Upma is a traditional south indian breakfast dish made from semolina or suji. Upma is served with coconut chutney, lime slices or lime pickle. It can also be had plain.
One easily gets upma in all the restaurants in South India including Maharashtra. In fact upma would be a regular breakfast or evening snack in my growing up days.
I just loved the steaming hot upma served with some hot cuppa of chai or filter coffee. My comfort breakfast any day.
Making upma does not take much time and can be done in 15-20 minutes, if you have the roasted semolina ready.
I always roast semolina and then keep in an air-tight container. This way the semolina stays good for a longer time and does not become mouldy or spoilt. Also the time spent is less when when you make upma or sheera.
This version of south indian upma is how I make it at home and adapted from my mom’s recipe. You can also make Upma in Microwave oven too. Making Upma in Microwave oven takes a little less time than making the upma in the traditional way.
Upma Recipe details below:
- 1 cup roasted semolina (sooji, rava)
- 1 medium sized onion, chopped finely
- 1 green chilly, chopped
- 1 tbsp chana dal/spilt and skinned bengal gram
- ½ tbsp urad dal/spilt and skinned
- ½ inch ginger grated or chopped finely
- 2 to 21/4 cups water
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 1 sprig of curry leaves
- 7-8 cashewnuts
- 2 tsp sugar (optional)
- 2 tbsp oil or ghee
- salt as required
- In a pan, heat oil or ghee.
- Add mustard seeds.
- When you hear the crackling sound of mustard seeds, it means they are getting fried.
- Now add the cumin along with chana dal and urad dal.
- Fry till they start to brown a little.
- Add cashews and by the time, the cashews get browned the dals would also get browned..
- now add onions and fry till they become transparent.
- now add the green chilly, ginger, curry leaves.
- Fry for a minute.
- Now add water to this mixture and let it come to a boil.
- Add salt and sugar. If you want a more sweeter taste, you can add more sugar. When the water comes to a rolling boiling, lower the flame and add the roasted semolina to it.
- Keep on stirring while you add the semolina.
- The semolina should be added not once but in 3-4 batches with a spoon.
- If you add it at once, lumps will be formed.
- Keep on stirring.
- The semolina will absorb water and swell and begin to cook.
- If the mixture looks dry, then add some more water.
- Reduce the flame and simmer the upma for 2-3 minutes.
- Keep stirring so that the upma does not stick to the pan.
- Garnish upma with coriander/cilantro leaves.
- Serve upma hot with slices of lime or coconut chutney or lime pickle.