Semolina Upma Recipe
Semolina Upma is a traditional South Indian dish that is not only flavorful but also quick and easy to prepare. This savory dish made with semolina, vegetables, and spices is perfect for breakfast or a light snack. The preparation of Upma is versatile, allowing for various ingredients to be included based on personal preferences. Served hot and garnished with fresh coriander leaves, Upma is a satisfying meal that can be customized in many ways.
Why Make This Recipe
Semolina Upma is an excellent choice for several reasons. First, it’s a wholesome and nutritious dish, rich in carbohydrates and proteins, which provides the necessary energy to kick-start your day. Second, it is incredibly versatile, allowing you to add your favorite vegetables or even nuts to enhance the flavor and texture. Finally, it can be prepared in a short amount of time, making it an ideal meal for busy mornings or unexpected guests. Easy to digest and comforting, Upma is a go-to recipe for many households.
How to Make Semolina Upma
To make Semolina Upma, you will need the following ingredients:
- 1 cup Semolina (rava/sooji)
- 2 tablespoons Ghee or Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Chana Dal (Split Chickpeas)
- 1 teaspoon Urad Dal (split husked black lentil)
- 8-10 Cashew Nuts
- 12-14 Curry Leaves
- 2 Green Chilies (slit or chopped)
- 1 Onion (medium size, finely chopped)
- 1 teaspoon Ginger (grated)
- Salt To Taste
- 3 tablespoons Green Peas (optional)
- 1 Carrot (optional) (chopped)
- 3 cups Water
- 3/4 teaspoon Sugar
- Lemon Juice as needed
- Coriander Leaves for garnish
Directions:
How To Make Rava Upma Recipe on Stove Top
- Begin by dry roasting the semolina in a pan on medium-low heat until it turns light golden. Stir continuously to avoid burning. Once done, transfer it to a plate and set aside.
- In the same pan, heat the ghee or oil. Add the mustard seeds and let them splutter.
- Add the chana dal, urad dal, cashew nuts, and curry leaves. Sauté for a minute until the dals are golden and aromatic.
- Throw in the green chilies, chopped onion, and grated ginger. Sauté until the onions become translucent.
- Add the optional green peas and chopped carrots if you are using them. Cook for a few more minutes.
- Pour in the water and season with salt and sugar. Bring the mixture to a boil.
- Once boiling, reduce the heat and gradually add in the roasted semolina while stirring continuously to avoid lumps.
- Cook for another 2-3 minutes on low heat until the semolina absorbs the water and becomes fluffy.
- Turn off the heat and add lemon juice to taste. Garnish with fresh coriander leaves before serving.
Making Rava Upma In Instant Pot
- Start by selecting the sauté function in the Instant Pot. Once hot, add ghee or oil, mustard seeds, chana dal, urad dal, cashew nuts, and curry leaves. Sauté until the dals are golden.
- Add green chilies, onion, and ginger, and cook until the onion is soft.
- Stir in any optional vegetables like peas and carrots, then add water, followed by salt and sugar.
- Switch off the sauté function and add the roasted semolina, mixing well.
- Close the lid, set the Instant Pot to manual mode for 2 minutes.
- Once done, allow natural pressure release for 5 minutes, then carefully release remaining pressure, fluff the Upma, and garnish with lemon juice and coriander leaves.
How to Serve Semolina Upma
Semolina Upma is best served hot, accompanied by a side of coconut chutney or sambar for added flavor. You can also enjoy it with a dollop of yogurt or a squeeze of lemon juice to elevate the taste. For a complete meal, serve it alongside a refreshing salad or pickles.
How to Store Semolina Upma
Semolina Upma can be stored in an airtight container in the refrigerator for up to two days. To reheat, sprinkle a little water to moisten it before warming in a microwave or pan. The texture may be slightly different after storage, but it remains delicious.
Tips to Make Semolina Upma
- Ensure to roast the semolina until it is slightly golden to enhance the flavor and prevent a raw taste.
- Adjust the spice levels by varying the amount of green chilies or by adding chopped ginger.
- Feel free to add seasonal vegetables like bell peppers, peas, or spinach for added nutrition and color.
- To achieve a smoother texture, you can add a little extra water while cooking.
Variation
You can customize Semolina Upma with various ingredients such as:
- Vegetable Upma: Add more vegetables for a healthier option.
- Masala Upma: Incorporate spices like turmeric, cumin, or garam masala for a more intense flavor profile.
- Paneer Upma: Add small cubes of paneer to make it richer and protein-packed.
- Puffed Rice Upma: For a change, you can substitute semolina with puffed rice for a lighter version.
FAQs
Q1: Can I make Upma without vegetables?
A1: Yes, you can prepare Upma without vegetables if you prefer a simpler version. Just follow the same steps, omitting the veggies.
Q2: Is Semolina Upma gluten-free?
A2: No, semolina contains gluten as it is derived from wheat. For a gluten-free alternative, consider using rice flour or a gluten-free grain like quinoa.
Q3: Can I prepare Upma ahead of time?
A3: While Upma is best served fresh, you can prepare it ahead of time and store it in the refrigerator. Just reheat with a little water to restore its texture.
Semolina Upma
Ingredients
Main Ingredients
- 1 cup Semolina (rava/sooji)
- 2 tablespoons Ghee or Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Chana Dal (Split Chickpeas)
- 1 teaspoon Urad Dal (split husked black lentil)
- 8-10 pieces Cashew Nuts
- 12-14 leaves Curry Leaves
- 2 pieces Green Chilies (slit or chopped)
- 1 medium Onion (finely chopped)
- 1 teaspoon Ginger (grated)
- to taste Salt
- 3 tablespoons Green Peas (optional)
- 1 medium Carrot (chopped, optional)
- 3 cups Water
- 3/4 teaspoon Sugar
- as needed Lemon Juice
- for garnish Coriander Leaves
Instructions
Preparation
- Dry roast the semolina in a pan on medium-low heat until it turns light golden. Stir continuously to avoid burning. Transfer it to a plate and set aside.
- In the same pan, heat the ghee or oil. Add the mustard seeds and let them splutter.
- Add the chana dal, urad dal, cashew nuts, and curry leaves. Sauté for a minute until the dals are golden and aromatic.
- Add the green chilies, chopped onion, and grated ginger. Sauté until the onions become translucent.
- If using, add the green peas and chopped carrots. Cook for a few more minutes.
Cooking
- Pour in the water and season with salt and sugar. Bring the mixture to a boil.
- Once boiling, reduce the heat and gradually add in the roasted semolina while stirring continuously to avoid lumps.
- Cook for another 2-3 minutes on low heat until the semolina absorbs the water and becomes fluffy.
- Turn off the heat and add lemon juice to taste. Garnish with fresh coriander leaves before serving.
