Upmaa (savoury semolina breakfast dish)
#risenshine #breakfast
Upmaa is a traditional, savoury breakfast dish from South India as well as Maharashtra! Some even call it Kharaa Bhaat or Upit or even Tikhat Saanjo!
Wheat Ravaa i.e. semolina is the main ingredient used to make upmaa. Some use a tempering of onions alongwith the other spices, whereas some omit the onions. Both ways it tastes delicious. In South India as well as in Maharashtra, one can again find a few variances in the method of cooking the upma like the use of tomatoes or even turmeric powder.
In this recipe, I have added green peas as well, as it goes very well with the overall taste and increases it’s health quotient! Vegetables as per choice can be added to this dish! But as I have always loved the authentic taste, I have refrained from doing so, and kept it original!
If desired, water equal to only double the quantity of semolina can be used for cooking upmaa. That too works very well. But as depicted below, the extra water added helps the semolina fluff up and soften very well, that too if it has been well roasted on low flame. A poorly roasted semolina results in a sticky unproperly cooked Upmaa!
Upmaa (savoury semolina breakfast dish)
#risenshine #breakfast
Upmaa is a traditional, savoury breakfast dish from South India as well as Maharashtra! Some even call it Kharaa Bhaat or Upit or even Tikhat Saanjo!
Wheat Ravaa i.e. semolina is the main ingredient used to make upmaa. Some use a tempering of onions alongwith the other spices, whereas some omit the onions. Both ways it tastes delicious. In South India as well as in Maharashtra, one can again find a few variances in the method of cooking the upma like the use of tomatoes or even turmeric powder.
In this recipe, I have added green peas as well, as it goes very well with the overall taste and increases it’s health quotient! Vegetables as per choice can be added to this dish! But as I have always loved the authentic taste, I have refrained from doing so, and kept it original!
If desired, water equal to only double the quantity of semolina can be used for cooking upmaa. That too works very well. But as depicted below, the extra water added helps the semolina fluff up and soften very well, that too if it has been well roasted on low flame. A poorly roasted semolina results in a sticky unproperly cooked Upmaa!
Open in Cookpad AppSteps
- 1
To make Upmaa, first we need to roast the semolina very well. Heat a pan and add the ghee to it.
- 2
When it heats up, add the semolina to it and roast constantly on low flame for about 15 to 20 minutes or until the semolina starts emitting a roasted aroma.
- 3
Transfer it to a container and set aside.
- 4
Heat another pan and add oil to it for tempering. Add the mustard seeds and as soon as they splutter, add the asafoetida.
- 5
Add the chanaa daal, udid daal and saute.
- 6
Add the chopped green chillies and curry leaves.
- 7
Saute and add the chopped onions. Saute and cook for about 5 minutes.
- 8
Add the green peas and mix. Cover and cook till the onions are translucent and the peas cooked well.
- 9
In the meantime heat the water for cooking the upmaa till it reaches a boiling point.
- 10
Next add sugar and the roasted semolina to the cooked onions and mix well.
- 11
Add salt to taste and the hot water. Mix well and lower the heat to low.
- 12
Cover and cook on low heat, till the semolina has absorbed all the water.
- 13
Add the lemon juice and mix well. Check seasoning and adjust as per taste.
- 14
Switch off the heat and keep covered for about 10 more minutes. This helps the semolina puff up well.
- 15
Serve the delicious Upmaa with a drizzle of some pure ghee and garnished with fresh grated coconut and chopped coriander leaves.
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