A typical South Indian breakfast is called upma, often referred to as uppittu. Due to the fact that upma recipe is not only delectable but also satisfying and healthful, it has also become a popular and typical morning dish in Maharashtra. Upma is a dish that is typically made with dry-roasted semolina, also known as rava or sooji, but it can also be made with whole wheat, rice, corn, kesari bath, aval, or even vermicelli. It is prepared with spices, onions, and ginger. If you enjoy South Indian food, then you will enjoy this mouthwatering recipe. This dish is also delicious as a snack when paired with a drink of your choice, or you may eat it for supper.
| Recipe Name | Upma |
| Place of Origin | South India |
| Total Time Taken | 40 minutes |
| Preparation Time | 10 minutes |
Upma Recipe Ingredients
- 3 tablespoon ghee melted (or coconut oil)
- 1½ teaspoon urad dal (split and skinned black gram)
- 1 teaspoon black mustard seeds (rai)
- 1 green chilli split vertically into 2 halves
- 5-6 big curry leaves (cadipatta)
- 1½ tablespoon chopped ginger
- 1 cup semolina
- 1 teaspoon salt
- 1 teaspoon sugar optional, but recommended
- 3 cups hot boiling water
- ¼ cup grated coconut
Method
Step 1: First, add 1 and half teaspoons of urad dal to the ghee and lightly roast for a few seconds.
Step 2: Add 1 teaspoon of mustard seeds after that, and toast for a short while, until the mustard seeds begin to explode.
Step 3: Next, add 5–6 large curry leaves and 1 green chilli that has been split in half. Lightly toast the ingredients for a few seconds.
Step 4: Then add 1 and half tablespoons of finely chopped ginger and softly toast for a further 1-2 minutes.
Step 5: Afterward, add the 1 cup of rava (semolina), combine it with the tempering, and then lightly roast it for about 5-7 minutes on medium-low heat, stirring constantly, until it begins to subtly change colour to a dark cream/light golden brown.
Step 6: Avoid roasting the semolina at a high temperature since it could burn without roasting evenly. Depending on the size of the granules and the intensity of the flame, the roasting time may vary. Therefore, it is advisable to keep an eye on the colour to determine when it has been roasted.
Step 7: When done, combine it with 1 teaspoon each of salt and sugar.
Step 8: 3 cups of hot, boiling water are then added, and the flame is reduced (or even turned off). Splatter from adding hot water to the semolina will be lessened by reducing the flame. The splatter can also be contained by placing a splatter screen on top.
Step 9: Add 1/4 cup of grated coconut now and combine with the other ingredients.
You can put the heat back up to medium or, if you have switched off the gas, re-light it while the semolina absorbs the water.
Step 10: Continue stirring till the semolina absorbs all the extra water. It will require a few minutes.
Step 11: Once finished, it will begin to leave ghee on the sides. The heat should now be turned off.
Step 12: Serving of rava upma has begun.
Tips to Enhance the Taste of Upma Recipe
- Instead of using raw semolina, you can purchase pre-roasted semolina from the market. Your roasting time will be reduced from 5-7 minutes to 1-2 minutes as a result.
- The rava must be evenly roasted. For this, you must often stir the rava while the pan is heated to low or medium-low. Look for signs of a colour change and rava grains that are distinct, crisp, and have a pleasant toasted scent.
- Rava should always be added to boiling water in portions. Mix the rava and water evenly after adding each batch. Your upma will become smooth and supple as a result of doing this.
- You can pre-roast the semolina you need at home and keep it in an airtight container if you don’t want to buy pre-roasted semolina from the market but still want to reduce the time it takes to prepare upma.
- Instead of the 3:1 ratio, you can use 2 or 2 1/2 cups of water for 1 cup of semolina if you want your upma on the tougher side.
- With ghee or oil, making upma is simple. However, the upma tastes great with ghee. Even a little ghee can be added when serving upma.
- Ratio of rava to water: Use a rava to water ratio of 1:2.5 or 3, respectively, to make a softer rava upma. This indicates that 2.5 to 3 cups of water can be added to 1 cup of fine rava.
Serving Ideas
It is recommended to serve upma hot or warm. You can modify the upma recipe, and garnish it with some sev or bhujia and some lemon juice. Upma can also be served with idli podi, lemon pickle, or coconut chutney.
Nutritional Content in Upma
| Calories | 402 kcal |
| Fats | 21g |
| Carbs | 47g |
| Protein | 8g |
Frequently Asked Questions About Upma Recipe
Q. How are vegetables prepared in upma?
The vegetables can either be steamed separately and then added after the rava and water have been combined. Alternately, sauté the vegetables (grated carrots, green peas, grated potatoes, finely chopped french beans, and chopped capsicum) after adding the onions until they are softly browned. Following the recipe, add water. Grated coconut can be used to garnish upma.
Q. May I include tomatoes?
Tomatoes are an option. As soon as the onions are tender, add them. After that, sauté the tomatoes until they soften.
Q. May I include peanuts?
Peanuts are a valid addition. Separately fry or roast the peanuts before adding them as a garnish or topping to the suji ka upma.
Q. Why has my upma started to lump?
If the rava and water are not thoroughly combined, the upma will turn lumpy. As a result, add the rava in batches and stir the water between each batch of rava. It is advisable to use fine rava for this recipe. In order to prevent the upma from becoming lumpy if you use a coarser rava, you will need to add additional water.
Q. Why does my upma stick?
Rava must be expertly roasted and water that is added should be hot. The upma will not turn sticky if the rava is properly cooked.
Q. Is upma a healthy breakfast option?
Your go-to breakfast option if you want to reduce weight quickly should be upma. Upma contains fibre, vitamins, and good fats. It is a nutritious dish that supports a balanced diet because it is low in calories and cholesterol. Semolina is used to make upma, which is rich in iron.
Q. Can someone with heart disease eat upma?
You can surely enjoy a cup of upma that has been prepared with green peas. Potassium-rich peas are excellent for the heart.
Q. Is upma a nutritious food?
Upma is a great option for a weight-loss meal because it digests slowly and makes you feel full. It is a nutrient-dense meal since it also contains vitamins and minerals, which are excellent for you. As a result, upma comes in a variety of forms for weight loss.
