Upma (also known as uppuma, uppumavu, or uppittu) is a popular dish in South Indian cooking. Upma is made by cooking semolina (also known as sooji or rava) with a variety of ingredients such as vegetables, spices, peanuts or cashews or even dried chillies. Upma is typically served hot as a breakfast or lunch.
There has not been a clear origin for upma, however, according to some sources, it is said that Upma was created as a way to use up leftover cooked rice or other grains, which were mixed with spices and vegetables and then fried or steamed. Upma has since become a staple dish in South Indian cuisine. No two Upma are alike as the versatility of Upma allows it to be cooked and prepared in many ways. It is often served with chutney or sambar, and it can also be eaten on its own. Today, upma has become a popular dish around the world. It is enjoyed by millions of people every day, both in South India and beyond.
STEPS ON MAKING UPMA
Get ready to savour the warm and fluffy goodness of Upma with this quick and easy recipe that’s perfect for busy mornings or lazy afternoons. Whether you enjoy it for breakfast or lunch – this dish is sure to leave you feeling satisfied and content. Made with just a handful of ingredients, this Upma recipe will surely delight your taste buds.
Let’s get buzzin’:
UPMA:
- Semolina
- Ghee/Butter/Oil
- Cumin seeds
- Water
- Salt
- Sugar
Start by roasting semolina in a pan over medium heat until it turns a pale yellow and is hot to the touch. Be careful when handling the hot semolina. This should take around 5-7 minutes. Once the semolina is roasted, remove it from the pan and transfer it to a bowl. Set it aside.
Next, clean the pan with a dry paper towel and return it to medium heat. Add ghee, butter, or vegetable oil (if using oil, choose a neutral option such as sunflower oil). Once hot, add cumin seeds and let them roast for one minute before adding water and salt. Mix well and allow it to come to a rolling boil.
Slowly add the roasted semolina to the pan while using your other hand to mix it into the water. It’s important to add the semolina gradually and mix it in as you go to prevent it from forming hard clumps.
Once everything is well-mixed, the semolina will soak up all the water and take on a soft, fluffy texture. Add sugar and mix well.
Serve the Upma hot in a bowl with a cup of freshly brewed coffee or a cuppa tea.
Enjoy!
Upma
- PREP TIME: 5 min.
- COOK TIME: 14 min.
- TOTAL TIME: 20 min.
- YIELD: 1 servings
DIFFICULTY:
INGREDIENTS
150 grams of Semolina (fine)
18 grams of Ghee/Butter or 20 ml of Vegetable oil
1 teaspoon of Cumin seeds
450 ml of Water (room temperature)
Pinch of Salt
40 grams of Sugar
INSTRUCTIONS
- Roast semolina in a pan until pale yellow and hot to touch. Remove from pan and transfer to bowl.
- Clean the pan and add ghee/butter/oil. Add cumin and roast for 1 minute. Add water and salt. Let it come to a rolling boil.
- Slowly add semolina to the pan, mixing as you go to prevent clumps.
- Once well-mixed, add sugar and mix again.
- Serve hot in a bowl with freshly brewed coffee or a cuppa of tea.
- Enjoy!
NUTRITION FACTS
Total Fat: 20.12 mg
Sodium: 149.50 mg
Dietary Fiber: 0.22 mg
Protein: 16.87 g
Vitamin C: 0.16 mg
Cholesterol: 25.74 mg
Carbohydrates: 150.57 g
Sugars: 39.97 g
Vitamin A: 162.28 mcg
Iron: 1.41 mg
Daily values based on a 2,000 calorie diet.