Upma – Bachelor’s cook

Overview

Upma or rava-upma or semolina-upma is a very healthy and fulfilling dish. It is rich in taste and loaded with health benefits.

It is a traditional south Indian breakfast that is served in almost every south Indian restaurant.

One can cook it very easily in a quick time and with very few ingredients.

In different language, people call it by different names. Below is the table showing different names in different language.

Language	Alternative Name
Kannada	Uppittu, Khara bath
Tamil	Uppumavu, uppuma
Telugu	Uppindi
Malyalam	Uppumavu
Marathi	Saanja, uppeet

Cooking Upma

The main ingredients of this dish are Rava/sooji/semolina, urad dal, chana dal, and few vegetables, like carrot, onion, ginger, and fresh green coriander leaves.

To cook it, I typically roast Rava/sooji/semolina until the rava has changed it’s colour to slightly brown and it is crisp and leaves fragrance.

Once the rava is done, transfer it into a bowl or plate and allow it to cool.

Now heat a pan and add whole spice like – cumin seeds, mustard seeds and add urad dal and chana dal and roast them for one minute. Now add cashews and roast it.

After cashew has become brown, add chopped onions, and green chilies. Saute for a minute.

Add water, and salt (as per taste). Allow it to boil on a medium flame til you see bubbles forming on the layer.

Once the water along with the mixture is boiled, start adding rava in small quantities one after the other so that it doesn’t form the lump.

Cover and cook for two minutes. Ensure that the mixture has some water content otherwise it can burn.

If the mixture has dried, add some water and then only cook.

After two minutes, switch off the flame and garnish it with freshly chopped coriander leaves and serve hot

Full recipe with step by step instruction and pics.👇