Upma
Ingredients
- Suji/Rava/Semolina 1 cup (roast until crunchy but should not change color)
- Onion 1 medium (chopped)
- Green chillie 1 (chopped)
- Ginger (optional) ½ inch (finely chopped)
- Curry leaves 1 stalk (about 6 leaves – Chopped)
- Mustard seeds ½ tsp
- Cumin seeds (optional) ½ tsp
- Urad dhal (white dhal) 1 tsp
- Gram dhal (channa dhal) 1 tsp
- Cashews 8 (halved)
- Water 2½ to 2¾ cups
- Oil 2 Tbsp
- Coriander leaves 1 Tbsp (chopped – for garnishing)
- Salt ½ to ¾ tsp
- Ghee 2 Tbsp (to drizzle at the end)
Instructions
- Add the rava/suji to a kadai and dry roast on low to medium heat until it becomes crunchy. Keep stirring often to avoid discoloration (browning) as this will change the taste of the upma. Roast for 2-3 minutes only. Remove onto plate and keep aside.
- In the same kadai add the oil and heat it on medium heat. Once the oil becomes hot enough, add the mustard, cumin, urad and gram dhal and fry for a few seconds.
- Then add the cashews and fry until it turns slightly golden.
- Now add the chopped onion, green chillie, ginger and curry leaves and fry it until the onions turn translucent.
- Pour water and add the salt. Mix the ingredients in the water and taste to check the saltiness. It has to be slightly salty because the rava needs to be added as well. Add a bit of salt if needed.
- Bring the water to a boil. Set the flame to low at this stage.
- Add the rava gradually while continuously stirring the water. Make sure to stir continuously in order to avoid lumps in the upma. If lumps form, break it up immediately and continue stirring. This will take a minute or two.
- Cover the kadai with a lid. Let the upma soak up all the water. Keep it covered for a minute and keep the flame on low.
- At the end drizzle the ghee and garnish with coriander leaves.
Notes
Serve with lime pickle or mango pickle.
Upma should be eaten when it is hot.
