Upma
User Reviews
5
Upma
Description
This Upma begins with soaking urad dal and chana dal to soften them. Semolina is dry roasted carefully to a light brown color with frequent stirring to avoid burning, developing a nutty aroma. Tempering mustard seeds, cumin seeds, dals, curry leaves, and green chilies in oil opens the flavors, followed by sautéed onions, tomatoes, and optional vegetables like peas and carrots for added texture and sweetness.
The tempered mixture is combined with salt and boiling water, then the roasted semolina is stirred in while simmering. Cooking the semolina in simmering water prevents lumps and yields a fluffy consistency. Finishing touches of fresh cilantro, lemon juice, and grated coconut add freshness and brightness to the final dish.
Upma is traditionally served hot for breakfast, offering a warm, savory option that can be customized with vegetables. Its texture is soft but not mushy, with a mild spice profile accented by the spices and citrus. It stands as a filling meal that balances protein from lentils and a gentle crunch from nuts.
Careful roasting of semolina without burning and adding it to boiling water ensures light, non-sticky Upma. Stirring constantly prevents clumps. Using coarse semolina is important for the texture. The recipe suggests a variety of optional vegetables for customization.
Ingredients
- 1 cup semolina rava/semolina, coarse
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 teaspoons urad dal
- 2 teaspoons chana dal
- 8 curry leaves
- 2 green chilies
- 15 cashews broken into pieces
- 1 onion finely diced, large
- 1 tomato diced
- 2 teaspoons kosher salt
- 3 cups water
- ¼ cup cilantro finely chopped
- ¼ lemon
- 2 tablespoons coconut frozen works, fresh grated
Optional veggies
- ½ cup green peas
- ½ cup carrot diced
Instructions
- Rinse and soak the Chana dal and Ural daal in water
- In a medium pan dry roast sooji for 5 minutes on medium heat stirring frequently. Make sure that the Rava is not browning too quickly. Turn the heat off once the sooji starts to look slightly brown and continue to stir as it will keep browning further. Take out roasted sooji in a bowl and reserve.
- Wipe the pan with a dry towel and heat oil in it. Add mustard seeds and allow them to pop. Lower the heat to medium-low and add cumin seeds and cook for 20 seconds.
- Drain the water from the chana dal and Urad dal and add it to the tempering along with curry leaves, green chilies and cashews. Cook until the cashews start to turn light golden, around 1 minute.
- Add onions and cook until they start to turn translucent. Add any of the optional veggies, I like to add tomatoes and carrots. Cook for another minute as the tomatoes start to soften.
- Add salt & water and allow the water to come to a rolling boil. Then add roasted sooji 2 to 3 spoonfuls at a time, mixing it clockwise. Continue to add and mix in the rest of the sooji. Cook covered on low heat for 5 minutes.
- Garnish with Cilantro and fresh lemon juice. Serve with fresh coconut, sev or bhujia
Notes
- Use coarse semolina (sooji/rava) for the proper texture in Upma.
- Continue stirring the semolina during roasting to avoid burning or over-browning.
- Add roasted semolina only after water comes to a rolling boil to ensure a light, fluffy result.
- Simmer the mixture while adding semolina to allow even cooking and prevent lumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 1263mg | 53% |
| Potassium | 313mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 3078IU | 62% |
| Vitamin C | 54mg | 60% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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