Semolina Upma Recipe

rava-upma

Semolina Upma was another dish that used to find its way into my tiffin box quite often, but I must admit that it tastes much much better when served hot.

Roasted Semolina / Suji – 1 cup
Onion – 1 no big
Coriander / curry leaves – finely chopped
Garlic – 2 flakes (finely chopped) – optional
Ginger – ½ inch (finely chopped)
Mustard seeds – 1 tsp
Gram daal or white lentils – 1 tsp (also called chana daal / Urad daal)
Fresh / frozen peas – ½ cup
Oil – 1 tbsp
Chilli powder – 1 tsp
Salt to taste
Water – 2 cups

  1. In a pan heat oil and add mustard seeds. Once its stops spluttering add Gram daal
  2. Now add Ginger and Garlic and sauté lightly
  3. Add onions and sauté.
  4. Add peas, chilli powder and coriander and sauté.
  5. Add water and salt.
  6. Once it boils add roasted semolina with continuous stirring, else lumps would form.
  7. Close lid and cook on low flame for 10 seconds.
  8. Open lid and stir.
  9. Garnish with coriander and serve.

You can also use finely chopped green chilli in place of red chilli powder. Serve this with ripe banana. For those who don’t know how to combine these two…its fairly simple. Just cut a piece of banana and smash it along with little upma and tada! :). Few people like to sprinkle sugar too; but its totally your choice.

Till next time….happy cooking!

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