Name: Authentic Upma Topped With Quinoa Pops recipe by U K at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Rava/Semolina – 2 Cups; Quinoa Whole grain – ½ cup; Chopped Onions – 2-3 Large; Chopped potato – 1 Medium; Mustard Seeds – 1 tbsp; Curry leaves – 8-10; Coriander leaves – as per need; Salt – as per need; Oil – 2 tbsp; Green peas – handful (optional); Dark Green chili slit – 4; Water – 5 cups; Urad Daal for aroma – 2Tsp (Optional); Quinoa Pops (Chili lime) – 2 Tbsp

ABOUT Authentic Upma Topped With Quinoa Pops RECIPE

Upma/Uppittu is a common breakfast dish prepared in South Indian, Maharashtra and Sri Lanka. It is cooked as a thick porridge from dry roasted semolina. Many seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today Upma is popular in most parts of India and is prepared in various ways. Today we are trying to make this dish healthier by using Quinoa along with the Rava / Semolina. Quinoa is a superfood which supplies dietary fiber and minerals in moderate amounts. Let us look at the Ingredients and then the Recipe which is done in about 15 mins.

Ingredients Serving: 4

Rava/Semolina – 2 Cups
Quinoa Whole grain – ½ cup
Chopped Onions – 2-3 Large
Chopped potato – 1 Medium
Mustard Seeds – 1 tbsp
Curry leaves – 8-10
Coriander leaves – as per need
Salt – as per need
Oil – 2 tbsp
Green peas – handful (optional)
Dark Green chili slit – 4
Water – 5 cups
Urad Daal for aroma – 2Tsp (Optional)
Quinoa Pops (Chili lime) – 2 Tbsp

Instructions

Dry roast rava and Quinoa on a low to medium heat until brown and crunchy. Remove and keep aside.
Add oil to the same pan, add Urad dal, mustard and allow spluttering. Add onions, curry leaves and green chili.
Once the onions changes color, add chopped potato and Green peas.
Once potatoes are cooked, pour water and add salt as needed.
Bring the water to a boil. Add Rava along with Quinoa and stir continuously so no lumps are formed.
Cover and cook on a low flame for about 2 minutes until the water evaporates.
Remove lid. Add chopped coriander. Stir well. Allow to rest for a while.
Serve hot. Sprinkle Quinoa pops (Chili Lime flavor) generously on the Rava to make it tastier.

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