Vegetable Suji Upma
A light and savory South Indian breakfast made with semolina and mixed vegetables. This low-salt version is perfect for a healthy start to your day and comes together in under 20 minutes.
For 4 servings
Dry roast the suji.
In a pan over low-medium heat, dry roast the suji for 4-5 minutes, stirring continuously. It should become fragrant and turn a very light golden color. Transfer to a plate and set aside.
TIPRoasting the suji well is key to a fluffy, non-lumpy upma. Don't let it brown too much.Make the tempering.
- Heat oil in the same pan over medium heat.
- Add mustard seeds and wait for them to splutter.
- Add urad dal and chana dal. Sauté for about a minute until they turn light golden.
- Add the curry leaves, chopped green chili, and grated ginger. Sauté for 30 seconds.
Sauté the vegetables.
- Add the chopped onion and sauté until translucent, about 2-3 minutes.
- Add the chopped carrots and green peas. Sauté for another 2-3 minutes until slightly tender.
- Add the turmeric powder and mix well.
Boil the water.
Pour 2 cups of water into the pan. Add the pinch of salt and bring the water to a rolling boil.
Combine suji and cook.
Reduce the heat to low. Slowly pour the roasted suji into the boiling water with one hand, while stirring continuously with the other to prevent lumps. Mix until the suji absorbs all the water and is cooked through, about 2-3 minutes.
TIPConstant stirring while adding suji is crucial for a smooth texture.Let the upma steam.
Cover the pan with a lid and let the upma cook in its own steam on the lowest heat for 2 minutes. This makes it soft and fluffy.
Garnish and serve.
Turn off the heat. Fluff the upma with a fork. Squeeze fresh lemon juice over it and garnish with chopped coriander leaves. Mix gently and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can use ghee instead of oil, but be mindful of the added calories.
- 2The ratio of suji to water is typically 1:3 for a soft upma. Adjust if you prefer a drier or softer consistency.
- 3You can add other finely chopped vegetables like bell peppers or green beans along with carrots and peas.
- 4Do not overcook the upma after adding suji, as it can become hard.
- 5Upma is best served immediately as it tends to dry out and become lumpy upon cooling.
Frequently asked questions
Yes, it's a relatively healthy breakfast option. It's light on the stomach, provides carbohydrates for energy, and the vegetables add fiber and vitamins. This low-salt version is particularly good for those managing blood pressure.
