Upma recipe
South Indian

Upma Recipe: A Flavorful Indian Breakfast Delight उपमा रेसिपी

Introduction

Welcome to our comprehensive guide on making Upma recipe, a popular South Indian breakfast dish that is as delicious as it is comforting. Upma, also known as Uppumavu or Uppittu, is a savory porridge-like dish made from semolina (known as rava or sooji) and an array of aromatic spices and vegetables. In this article, we will share with you our expert insights and detailed instructions to help you create a delectable Upma that will leave your taste buds craving for more.

Upma Recipe, Suji Ka Upma, Rava Upma popular South Indian food item served with red and coconut chutney

The Delights of Upma

Upma is a versatile dish that can be customized to suit individual tastes and preferences. It is known for its simplicity, yet it bursts with flavors derived from the combination of spices, vegetables, and the nutty texture of semolina. Upma is not only a popular breakfast option but also a quick and satisfying meal that can be enjoyed any time of the day. So, let’s dive into the process of making this delightful Indian dish.

Ingredients for Upma

To prepare a delicious Upma, you will need the following ingredients:

  • 1 cup of semolina (rava or sooji)
  • 2 tablespoons of oil or ghee
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • A pinch of asafoetida (hing)
  • 1 tablespoon of split black gram (urad dal)
  • 1 tablespoon of chana dal (Bengal gram)
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped
  • 1-inch piece of ginger, grated
  • A handful of curry leaves
  • 2 cups of water
  • Salt to taste
  • Squeeze of lemon juice (optional)
  • Fresh coriander leaves for garnish

Step-by-Step Instructions

Step 1: Roasting the Semolina

  1. Heat a pan on medium heat and add semolina to it.
  2. Dry roast the semolina, stirring continuously, until it turns slightly golden and aromatic. Be careful not to burn it.
  3. Transfer the roasted semolina to a plate and set it aside.

Step 2: Tempering and Sautéing

  1. In the same pan, heat oil or ghee over medium heat.
  2. Add mustard seeds and let them splutter.
  3. Add cumin seeds and asafoetida, and stir for a few seconds.
  4. Add the split black gram and chana dal, and sauté until they turn golden brown.
  5. Add chopped onions, green chili, grated ginger, and curry leaves. Sauté until the onions turn translucent.

Step 3: Cooking the Upma

  1. Pour water into the pan and bring it to a boil.
  2. Reduce the heat to low and gradually add the roasted semolina while stirring continuously. This will prevent lumps from forming.
  3. Stir the mixture well to ensure the semolina is evenly cooked and absorbs the water.
  4. Cover the pan and let the Upma cook on low heat for 3-4 minutes or until the semolina is fully cooked and has absorbed the flavors.
  5. Add salt to taste and mix well. You can also add a squeeze of lemon juice for a tangy twist if desired.
  6. Remove the pan from heat and let the Upma rest for a few minutes to allow the flavors to meld together | Upma recipe
Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent

Step 4: Garnish and Serve

  1. Fluff the Upma with a fork to separate the grains.
  2. Garnish with fresh coriander leaves.
  3. Serve the piping hot Upma as is or with coconut chutney, pickle, or yogurt on the side.
  4. You can also serve with a flavorful Sambhar (Recipe) which makes a perfect south Indian combination with Upma.

Conclusion

Congratulations! You have successfully prepared a flavorful and comforting bowl of Upma, a beloved South Indian breakfast dish. The combination of roasted semolina, aromatic spices, and sautéed vegetables creates a tantalizing dish that will leave you satisfied and energized for the day ahead. Enjoy the Upma as a hearty breakfast or a wholesome snack, and experiment with additional toppings and flavors to make it uniquely yours. Make it once you will make it once again this upma recipe.

Uppuma/Upma/Uppittu, popular traditional South Indian, Maharashtra and Sri Lankan, Tamil breakfast dish made with roasted semolina/rava Kerala India.