Upma is a very popular and most often prepared breakfast in south India. It is quick to make, very easy and is super delicious with a tangy lime or lemon pickle on the side, yum !! 🙂
It can be eaten as it is or with any chutney (click here for my chutney recipes), sambar and even curd along with it. A spoonful of ghee on top of it takes it to an entirely new level. This recipe is without using tomatoes, I will soon post another one with tomatoes or popularly called tomato bath, I have no idea why it’s called bath, 😀
Cooking time: 15 mins
Upma rava/semolina/suji rava – ½ cup
Onion – 1 big (finely chopped)
Aloo or potato – 1 small (finely chopped)
Green chili – 3 (slit lengthwise)
Ginger – 1 tsp (very finely chopped)
Curry leaves – 6
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Chana dal – ½ tsp
Salt – to taste
Oil – 1 tbsp
Coriander leaves – to garnish
- Heat oil in a pan and once hot, add the chana dal, urad dal and mustard seeds. When they splutter, add the ginger, green chili, curry leaves, onions and aloo. Fry till onion becomes soft.
- Add water so that the ratio of suji to water is either 1:2 or 1:3 depending on how fine your rava is. Mine needs 1:3.
- Then add salt and coriander leaves and let it come to a boil.
- Reduce heat to complete low and with one hand slowly pour the rava and with the other hand keep stirring the rava continuously. This is important not to form any lumps.
- Then cover and pour about ½ cup water on the lid and simmer for 2-3 minutes.
- Remove the lid, mix well and remove from heat.
- Serve hot either with pickle or any chutney!!