Upma – popular Indian breakfast
How easy is it to prepare one of the most popular Indian breakfast? Just two important ingredients make this dish – Salt and Semolina (Rava - Suji). But the same Upma can be incorporated with variations in flavour just by adding-subtracting couple of spices.
From my childhood, I was never in favour of upma but time changes so does likings. If something cooks within ten minutes, I likey.
- Semolina flour : 1 cup
- Onion sliced : 1 medium
- Green Chillies : 3-4 medium finely chopped
- Hot Boiling water : 2 cups
- Salt to taste
- Coriander Leaves : handful finely chopped
- Lemon juice : half lemon
- Grated coconut (optional)
- Shev (optional)
- Curry Leaves : 10-12
- Methi Seeds : 1tsp
- Chana Dal : 1 tsp
- Mustard Seeds : 1 tsp
- Roast Semolina flour till it gives out its aroma (about 2-3 mins).
- Heat oil in a kadai, temper the temper stuffs.
- Follow with green chillies and onion. Sauté till light pink. Add salt.
- Add the roasted semolina and sauté for couple of mins.
- Add hot water and cover immediately. Keep this for more couple of mins.
- At this stage you can decide, how you want to keep the consistency. If, dry you can keep this for more time, else off it immediately.
Done! Garnish with coriander leaves, grated coconut and serve with spicy shev.
Now, you can change the flavours, by adding any of the following along with onion:
Sending this popular snack to multiple events hosted by lovely people around the blogosphere:
- Though not just south Indian breakfast, very popular all over the south of country – goes to Pari’s Only-South Indian Event
- Healthy lunchbox can be packed up with this Upma, goes to SpotLight: Lunchbox Ideas hosted by Cuisine Delight this month.
- Obviously can be prepared within 30 mins, so has to go to Kids Delight – under 30 mins, hosted by Rujuta this month.
- Last but not the least, thanks to the Methi dana or Fenugreek seeds in my upma, this also goes to SYF&HWS - Cook with SPICES with Fenugreek or Methi dana as the flavour of the month.