RCI-RC.006.0141.001
Upma-Uppitu
India | Vegetarian
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- Semolina 1 cup1 unit
- Veggies such as onion1 unitcarrots, tomatoes finely chopped, peas etc. to make 1 cup
- Chopped green chillies - 2 or 3 small sized1 unit
- Chopped Ginger - 1/4 inch1 unit
- Finely chopped Coriander - 1 sprig1 unit
- Fresh grated coconut - 2 tbsp1 unit
- 1 unit
- Sugar - 1/2 tsp1 unit
Method
1
Heat a dry pan over medium heat and add 1 cup of semolina (rava/sooji). Dry-roast it, stirring continuously, until it turns lightly golden and emits a nutty aroma, then set aside.
5 minutes
2
In a separate heavy-bottomed pan, heat 2 tablespoons of oil or ghee over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.
2 minutes
3
Add 1 teaspoon of chana dal and 1 teaspoon of urad dal to the pan and sauté until they turn golden brown. Then add 1-2 dried red chilies and a sprig of curry leaves, stirring for about 30 seconds.
2 minutes
4
Add 1 finely chopped onion and 1-2 slit green chilies to the pan, sautéing until the onion becomes soft and translucent. Stir in 1 teaspoon of freshly grated ginger for added flavor.
4 minutes
5
Pour in 2.5 cups of water and add salt to taste, then bring the mixture to a rolling boil over medium-high heat.
3 minutes
6
Reduce the heat to low and slowly add the roasted semolina into the boiling water in a steady stream, stirring constantly to prevent lumps from forming.
2 minutes
7
Cover the pan and cook on low heat, stirring occasionally, until the semolina absorbs all the water and reaches a thick, porridge-like consistency.
4 minutes
8
Remove from heat and garnish with freshly chopped coriander leaves and a squeeze of lemon juice. Serve hot with coconut chutney or pickle on the side.