Easy Upma recipe for breakfast | उपमा बनाने का आसान तरीका | Chef Ranveer Brar
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- čas přidán 8. 09. 2019
- UPMA RECIPE - One of the most common Indian breakfast - Upma is a simple and a delectable traditional South Indian breakfast dish. Check this recipe and learn how to master it to perfection, only with Chef Ranveer Brar. Happy Cooking!
#Upma #HealthyBreakfast #ChefRanveerbrar
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UPMA
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves: 02
Ingredients
For Sautéing Rava
1 ½ tbsp ghee
1 cups/ 165 gms bombay rava/ sooji
For Upma
3 tbsp oil (any refined oil)
3/4 tsp mustard Seeds
1 tbsp gota urad/ whole polished urad
1 tbsp chana dal/ bengal gram
8 no cashew nuts, cut into half
1 tsp ginger, chopped
1 medium onion, chopped
1 medium fresh green chilli, chopped
12-15 no curry leaves
3 ½ cups water
Salt to taste
¼ tsp sugar
1 wedge of lime
1 tbsp fresh coriander leaves with it’s tender stems, chopped
1 tbsp ghee
Process:-
● Heat ghee in kadhai and heat. Add rava and saute for 2-3 minutes on low flame. Stir
continuously while stirring so that every grain of rava should coat with a ghee
evenly. Remove from the flame and keep aside for later use.
● For Upma, heat oil in a same kadhai and splutter mustard seeds, followed by chana
dal, gota urad and cashew nuts. Saute until they turn light brown.
● Now add ginger and cook for a minute until ginger releases its raw smell.
● Add onion, green chilli and curry leaves and saute until onion turn translucent.
● Add in water, salt, sugar and allow it to boil. When it starts boiling allow it it to boil
for a 2 minute. In this way all the flavors will infuse in water.
● Now at this stage add in prepared rava. Stir continuously while cooking to avoid any
lumps.
● When almost all the water is absorbs reduce the flame (make sure it must have
porridgey consistency) and cover with the lid for 1 minute.
● Remove the lid and sprinkle lime juice, coriander leaves and ghee. Mix well.
● Serve immediately.
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⏩www.ranveerbrar.com/ - Jak na to + styl
Today I made any dish for the first time for my covid positive wife and she fell for me again .. lov u ranveer
Don't let her fell she will get injured
@@shivamprasad4466 falling for him will lift her up higher..!!!❤️
@@aliyashamsherali7676 aww😍...that's true
&
Ranveer's attention to detail is amazing, even his pronunciation of South Indian words is pretty accurate. He does not just focus on the food but teaches us something about the culture too.
Yea absolutely..
Dhruva Kartik - agreed👍👍
Yes I'm proud of him coz he is from the city of nawabs.Bless you Ranveer.
85%ppl love soth Indian food ♥️
@@truptimohite149 I have a few friends who don't like south Indian food. They are never able to explain why they don't like it! I was shocked the first time I heard someone doesn't like South Indian food.
I'm a South indian and as Ranveer mentioned the success of ur upma depends on properly roasting the rava(semolina). A hack to do it is add 5-6 dry grapes when u add the rava. Fry the rava until the grapes puffs up into a shiny ball/balloon. It always works! :P
Edit: By dry grapes, I meant raisins
Wao thanks 😀
Thanks, will try
Dry grapes. means raisins , kishmish (hindi mein)
@@NeelamSharma-sh5tj Yes
@@keerthanacv539 thanks
I made this upma recipe for Maa today.
She loved it. Perfect❤
A punjabi cooking south indian dish....that's the beauty of India... we are united through food.💜💜💜👍👍👍
And a Bengali appreciating it😊😊😊😊
Lol kashmir says hello
Not only cooking south Indian ... have a lot of knowledge about even though we are living here still unware of it ...this is call true Indian ❤
And a Bihari here, loving all your fine comments about our lndianness as much as Ranveer's nice style and the upma.
Jai Bharat .
Not just Punjabi ,but Ranveer is jatt Sikh boy too , Mam.
During my hostel days, I was marked as the odd one who used to combine " upma and achar".. Today when you said its a classic combination I felt like I had made some great historic choice back then, so happy!! I thank my taste buds!!Lemme shout out to them...
This is for the Upma one would described as a cake like form, if you want slightly grainy type then use a 1:3 formula. Also a slight modification is dry roast the rava (till you feel the rawa has become light in weight ie the moisture is gone) and store it, this is what happens in almost all South Indian homes. While frying the mustard, urad and chana dal onions and kadi patta, add the rawa to the oil and roast it again. On the side boil water in a 1:3 or 1:31/2 ratio to the water add chopped ginger and green 🌶 and chopped coriander leaves and add a generous amount of ghee. When the rawa becomes aromatic reduce the flame and gently add water while stirring this will prevent lumps, now increase the flame wait for a boil add salt to taste *just a little bit of sugar* and lime juice mix well and cut the flame cover and let it cook for about 5-6 mins on a low flame.
Thank you
"Fir mat kahena Ranveer ne bataya nahi... Ranveer ne toh batayaa hai"😂😂. who else wait for this epic dialogue in every video of Ranveer brars!
😢
I've been in Bangalore for 6 years now and nobody made me understood the concept of Chow-Chow Bath. Thanks RB. Your attention to detail and trivia is just what separates you from others.
Chow chow is a vegetable
Omg this is exactly how my dadi makes upma.. literally the exact ingredients minus the cashews and sugar.. we are from karnataka.. this shows how much effort Ranveer has put into research..
Nice iam a big fan of u barar sir master sef dubara kab aa raha he
Oyee maa
Yup. A lot of research has gone into making Ranveer
Yes . I am also from Karnataka
@@mram829 t
ee Tyco.twenteuufuur
You nailed it with the description. Nuttiness, sweetness and freshness. That's all there is to UPMA.
Thank you Chef. You win my heart everytime
This was my first time making upma without taking help mom and it was really yummy !! Everyone should definitely try this method 😍
The fact that he gives so much respect to South Indian dishes made me a fan of his.
It's not about any region it's all about the indian..Each food from every corner of the india is equally respectable and acceptable...
Things look another notch better when respect is reciprocated
He give respect to all dishes. Why you forget this he is relationship with food.
I m a south Indian who learnt how to make upmaavu by watching your video.
I made ur recipe today. With exact measurements. Thank you so much 😊
Upma and Lemon achar! That's how I have been making and having it for years before I watched this video!! Just amazing!!
this is exactly what is made at our home. truly authentic. and yes correct pronunciation of south words. not like some north chefs who treat it like foreign land
@@shubha0910 Actually in Indian languages Hindi is generally considered as a foreign language if you look at all the classical Indian languages most of it is south indian
@@shubha0910 because hindi is not anyone's mother tongue. People who lost their roots claim hindi as their mother tongue
I am a north Indian and I love South Indian food and culture esp. Palakura Pappu, Pachadi, and Sunnundalu
Jai Hind
@@shubha0910 We learn English to further our careers and not fight caste politics which is the norm in North India
@@shubha0910 if u r so interested in endorsing hindi, why r u typing in English??
Next what is wrong in knowing English better than Hindi which is not our South Indian's mother tongue.
North Indians here in blore prefer speaking in English than Hindi.. Plz explain.. Why?
Did anyone notice background music n shirt😎
Chef ki shirts bahot sahi rehti ha ye ek aur wajeh ha is show ko deakh ki
I did
I did :)
Swaleha Malak yes
🙋
Amazingly simple and free from unnecessary twists. Sure to be tasty. The bits of information he gives are immensely valuable.
I would really love to know chef RB,s daily workout routine . Eating such delicious meals daily and being visibly and physically fit is the real challenge so please share your daily workout routine. I’ve put on 10lbs by just watching ur vids halppp plz
This dish is a good and healthy food for workout tho bcoz of protein
Hey , his shirt and also the background music is south indian😍
yes
The selection of Carnatic background music enhances the authenticity of South Indian dish..🧡👍
yogi ram anyone knows what’s music is
@@rahusphere those who love any type of classical music will appreciate it..👍
@@rahusphere It's Carnatic classical music. It's a song called 'Jagadananda Karaka'
@@shre9 thank you :)
@@rahusphere czcams.com/video/gVcG7c66SNc/video.html
Love u love u love u ranveer bhai jitni bar bhi bnata hu mja aa jata h m South m rha hu 2 sal feel kr sakta hu is recipe ko love u bhai explanation to apka h hi mast ❤❤❤❤❤
Ranveer sir thanks khub j saras rite sikhvyu.
Used to hate this as a kid, craving for this now.. and this looks exactly like my mom's uppitt..
Are you from Karnataka ?
@@adhokshajkl6296 Yup
@@snehavalabailu chikmagalur ?
Same!!
The colour and texture of the upma you made touched my heart because it looks extremely similar to what mum makes, though she doesn't use as many ingredients. Oh and the pickle on the side just stole the show because it is so relatable.
My district Ganjam, in the eastern state of Odisha, is located at a very interesting spot geographically, which explains the subtle difference in the food culture we have from the rest of Odisha. It shares borders with Andhra and a lot of people who belong to the southern state have settled down here and vice versa.
Upma has a very special place in our hearts and is preferred as a breakfast dish served with Poori and Ghuguni (yellow pea curry). And one would also find a visible portion of vermicelli in the upma.
There's another very interesting version famously known as the masala upma, which is made with veggies traditionally found in winter months (cauliflower, capsicum, green peas, carrots, etc). It also contains ginger garlic paste, tomatoes, onions, turmeric, chillies and garam masala. I'll attach a link for reference: instagram.com/p/Bltp7zmHxZX/
Mum also makes a third variety made out of rice flour (the coarser one after separating from the fine particles through a sieve) and here's a picture: instagram.com/p/Bg2mVVphhzg/
Thank you for sharing your version of the recipe :) happy cooking!
Ranveer you are a complete package-your love for food ( not for eating alone),your research based fine and interesting details, your smooth way through the process of cooking, the ambience- the beautiful Martabans with blue edging and most importantly your endearing communication style.May God bless
Ranveer you are the best, love your recipes and the stories behind them👍
Frying pan as a closing lid :P just like a seasoned kitchen man🤭😛
Its a hot pan to make upma cook properly
I’m from Karnataka now living abroad and haven’t been home for a few years. This strummed my heart strings ❤️❤️
You are changing my cooking game chef. I made this today and it was delicious. I usually don't like my own cooking but today I was a fan of my own upma! Soft, flavourful, just perfect! Thank you for this.
He is so simple and cute and very very sweet.. I like the way he speaks in south indian language.. sounds so authentic. Thanks for the lovely recipe dear chef..
Finally, one guy on the internet has done justice to the Upma.
czcams.com/video/3ntEqhD_hok/video.html
Hi Ranveer... It's our dish today. I am a South Indian... Kannadiga... Basically from Northern Karnataka... place name called Dharwad. We eat uppit very often... Every second or third day breakfast is uppit. When you say uppit for breakfast...men of the house make bad bad faces. They literally escape from eating uppit. For people in my hometown uppit is a boring dish. For me... staying far from my native... In Assam.. uppit is like Bhagwan's Prashad. I bring 5 kg uppit rava from my native. Wait a minute.. not only rava... I bring grocery, sabut masala, dry fruits, oils... many more stuffs. Around 40 kg parcel I send from my native to Guwahati. While coming I carry veggies, especially garlic, flowers and cooked food... Crazy right. Yes I am.
Now let me come to the point. You made upma out of suji... we call it as Bombay Rava. It's Bangalore style. Try to make uppit out of "uppit rava". You will fall in love with this dish trust me. The taste, texture, aroma... it's totally different. And very important thing is it's very healthy. We get uppit rava done. We usually buy wheat. We don't buy atta or rava. Do you want some ?? Next month I am going to my native. My brother is getting me all the groceries.. and while roasting rava don't add oil. First you dry roast the rava... You will see the change in the texture. Lastly you add 2 tsp oil or ghee and toast it. Add some grated ginger to the upma.. around a half tspn... along with the onions...It gives very good taste. Once the upma is done...cover it for 5 mins. And then add lemon juice, add half to one tsp sugar, 1/4 cup of freshly scraped coconut, chopped Dhania and give it a good mix. It tastes heavenly.
Ranveer... You visit my home in Guwahati... I will make some yummy uppit for you.
namma karnataka style!!
Hey, tell me more about uppit rava, how it is made. I had very tasty upma once, and I knew it is not made from normal rava, it was something different and very tasty. I tried different kind of rava, but couldn’t get that taste.
I think you are asking for coconut n coriander chutney. Here you go... 1 cup freshly scraped coconut, 1 cup fresh coriander, 2 to 3 green chillies, 2 tbspn roasted grams, salt to taste. Blend altogether using water to a proper consistency. Add half a lemon juice, halt tspn dust, blend again.. yummy chutney is ready
Rajashree Das no not chutney, I am asking about special rawa that you mentioned above.
I think you are asking for coconut n coriander chutney. Here you go... 1 cup freshly scraped coconut, 1 cup fresh coriander, 2 to 3 green chillies, 2 tbspn roasted grams, salt to taste. Blend altogether using water to a proper consistency. Add half a lemon juice, halt tspn dust, blend again.. yummy chutney is ready
Today first time I made 200 percent perfect upma .You are awesome ,amazing.Superb advice of making upma by you .
धन्यावाद, अभी मैंने बनाया, बहुत ही स्वादिष्ट, सरल, उत्तम ❤🙏🏻
The fact that people want to see a simple upma made by him is the sign that shows his great cooking skills, taste and popularity. 🌝
czcams.com/video/3ntEqhD_hok/video.html
I have been making various upma varieties for ages, but when I made this for my family, they said it was the best upma they had ever eaten! Thanks chef! You are absolutely awesome!
You won’t believe.....after seeing this video I can’t stop my self making this Upma ....And believe the taste is just awesome ...I think is awesome is a small word to describe my Upma ...hope your taste is like this only😍😍😍😍🥰
Maine bnaya or khaya Bhut testy upama lga thank you SO much 🙏 ranveer sir
I'm a South Indian and a Tamilian from Karnataka.
You defined Upma and the taste of it perfectly Ranveer. Thums up 👍🏼 Truly commendable 👏🏼👏🏼👏🏼 ❤
Sir your knowledge and sophisticated way of telling recipes are truly unmatched and best in class ☮️🍺
Hats off to him true chef Dill s vala....
I’m sure he has a team working full time before posting any recipe.. After all, he’s a Top Chef 👨🍳 of India 🇮🇳 .. 👌🏼
You are humble and good at heart person
Superb, I'm a South Indian, but I didn't know that upma means salty flour( uppu maavu), wah, so true, eye opener. Wow chef!!! m feeling enlightened. Uppittu, uppu hittu , hittu means flour. Amazing.
To avoid lumps we first add semolina to the tadka, saute it for a while, then add hot boiling water to the mixture.
Arré chef yahi toh chaiye tha I love you
This is one killer (in a good way) of an upma. After so many years of cooking I finally found a foolproof recipe. Thank you so much!
मुझेभीऐसी हीगीलीगीली सा उपमा पसंद है
Love the recipe and the carnatic music in the background! I am tamil and my grandma has also told us about the origin of the word upma, which is the same thing you mentioned. My folks at home don't squeeze the lemon at the end, but otherwise the recipe looks pretty much like how my mom makes it!
Nice
Very nice upama .
Chef👨🍳 that tells you what can go wrong 🚫 in a dish truly knows the worth of the food 🌾🌽🍛
You make people fall in love with cooking ❤💕
South indian music 🎶 in background .... amazing
I had tried loads of recipe but this one is just amazing. Couldn’t believe I actually pulled off such a great taste and all the credit goes to you Ranveer. Just keep us enthralled with your magic. God bless.
Made this and just wow!! It’s been ages since I ate upma this good and never thought I could make it myself. Thank you for this recipe!
Best Upma! Its been 3 years since I met my mom. Since then, I have ben craving upma as it was my fav breakfast.
I followed your receipe and I was able to make the best Umpa!!! As good as my mom!!
Thank you very much for each and every details and the information about Upma!
Ab iss Ram Baannn ka bharpurrr istamal hoga!!!!
Jite rahoo...magar pakate raho 🙏😊
Sir maine apke alomost sare dishes bana di...bahot tasty bante hai😋Thanku sir🥰
Sir I really like your show bcoz you not only told how to make food but also tell the history of Food. I appreciate your contribution to spread the total history of Indian food.
Yess! I made it. And it comes out like "Upma of My Dreams"☺✨Thanks chef Ranveer 🙏🙇
Chef I tried ur upma recipe and really it was amazing...
I never ate such a upma before..
Thank u chef for sharing this I'm thankful to u..... ❤
Edit: Can I get a heart pls😚
czcams.com/video/3ntEqhD_hok/video.html
Great bhai, hum log jeene ke lye khate hai,
Lekin aap khaana jite ho
Allha apko salamat rakhe
I have been making this recipe since 3 years. And it never misses 🎉🎉🎉. Always bang on the money! And I always say - Brar paaji Dee recipe
My family is from Udupi and my mother makes it the same way. Of course we call it Uppitu and personally, I prefer mine with a side of Avalakki (which is basically spicy and well seasoned poha/flattened rice). This dish and the music takes me back 💕
Uppittu bajil! Ah! Nostalgia.
@@VinayShekhar sajjige bajil :)
@@skru2476 Ahhh! True! Thanks for the clarification.
Soo I tried this recipe for today’s breakfast and it turned out AMAZING..! (Also i made upma for the first time..!)🤍🤍🤍
Coming from Karnataka, since I came to knowledge, I been eating upma and watching by all family members cooked.
Now from US, I just watched the way you presented, 👍👩🍳wow maja agaya.
Loved it Chef❤️thanks 🙏
That typical background music while cooking south indian food ....👌👌👌
Did anyone notice Jayanthi Kumaresh's Veenai in the BG?! 😍
To compliment the dish !
Plus music
can you please tell me what is she playing on veena? which raaga is that? i cnt find it
@ప్రపంచాన్ని గెలుద్దాం thank you
@ప్రపంచాన్ని గెలుద్దాం any link to find it
To be honest, I started watching this with scepticism being a southie and something of a pro in Tamil cooking. But Ranveer has mastered the art of making upma and I couldn’t find a single fault. Hats off chef. No wonder you are where you are... apologies for my initial cynicism.
आपके समझाने का तरीका बहुत अच्छा है, बहुत-बहुत धन्यवाद। 😊
You explain so well step by step minimum things are taken care which all chefs don't do . Thank you and stay blessed..
Few points from my end:
1) Dry roast rava first
2) Rava is made from rice too.
3) Ghee and oil should never mixed in cooking for health reasons. Just simply make in ghee
4) Ghee reduces the vaat in Rava.
5) If ever oil is used refined is a no no. Use Gingelly cold pressed oil. Gingelly is purified sesame by adding jaggery during extraction. Sesame oil if used will add body to it. But nothing like the aroma of cow native ghee.
How I personally do the variation
1) dry roast rava to remove any moisture
2) saute all vegetables
3) add a little bit of haldi
4) add the roasted rava in mixture above and roast for some more time.
5) add boiled water.
6) squeeze lemon in the end as you did after closing gas to avoid bitterness.
7) soak the dals before hand for some time before roasting them.
8) cashews soaked and roasted as well. But added when curry pata is spluttering.
Try it rava will be more flowering.
For better health
please dont use non stick.
use pink salt only.
say no to refined oil
I enjoy watching your videos v much. The Upma sandhi vichedh was very interesting.
Dry roasting removes the moisture.
What a nice way to share WITHOUT ever sounding like : l know better/more.
In appreciation, l've screenshot your share in 2 phases. U bet l shall be referring to it time n again.
ThanQ so much.
Just want to add that Ghee in my personal opinion is healthier than all other mediums including coconut oil. Also, being a Punjabi, I don't know how to live without ghee :)
Amazing
Actually this is the way i have been making upma all these years. You being from north of India somehow found this authentic and delicious recipe. Super Like!
Upma looks awesome…. Lekin uske saath hone chahiye… vada(2), chutney , chai aur background mein train ki Awaaz
Aur ek aur cheez
Khidki wali seat , apni favorite Company ♥️
By God !!! Upma ka taste aa gaya muh mein
U r the best teacher! I hav no words to explain the beauty of ur teaching
Beauty lies in simplicity (definitely holds true for the video)
It was so relatable when you covered the vessel with another pan though,
👍🏻
I felt the same.😄
I know right! First I was like, "That lid looks fancy. Wonder where I can buy it." Then I see that it's a tava! 🤣🤣🤣 You can't get more simple than that!
Dear Ranveer,
Thank you so, so much for this absolutely divine recipe for Upma! I made it for our Sunday evening meal after eating Thepla and Dhokla made by my MA-in-law at Ma's home this afternoon. I think the aroma itself is so incredible that I'm super-excited for my Husband and Daughters to try it at Dinner time. I followed your recipe extremely carefully and the Upma looks and smells wonderful. Thank you once again!!
Sir aapka koi javab nhi apki dish to laa javab hoti he😋😋😋Tnx sir and love u 😍😍
Beautiful recipe chef, accurate and the results are delicious. Thank you so much 🫶🏻
This is the first time that I got my upma- Just Perfect the way my Husband likes it.... Couldn't believe but your measurements did work and the upma was soft and delicious..Thankyou chef 😃
Thank you Ranveer for sharing the minute details to make this “supposedly” easy but not so easy dish.
I will surely make it for tomorrow morning breakfast. 👍
Perfect 👌👌 bang on. Uppittu is an emotion in Karnataka. With grated coconut for garnish is cherry on the top. 😀
Bahut achi tarah se explain karte ho aap recipe ko
He is a darling when he says "ranveer aapne bataya nai"...♥️👌
There are some ppl you like instantly and some you like slowly as you get to know. Ranbir sir u r both. Every time i watch your video i like you more an more. You are amazing😊
If such a good looking chef teaches and cooks so lovingly I thinks the dish is definitely going to turn out delicious.Great fan of Upma now!!
Woow... the recipe, music and aapki Shirt bhi South Indian 👌 😍 Cef Ranveer Brar
South Indian dish...south Indian symbolizing shirt👍😀
Best upma ever!! Thank u chef!!! I am an official upma killer and I can make it alao was impossible!!! Awesome!!! 🙏
you are best chef and always gives us the whole knowledge about the food in such a beautiful manner....always keep motivate us😁😁
I made upma on the same day of this video in the evening. It was really fantastic. Very delicious such a upma I have never eaten. Thank you for the recipe.
Thank you, I made it twice and both times turned out perfect, like you said sometimes simple dish don’t turn out good, but finally I can enjoy my upma now. Love your recipes so much!!!
Tried this Upma and it turned out to be amazing. Everyone in my family loved it. Thank you for this recipe.. 🙏🏻🙏🏻🙏🏻
Best part of your videoS
... Ki Ranveer ...APNE BATAYA NAHIN...🥣
There are almost 4 types of upma's we make in andhra and telangana. .and we love upma mostly with pesarettu. .he did the exact procedure of making upma ❤
Simple but highly digestive , quick to prepare and nutritious as well
Aapka Andaaz Nirala hai khane Peene Ka Itihaas batate ho na vah bahut Achcha lagta hai
5:45 परिपक्व 😱 हिन्दी दिवस की हार्दिक शुभकामनायें रनवीर
Ranveer you missed another magic ingredient , coconut at last. Trust me it takes upma to next level
He served it with coconut chutney
@@Rayis4444 I have always added coconut to the water before boiling and trust me it makes it really nice.
Coconut chutney is definitely good accomplishment, I always prefer peanut chutney though.
Today I tried this recipe for my husband office lunch......hope he will definitely enjoy it......
I agree with you Chef, I have tried first time this recipe and its was so delicious 😋
Tried this recipe today! So basic.. yet so delicious😋 Never thought Upma could also taste so yummy
He is feeling the aroma hands off
Ranveer tu mere upme di duniya badal ditti 😀 bahut swad banya tere treeke naal . Bahut bahut dhanwaad
Exactly was looking at this recipe bcoz I was missing my home and India! lots of love form Germany!