
• 1–2 green chilies, finely chopped (adjust to taste)
• ½ teaspoon asafoetida (hing)
• 2½ cups water (approx. 600 ml)
• ½ teaspoon turmeric powder
• Salt to taste (about ¾–1 teaspoon)
• Optional: ¼ cup peas or chopped carrots (for extra nutrition)

Step-By-Step Instructions

Step 1: Dry Roast Semolina (5 mins)

Heat a heavy pan on medium flame. Add 1 cup semolina and dry roast until you smell a nutty aroma and granules turn lightly golden (about 4–5 minutes). Transfer to a plate and set aside. This prevents clumping later. Stir constantly to avoid burning. This is a key step for light, non-sticky upma.

Step 2: Temper Spices (2 mins)

In the same pan, heat 2 tablespoons oil/ghee on medium heat. Add mustard seeds. When they crackle, add cumin seeds. Let them sizzle for 20–30 seconds. Understanding Upma Recipe Without Onion is essential.

Step 3: Add Lentils, Nuts & Curry Leaves (2 mins)

Add urad dal and chana dal. Stir for 30 seconds until they begin to turn light golden. Add raw cashews (if using) and curry leaves. Stir for 30 seconds more.

Step 4: Add Green Chilies & Hing (1 min)

Add chopped green chilies and ½ teaspoon asafoetida. Stir for about 1 minute to release aromas. This forms the flavor base for the Upma.

Step 5: Add Water & Salt (2 mins)

Pour in 2½ cups of water and add salt to taste. Increase heat and bring water to a rolling boil. Optionally toss in a handful of peas or chopped carrots for color and nutrition. This relates to Upma Recipe Without Onion.

Step 6: Add Roasted Semolina (2 mins)

Lower the flame. Slowly sprinkle roasted semolina into boiling water while stirring continuously with a spatula to prevent lumps. The semolina will absorb water rapidly.

Step 7: Cook Upma (3 mins)

Keep stirring gently until the mixture thickens, absorbs liquid, and becomes soft but fluffy. Cover and let it cook for another 3 minutes on low flame.

Step 8: Rest & Serve

Turn off the heat. Cover and let the upma sit for 2 minutes. Serve hot with coconut chutney or a wedge of lemon for brightness. Learn more about Upma Recipe Without Onion.

Pro Tips From Personal Cooking Experience

• Roast Semolina Very Well: Light golden semolina ensures a non-sticky texture. Overroasting will make it dry and crumbly.
• Water Ratio Matters: For softer upma, use 3 cups of water; for drier, more grainy upma, use 2¼ cups. I found 2½ cups works perfectly every time.
• Asafoetida Makes All The Difference: It boosts flavor without onion or garlic, especially when paired with curry leaves.
• Fresh Curry Leaves: If you find fresh leaves at an Indian grocery, they improve the aroma more than dried ones.

Chef’s Notes: Substitutions & Storage

Substitutions

• Replace semolina with wheat dalia (cracked wheat) for a heartier version. Cook time may increase by 5–7 mins.
• Use vegetable stock instead of water for deeper flavor.
• For gluten-free upma, swap semolina with rice rava or quinoa (adjust liquid amounts).
• Veggies like peas, carrots, beans can boost fiber and micronutrients.

Storage Tips

• Store leftover upma in an airtight container in the fridge for up to 2 days.
• Reheat on the stovetop with a splash of water to soften.
• Freezing is not recommended; the texture changes when thawed.

Nutrition Information Per Serving

Here’s approximate nutrition for 1 serving (1 cup ≈ 180–200 g) of Upma without onion/garlic made with semolina: calories ~150-200 kcal, carbohydrates ~30-40 g, protein ~3-5 g, fat ~4-7 g and fiber ~2-4 g. These values depend on added ingredients and portion size.

Why This Upma Works Every Time

I’ve made this Upma hundreds of times for breakfast and brunch gatherings. What surprised me most is how flavorful it can be without onion and garlic—thanks to tempering spices, curry leaves, and a perfect roast. I personally recommend pairing it with coconut chutney or a squeeze of lemon for extra tang.

Frequently Asked Questions (FAQs)

Can I Make This Upma Vegan?

Yes. Use oil instead of ghee to keep it fully vegan. It still tastes rich. Curry leaves and hing add layers of flavor that replace onion/garlic umami.

Can I Add Vegetables?

Absolutely. Peas, carrots, beans, or corn add color, fiber, and micronutrients. Add them after tempering spices before water.

Is This Suitable For Weight Loss?

Upma has moderate calories and provides slow-release energy from semolina. Keep oil minimal and add veggies to boost volume and nutrition.

Can I Prepare Upma In Advance?

You can roast the semolina ahead of time. Store roasted semolina in an airtight container for up to 2 weeks.

This recipe emphasizes simplicity without sacrificing taste—and adjusts easily to your pantry and dietary needs.