How to make Upma at home?

Upma,” a popular South Indian dish made with semolina (also known as rava or sooji). Here’s a recipe for making Upma at home:

Ingredients:

• 1 cup semolina (rava or sooji)
• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon urad dal (split black lentils)
• 1/2 teaspoon chana dal (split Bengal gram)
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1-inch piece of ginger, grated
• 8-10 curry leaves
• 2 cups water
• Salt to taste
• Fresh coriander leaves for garnishing (optional)
• Lemon wedges for serving (optional)

Instructions:

1. Heat oil or ghee in a pan or kadai over medium heat.
2. Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, and chana dal. Sauté until the lentils turn golden brown.
3. Add chopped onions, green chili, grated ginger, and curry leaves to the pan. Sauté until the onions turn translucent.
4. Add semolina (rava) to the pan and roast it on medium-low heat until it turns light golden brown and gives off a nutty aroma. Stir continuously to avoid burning.
5. Meanwhile, heat water in a separate pot.
6. Once the semolina is roasted, slowly pour the hot water into the pan while stirring continuously to avoid lumps. Be cautious as it may splutter.
7. Stir well to ensure that the water is evenly absorbed by the semolina.
8. Add salt to taste and mix thoroughly.
9. Reduce the heat to low, cover the pan with a lid, and allow the Upma to cook for about 3-4 minutes or until the semolina is cooked and the water is absorbed.
10. Remove the lid, give the Upma a gentle stir, and check for doneness. If it’s still too dry, you can sprinkle a little water and mix.
11. Once cooked, turn off the heat and let the Upma rest for a couple of minutes.
12. Garnish with freshly chopped coriander leaves (optional).
13. Serve hot Upma on plates or bowls with a side of coconut chutney or pickle. You can also squeeze some fresh lemon juice over the Upma for added tanginess.

Enjoy your homemade Upma!