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A savory and protein-packed twist on the classic South Indian breakfast! Fluffy semolina upma is tossed with perfectly scrambled eggs and aromatic spices, making for a hearty and satisfying meal ready in under 30 minutes.
For 4 servings
Roast the Rava
Prepare the Tempering (Tadka)
Sauté Aromatics
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A savory and protein-packed twist on the classic South Indian breakfast! Fluffy semolina upma is tossed with perfectly scrambled eggs and aromatic spices, making for a hearty and satisfying meal ready in under 30 minutes.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 333.26 calories per serving with 11.51g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Cook the Upma
Incorporate the Eggs
Garnish and Serve
Add 1/2 cup of mixed vegetables like finely chopped carrots, green beans, and peas along with the onions for added nutrition and texture.
Increase the number of green chilies to 3-4 and add 1/4 tsp of red chili powder along with the turmeric for an extra kick of heat.
Add 1/2 tsp of garam masala or pav bhaji masala when sautéing the onions to give the upma a unique and aromatic flavor profile.
Roast the rava in 1 tbsp of ghee instead of dry roasting for a richer, nuttier aroma and taste.
The addition of eggs significantly boosts the protein content, making it a great meal for muscle repair, growth, and keeping you feeling full and satisfied for longer.
Semolina (rava) is a good source of complex carbohydrates and iron, which release energy slowly, preventing sudden blood sugar spikes and providing steady energy throughout your morning.
This dish contains a variety of micronutrients from ingredients like eggs (Vitamin D, B12), ginger, curry leaves, and coriander, which have anti-inflammatory and digestive benefits.
Yes, it's a well-balanced meal. Rava provides complex carbohydrates for sustained energy, while eggs offer high-quality protein for muscle health and satiety. The spices and vegetables add essential vitamins and minerals. To make it even healthier, use minimal oil and add more vegetables.
One serving (approximately 1 cup or 220g) contains around 350-400 calories, depending on the amount of oil used. It's a substantial and filling breakfast or lunch option.
The key is to add the roasted rava to the boiling water slowly, in a steady stream, while stirring continuously with your other hand. This ensures the rava mixes evenly with the water without forming lumps. Using hot water also helps.
This recipe works best with fine rava (semolina). If you use coarse rava (Bansi rava), you may need to increase the water quantity slightly and cook it for a few extra minutes.
Store leftover upma in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or gently heat it in a covered pan on the stovetop until warm. The texture will be best when fresh.