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Suji Upma

Jan-09-2019
Sanjeeda Rehan khan
10 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Suji Upma RECIPE

Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in South Indian,[1]Maharashtrian, and Sri Lankan Tamilbreakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.[2]Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways.

Recipe Tags

  • Easy
  • Basic recipe
  • Snacks
  • Breakfast and Brunch
  • Side Dishes
  • Appetizers
  • Healthy

Ingredients Serving: 2

  1. Semolina 1 bowl
  2. Oil 1 tablespoon
  3. Mustard seeds 1/4 tsp
  4. Chana dal 1/4 tsp
  5. Urad dal 1/4 tsp
  6. Onion 1 finely chopped
  7. Tomato 1 finely chopped
  8. Green peas a handful
  9. Lemon juice 1 tablespoon
  10. Salt as per your taste
  11. Red chilli powder 1/2 tsp
  12. Water 2.5 bowl

Instructions

  1. DRY ROAST 1 CUP SEMOLINA ON LOW-MEDIUM HEAT FOR 8-10 MINS
  2. TAKE OFF HEAT & SET ASIDE WHEN IT TURNS GOLDEN BROWN & FRAGRANT
  3. HEAT 1 TBSP OIL, ADD 1/4 TSP EACH OF MUSTARD SEEDS, CHANA DAL & URAD DAL, SAUTE BRISKLY
  4. ADD 1 FINELY CHOPPED ONION, SAUTE UNTIL TRANSLUCENT
  5. ADD 1 CHOPPED TOMATO, A HANDFUL OF GREEN PEAS, SAUTE UNTIL SOFT
  6. ADD 1/2 TSP RED CHILLI POWDER, SAUTE UNTIL THE MIXTURE LEAVES OIL
  7. ADD 2.5 CUPS WATER, SALT TO TASTE, COVER & BRING TO A BOIL
  8. ADD THE ROASTED SEMOLINA GRADUALLY, STIR CONTINUOUSLY TO AVOID LUMPS
  9. ADD 1 TBSP LEMON JUICE, MIX WELL
  10. COOK UNTIL DRY LIKE THIS
  11. TO SERVE : TAKE THE READY UPMA IN A BOWL, PAT DOWN LIGHTLY
  12. INVERT IT ON A SERVING PLATE, SERVE HOT

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