Which Semolina Is Best for Upma?

A good upma comes down to grade and roasting more than brand or variety, though variety still plays a real part once the technique is right. Here is what actually moves the result.

What actually matters

A coarser grade generally holds its shape better in upma, giving the separate, slightly grainy texture most recipes are aiming for.
Roasting the semolina in ghee or oil until it smells nutty matters more to the final result than which wheat variety it came from.
Kathiya semolina tends to stay more separate on its own. Banshi is close behind and more forgiving if roasting time varies a little.
Standing time after cooking, five minutes covered off the heat, finishes the texture as much as the cooking itself does.
If your upma keeps clumping, check the roasting time first before assuming the semolina grade is the problem.

[One cook compares Banshi and Kathiya semolina for upma directly, asking whether the difference is the grain or the roasting](/community/dsc_truegrit_002), worth reading before you settle on one.

Picked this week

Semolina for upma

Bagi Farm I · Bagi

Semolina Kathiya Wheat

$0.62 · 500 GM

Bagi Farm II · Bagi

Semolina Banshi Wheat

$0.73 · 500 GM

Our standards

Upma semolina questions

Coarse or fine semolina for upma?: Coarse or medium generally holds its shape better, giving the separate texture most upma recipes want.
Does roasting time really change the result?: Yes, more than most people expect. Under roasted semolina clumps more readily regardless of grade or variety.
Is Kathiya semolina better than Banshi for upma?: Kathiya stays a touch more separate on its own, but Banshi performs close to it once roasted properly.
Why does my upma clump even after roasting?: Check the water ratio and how quickly you added the liquid. Semolina added to boiling water too fast can seize into lumps.

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