Upma is typically made by first lightly dry roasting semolina (called rava or sooji in India). The semolina is then taken off the fire and kept aside while spices, lentils, onion, ginger, etc are sautéed in oil or ghee. The semolina is then added back to the pan and mixed thoroughly.
Upma is a savory South Indian breakfast dish made with roasted semolina (rava or sooji), vegetables, and spices. It is a popular and versatile dish that can be customized with different vegetables, spices, and herbs to suit your taste.
- 1 cup semolina (rava or sooji)
- 1/4 cup chopped vegetables (such as onions, carrots, peas, potatoes)
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1/2 teaspoon chana dal
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- 1/4 cup chopped cilantro (optional)
- Roast the semolina in a dry pan over medium heat until it is light golden brown and fragrant.
- Heat the oil or ghee in a pan over medium heat.
- Add the mustard seeds and fry until they crackle.
- Add the urad dal, chana dal, and curry leaves and fry for 30 seconds.
- Add the chopped vegetables and fry for 2-3 minutes, or until they are soft.
- Add the turmeric powder, red chili powder, and salt and fry for 30 seconds more.
- Add the roasted semolina and stir to combine.
- Pour in 2 cups of water and bring to a boil.
- Reduce the heat to low and simmer for 5-10 minutes, or until the semolina is cooked through and the water is absorbed.
- Stir in the cilantro, if using.
- Serve hot with chutney or sambar.
- For a more flavorful upma, you can add a pinch of garam masala or hing (asafoetida) to the tempering.
- You can also add other vegetables to the upma, such as green beans, bell peppers, or cauliflower.
- If you want a spicier upma, you can add more red chili powder to taste.
- Upma can be eaten for breakfast, lunch, or dinner.
- It is a great dish to make ahead of time and reheat in the microwave.