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A quintessential South Indian breakfast, this savory porridge is made from roasted semolina and simple spices. It's light, fluffy, and comes together in under 25 minutes, perfect for a quick and wholesome meal.
In a heavy-bottomed pan, dry roast the rava on low-medium heat for 5-7 minutes. Stir continuously until it becomes aromatic and turns a very light golden color, ensuring it doesn't burn. Transfer to a plate and set aside.
Heat oil in the same pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, chana dal, and cashew nuts. Sauté for about a minute until the dals turn golden brown and cashews are lightly toasted.
Add the curry leaves, slit green chilies, and grated ginger. Sauté for 30 seconds until fragrant. Then, add the finely chopped onion and sauté for 2-3 minutes until they become soft and translucent.
Pour 2.5 cups of water into the pan. Add salt and sugar. Increase the heat and bring the water to a rolling boil.
Reduce the heat to low. Slowly and carefully pour the roasted rava into the boiling water in a steady stream with one hand, while stirring continuously with the other to prevent any lumps from forming.
Keep mixing until the rava absorbs all the water and starts to thicken. Cover the pan with a lid and let it cook on the lowest heat for 2-3 minutes. This steaming step makes the upma fluffy.
Turn off the heat. Add the ghee, lemon juice, and chopped coriander leaves. Gently fluff the upma with a fork to mix everything well. Let it rest for 2 minutes before serving hot.
A quintessential South Indian breakfast, this savory porridge is made from roasted semolina and simple spices. It's light, fluffy, and comes together in under 25 minutes, perfect for a quick and wholesome meal.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 280.53 calories per serving with 6.71g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Add 1/2 cup of finely chopped mixed vegetables like carrots, peas, and green beans along with the onions and sauté until they are tender before adding water.
Add 1/4 teaspoon of turmeric powder and a pinch of garam masala along with the onions for a vibrant color and spicier flavor.
Sauté one finely chopped tomato after the onions turn translucent, until it becomes soft and mushy. This adds a tangy flavor to the upma.
Semolina (rava) is a good source of complex carbohydrates, which digest slowly to provide a steady release of energy, keeping you full and active for longer periods.
Sooji is often enriched with iron, an essential mineral for producing red blood cells, preventing anemia, and boosting overall energy levels.
The fiber content in sooji, especially whole wheat sooji, along with the added ginger and curry leaves, can aid in digestion and promote a healthy gut.
Semolina contains magnesium, phosphorus, and zinc, which are important minerals for maintaining the health and function of the nervous system.
The key to a non-sticky, fluffy upma lies in two things: thoroughly roasting the rava until it's aromatic, and adding the rava to the boiling water slowly while stirring continuously.
Yes, Sooji Upma is a relatively healthy breakfast option. It's a good source of complex carbohydrates for sustained energy, iron, and can be made more nutritious by adding vegetables. To make it healthier, use minimal oil/ghee.
One serving of this Sooji Upma (approximately 1 cup or 180g) contains around 270-300 calories, depending on the amount of oil, ghee, and cashews used.
Absolutely. Simply skip the final addition of ghee or replace it with a vegan butter or a little more vegetable oil to make this recipe completely vegan.
Upma is delicious on its own but is traditionally served with coconut chutney, sambar, or a sprinkle of sev (crispy chickpea flour noodles) on top for added texture.
Upma tastes best when served fresh and hot. While you can refrigerate leftovers for a day, it tends to become dry. Reheat it in a pan with a splash of water or in a microwave to restore some moisture.
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