Ingredients with Measurements:
- 1 cup of semolina (rava)
- 1 cup of mixed vegetables (carrots, beans, peas, potatoes)
- 1/2 cup of grated coconut
- 1/2 tsp of mustard seeds
- 1/2 tsp of cumin seeds
- 1/2 tsp of urad dal
- 1/2 tsp of chana dal
- 2-3 dried red chilies
- 1 sprig of curry leaves
- 1 tbsp of oil
- Salt to taste
- Water as required
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, chana dal, dried red chilies, and curry leaves. Let them splutter for a few seconds.
2. Add the mixed vegetables and sauté for 2-3 minutes.
3. Add grated coconut and sauté for another minute.
4. Add 3 cups of water and salt to taste. Bring it to a boil.
5. Reduce the flame and add semolina slowly, stirring continuously to avoid lumps.
6. Cover and cook for 5-7 minutes on low flame until the upma is cooked and the water is absorbed.
7. Serve hot with chutney or pickle.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 230 kcal
- Fat: 10 g
- Carbohydrates: 30 g
- Protein: 5 g
Substitutions for ingredients:
- You can use any vegetables of your choice.
- You can use ghee instead of oil for a richer taste.
Variations:
- You can add roasted peanuts or cashews for a crunchy texture.
- You can add chopped onions and tomatoes for a tangy taste.
- You can add ginger and green chilies for a spicy flavor.
Tips and tricks:
- Use fine semolina for a smooth texture.
- Roast the semolina before adding it to the pan for a nutty flavor.
- Add water slowly to avoid lumps.
- You can adjust the water quantity according to your preference of the consistency of upma.
Storage instructions:
- 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 or grated coconut.
Garnishes:
- Coriander leaves
- Grated coconut
Pairings:
- Coconut chutney
- Tomato chutney
- Pickle
Suggested side dishes:
- Sambar
- Rasam
- Curd
Troubleshooting advice:
- If the upma is too dry, add a little water and cook for a few more minutes.
- If the upma is too watery, cook for a few more minutes until the water is absorbed.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
- Use fresh ingredients.
Food history:
- Molagoottal Upma is a popular breakfast dish in South India.
Flavor profiles:
- Spicy, tangy, and nutty.
Serving suggestions:
- Serve hot with chutney or pickle.
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Region: Indian