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About:-
*Upma is a popular South Indian dish made from dry roasted semolina (also known as rava or sooji). It's typically cooked with vegetables like peas, carrots, and sometimes nuts like cashews, flavored with spices such as mustard seeds, curry leaves, and turmeric. Upma is known for its savory taste and is often enjioyed for breakfast or as a light meal.
PREP TIME - 5 minutes
COOK TIME - 15 minutes
TOTAL TIME - 20 minutes
SERVINGS - 2 people
Ingredients:
**(tsp - teaspoon, tbsp - tablespoon)
- Semolina (Sooji/Rava) - 2 cups (200 gms)
- Onion (Chopped) - 1 medium
- Tomato (Chopped) - 1 medium
- Green chilli (slits) - 2 nos.
Tempering:
- Mustard seeds - 1 tsp
- Urad dal - 1 tbsp
- Chana dal - 1 tbsp
- Red chilli (Dry) - 2 nos.
- Curry leaves - 2 stalks
- Cashew nuts - (8-10) nos.
Other Ingredients:
- Oil - 4 teaspoon
- Sugar - ½ tsp
- Salt - 2 tsp
- Coriander leaves - 1 tbsp
- Water - 200 ml
Garnish:
- Cashew nuts (Roasted) - 1 nos.
Instructions:
**(Dry Roast Rava/Sooji)
- Take a dry pan on medium heat.
-Add Sooji/ Rava and Dry roast for 3 to 5 minutes. Stir often while roasting the rava.
- When it is done turn off the flame and set aside to cool.
Cooking Method:
- In a pan heat 4 tbst oil. When the oil becomes hot, lower the heat. Add mustard seeds.
- Once Mustard Seeds start to pop add Urad Dal and Chana Dal.
- Cook till the Dal's starts to turn brown.
- Now add dry red chillies and curry leaves.
- Cook till raw aroma of ginger disappears.
- Then add Onion, Green Chillies and Cook till onions are translucent.
- Once onion are translucent, add tomato and until it becomes soft.
- Now Add Water (200 ml), Salt, little bit of sugar (to balance the taste) and chopped coriander leaves and Mix them well.
- Sugar is optional and you can skip it. I personally prefer a slight sweet taste in the upma and hence I add it.
- Bring the water to a rolling boil on a medium to high flame, then reduce the flame to low heat.
- Pour the roasted rava in a very slow stream with one hand and constantly stir the water with the other hand. This incorporates the rava to the water without turning lumpy.
- Stir well and check for any lumps. Break up if any. Be cautious & quick at this moment, as it begins to splash.
- This is done in parts so the Sooji can absorb water Properly.
- Once the is absorbed, cook 5 to 6 minutes on medium to low flame.
- Now turn off the flame and allow the Upma to cool down a bit. Garnish with fried/roasted cashew nuts.
- Serve Upma hot with Plain Yellow Dal or with Sambar.
- Enjoy it in your breakfast meal or eat it as is anytime.
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