Corn Upma – Easy To Make Healthy Breakfast Recipe By Ruchi Bharani

Who does not crave for a nutritious and delectable dish at the breakfast table? Chef Ruchi Bharani brings you an amazing breakfast dish called corn upma. Corn adds that refreshing twist to upma. It also contains the goodness of buttermilk in it.


1 & 1/2 half cup crushed corn
1/2 cup poha
1/2 tsp ginger chilli paste
1 cup buttermilk
1/4 tsp turmeric powder
1 cup water
salt to taste
coriander leaves
1 tbsp ghee
1 tsp mustard seeds
1 tbsp udad dal
curry leaves
1/4 tsp asafoetida
1/2 cup grated coconut


– Dry roast the thick poha / rice flakes in a pan for few seconds. make sure that the colour does not change. Remove them in a plate and cool them down.
– Clean the pan and then heat the ghee / oil in it.
– Add the mustard seeds and white lentils (udad dal)
– Once the white lentils turn brown in colour, add the curry leaves, asafoetida and finely chopped onion and saute them. Cook the onions for about 1-2 minutes.
– Add the coarsely ground corn to the above ingredients and saute them for about 2-3 minutes.
– Add the ginger chilli paste and mix well.
– Add the roasted poha to the above ingredients and mix everything well.
– Add the buttermilk, water, turmeric powder and salt to the upma and let it cook till the water dries out.
– Add the lime juice.
– Once the water dries out, add the grated coconut and coriander leaves and mix well.
– The delicious corn upma is ready to be served.

Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

Subscribe & Stay Tuned –

For more videos log onto

Find us on Facebook at

Follow us on google plus


  1. My Upma is simmering for 10 minutes. I’ll try and show the final result by pasting a Link…maybe! I replaced the beans with red and yellow shimla mirch (capsicum) and a bit of spinach and chopped coriander. I did not have buttermilk but I will definitely put it on my list of MUST HAVE ingredients coz it’s SO good for the digestive tract. Just heard my timer beep…Upma is READY! Yummy. Oh BTW, I wanted PROTEIN in my dish so I crushed a couple of small piece of walnuts and cashews to add as a topping. Here’s my Link…tada!

  2. Hello! This is NOT corn UPMA! Corn UPMA is made with CORN SOOJI. Poha is best when it is not a mush. That being said…I like the overall preparation and it looks like a great recipe. I would probably use the recipe but replace poha with CORN SOOJI to make it into a perfect GLUTEN-FREE dish for ME! Thanks for sharing.

  3. This girl is lovely but no one can understand a word she says, because her accent is so thick you could cut it with a knife. This video is useless in the English speaking world.

  4. Hi Ruchi di, when I first saw this recipe,i was hesitant to try it. However, when i finally did make it for breakfast, my husband & I (both corn lovers) simply couldnt believe how corn and poha brought together could make such an appetizing dish. Thanks a lot!

  5. Great recipe…thanks a ton for the recipe.
    Urad dal is actually called “Black Lentil” or “Black Gram” becomes white after dehusking!:):) You are sooo pretty!!!:)

Leave a Reply