Ingredients with Measurements:
- 1 cup semolina (rava)
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1 onion, chopped
- 1 green chili, chopped
- 1 tsp ginger, grated
- 10-12 curry leaves
- 2 cups water
- 1 tsp salt
- 1/4 cup lemon juice
- 2 tbsp coriander leaves, chopped
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, and chana dal. Let them splutter.
2. Add chopped onion, green chili, ginger, and curry leaves. Saute until onion turns translucent.
3. Add semolina and roast on low flame for 5-7 minutes or until it turns light brown and fragrant.
4. Add water and salt. Mix well and cover the pan with a lid. Cook on low flame for 5-7 minutes or until the water is absorbed and the upma is cooked.
5. Turn off the flame and add lemon juice and coriander leaves. Mix well.
15-20 minutes
Temperature: Low flame
Serving size: 2-3
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 38g
- Protein: 6g
Substitutions for ingredients:
- You can use any oil of your choice instead of oil.
- You can skip urad dal and chana dal if you don't have them.
- You can add more or less green chili as per your taste.
Variations:
- You can add vegetables like carrots, peas, and capsicum to make it more nutritious.
- You can add grated coconut for a different flavor.
- You can add roasted peanuts for a crunchy texture.
Tips and tricks:
- Roast the semolina on low flame to avoid burning.
- Use hot water for faster cooking.
- Add lemon juice at the end to prevent the upma from turning bitter.
Storage instructions:
- You can store 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 to make it moist again.
Presentation ideas:
- Serve the upma in a bowl or plate.
- Garnish with coriander leaves and lemon wedges.
Garnishes:
- Coriander leaves
- Lemon wedges
Pairings:
- Coconut chutney
- Tomato chutney
- Pickle
Suggested side dishes:
- Sambar
- Rasam
Troubleshooting advice:
- If the upma is too dry, add a little water and cook for a few more minutes.
- If the upma is too wet, cook on low flame without the lid until the water is absorbed.
Food safety advice:
- Make sure to wash your hands and utensils before cooking.
- Use fresh ingredients.
Food history:
- Upma is a popular breakfast dish in South India and is made with semolina or rice flour.
Flavor profiles:
- Tangy, savory, and slightly spicy.
Serving suggestions:
- Serve hot with chutney or pickle.
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Region: Indian