India > Breakfast > Upmas

Peanut Upma Recipe

Ingredients with Measurements:
- 1 cup roasted peanuts
- 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
- 1/2 inch ginger, grated
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- 2 cups water
- 1 tbsp lemon juice
- 2 tbsp chopped coriander leaves

Special equipment needed: None

Step-by-step instructions:
1. In a blender, grind the roasted peanuts into a coarse powder and keep aside.
2. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, and chana dal. Let them splutter.
3. Add chopped onion, green chili, and grated ginger. Saute until onions turn translucent.
4. Add semolina and roast for 2-3 minutes until it turns golden brown.
5. Add turmeric powder, salt, and water. Mix well and cover the pan with a lid.
6. Cook for 5-7 minutes on low flame until the water is absorbed and the upma is cooked.
7. Add the ground peanut powder and mix well.
8. Add lemon juice and chopped coriander leaves. Mix well.
9. Serve hot.

10 minutes preparation time, 15 minutes cooking time
5. Temperature: Medium heat
Serving size: 4 servings

Nutritional information:
- Calories: 315
- Fat: 18g
- Carbohydrates: 28g
- Protein: 11g
- Fiber: 4g

Substitutions for ingredients:
- Roasted peanuts can be substituted with roasted cashews or almonds.
- Semolina can be substituted with couscous or quinoa.

- Add vegetables like carrots, peas, and beans to make it more nutritious.
- Add grated coconut for a different flavor.
- Add sambar powder or garam masala for a spicy twist.

Tips and tricks:
- Roast the semolina well to avoid lumps.
- Use roasted peanuts for a better flavor.
- Add water gradually to avoid lumps.

Storage instructions: Store in an airtight container in the refrigerator for up to 2 days.

Reheating instructions: Reheat in a pan or microwave until hot.

Presentation ideas: Serve in a bowl or plate with a sprinkle of chopped coriander leaves on top.

Garnishes: Chopped coriander leaves or grated coconut.

Pairings: Serve with coconut chutney or tomato chutney.

Suggested side dishes: Serve with idli, dosa, or bread.

Troubleshooting advice: If the upma is too dry, add more water. If it is too wet, cook for a few more minutes.

Food safety advice: Use fresh ingredients and cook thoroughly.

Food history: Upma is a popular breakfast dish in South India.

Flavor profiles: Nutty, savory, and slightly spicy.

Serving suggestions: Serve hot for breakfast or as a snack.

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Region: Indian

Taste: Savory, Nutty, Spicy, Tangy