Upma Recipe
Upma is a popular Indian snack, which can be enjoyed as breakfast and tea time snack. It is generally served with tempered Coconut Chutney.
Servings: 3
Calories: 323kcal
Ingredients
- 100 gm Semolina (Rava/Sooji) roasted
- Carrots (Gajar) finely chopped
- Onion finely chopped
- Green Peas (Matar)
- 5-6 Cashew Nuts (Kaju) roughly chopped, roasted
- 1-2 Green Chilies roughly chopped
- 1/2 tsp Ginger finely chopped
- 6-8 Curry Leaves
- 2 tsp Mustard Seeds (Rai Dana)
- 1/2 tsp Asafoetida (Hing)
- Salt
- 2 tsp Sugar
- 300 ml Water hot
- 4 tbsp Oil
- 5 gm Coriander Leaves (Dhaniya Patta) finely chopped
- Nylon Sev as needed
Instructions
- Dry roast the Cashew Nuts on medium flame and keep them aside.
- Dry roast Semolina on low flame. Make sure it turns light brown in color.
- Now, place a Pan on the flame and heat some Oil in it.
- When Oil turns hot, add the Mustard Seeds and let them crackle for a few seconds.
- Add the Asafoetida, Green Chilies, Curry Leaves, Onions, and Salt to it.
- Sauté them nicely until the Onions turn translucent.
- Add the Green Peas and chopped Carrots into the Pan. Put the lid on and let it cook for a few minutes. Don't forget to stir in between. Add some water if needed.
- Once the veggies turn nice and soft, add Water (300 ml) into it. Boil it nicely.
- Add the roasted Semolina to it and cook on low-medium flame. Put the lid on and stir in between as needed.
- Add some Sugar and Coriander Leaves on the top and cook further.
- Once the Upma is cooked, switch off the flame and take it out in a plate or serving bowl.
- Garnish it with the finely chopped Coriander Leaves and Nylon Sev.
Video
Notes
- Always use thick Semolina (Jada Rava) for this recipe.
- If you want to save some time, you can roast the Semolina separately and store it in an air-tight container.
- For long-lasting crunch, make sure you fry the Cashew nuts till golden brown.
- If Nylon Sev is not available, you may also use Teekha Sev for the garnish.
