About upma recipe
Semolina-based Upma is a healthy breakfast recipe that is quick to prepare. It can be enjoyed with yogurt or sauce. Not only is semolina light to eat, but it is also easy to digest. Upma is made with curry leaves, spices, and nuts. In the South Indian version of Upma, semolina is roasted and then cooked with hot water to prepare this delicious dish. Semolina, also known as Rava or Semolina in English, is versatile and can also be used to make Upma with vermicelli, poha, or bread. Apart from Upma, semolina is used to make dishes like dhokla, idli, halwa, and more. The best part about semolina Upma is that it is meant to be eaten hot for maximum flavor.
Once Upma cools down, it loses its optimal taste. Generally, I am not a big fan of Upma, but when it is prepared with mixed vegetables and garnished with cashews and raisins, its flavor becomes twice as delightful. Semolina is a rich source of iron, calcium, zinc, and magnesium. It not only helps in reducing excess body fat but also boosts energy levels and strengthens the immune system.
An important point to note is that sometimes semolina may develop a gritty texture or be infested with pests, which can be a concern. To avoid this, always use fresh, packaged semolina from a reliable brand.
So that we can avoid any such issues and enjoy every dish, whether it’s Upma or semolina halwa, to the fullest. Upma can also be packed in children’s school lunch boxes. Adding a handful of roasted peanuts and chana dal to semolina Upma enhances its taste significantly.
This is a very simple recipe that anyone can prepare at home. There are no special steps involved in making Upma, but the key is to pay a little attention while roasting the semolina to ensure a perfect breakfast dish.
So, why wait? Follow the step-by-step healthy breakfast Upma recipe and prepare delicious Rava Upma. For more breakfast recipes like this, click on the link below and explore my collection of unique recipes.
Subtitle
About upma recipe
ingredients
How to make semolina upma
Tips
Ingredients
Mustard seeds – 1/2 teaspoon
Curry leaves – 8-10
Chana dal – 1/2 teaspoon
Urad dal – 1/2 teaspoon
Onion – 3 medium-sized
Green chilies – 2
Semolina (suji) – 250 grams
Peanuts – 10 grams
Salt – to taste
Ghee – 1 to 1 1/2 tablespoons
Cashews, Raisins – 25 grams
Oil – 1 tablespoon
Water
How to make semolina upma
To make semolina (suji) upma, take a pan and heat some oil in it. Add mustard seeds and let them splutter. Then, add curry leaves, chana dal, and urad dal, and stir everything together. Next, add the chopped onions and cook them on low heat until they soften. Add green chilies and mix well. Now, add the semolina (suji) and roast it on low heat for 10-15 minutes. Once the semolina is roasted, add salt, mix well, and pour in warm water. Stir, and you’ll see that the semolina will absorb the water in a few minutes. Cover and let it steam for 2-5 minutes.
In another pan, heat ghee. Once hot, add cashews and raisins and roast them on low heat. Remove the lid from the upma and add the roasted cashews and raisins, mixing everything together. Serve the hot upma with sauce, coconut chutney, or yogurt. Your light and healthy upma breakfast is ready.
Tips
When roasting semolina (suji) for upma, it’s important to add warm water. Using cold water can cause lumps to form in the semolina, making the upma uneven and less smooth. Always use warm or lukewarm water to ensure that the semolina absorbs it properly and cooks evenly, giving you a soft and fluffy upma.
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