south_indianEasyveganvegetariandairy free

Uppindi

Name: Uppindi
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup semolina (coarse rava/sooji); 2 tbsp oil; 2 tbsp peanuts (raw, shelled); 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 tsp urad dal; 1 tsp chana dal; 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 8 pcs curry leaves; 1 pcs onion (medium, finely chopped); 1 pcs carrot (small, finely chopped); 0.25 cup green peas (shelled); 2.5 cup water; 0.5 tsp salt; 0.5 tsp sugar; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

6/10

A warm, savory semolina porridge studded with tender vegetables, crunchy peanuts, and aromatic curry leaves. This comforting South Indian breakfast comes together in under 20 minutes and hits all the right notes—soft, fluffy, and delicately spiced.

PREP

COOK

12m

SERVES

1 KATORI

283 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Dry roast the semolina.
Place a heavy-bottomed kadai over low heat. Add semolina and dry roast, stirring continuously, for 4-5 minutes until it turns aromatic and just begins to change color. Transfer to a plate and set aside.
TIPKeep the heat low and stir non-stop — semolina burns quickly and turns bitter.
boil · ~8 min
Bring water to a boil.
In a saucepan, bring 2.5 cups of water to a rolling boil. Once boiling, reduce heat to the lowest setting to keep it hot until needed.
temper · ~3 min
Make the tempering in the same kadai.
1.Heat oil in the same kadai over medium heat.
2.Add mustard seeds and let them pop.
3.Add cumin seeds, urad dal, and chana dal — sauté until golden (30-40 sec).
4.Add peanuts and fry until they turn crisp and lightly browned.
TIPWait until the mustard finishes popping before adding other ingredients, or they may burn.
saute · ~6 min
Sauté the aromatics and vegetables.
1.Add chopped ginger, green chili, and curry leaves — sauté for 30 seconds until fragrant.
2.Add chopped onion and cook until translucent (3-4 min).
3.Stir in chopped carrot and green peas, and sauté for 2 minutes.
TIPDon't brown the onions too much; a light golden color keeps the uppindi tasting fresh.
mix · ~1 min
Combine semolina with boiling water.
1.Pour the hot water carefully into the vegetable mixture — it will sizzle.
2.Add salt and sugar, stir once.
3.Immediately reduce heat to the lowest setting.
TIPThe water must be boiling hot when added, otherwise the uppindi will turn lumpy.
simmer · ~3 min
Cook the uppindi until fluffy.
1.Slowly pour the roasted semolina into the pan in a steady stream, stirring vigorously and continuously with the other hand.
2.Keep stirring to break any lumps. The mixture will thicken fast.
3.Cover and cook on the lowest heat for 2-3 minutes. Turn off the heat.
TIPStir without pausing as you add the rava — this is the key to a non-sticky, fluffy texture.
mix · ~1 min
Finish with lemon juice and garnish.
Fluff the uppindi with a fork. Drizzle lemon juice over the top and gently fold it in. Garnish with fresh coriander leaves.
TIPFluffing with a fork instead of stirring keeps the grains separate and airy.
serve
Serve hot with coconut chutney or pickle.
Spoon into serving bowls and serve immediately while the uppindi is still warm and soft.
TIPUppindi sets as it cools, so it's best eaten right away.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry roast semolina on low heat until fragrant but not colored, to avoid a raw taste and ensure a fluffy texture.
2
Add the hot water in one go and stir vigorously to prevent lumps from forming.
3
Use coarse rava (sooji) for the best fluffy texture; fine semolina will turn gluey.
4
Fluff the finished uppindi with a fork instead of a spoon to keep the grains separate and airy.
5
Serve immediately; uppindi thickens as it cools and loses its soft, fluffy character.
6
For extra crunch, roast the peanuts until deep golden before adding vegetables.

RECIPE VARIATIONS