upma

Rava upma is a south Indian savory breakfast made with semolina, nuts, spices and curry leaves. It is usually eaten with podi, sugar, chutney or sambar. 

Upma recipe (rava upma)

semolina ((bombay rava or sooji))

oil (or ghee (refer notes))

mustard seeds

cumin seeds ((jeera, optional, adds aroma))

urad dal

channa dal ((optional, adds nice aroma))

peanuts

cashews ((optional))

curry leaves

asafoetida ((hing) (optional))

onion

green chili (slit)

½ inch ginger ((½ to ¾ teaspoon very finely chopped)(optional))

water ((refer notes))

salt

ghee ((optional))

lemon juice (optional) (for serving)

Add 1 cup rava to a pan and dry roast on a low to medium heat until crunchy. Keep stirring often for even roasting.

Do not brown the rava as the flavor of upma changes. Transfer to a bowl. Set aside to cool. 

Chop 1 small onion, 1 to 2 green chilies and ½ inch ginger. (Optional: To make vegetable upma, you can also use ¼ cup green peas, ¼ cup fine chopped carrots and 2 fine chopped french beans)

Preparation

Pour 2 tablespoons oil to a hot pan. Next add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon urad dal, 1½ teaspoon channa dal, 2 tablespoons peanuts &amp; 8 cashews (split open).

Fry them stirring until the dals and peanuts turn golden and aromatic.

Add 1 pinch hing, slit green chilies, chopped ginger and curry leaves. Saute for a minute. Add chopped onions and fry until transparent.

Optional: To make vegetable upma, you can add ¼ cup green peas, ¼ cup fine chopped carrots and 2 french beans. Stir and cook covered until slightly tender.

Pour water and add ½ teaspoon salt. Mix and taste test the water. It has to be slightly salty. If needed add more.

Bring the water to a rolling boil. Set the flame to low.

With one hand pour rava in a slow stream to the boiling water, while you stir the rava in the water with the other hand. This way incorporate the entire rava into the boiling water. (check video)

Stir everything once to check any lumps. Break up if any.

Cover and cook on the lowest flame until the water is completely absorbed. This just takes 2 to 4 mins depending on the kind of pot or pan used.

Open the lid and stir once.  Add ghee if you like. Give a quick stir.

Switch off the stove and cover again. Allow upma to rest for 5 mins, this helps it to become fluffy.

Serve rava upma plain or with spiced peanut podi, chutney, pickle or curd.

How to make upma

https://www.youtube.com/watch?v=YYTZnpeyRSM

Upma is a very quick and easy breakfast recipe from South Indian cuisine. It is made using semolina known as rava or suji. This video shows how to make upma in the simplest way using basic ingredients.

This recipe serves 2 generously.

For variations upma can also be made with mix vegetables or tomato alone. Rava upma is most served with a podi or chutney but it can also be eaten without any accompaniment.

For complete detailed recipe & step by step photos, you can check this link https://www.indianhealthyrecipes.com/upma-recipe-how-to-make-upma/

Music courtesy: https://bensound.com

Upma recipe | How to make upma | Rava upma or suji upma recipe

Upma is a savory South Indian breakfast dish made with cream of wheat (sooji or rava). It is also known as Rava upma. This upma recipe makes for a really flavorful and tasty breakfast.

Upma Recipe | Rava Upma

rava (- finer variety (sooji

ghee ((clarified butter) or oil

cumin seeds

chana dal ((split and husked bengal gram))

urad dal ((split and husked black gram))

cashews (- optional)

onions (or 1 medium-sized onion)

green chilli (or 1 green chilli)

ginger (or 1 inch ginger)

curry leaves (or 10 to 12 curry leaves)

water

salt (as required)

sugar (or add

coriander leaves

Finely chop 1 medium sized onion, 1 to 2 green chillies and 1 inch ginger and some coriander leaves. 

Also set aside the remaining ingredients.

Heat a pan or kadai first. Add rava or cream of wheat.

Begin to roast the rava. Stir often while roasting the rava.

The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don't brown the rava.

Switch off the flame and then add the roasted rava in a plate and keep aside.

Roasting rava

In a pan, heat ghee or oil. add the mustard seeds.

When you hear the crackling sound of mustard seeds, it means they are getting fried.

Now add the cumin seeds along with chana dal and urad dal.

Fry till they begin to brown a bit or get lightly golden

Immediately add cashews and begin to fry. By the time, the cashews get golden the lentils will also get golden.

Now add the finely chopped onions. Saute the onions till they become translucent.

Then add the chopped green chilly, ginger, curry leaves. Sauté for a few seconds. You can also add 1 dried red chilli at this step.

Frying and sautéing

Then add 2.5 cups water, sugar and salt as required. Mix well and check the taste of water. It should be a bit salty but not too much.

Sugar is optional and you can skip it.

On a medium to high flame, heat the water and let it come to a rolling boiling.

Boiling water

When the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches with a spoon.

Once you add the rava, mix and stir immediately. The entire batch of rava should get mixed with the water evenly. Then add the next batch of roasted rava. Mix and stir again.

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

Quickly stir and mix well. The rava grains absorb water and thus swell and get cooked.

Cover and allow the rava upma to steam for 2 to 3 minutes on a low heat.

Then switch off the flame. Here the rava is cooked and the upma is ready.

Lastly add chopped coriander leaves. Mix again.

Serve upma with coconut chutney or lime slices or lime pickle.

Making upma

https://embed.mediavine.com/videos/cvqhz6uhsnfr4ueasq3b

Upma for Breakfast

Popular Indian breakfast Upma is a savory porridge made with semolina, water and veggies. It's a filling and nutritious meal and tastes great with a side of coconut chutney.&nbsp;

Upma (Rava Upma)

sooji/rava (semolina, 182 grams)

oil (or can use ghee)

hing (also known as asafetida)

cashews (broken)

chana dal (soaked in water for 10 mins)

urad dal dhuli

ginger

red onion (chopped, around 70 grams)

green chili (chopped,

green peas (frozen)

water (24 oz)

salt (or

chopped cilantro (+ more to garnish)

lemon juice

ghee

lemon wedges (to serve)

Roast sooji on medium heat until fragrant, around 5 to 6 minutes, stirring continuously. Sooji shouldn't turn brown from bottom so be careful. Remove sooji from pan and transfer it to another bowl.You can do this step of roasting sooji in advance and save time for busy mornings.

To the same pan now add 1.5 tablespoons oil on medium heat. Add mustard seeds and let them pop.

Then add hing, cashews, chana &amp; urad dal (which I soaked in water for 10 mins), ginger and saute for 1 minute until they start changing color.

Add onion, green chili and curry leaves. Cook for 2 minutes until the onions are soft.&nbsp;

Then add the green peas and stir (I used frozen peas and soaked them in warm water for 10 mins before adding to the pan). Cook for 2 minutes until the raw smell of peas goes away.

Add 3 cups of water.&nbsp;Then add salt,&nbsp;chopped cilantro and lemon juice and mix well.&nbsp;You may also add sugar if you like little sweet taste in your upma. You may add 1/2 teaspoon sugar. I did not add any.

Now let the water come to a boil.&nbsp;Once the water comes to a boil, start adding the roasted sooji little at a time.Mix sooji after each addition in one direction with a wooden spatula.&nbsp;

Add all the sooji in similar way, little by little until all of it is absorbed by water.

Then cover the pan with lid and set heat to low. Let it remain like that for 2 mins.

Remove lid and add 1 teaspoon ghee. This is optional but recommended. Turn off the heat.

Mix the ghee with the upma and close lid again for few seconds. Remove the lid, fluff upma with a fork.

Serve upma warm with a side of coconut chutney!

﻿Fonio is an African Millet, an ancient supergrain that is known for its distinct nutty, earthy and rich taste. It&#39;s very filling and takes only a few minutes to prepare. Upma (a thick savory porridge) is one of my favorite traditional Indian dishes primarily cooked with semolina, some spices and vegetables of your choice. In this recipe, I have used Fonio instead of semolina to prepare an extremely healthy, sumptuous and very heart warming meal. Pair it with a curry, some chutneys or simply with some yoghurt and enjoy!

Fonio upma recipe

﻿cup ﻿Fonio Millet

1﻿ ﻿tbsp ﻿Sea salt

2﻿½ ﻿cups ﻿Water

﻿tbsp ﻿Olive oil

﻿tbsp ﻿Mustard seeds

﻿tbsp ﻿Curry leaves

½ ﻿tsp ﻿Green chilli (Freshly diced (﻿optional))

¾ ﻿cup ﻿Carrots (﻿diced)

¾ ﻿cup ﻿Green peas (﻿fresh

1﻿ ﻿tbsp ﻿Coriander powder

1﻿/2 ﻿tbsp ﻿Paprika powder

1﻿/2 ﻿tsp ﻿Nutmeg powder

1﻿/2 ﻿tbsp ﻿Black pepper

In a pot, dissolve the salt into water and bring to a boil. Mix the fonio in and cook for 5 minutes on high heat.

﻿Reduce the heat, cover the pot with a lid and let the fonio simmer on low heat for about 8-10 minutes.

﻿Remove the pot from the heat, uncover and fluff the fonio using a fork to allow some air between the granules.

﻿Cooking the fonio

﻿Add oil to a heavy bottom pan and heat it up. ﻿Throw in the mustard seeds, cover the pan and let the seeds crackle for about 30 seconds.

﻿Sautee the curry leaves, green chilli and carrots for 2 minutes on medium heat. Mix in the peas, cover the pan with a lid and cook for 5 minutes on low heat.

﻿Mix in the coriander, paprika, nutmeg and black pepper. Transfer the fonio to the pan and mix gently until combined well. Turn off the heat and cover the pan and let it sit for a few minutes before serving.

﻿Preparing the upma

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