Dear Reader, upma is a popular south Indian breakfast which is made of Semolina. It is an extremely healthy option for breakfast which will keep you full for a long time.
Growing up I didn’t really liked the taste of upma, but this recipe honestly changed my opinion about it. I have packed in my lunch box and it has always been a super hit among my friends.
You can serve Upma with coffee, mango pickle or with Kesari baath. The important factor to be kept in mind is the ratio 1:3 that is for 1 cup of upma it is 3 cups of water, if you follow this ratio then success is surely guaranteed.
- Semolina – 1 cup
- Water -3 cup
- Oil/ ghee- 1 tap
- Mustard seeds – 1 tsp
- Curry leaves – 5
- Green chillies – 1
- Pepper pods – 4
- Hing/ asfoteda – a pinch
- Onion – 1
- Ginger – garlic paste – 1 tsp
- Salt – according to taste
- Lemon juice – 1 tsp
- Corriander leaves- handful
- Dry roast 1 cup semolina till it turns light golden this should take about 3 minutes at this point there should be able to smell a light aroma of the roasted semolina.
- Transfer the roasted semolina to a bowl or a plate.
- In the same pan add oil, mustard seeds, asfoteda, curry leaves, chopped green chillies, pepper pods.
- Wait for the mustard seeds to crackel, then add onion slices and cook till translucent if you feel the need for more oil you can add splashes of water till the onion gets cooked, then add ginger paste and cook till the raw smell goes.
- Add 3 cups of water and allow it to boil, add salt.
- When it boils slowly add the roasted semolina in portions and stir continually.
- Cook till all the water evaporates.
- Add the corriander leaves , switch off the flame and then add lemon juice, stir once and serve hot.
Tips and tricks:-
- You can also add vegetables like carrot, peas, capsicum and beans.
- You can either dry roast the semolina or you can use ghee or oil to roast it.
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