Upma, an Indian Semolina breakfast dish makes for a delicious, filling meal. It’s simple to put together and is packed with nutrients thanks to the incredible benefits of semolina. There are many variations to upma, this one has minimal ingredients and tastes incredible with some Indian pickle on the side. Hope you enjoy it 🙂
- Prep time – 15 minutes
- Cook time – 15 minutes
- Fine Rava (or Sooji) – 1 cup (250 ml)
- Medium Red Onion (Finely Chopped) – 1
- Indian Green Chilli (Chopped) – 1
- Urad Dal (Split and Skinned) – 1.5 tsp
- Ginger (Finely Chopped) – 1 tsp
- Small Mustard Seeds – 1 tsp
- Black Cumin Seeds – 1/2 tsp
- Curry Leaves – 1 sprig
- Cashews – a small handful
- White sugar – 1 tsp
- Salt as required or 1 tsp
- Coriander Leaves (Chopped) – 2 tbsp
- Ghee – 2.5 tbsp
- Water – 2.5 cups (250 ml)
- First, roast the rava in the following way:
- Heat a pan on medium-high heat. Then add the rava(or sooji).
- Keep mixing the rava until they give out a fragrance and look dry. Ensure not to make it brown.
- Empty the roasted rava onto a plate and set it aside to cool
- In a pan, heat the ghee. Add the mustard seeds when the ghee is warm. Once the mustard seeds start to sputter, add the cumin seeds and mix for a few seconds.
- Add the urad dal and mix for 15 seconds. Then add the cashews and mix for a minute.
- Add the chopped onions and saute until translucent.
- Add the green chilly, ginger, and curry leaves. Mix it all for a minute.
- Add the water and mix. Then add the sugar and salt and mix well.
- Once the water starts to boil, turn the heat to medium-low, and add the rava in batches.
- After adding every batch ensure to mix the rava well, only then add the next batch.
- Once complete, give it a good mix. Cover and let it cook for 2 minutes.
- Then, add the coriander leaves and mix well.
- To serve the cooked upma:
- Fill the upma in a small bowl and turn the bowl onto a plate
- Then slowly pull the bowl up. This will help give you the shape necessary to serve upma.
- Enjoy with pickle or chutney.