A quintessential South Indian breakfast made from roasted semolina and tempered spices. This savory porridge is light, fluffy, and comes together in under 30 minutes, making it a perfect weekday meal.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
254cal
7gprotein
37gcarbs
9g
Ingredients
1 cup Rava (Fine variety, also known as Suji)
2.5 cup Water (Use hot water for best results)
2 tbsp Ghee (Can be substituted with oil for a vegan version)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
A warm, aromatic Indian tea brewed with a blend of fragrant spices, milk, and sugar. This comforting beverage is a daily ritual in many Indian households, perfect for a rainy day or a morning pick-me-up.
Homestyle Suji'r Upma with aromatic cha – a quick, energy-giving breakfast, perfect for busy mornings!
This bengali dish is perfect for snack. With 347.27 calories and 11.4g of protein per serving, it's a low-calorie option for your meal plan.
fat
1 sprig Curry Leaves (About 10-12 leaves)
8 pcs Cashew Nuts (Halved, optional)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, balances the flavors)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Roast the Rava (Semolina)
Place a heavy-bottomed pan or kadai on low-medium heat. Add the rava and dry roast for 5-7 minutes, stirring continuously.
The rava should become fragrant and the grains should look separate and dry. Do not let it brown.
Once roasted, transfer the rava to a separate plate and set it aside.
2
Prepare the Tempering (Tadka)
In the same pan, heat the ghee over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Immediately add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown, providing a crunchy texture.
Add the halved cashew nuts and sauté until they are golden.
3
Sauté Aromatics
Add the finely chopped onion, slit green chillies, grated ginger, and curry leaves to the pan.
Sauté for 2-3 minutes until the onions soften and become translucent.
4
Cook the Upma
Pour 2.5 cups of water into the pan. Add the salt and optional sugar. Increase the heat and bring the water to a rolling boil.
Reduce the heat to low. Begin pouring the roasted rava into the boiling water in a slow, steady stream with one hand, while stirring continuously with the other hand to prevent any lumps from forming.
Once all the rava is incorporated, mix well. Cover the pan with a lid and cook on low heat for 3-4 minutes until all the water is absorbed.
5
Rest and Garnish
Turn off the heat but keep the pan covered. Let the upma steam and rest for 5 minutes. This step is crucial for a fluffy texture.
After resting, open the lid. Drizzle the lemon juice and sprinkle the chopped coriander leaves over the top.
Gently fluff the upma with a fork to mix everything and separate the grains.
Serve hot, traditionally with coconut chutney, sambar, or a sprinkle of podi.
93cal
4gprotein
10gcarbs
4gfat
Ingredients
2 cup Water
2 cup Whole Milk (For a richer, creamier chai)
4 tsp Black Tea Leaves (Assam or CTC (Crush, Tear, Curl) tea works best)
2 tsp Sugar (Adjust to your preferred sweetness)
1 inch Ginger (Freshly grated or crushed)
4 pc Green Cardamom Pods (Lightly crushed to release flavor)
4 pc Cloves (Lightly crushed)
1 inch Cinnamon Stick
4 pc Black Peppercorns (Lightly crushed)
Instructions
1
Prepare the Spices
Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns to open them up.
Peel and grate the fresh ginger.
2
Infuse the Water
In a medium saucepan, combine 2 cups of water with the crushed spices, cinnamon stick, and grated ginger.
Bring the mixture to a rolling boil over medium-high heat.
Allow it to boil for 2-3 minutes. This step is crucial for extracting the maximum flavor from the spices.
3
Brew the Tea
Reduce the heat to medium and add the black tea leaves to the spiced water.
Let the tea simmer for 1-2 minutes, allowing it to develop a rich, dark color and strong flavor.
4
Add Milk and Sweetener
Pour in the whole milk and add the sugar, stirring gently until the sugar is fully dissolved.
Increase the heat to medium-high and bring the chai to a boil. Watch the pot closely at this stage, as milk can boil over very quickly.
5
Simmer and Serve
As soon as the chai comes to a boil, reduce the heat to low and let it simmer gently for another 2 minutes. This allows all the flavors to meld together perfectly.
Turn off the heat. Carefully strain the chai through a fine-mesh sieve directly into serving cups.
Serve immediately and enjoy the aromatic experience.
