I still remember the 90s evenings when amma would call me to the kitchen. My “duty” was simple yet critical — slowly drop the sooji (upma rava) into boiling water while amma vigorously stirred it with both hands.
It wasn’t a quick job. It took her 8–10 minutes of patient stirring, always on a low flame, to ensure the rava blended smoothly without lumps. Looking back, I wonder: why did it need both of us then, but now I can make upma single-handedly in just a couple of minutes?
Yesterday, I bought a pack of upma rava (sooji) from a famous brand, and honestly, it was effortless. A cakewalk. No lumps, no extra hands needed. At first, I thought, maybe we mastered the art of cooking over the years. But deep down, I knew something else was different.
To satisfy my curiosity, I made rava myself at home. And that’s when it hit me: the reason my amma’s upma was so different lies in the processing of the rava.
The “premium” super-fine, polished sooji we buy today is heavily processed. The homemade or olden-day rava (unpolished) still carries its bran, fibre, and natural oils — which not only affects the texture while cooking but also how our body digests it.
And guess what? When I cooked the unpolished version, the lumps came right back! Just like the 90s upma amma made with my help.
Why the lumps form?
Lumps in sooji form when dry granules come in sudden contact with hot water — the outer layer swells instantly, trapping the dry center inside. With polished sooji, the superfine, smooth grains absorb water evenly and quickly, so lumps are rare. But with unpolished sooji, the grains are coarser, with the husk intact and more fiber. This uneven surface causes water to cling irregularly, making it lump faster unless you sprinkle and stir patiently.
Polished vs Unpolished Sooji: What’s the Real Difference?
Here’s a quick comparison I put together after my experience (and some research): Also do check our insta post that demonstrates the lump formation.
| Feature | Polished Sooji (Store-bought, Premium) | Unpolished Sooji (Homemade / Traditional) |
|---|---|---|
| Processing | Highly processed, bran removed, extra polished | Minimal processing, retains bran and fibre |
| Texture while cooking | Very fine, blends easily into water | Coarse, clumps if not stirred continuously |
| Cooking time | 2–3 minutes, quick | 8–10 minutes, needs patience |
| Taste | Smoother, “lighter”, often more appealing at first bite | Earthy, nutty, wholesome |
| Satiety (how long you feel full) | Felt hungry again in 1.5 hrs | Stayed content for 3+ hrs |
| Nutrition | Lower fibre, fewer natural oils | Rich in fibre, minerals, and slow-digesting carbs |
| Digestibility | Fast-digesting (spikes hunger quicker) | Slow-digesting, sustained energy release |
Why Does This Matter?
👉 The smoother “cakewalk” upma we make today is a direct result of over-processing. While it saves us time and effort, we lose out on fibre, natural oils, and satiety.
👉 The “lumpy upma” from amma’s kitchen may not have been perfect-looking, but it was nutritionally complete. It kept us fuller for longer, fueled our playtime, and connected us to food in a slower, more mindful way.
👉 Polished rava tastes better to many because of its refined smoothness, but the question remains — is taste alone enough when it comes at the cost of nutrition and satiety?
How to make lump-free upma with unpolished sooji:
- Roast the sooji properly. Dry-roast the unpolished sooji on a medium-low flame until it is fragrant and has a light golden color. This removes moisture and makes the grains separate and crisp, which prevents clumping later.
- Increase the water ratio. Since unpolished sooji granules are larger and contain more fiber, they require more water to fully soften. Use a higher water-to-sooji ratio, such as 3 parts water for 1 part sooji.
- Reduce the heat and stir consistently. Lower the heat when you add the sooji. Pour it in a slow, steady stream while stirring continuously with your other hand. This helps the grains incorporate evenly into the water without clumping.
- Add enough fat. Don't skimp on the oil or ghee. A sufficient amount of fat is crucial for coating the coarse grains and preventing them from sticking together.
- Try pre-coating with fat. Some cooks suggest adding a tablespoon of oil to your roasted sooji after it has been cooked but before adding water to it, to ensure every granule is coated.
A Thought to Take Away 🌿
When we trade unpolished grains for polished convenience, we aren’t just losing fibre — we’re losing a whole rhythm of cooking, eating, and living.
Yes, polished sooji will give you lump-free upma in seconds. But unpolished sooji? It will give you nourishment that lasts hours, and a little nostalgia of your amma calling you into the kitchen to help.
Maybe lumps aren’t such a bad thing after all.