A slight variation to my already posted south Indian upma recipe is this – another version of upma with some nuts. I call this another version because in my house, my husband likes nuts in upma where as I do not. So, I normally make different versions at home.
My favorite is actually tomato upma without any onions in it, which I am yet to upload in the blog. In this version of my south Indian upma, I have added whole dry red chili instead of green chili, but you can modify as per your liking.
A lot of people ask me if they have to dry roast the rava before cooking. It is up to you to do that, but I prefer my upma without roasting it.
I have another diabetic friendly upma recipe – cracked wheat or broken wheat upma which is my favorite option for quick and easy dinners. Pair it up with peanut chutney and it tastes pretty good. You can check my semiya or vermicelli upma recipes – basic vermicelli upma, vegetable semiya upma.
For more breakfast recipes, you can check my link – 16 breakfast recipes.
To go along with them, you might also be interested to check my chutney recipes – 10 chutney recipes
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Serves: 2 |
Cooking time: 15 mins Preparation time: 10 mins |
Ingredients:
Upma rava or semolina or suji rava – 1 cup
Onion – 1 big (finely chopped)
Groundnuts or peanuts – 1 tbsp, optional
Cashew nuts – ½ tbsp, optional
Whole dry red chili – 4 (adjust as per taste)
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
Procedure:
- Heat oil in a pan and once hot, add the chana dal, urad dal, groundnuts, cashew nuts and mustard seeds.
- Once they splutter, add the ginger, dry red chili, curry leaves, onions. 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 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!!
Note:
- Many have asked me if the rava has to be dry roasted first. You can do it, but I prefer upma without roasting it. So, in all my upma recipes you will find that I have not roasted the rava.
- This is a small variation to the regular upma recipe that I shared a while ago. I have added nuts in this recipe.
- Some people prefer serving this upma in the poha way by topping the upma with sev, coriander leaves and ghee. You can do it as per your taste.
Serve this upma the traditional way with either plain sugar, chutney or banana. I prefer plain sugar, my husband prefers coconut chutney and if you have kids, you can pair it up with any fruit juice. It will be a complete and healthy breakfast 🙂
