Upma Recipe
Raju
Upma is one of the popular and healthy South Indian breakfast options. Upma recipe is simply semolina ( also known as rava) with added a few veggies, mustard seeds, and curry leaves. This a very easy recipe which can be cooked in an instant. Also children like it, just spark some sugar and they will just love it.
Table of Contents
Our Upma Recipe
Our upma recipe is one the easiest recipes you will find. The main ingredient of upma is semolina. Semolina is also called rava, suji. Rava is coarsely ground wheat to a fine texture.
We have used simple rava which can be easily available in the market. I have learned this recipe from a chef from Bangalore. Very basic ingredients are required for this recipe.
The basic of using rava is, first we have to dry roast it before using it in cooking. It enhances the taste of the dish. Traditional upma recipes use chana dal(Bengal gram) and urad dal as the lentils enhance the taste. But I have skipped this lentil in this recipe. These are optional but you can add them.
You can increase the vegetable content to make it more healthy for children. You can increase the moist content for children by not reducing more water.
The oats upma recipe is also very famous for its health benefits, especially for those who love to workout. Checkout this oats upma recipe by Swasthi’s Recipe
Ingredients needed for upma recipe
- Rava ( Semolina or soji)
- cashew(optional)
- Curry leaves
- chilli
- onion
- Mustard Seeds
- Capsicum
- Peas
- carrot
- Oil
- Salt
- sugar(optional)
- Ghee(optional)
How to make upma recpe (Steps by steps )
- Take a kadai and on the flame in medium-low. Add the semolina or rava and dry roast for a bit. Remember to stir it in between. You will see the rava start to turn slightly brown. Turn off the flame and keep it aside. Do not over-roast it.
- You can store roast rava in a closed container so that you don’t have to do this step every time.
3. In the same pan, add oil and the flame in medium. Add the mustard seeds and stir it.
4. When the mustard seed starts popping, add curry leaves and chilli. Saute it for a bit.
5. Add Onion and saute for a bit. When the onion becomes translucent, add capsicum, carrot and peas. Mix it properly.
6. Cover the lid and the veggies on medium flame until the veggies become soft. Now add the cashew and saute it properly.
7. Now add the required amount of salt and sugar together. Stir it with the mixture. Add warm water to the pan. If required add extra salt now.
8. Cover the lid increase the flame from medium to high and wait till the water boils.
9. Turn the flame to slow and slowly pour the roasted semolina into the pan from one hand and stir slowly in a circular manner from another. These are the most important steps otherwise there will be lumps in the recipe.
10. Check if any lumps are formed. Break it before the upma starts to splash. The water will absorbed slowly.
11. Cover the lid and cook it for the next 3 to 4 minutes on a slow flame.
12. Lastly add the ghee and mix it properly. Now off the flame and cover it for 7 to 8 minutes.
Let the Upma cool down and garnish with some coriander leaves a lemon. You can add some roasted peanuts also.
When the upma cooks down it becomes more fluffy.
Some tips for Upma Recipe
- Types of Rava or Semolina: Use a fine grain of rava which can be easily available at the market.
- Semolina and water ratio: Excess water can mushy the upma. For 1 cup of rava use 3 cups of water (1:3).
- Ghee: ghee makes the texture smooth increases the taste and makes the upma more softer.
- Oil: Don’t use less amount of oil or ghee as maintained in the recipe, otherwise the upma can stick on the pan.
- Lemon and coriander: Lemon enhance the taste of the upma so don’t skip this
Recipe Card
Upma Recipe
Upma is one of the popular and healthy South Indian breakfast options. Upma recipe is simply semolina ( also known as rava) with added a few veggies, mustard seeds, and curry leaves. This a very easy recipe which can be cooked in an instant. Also children like it, just spark some sugar and they will just love it.
Preparation Time: 7mins
Cooking Time: 17 mins
Total time:24 mins
Ingredients
1 Cup = 240 gm
- 1 Cup Rava or semolina
- 1 medium size onion
- half cup mixed vegetable( carrot, peas, capsicum)
- cashew 8 to 9 pieces
- Oil 3 tbsp
- Ghee 3 tbsp
- 1 tsp mustard seeds
- 1 Spring curry leaves
- salt (as per taste)
- sugar (as per taste)
- water 3 cups
- 1 to 2 green chilli
Instruction
- Take a kadai and on the flame in medium-low. Add the semolina or rava and dry roast for a bit. Remember to stir it in between. You will see the rava start to turn slightly brown. Turn off the flame and keep it aside. Do not over-roast it.
- You can store roast rava in a closed container so that you don’t have to do this step every time.
- In the same pan, add oil and the flame in medium. Add the mustard seeds and stir it.
- When the mustard seed starts popping, add curry leaves and chilli. Saute it for a bit.
-
Add Onion and saute for a bit. When the onion becomes translucent, add capsicum, carrot and peas. Mix it properly.
-
Cover the lid and the veggies on medium flame until the veggies become soft. Now add the cashew and saute it properly.
-
Now add the required amount of salt and sugar together. Stir it with the mixture. Add warm water to the pan. If required add extra salt now.
-
Cover the lid increase the flame from medium to high and wait till the water boils.
-
Turn the flame to slow and slowly pour the roasted semolina into the pan from one hand and stir slowly in a circular manner from another. These are the most important steps otherwise there will be lumps in the recipe.
-
Check if any lumps are formed. Break it before the upma starts to splash. The water will absorbed slowly.
-
Cover the lid and cook it for the next 3 to 4 minutes on a slow flame.
-
Lastly, add the ghee and mix it properly. Now off the flame and cover it for 7 to 8 minutes.
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