How to make Mushroom Upma -

Mushrooms add a wonderful flavour to this upma.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Button mushrooms (बटन मशरूम)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Mushroom Upma checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Jaggery Pancake Malai Pepper Prawns-SK Khazana Dumdar Prawns Bean And Rosemary Bruschetta

Mushroom Upma

Mushroom Upma Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mushroom Upma Recipe

  • Semolina (rawa/suji) 1 cup

  • Button mushrooms chopped ½ cup

  • Mushrooms shimeji ½ cup

  • Oil 1 tablespoon

  • Mustard seeds ¾ teaspoon

  • Cumin seeds ½ teaspoon

  • Curry leaves 7-8

  • Green chillies finely chopped 1-2

  • Asafoetida ¼ teaspoon

  • Onions finely chopped 2 medium

  • Tomato finely chopped 1 medium

  • Salt to taste

  • Green peas blanched ½ cup

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Dry-roast the semolina in a non-stick pan till light golden. Transfer on a plate and set aside to cool.

Step 2

Heat oil in a deep non-stick pan. Add mustard seeds and let them splutter.

Step 3

Add cumin seeds, curry leaves, green chillies and asafoetida, mix and sauté for 30 seconds.

Step 4

Add onions, mix and sauté till they turn translucent. Add tomatoes and mix.

Step 5

Add little salt, mix well and cook till they turn pulpy.

Step 6

Add shimeji and button mushrooms, mix and cook till dry. Add the roasted semolina and mix well.

Step 7

Add 2 cups hot water and salt, stir well, cover and cook for 10-15 minutes.

Step 8

Add green peas and 1 tablespoon coriander leaves and mix well. Cover and cook for 3-4 minutes.

Step 9

Garnish with remaining coriander leaves and serve hot with lemon quarters.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.