Semolina Upma
A quick and flavorful South Indian dish made with semolina, vegetables, and spices, perfect for breakfast or a light snack.
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.
Notes
Store in an airtight container in the refrigerator for up to two days. Reheat with a little water to restore texture.