Upma. Accounts can be funded by Check, Wire, Precious Metals, or Cash (if at the office). Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in South Indian, Maharashtrian, Odia and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.
It is a traditional South Indian breakfast dish made from rava.
A quick vegan breakfast dish, Rava is also called as suji in Hindi and cream of wheat in English.
Upma recipe - A basic South Indian breakfast recipe made with semolina, spices, herbs & veggies.
You can have Upma using 12 ingredients and 7 steps. Here is how you cook it.
Ingredients of Upma
- Prepare 1 cup of semolina.
- It's 1 of onion.
- You need 3 of dry red chillies.
- Prepare 2 of green chillies.
- Prepare 1 teaspoon of mustard seeds.
- Prepare 1 teaspoon of cumin seeds.
- Prepare Handful of curry leaves.
- Prepare 1 pinch of asoefoetida.
- You need to taste of Salt.
- It's 2 tablespoon of oil.
- You need as needed of Grated coconut (optional) I haven't used.
- Prepare handful of Coriander leaves.
Most Indian breakfast foods take a considerable amount of time - to plan, prepare and to cook. Whether you are a newbie, a student or a bachelor trying to cook for yourself with minimum effort then. It's also called Rava Upma or Sooji Upma and is a quick preparation using common ingredients. In Andhra they call this upma 'Bombay rava' upma.
Upma instructions
- Take a heavy bottom pan dry roast semolina and keep aside.
- Take oil add asoefoetida,mustard seeds,cumin seeds,red chillies,curry leaves,green chillies and let it crackle.
- Put everything one by one.
- Add onion and saute for a 2 to 3 minutes.
- Add water and salt once it starts boiling add semolina and coriander leaves and mix very fast so that no lumps come.
- Add required amount of water and leave on sim.
- Check in 5 minutes once cooked serve with freshly grated coconut or bit of sugar.
It is extremely soft and spongy in texture. When I was a kid, I loved eating this upma as balls rolled in sugar. This upma makes an excellent accompaniment to pesarattu. Upma is a traditional Indian breakfast made with sooji (also called rava in south). It's more common in South India but now I see it just as much everywhere in India.