Ingredients with Measurements:
- 1 cup sunnundalu (roasted urad dal laddus)
- 1 cup semolina (rava)
- 1 onion, chopped
- 1 green chili, chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1 sprig curry leaves
- 2 tbsp oil
- Salt to taste
- Water as required
- Coriander leaves for garnish
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Crush the sunnundalu into a coarse powder using a mortar and pestle or a mixer grinder.
2. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, chana dal, and curry leaves. Let them splutter.
3. Add chopped onion and green chili. Saute until onion turns translucent.
4. Add semolina and roast until it turns light brown and fragrant.
5. Add crushed sunnundalu powder and mix well.
6. Add water and salt to taste. Mix well and cover the pan with a lid.
7. Cook on low flame for 5-7 minutes or until the upma is cooked and the water is absorbed.
8. Garnish with coriander leaves and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Cooking on low flame
Serving size:
- Serves 3-4 people
Nutritional information:
- Calories: 250 kcal
- Fat: 10 g
- Carbohydrates: 35 g
- Protein: 6 g
Substitutions for ingredients:
- Sunnundalu can be substituted with roasted chana dal or roasted peanuts.
- Semolina can be substituted with rice flour or wheat flour.
Variations:
- Add vegetables like carrots, peas, and beans to make it more nutritious.
- Add grated coconut or cashews for extra flavor and texture.
- Add lemon juice for a tangy twist.
Tips and Tricks:
- Roasting the semolina well is important to get a good texture and flavor.
- Use a non-stick pan to avoid sticking.
- Adjust the water quantity as per your preference of consistency.
Storage Instructions:
- Sunnundalu upma can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat in a microwave or on a stove with a little water to prevent drying out.
Presentation Ideas:
- Serve hot in a bowl or plate.
- Garnish with coriander leaves and lemon wedges.
Garnishes:
- Coriander leaves and lemon wedges.
Pairings:
- Serve with coconut chutney or tomato chutney.
Suggested Side Dishes:
- Serve with sambar or rasam.
Troubleshooting Advice:
- If the upma is too dry, add more water and cook for a few more minutes.
- If the upma is too wet, cook on high flame for a few minutes to evaporate the excess water.
Food Safety Advice:
- Use fresh ingredients and clean utensils to avoid contamination.
Food History:
- Sunnundalu upma is a popular breakfast dish in Andhra Pradesh, India.
Flavor Profiles:
- The dish has a nutty and savory flavor with a slight sweetness from the sunnundalu.
Serving Suggestions:
- Serve hot for breakfast or as a snack.
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Region: Indian