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Semonila/Rawa is a very important ingredient in indian cooking and finds it place in breakfast in different forms across various states in India. This is one of my favourite breakfast which I was introduced to by my mother-in-law. Maharashtrian families have a twist to Upma by making it slightly fluffier and soft and is called Sanjha. It looks and tastes very similar to Upma which is a common breakfast, but in case you are looking at a twist this could be it.

The Ingredients below are for 2 people.


  • 100 gms semolina/rawa/sooji
  • 1 small onion
  • 2 med green chillies
  • Half tablespoon ghee (clarified butter) or Vegetable Oil
  • 5 gms Mustard seeds
  • Curry Leaves
  • Pinch of Asafoetida/Hing
  • Pinch of Turmeric Powder
  • Salt as per taste


  • In ghee/oil temper some cumin seeds and mustard seeds along with chopped onion, green chillies and curry leaves.
  • Once cooked, add salt and pinch of asafoetida and turmeric.
  • Add dry roasted Semolina/rawa (working ppl out there please spend 10 mins out of your weekend once a month to dry roast sooji and store it in an airtight box, you will thank me later).
  • Add 1 cup of water to this and cook till the semolina has turned soft and aerated. There you go, simple #glutenfree and #vegan breakfast for family done under 15 mins and can be paired with Chai/coffee or Milk.

Happy Cooking! 😍 😚

#100healthybreakfasts by Paulami

Sanjha/ Semolina Porridge with a Twist


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