Jhatpat Upma recipe

Name: Jhatpat Upma recipe
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Semolina; 1 spoon Desi ghee; 2 tbsp Vegetable oil; 2 cups Water; 2 Tomatoes, finely chopped; 2 Green chillies finely chopped; 2 Onions chopped vertically; to taste Salt; 1/2 cup Peas; Handful Curry leaves; 2 tsp Mustard seeds; Pinch Hing; Handful Coriander leaves; 2 tbsp Chanadal; 1 tbsp Turmeric powder; 1/2 tbsp Red chilli powder

Divya Dev Gulati @Divya

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Divya Dev Gulati @Divya

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Ingredients

30 mins

4 servings

1 cupSemolina
1 spoonDesi ghee
2 tbspVegetable oil
2 cupsWater
2 Tomatoes, finely chopped
2Green chillies finely chopped
2Onions chopped vertically
to tasteSalt
1/2 cupPeas
HandfulCurry leaves
2 tspMustard seeds
PinchHing
HandfulCoriander leaves
2 tbspChanadal
1 tbspTurmeric powder
1/2 tbspRed chilli powder

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Steps

30 mins

1

Soak chanadaal for 1/2 an hour
2

Take desi ghee in a pan and roast semolina untill it turns fragmatic.
3

Take roasted semolina out of pan and pour vegetable oil in the same pan add hing mustard seeds and curry leaves when mustard seeds splattered add chana daal and roast it until turns brown now add onion.
4

When onion become soft add tomatoes and peas and saute them until it become soft now add salt, turmeric powder, red chilli powder and mix well.
5

Now add water and boil it on a low medium flame.
6

When the water comes to a rolling boil, lower the flame to it's lowest. Then add the semolina in 4 to 5 batches with a spoon.
7

Once you add the semolina stir immediately
8

This way keep on adding and stirring the semolina up to the last batch.
9

Quickly stir and mix very well. The semolina grains absorb water and thus swell and get cooked.
10

Cover and allow the semolina upma to steam for 2 minutes on the low flame.
11

Then switch off the flame. Here the semolina is cooked and the upma is ready. Add some coriander leaves and mix well.
12

Serve hot upma with tomato ketchup.