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:
- Heat oil or ghee in a pan or kadai over medium heat.
- Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, and chana dal. Sauté until the lentils turn golden brown.
- Add chopped onions, green chili, grated ginger, and curry leaves to the pan. Sauté until the onions turn translucent.
- 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.
- Meanwhile, heat water in a separate pot.
- 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.
- Stir well to ensure that the water is evenly absorbed by the semolina.
- Add salt to taste and mix thoroughly.
- 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.
- 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.
- Once cooked, turn off the heat and let the Upma rest for a couple of minutes.
- Garnish with freshly chopped coriander leaves (optional).
- 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!
