At the start of this week, I am posting a very easy recipe – the humble Upma or Uppitu. In many households in South India, this would be one of the common breakfast recipes. Yet, this is not given enough credit at all. This is one of the easiest breakfast recipes one can make. It’s quite tasty – either with chutney or just plain sugar. Keeps you filled up better than a bowl of cereal. I can go on and on about this Upma or Uppitu. I was also one of the persons who hated this until I got married. I felt that amma was being lazy and thus this Upma.. later when I had my own kitchen, I started appreciating this simple recipe and its quite regularly made at our home. The recipe I follow is slightly different from the traditional way. I like adding finely chopped onions and my magic ingredient is a tablespoon of grated coconut! It does wonders to this humble upma and I am sure you will have people asking for second rounds. This also makes a very easy dinner recipe, if you are pressed for time or tired on a weekday. So, here is my recipe!
To make Upma | Uppitu
What I used –
- Sooji/Semolina, 1 cup
- Onion, 1 medium
- Green Chillies, 1 or 2
- Ginger, a small piece
- Grated Coconut, 1 tbsp
- Mustard Seeds, 1 tsp
- Urad Dal, 1 tsp
- Chana Dal, 1 tsp
- Jeera, 1/2 tsp
- Coconut Oil, 2 tsp
- Water, 2 cups
- Salt, as required
- Curry leaves, a few
How I made –
1. In a nonstick pan, roast the semolina/sooji until nice aroma comes up. Be careful not to brown it. Should take about 3-5mins. Transfer it to a plate and set aside.
2. In the nonstick pan, heat oil. Add mustard seeds, jeera, urad dal and chana dal. As mustard splutters, add curry leaves, chopped green chillies and finely chopped ginger. Fry for 10 sec. Add finely chopped onions, fry until translucent.
3. Add two cups of water. Add required salt. Let the water come to a boil. Add the grated coconut and mix well. Reduce the flame to low and slowly add the roasted semolina – mix quickly so as to avoid forming lumps.
5. Serve hot with coconut chutney or sugar or lemon juice sprinkled on top.
- Dry roasting the semolina/sooji helps in avoiding lumps while making Upma.
- Onions are optional but I like this better with onions.
- Adjust spice levels as per preference.
- Once the rava is added to the boiling water, mix it quickly or else the sooji would form lumps.
- Cook on a low flame until the Upma is done.
- I use 2 cups of water for a cup of sooji. Adjust as per your usual method.
- The same recipe can be made with any type of rava.