Upma is one of the easiest breakfast that can be made in a jiffy. If you ask me, that would be the fastest breakfast that I can make, not considering idly and podi. But for idly, I would go slightly overboard and make chutney and mostly sambar as well ;) So coming back to upma, many do not like upma. In fact I hated it as a kid. I must say that I started appreciating it more after getting married ;) Not coz it's easy to make. But because my mil makes some kickass upma which is neither dry nor gooey but the perfect consistency. The key is in finding the correct ratio of water required for the consistency that suits your liking. The rest is breeze. Experiment with that and I am sure you will reach there too soon :) The ratio I have mentioned here is for a more firm and fluffy upma. So let's see how to make it..
Serves: 2 persons
I Took:
Preparation Time: 5 minutes
Cooking Time: 15 minutes
I Used:
| Oil/Ghee | - | 1 tbsp |
| Mustard | - | 1 tsp |
| Urd Dal | - | 1 tsp |
| Curry Leaves | - | A sprig |
| Roasted Rava/Semolina | - | 1 cup |
| Onion | - | 1 no (medium sized - chopped) |
| Green Chilly Asafoetida |
- - |
2 nos ¼ tsp |
| Water | - | 2 ¼ cups |
| Salt | - | As needed |
The Way:
1. Take the rava/semolina in a kadai. Roast the rava on a low or medium flame for 3-4 minutes till they are crisp. Keep stirring else it will get burnt
2. Heat oil in a kadai/pan. Splutter mustard. When it splutters add the urd dal. Allow it to turn golden. Take care not to burn
2. Heat oil in a kadai/pan. Splutter mustard. When it splutters add the urd dal. Allow it to turn golden. Take care not to burn
3. Add curry leaves, chopped onions and green chilly and saute
4. Add salt and asafoetida as well and saute till the onions slightly turn colour. I don't make them brown and just saute for 2-3 minutes as we like it that way
4. Add salt and asafoetida as well and saute till the onions slightly turn colour. I don't make them brown and just saute for 2-3 minutes as we like it that way
5. Now add water (refer notes) and check salt. It should taste salty. If not adjust salt. Allow the water to boil
6. Once it boils, reduce the flame and add the roasted rava little at a time and constantly stirring with your other hand. Keep the flame reduced, as the water can splutter
7. The rava will absorb the water and become thick. Then close the pan with a lid and allow the rava to cook in low flame for about 5-6 minutes
8. Now open the lid and check. You can stir in between if needed or you are worried that it might stick to the bottom of the vessel
Garnish with little grated coconut or coriander leaves before you serve !
Notes:
- Use ghee for a more yummy flavour and taste
- You can also add fried cashews for a richer taste
- I always use roasted rava/semolina as it makes my life easier! If you are using unroasted one, then as the first step roast the rava in a pan for 3-4 minutes in medium flame until you get a nice roasted flavour. Keep stirring else it will get burnt
- We like our upma plain. If you want to add veggies like carrot, beans or peas, you can add them after sauteeing the onions and then proceed to the next step once the veggies get cooked
- You can even add tomatoes for a tangy flavour
- My mom adds some chopped ginger along with the onions, so if you like that flavour you can add them as well
- The quantity of water mentioned here is for a fluffy upma. If you like more gooey one increase the quantity of water. Either ways make sure the rava is properly cooked. Low flame and covered cooking is the key for a properly cooked and fluffy upma !
Cheers,
Chitz