Upma is a savory South Indian dish made with roasted semolina, a mix of vegetables, and tempered spices. It’s quick, wholesome, and perfect for breakfast or a light meal. The semolina is stir-fried with aromatic spices and then cooked to a soft, fluffy texture with a hint of nuttiness.
Rawa Upma
Ingredients
Instructions
Roast the Semolina
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Dry roast the semolina on medium heat until it turns lightly golden and aromatic.
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Set aside.
Temper the Spices
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Heat oil/ghee in a pan.
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Add mustard seeds and let them crackle.
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Then add cumin seeds, urad dal, green chili, grated ginger, and asafoetida.
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Sauté for 30 seconds.
Cook Vegetables
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Add chopped onions and sauté until translucent.
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Add the mixed vegetables and cook until slightly tender.
Simmer
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Pour in water and add salt.
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Bring it to a boil.
Cook the Semolina
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Gradually add the roasted semolina, stirring continuously to avoid lumps.
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Reduce the heat and cook until the upma thickens and semolina absorbs the water.
Serve
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Garnish with fresh coriander and a squeeze of lemon juice if desired. Serve hot.
Note
- For additional flavor, you can add cashews or roasted peanuts during tempering.
- Adjust water for desired consistency – less water for firmer upma, more for softer upma.
- Pair it with coconut chutney or pickle for an enhanced experience.