Best Upma recipe ,Various type of upma recipe
Upma is a popular South Indian breakfast dish made from semolina (also known as rava or sooji). It is a quick and easy dish that can be made in under 30 minutes, and can be customized with a variety of vegetables and spices to suit your taste. In this article, we will go over the traditional recipe for making upma, as well as some variations and tips for making the perfect upma.
Ingredients:
1 cup semolina (rava or sooji)
2 cups water
1/2 tsp salt
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1 tsp cashew nuts (optional)
1 tsp peanuts (optional)
1 tsp ginger, grated
2 green chilies, finely chopped
2-3 curry leaves
1/4 cup fresh coriander, finely chopped
2 tbsp ghee (optional)
Instructions:
Heat the oil in a pan over medium heat. Once hot, add the mustard seeds, cumin seeds, urad dal, chana dal, cashew nuts and peanuts (if using). Fry for a few seconds until the seeds start to pop and the lentils turn golden brown.
Add the ginger and green chilies, and fry for a few seconds until fragrant.
Add the curry leaves and fry for a few seconds.
Add the semolina and fry for 2-3 minutes, stirring constantly, until the semolina turns golden brown.
Bring the water to a boil in a separate pot. Once boiling, add the salt and slowly pour the water into the pan with the semolina mixture. Stir constantly to avoid lumps from forming.
Reduce the heat to low and cover the pan with a lid. Cook for about 5-7 minutes, or until the semolina has absorbed all the water and is cooked through.
Remove the pan from the heat and stir in the fresh coriander.
Serve the upma hot, garnished with ghee (if using).
Variations:
Vegetable Upma: You can add any vegetables of your choice to the upma, such as peas, carrots, capsicum, beans etc. Just saute them with the spices before adding the semolina.
Lemon Upma: Squeeze some lemon juice over the upma before serving for a tangy twist.
Rava Upma: Rava Upma is a variation of Upma where instead of sooji, Rava is used to make the dish.
Tips:
To avoid lumps from forming, make sure to stir the semolina constantly while it is frying, and pour the water slowly while stirring.
The key to getting the perfect texture for upma is to cook it for just the right amount of time. If it is undercooked, it will be mushy and if it is overcooked, it will be dry.
Experiment with different spices and herbs to customize the flavor of your upma. Some popular additions include turmeric, asafoetida, and curry leaves.
Upma is a versatile dish that can be served for breakfast, lunch, or dinner. It is a great option for those who are looking for a quick and easy meal that can be customized to suit their taste. With its combination of semolina, spices, and vegetables, it is a delicious and healthy dish that is sure to satisfy. Give this recipe a try