Ingredients with Measurements:
- 1 cup of semolina (rava)
- 1/4 cup of grated coconut
- 1/4 cup of chopped onions
- 1/4 cup of chopped tomatoes
- 1/4 cup of chopped carrots
- 1/4 cup of chopped beans
- 1/4 cup of green peas
- 2 green chilies, chopped
- 1 tsp of mustard seeds
- 1 tsp of urad dal
- 1 tsp of chana dal
- 1/4 tsp of turmeric powder
- 1/4 tsp of asafoetida
- 1 tbsp of oil
- Salt to taste
- Water as required
- Coriander leaves for garnish
Special equipment needed:
- A heavy-bottomed pan
Step-by-step instructions:
1. Heat oil in a heavy-bottomed pan and add mustard seeds. Let them splutter.
2. Add urad dal and chana dal and fry until golden brown.
3. Add chopped onions, green chilies, and asafoetida. Fry until onions turn translucent.
4. Add chopped vegetables and fry for 2-3 minutes.
5. Add grated coconut and fry for 1-2 minutes.
6. Add semolina and fry for 3-4 minutes on low flame until it turns light brown.
7. Add turmeric powder and salt to taste.
8. Pour water slowly while stirring continuously to avoid lumps.
9. Cover the pan and cook on low flame for 5-7 minutes or until the water is absorbed and the upma is cooked.
10. Garnish with coriander leaves and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Low flame
Serving size:
- 4 servings
Nutritional information:
- Calories: 180 kcal
- Fat: 5 g
- Carbohydrates: 28 g
- Protein: 5 g
- Fiber: 3 g
Substitutions for ingredients:
- You can use any vegetables of your choice.
- You can use ghee instead of oil.
Variations:
- You can add roasted peanuts or cashews for crunch.
- You can add lemon juice for tanginess.
- You can add ginger-garlic paste for flavor.
Tips and tricks:
- Roast the semolina on low flame to avoid burning.
- Use hot water to cook the upma for faster cooking.
- You can add more water if the upma is too dry.
Storage instructions:
- You can store the leftover upma in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the upma in a microwave or on a stovetop with a little water.
Presentation ideas:
- Serve the upma in a bowl or plate.
- Garnish with coriander leaves.
Garnishes:
- Coriander leaves
Pairings:
- Kadapak upma goes well with coconut chutney, tomato chutney, or sambar.
Suggested side dishes:
- Idli, dosa, or vada
Troubleshooting advice:
- If the upma is too dry, add more water and cook for a few more minutes.
- If the upma is too lumpy, add more water and stir continuously.
Food safety advice:
- Use fresh ingredients.
- Wash the vegetables thoroughly before using them.
Food history:
- Kadapak upma is a popular breakfast dish in South India.
Flavor profiles:
- Kadapak upma has a mild and nutty flavor with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve hot with chutney or sambar.
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Region: Indian