Suji Upma/Rawa Upma:

A popular and easy breakfast recipe from south India and western India, cooked with dry roasted semolina or sooji. it can be prepared with several variations and hence it is known with different names like uppumavu, uppuma, uppindi, uppeet.

Upma is a flavorful South Indian breakfast dish made from Rava or cream of wheat.

This traditional dish involves cooking roasted rava in water that has been flavored with ghee (or oil), cashews, urad dal (lentils), chana dal (husked chickpeas), onion, ginger, and additional herbs and spices. Sugar can be added to a mildly sweet and savory dish.

This steaming hot breakfast dish can be made vegan by using oil instead of ghee. Full of warmth, flavor, and deliciousness, this upma tastes so good. So why not take a break from that boring oatmeal and try something new? You can’t lose!

The main ingredient in any upma recipe is rava. Also called ‘suji‘ in Hindi and ‘cream of wheat’ or ‘semolina’ in English, it is simply granulated wheat.

What really makes an upma breakfast dish special are all the fried ingredients that are used for tempering. These ingredients can vary depending on the recipe but usually include some sweet, savory, and nutty flavors.

Upma is a traditional breakfast served in restaurants throughout South India, including Maharashtra. It is also a common breakfast prepared in South Indian homes. This is my version of upma have a look.

RECIPE

Serving : 6pax ; Time : 25–30 min ; cooking temperature : medium-high

Ingredients required:

Semolina — 250gm

Desi Ghee (clarified butter) or oil

Mustard seeds — 25gm

Cumin seeds — 15gm

Chana dal (split and husked Bengal gram) — 30gm

Urad dal (split and husked black gram) — 30 gm

Cashews — 25gm (optional)

Finely chopped onions — 80gm

Chopped green chili — 20 gm

Finely chopped ginger — 25gm

Curry leaves — 15 no.

Water — 800ml

Milk — 250ml

Salt — to taste

Sugar — 20gm (optional)

Garnish:

Chopped coriander leaves (cilantro)- 40gm

Method:

STEPS:

1. Take a frying pan & a saucepan. In the saucepan add water and milk together, add salt and sugar in it & keep it on a simmer.

2. In the frying pan heat some ghee, keep it on slow flame. Roast raw/semolina in it. Roast it till it gets blonde. Take it out on a dry dish & keep it aside.

3. In that same heat some more ghee add mustard along with cumin & curry leaves, cook it for a while & then add both the lentils in it cook it on slow flame after that add cashew in it. Cook it till it gets golden.

4. Add onions, chili & ginger, cook it well & add roasted semolina in it.

5. On a slow flame add seasoned simmering liquid in the pan very gently. The semolina first starts popping & after that it will get lumpy, to avoid lumps keep on stirring the upma while adding the liquid in it. Keep it stirring till it consumes the whole liquid in it.

6. Cook it for about 5 more minutes on slow flame & add a tablespoon of desi ghee after shutting down the range.

7. Mix it well, garnish it with coriander, serve hot.

Serving tip:

Serve it in a pasta platter so it will cool down easily.

You can add some vegetables like — green peas, carrots, etc.

Nutrition Info (per serving) :

Energy: 360 cal

Carbohydrates : 52 g

Protein: 9 g

Fat: 14 g

Sodium : 523mg

Potassium: 175mg

Sugar: 4g

Iron: 20g