Upma: A Versatile and Flavorful Indian Breakfast Dish easy and quick to prepare. This savory Indian dish is packed with flavors and can be customized to suit your taste preferences.
3 ½– 4 cups water; For soft upma, use 4 cups of water
salt to taste
FOR GARNISH
1tablespoonghee; For vegan, skip ghee
8-10whole cashew, cut into half
1-2tablespoonfresh cilantro, chopped
lemon wedges
Instructions
Upma Recipe: How to make Upma
Heat ghee in a kadai or a pan. Add 2 tablespoon of ghee. When ghee is hot, add the cashews, and roast till slightly brown. Remove it to the plate and set it aside.
In the same kadai, add the sooji. On a low flame roast the sooji for 2-3 minutes, stirring continuously. Remove the sooji onto the plate and set it aside.Note: The sooji absorbs the ghee and blooms up when roasted.
Add oil to the kadai. When the oil is hot, add mustard seeds, and a pinch of asafetida. Allow the seeds to splutter.
Next, add urad dal, and chana dal, and roast until the dal turn light brown.
Add onions, green chili, ginger, and curry leaves and sauté until the onions turn translucent.Note: Do not brown the onions.
Add water, and salt to taste and bring it to a boil. When the water comes to a rolling boil, add the roasted Rava, stirring continuously to avoid any lumps in the mixture.
Sooji will absorb all the liquid and start to thicken and leave the sides of the pan. Reduce the heat to the lowest setting and cover the pan. Simmer the upma for 5 minutes. After 5 minutes turn OFF the heat.
Add a tablespoon of ghee, roasted cashews, and lemon juice to taste. Give it a good stir. Garnish with some fresh cilantro and serve immediately.
Notes
Recipe Notes:
If the Rava (sooji) is not roasted well, the upma will taste raw. Roast the sooji, till it turns aromatic.
Ghee is used in very small quantities for some flavor and nutrients. To make it vegan, skip the ghee and use any neutral oil like canola oil or vegetable oil.
Use a fine variety of Rava (sooji) for making upma. Make sure the sooji is fresh, has not gone bad, and does not have any insects or mold.
You can use veggies of your choice. Potatoes, carrots, green beans, and corn add great flavor to this dish.
Upma tastes best when served immediately. Rava absorbs the liquid and turns dry very quickly. If making the upma ahead of time, reheat the upma with some water to soften it and serve immediately.
Please refer to the post for the following:
Tips For Delicious Upma
FAQs
Nutrition
Nutrition Facts
Upma Recipe: How to make Upma
Amount per Serving
Calories
349
% Daily Value*
Fat
20
g
31
%
Saturated Fat
8
g
50
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
29
mg
10
%
Sodium
41
mg
2
%
Potassium
140
mg
4
%
Carbohydrates
36
g
12
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
17
IU
0
%
Vitamin C
9
mg
11
%
Calcium
18
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.