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A savory and fluffy breakfast porridge made from roasted semolina, tempered with classic South Indian spices. This beloved dish is quick, easy, and incredibly comforting, perfect for a wholesome start to your day.
Roast the Suji (Semolina)
Prepare the Tempering (Tadka)
Sauté Aromatics
A savory and fluffy breakfast porridge made from roasted semolina, tempered with classic South Indian spices. This beloved dish is quick, easy, and incredibly comforting, perfect for a wholesome start to your day.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 244.55 calories per serving with 6.61g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Boil Water and Combine
Cook the Upma
Rest, Garnish, and Serve
Add 1/2 cup of mixed vegetables like finely chopped carrots, green beans, and peas along with the onions. Sauté until they are tender before adding water.
Add 1 finely chopped medium tomato after the onions are translucent. Sauté until the tomatoes are soft and mushy before adding water.
Add a pinch of turmeric powder and 1/4 tsp of sambar powder or garam masala along with the onions for a spicier, more flavorful version.
Simply replace the ghee with a neutral vegetable oil like sunflower or coconut oil to make the recipe fully vegan.
Suji is rich in complex carbohydrates, which digest slowly and provide a steady release of energy, keeping you full and active for longer.
Semolina is a good source of iron, an essential mineral for producing red blood cells and preventing anemia. A serving of upma can contribute to your daily iron intake.
The fiber content in suji and the added vegetables helps promote healthy digestion and regular bowel movements.
Yes, Suji Upma can be a healthy breakfast choice. Suji (semolina) is a good source of carbohydrates for energy, protein, and iron. When prepared with minimal oil and loaded with vegetables, it becomes a balanced and nutritious meal.
One serving of this Suji Upma (approximately 1 cup or 210g) contains around 300-350 calories. The exact count can vary based on the amount of ghee/oil and the addition of cashews.
The key to fluffy upma is to dry roast the suji properly until it's aromatic. Also, maintain the correct suji-to-water ratio (1:2.5 for soft, 1:2 for grainy) and add the suji to boiling water while stirring continuously.
Absolutely! Finely chopped carrots, peas, green beans, and corn are excellent additions. Add them along with the onions and sauté until they are slightly tender before adding the water.
Yes, it's very easy to make this recipe vegan. Simply substitute the ghee with an equal amount of a neutral vegetable oil, such as sunflower, canola, or coconut oil.
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 pan on the stovetop until warm.
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