Upma, uppumavu or uppittu is a dish that has been originated from South India. Traditionally Upma is made with coarse ground rice or wheat but these days it is also made with bread, murmura, roti, poha etc. Today upma is a well known breakfast all over India.
Upma is commonly made by first delicately dry cooking semolina. The semolina is then removed from the heat, and kept to the side while spices, lentils, onion, ginger, and so on are sautéed in oil or ghee. Then water is added as required and semolina is then added back to the dish. Then mixture is mixed until the semolina assimilates the fluid and gets fleecy in surface.
There are a few ways by which upma is made, and the varieties are acquired by either adding or eliminating flavors and vegetables. The surface can change fundamentally too, contingent upon how much water is added to it, and how long the combination is permitted to stay on the fire thereafter. So, let’s not waste any more time lets straight dive into the recipe.
Suji Upma Recipe
- 1 cup suji
- 3 tbsp oil
- 1 tsp Raw Chana
- ¼ cup Peanuts
- 8-10 Cashew
- ½ tsp Mustard Seeds
- 1 Green Chilli fine chopped
- 1 Onion fine chopped
- ¼ cup Frozen Peas
- 1 Tomato fine chopped
- 2 cups Water
- 1 tsp Lemon Juice
- 1 spoon Ghee
- Curry Leaves
- Coriander Leaves fine chopped
- Heat a pan and add suji in it.
- Roast till it turns pink in colour, once ready keep it aside.
- In the same pan add oil and let it heat.
- Now add chana and letit cook for a few minutes.
- Once dal is sauté addpeanut, cashew and cook on low heat.
- Once cooked add mustard seeds, chilli, curry leaves and sauté for a minute.
- Now add onion and took till it turns light pink.
- Now add peas and cook till one minute.
- After one minute add tomato and cook a while.
- Increase heat and add water.
- Add coriander leaves,salt and bring water to boil.
- Once water starts boiling add lemon juice and mix well.
- Now add suji little at a time and keep stirring.
- After some time suji will absorb water, then turn flame to low, cover and cook for 2 minutes.
- After 2 mix again, add ghee and mix again.
- Make sure that the flame is on low while adding chana dal.
- You can add any vegetable of your choice.
- Adding ghee is optional
- Slowly add semolina to water and keep stirring continuously to avoid lumps.