Upma is a savoury dish from South India & widely popular in Maharashtra too. It is mainly known as a breakfast dish, although it can be had any time of the day. So if you don’t feel like having a big breakfast day and you don’t want to go with heavy parantha’s or egg toast breakfast routine, then it is the most simple & easy breakfast dish to have which is tasty and full of spices & curry leaves flavor.
Its made with roasted semolina (rava or sooji) cooked with a nice flavoured tempering along with vegetables. It is very healthy, wholesome, low on calories, light and nutritious dish which can be adopted as a regular dish in your kitchen too. You will surely love it.
Step-by-Step Easy & Quick Recipe
Prep Time Cook Time Total Time Yields
15 mins 15 mins 30 mins 1-2 Serving
- Semolina (sooji) – 1 cup
- Carrot -1 finely cut in very small cubes
- Cauliflower -1 floret finely cut
- French beans -3-4 finely cut
- Green chili -1 cut into 4 parts
- Onions (medium size) -2 finely cut into very small cubes
- Ginger -1 inch piece (grated)
- Curry leaves (curry patta) – leaves of 2 twigs (1o-15)
- Mustard seeds -1 teaspoon
- Red chili powder (optional) -1/2 teaspoon
- Split black gram skinless (dhuli urad dal) -1 teaspoon
- Bengal gram split skinless (dhuli chana dal) -1 teaspoon
- Salt -as per taste
- Hot water -2 and ¼ cups
- Green coriander – 1 tablespoon finely cut
- Dry roast the semolina (sooji) on medium high flame.
- Mix all the cut vegetables.
- Heat oil in a wok (kadai). Add Bengal gram (chana dal) and fry a little.
- Add split black gram (without skin) and fry till light brown.
- Add all the mixed vegetables and stir on high flame for 1 minute. Lower the flame and simmer covering the lid. Stir in between. If required add 2-3 tablespoon of water to cook.
- When the vegetables are cooked add semolina (sooji) and stir.
- Add salt and stir.
- Add hot water to the semolina and quickly start stirring.
- When the water evaporates and little moisture remains switch of the gas stove.
- Cover with the lid. Let it be covered for 15 to 20 minutes so that all the pulses are tender.
- Dish out in a bowl. Garnish with finely cut green coriander leaves
How to serve:
- Serve in individual plates. Lift upma with a small ladle and turn it on the plate by pressing it a little so that it takes the shape of a bowl. Keep one more bowl of upma. Total 2 ladles will be put adjoining each other.
Note: Mostly it is served with coconut chutney and curd or lemon wedges. Bon Apatite!!
Recipe by Karuna Saraswat
Picture courtesy yummyrecipies.oneshot.in (nice pic!)