I am posting this recipe on my younger daughter's request. When she lived at home, she never really liked Upma. I usually made it for a weekend brunch and pretty much every time she used to be in tears.She did manage to eat some,very unhappily. I cannot really recall what on Earth made me continue to keep making it inspire of her dislike.
During our recent visit to see her, I was surprised by her request to make Upma for her. I must say, I had to coax my husband and hop into three shops in pursuit of finding the right semolina. I prefer to use the medium one. I bought few onions. To my delight I found coriander and green chillies. I found it hilarious that the shopkeeper tried to weigh 4 chillies !
It was quite interesting to watch her relish every morsel of it. And I am so happy that she asked me to post the recipe.
Don't worry about all the optional ingredients.Just go ahead and make it with what you have in your kitchen . It will turn out delicious anyways.
- 1 cup semolina/sooji/rava (fine or medium variety) [If you want to,you can add part oatmeal to the recipe,for a healthier option]
- 1 medium sized onion, chopped finely
- 1 green chilly, sliced lengthwise (Optional)
- 1 tsp chana dal/split and skinned bengal gram (Optional)
- 1 tsp urad dal/split and skinned black gram (Optional)
- ½ inch ginger grated or chopped finely (Optional)
- 1 medium chopped tomato (Optional)
- 2.5 cups boiling water (more if needed)
- 1 tsp mustard seeds/rai
- 1 sprig of curry leaves/kadi patta (Optional)
- 10 to 12 cashewnuts/kaju or Peanuts ( Optional)
- 2 tbsp chopped coriander leaves (Optional)
- 2 tbsp oil or ghee
- salt as required
- A pinch of asafoetida (Hing)
- 1 tsp lemon juice
- prep up the ingredients for the upma - finely chop 1 medium sized onion, 1 to 2 green chillies and ½ inch ginger and some coriander leaves. also take the 8 to 10 curry leaves, 10 to 12 cashews or peanuts , 1 tsp chana dal and 1 tsp urad dal.
- in a pan, heat 2 tbsp ghee or oil.
- add 1 tsp mustard seeds.
- when you hear the crackling sound of mustard seeds, it means they are getting fried.
- now add the 1 tsp chana dal and 1 tsp urad dal.
- fry till they begin to brown a bit
- immediately then add cashews and begin to fry. by the time, the cashews get golden the dals would also get golden.
- now add hing and the finely chopped onions. saute the onions till they become translucent.
- then add the chopped green chilly, ginger, curry leaves. saute for a minute.
- add rava,mix in and let it roast for few minutes taking care not to let it brown.
- then add 2.5 cups water to this mixture. add salt as required.
- on a medium to high flame, heat the water and let it come to a to a rolling boiling.
- when the water comes to a full boil, lower the flame to its lowest.
- the rava grains absorb water and thus swell and get cooked.
- cover and allow the rava upma to steam for 2 minutes on the low flame.
- then swtich off the flame. here the rava is cooked and the upma is ready.
- lastly add about 2 tbsp chopped coriander leaves and the lemon juice . stir well.
- serve upma with coconut chutney or lime pickle. (If you have) or yoghurt.