UPMA, also known as Upma or Uppuma, is a popular breakfast dish in South India. It is made by cooking dry roasted semolina (also known as rava or sooji) with vegetables and spices. The dish is usually served hot with coconut chutney or pickle. UPMA is a healthy and nutritious breakfast option as it is low in fat, high in protein, and a good source of carbohydrates. It can also be customized with various ingredients like...
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In a heavy bottom pan, roast the suji till its color changes.
In another pan add oil/ghee, chana dal, mustard seeds, peanuts and curry leaves.
Saute over medium heat for about one minute. Add chopped onions. Give a nice mix till the onions turns pink.
Now add the vegetables to it. Saute for few minutes.
Add salt and chili powder to it. Mix again.
Now add water and suji to it. Give it a quick mix.
Cover the pan and simmer for 5 minutes.
Garnish with chopped coriander leaves.
Serve with green chutney or coconut chutney.
njoy ;)
You can add walnuts, almonds and cashews to it.
You can add any vegetable(peas, french beans, boiled potatoes, corns, etc) you like .
How do I make UPMA step by step?
To make UPMA, start by roasting 1 cup of semolina in a heavy-bottomed pan until its color changes. In another pan, heat 1 tsp of oil or ghee, then add 0.5 tbsp of chana dal, 1 tsp of mustard seeds, 2 tbsp of peanuts, and curry leaves. Sauté for about a minute, then add finely chopped onions and cook until they turn pink. Next, add 0.5 cup each of chopped carrots and capsicum, and sauté for a few minutes. Season with 1 tsp of salt and 0.5 tsp of red chili powder. Finally, add 3 cups of water and the roasted semolina, mix well, cover, and simmer for 5 minutes. Garnish with chopped coriander leaves and serve hot with coconut chutney.
Is UPMA suitable for a gluten-free diet?
No, traditional UPMA is not gluten-free as it is made from semolina (rava), which is derived from wheat. However, you can substitute semolina with gluten-free alternatives like rice flour or quinoa flour to create a gluten-free version of UPMA.
What can I substitute for semolina in UPMA?
If you don't have semolina on hand, you can substitute it with fine rice flour or even coarse cornmeal. Keep in mind that the texture and flavor may vary slightly, but these alternatives can still yield a delicious dish.
How should I store leftover UPMA?
To store leftover UPMA, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. When ready to eat, reheat it in a pan with a splash of water to restore moisture, or microwave it until heated through.
What are the best side dishes to serve with UPMA?
UPMA pairs wonderfully with coconut chutney or green chutney. You can also serve it with pickles for an extra kick. For a more filling meal, consider adding a side of yogurt or a fresh salad to balance the flavors.
Hi all, I’m Avneet Anand! My unending love for all things edible has taken me on a beautiful culinary journey. Exploring, experimenting and creating has always been my favourite passion. My kitchen will take you through a burst of colours, flavours and unique dishes which will be a treat for both the eyes and soul. From a single luscious dish to a scrumptious course meal or from savoury to something sweet, I have something for everyone. I hope we can savour the delightful journey of cooking and relish a healthy meal together always.
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