Upma is a popular South Indian breakfast dish known for its simplicity and delicious taste. It's a savory porridge made from dry roasted semolina (rava or suji) and can be spiced with various tempering ingredients to enhance its flavor. If you're a fan of South Indian cuisine or seeking a quick and nutritious meal, Gayatri Vantillu's Upma recipe is something you should definitely try.
Ingredients for Upma
To make Upma, you'll need:
- 1 cup semolina (rava/suji)
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon urad dal (split black gram)
- 1 tablespoon chana dal (split chickpeas)
- 1 finely chopped onion
- 1-2 green chilies, slit
- 1/2 inch ginger, finely chopped
- A few curry leaves
- 2 cups water
- Salt to taste
- Fresh coriander leaves for garnish
- Optional: cashews, vegetables like carrots, peas, or bell peppers
Step-by-Step Upma Recipe
Preparation
Dry roast the semolina in a pan on medium heat until it turns light golden brown. Stir continuously to avoid burning. Once done, set aside.
Heat oil or ghee in a heavy-bottomed pan or wok. When hot, add mustard seeds and let them splutter.
Add cumin seeds, urad dal, and chana dal. Fry until the dals turn light brown.
Add finely chopped onions, green chilies, ginger, and curry leaves. Sauté until the onions become translucent.
If using vegetables, add them now and cook until they are tender.
Add water to the pan and season with salt. Bring the water to a boil.
Once the water is boiling, lower the heat, and slowly add the roasted semolina while continuously stirring to avoid lumps.
Stir the mixture gently until the semolina absorbs the water and cooks. This should take about 2-3 minutes.
Cover the pan with a lid and let the Upma sit on low heat for 2 minutes to ensure it’s cooked evenly.
Turn off the heat, garnish with fresh coriander leaves, and optionally with roasted cashews.
🔍 Note: Adjust the water quantity depending on the consistency you prefer. For a creamier Upma, add a bit more water; for a drier consistency, use less.
Variations
Here are some variations to spice up your Upma:
Vegetable Upma: Include finely chopped vegetables like carrots, peas, beans, or bell peppers to make it more nutritious and colorful.
Cheese Upma: Sprinkle some grated cheese on top before serving for a melty, cheesy treat.
Coconut Upma: Add shredded coconut for a traditional twist.
Lemon Upma: Squeeze some lemon juice into the Upma for a tangy flavor.
Serving Suggestions
Upma pairs wonderfully with:
- Pickle
- Chutney like coconut, tomato, or coriander
- A hot cup of tea or coffee
- Some individuals enjoy it with sambar or yogurt
📌 Note: Leftover Upma can be refrigerated and reheated, making it an excellent make-ahead breakfast.
Embark on your journey to making Gayatri Vantillu's Upma, and you'll soon see why it's a beloved choice for a quick, fulfilling, and delicious meal. Whether you're starting your day or need a comforting snack, this recipe will not disappoint. With its wholesome ingredients, customizable flavors, and traditional South Indian tempering, Upma remains a timeless and versatile dish.
Can Upma be made vegan?
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Yes, Upma can be made vegan by using oil instead of ghee and ensuring that any additional ingredients like cheese or yogurt are substituted with plant-based alternatives.
What can I do if my Upma turns out too thick or dry?
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If your Upma turns out thicker than desired, simply add a little water or vegetable broth while stirring until you reach the desired consistency. Be sure to adjust seasoning if necessary.
How do I roast semolina correctly to avoid burning?
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Roast semolina on medium heat and keep stirring continuously to prevent burning. Aim for a light golden color; once you smell a nutty aroma, the semolina is ready. It should take about 4-5 minutes.
