Upma
Upma is a breakfast dish from South India that is made with semolina flour. It is similar to a grits or polenta, but has a slightly different texture and flavor. Upma is typically made with a few simple ingredients, including semolina flour, onions, green chili peppers, mustard seeds, urad dal, chana dal, curry leaves, and oil. It can be made with or without vegetables, and can be seasoned to taste with salt, pepper, and other spices. To make upma, the semolina flour is first roasted in a skillet until it is golden brown and fragrant. This toasting process gives the upma a nutty flavor and aroma. The semolina flour is then added to a pan with hot oil and the other ingredients. The mixture is cooked until the semolina flour has absorbed all of the liquid and is cooked through. Upma is a versatile dish that can be served for breakfast, lunch, or dinner. It can be paired with a variety of side dishes, such as chutney, raita, or sambar. Upma can also be used as a base for other dishes, such as upma pulao or upma idli.
Upma is a dish with a long history, dating back to ancient India. It is believed to have originated in the southern part of the country, where it is still a popular breakfast dish. Upma is made with semolina flour, which is a type of coarse flour made from durum wheat. The flour is roasted in oil until it is golden brown and fragrant, then cooked with water and spices. Upma can be made with a variety of different ingredients, including vegetables, lentils, and nuts. It is typically served with chutney or raita. Upma is a simple and delicious dish that is perfect for a quick and easy breakfast. It is also a good source of protein and fiber. Upma can be made ahead of time and reheated when you are ready to eat. It is also a great dish to take on the go.
Upma Upma Upma Upma
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • Semolina flour (upma rava)
  • Onion
  • Green chili pepper
  • Mustard seeds
  • Urad dal
  • Chana dal
  • Curry leaves
  • Oil
Instructions
  1. Roast the semolina flour on a skillet on a medium flame until golden brown and fragrant.
  2. Heat oil in a separate pan and add the mustard seeds. Once they splutter, add the urad dal and chana dal and curry leaves and sauté for a minute.
  3. Add chopped onion and green chili peppers and sauté for a few minutes.
  4. Add 2 cups of water per cup of roasted semolina flour, then add the roasted semolina flour to the pan and mix well.
  5. Season with salt to taste and add any optional ingredients you like (see tips).
  6. Stir and cook on a low flame for 5-7 minutes until all the water is absorbed and the upma is cooked through.
  7. Garnish with coriander leaves and serve hot.
Why It Works
  • Roasting the semolina flour gives it a nutty flavor and aroma.
  • Cooking the upma in a mixture of oil and water helps to prevent it from sticking to the pan and burning.
  • Adding vegetables and spices to the upma gives it flavor and nutrition.
  • Upma is a versatile dish that can be served for breakfast, lunch, or dinner.