Name: Suji Upma recipe by Sanjeeda Rehan khan at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Semolina 1 bowl; Oil 1 tablespoon; Mustard seeds 1/4 tsp; Chana dal 1/4 tsp; Urad dal 1/4 tsp; Onion 1 finely chopped; Tomato 1 finely chopped; Green peas a handful; Lemon juice 1 tablespoon; Salt as per your taste; Red chilli powder 1/2 tsp; Water 2.5 bowl

ABOUT Suji Upma RECIPE

Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in South Indian,[1]Maharashtrian, and Sri Lankan Tamilbreakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.[2]Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways.

Ingredients Serving: 2

Semolina 1 bowl
Oil 1 tablespoon
Mustard seeds 1/4 tsp
Chana dal 1/4 tsp
Urad dal 1/4 tsp
Onion 1 finely chopped
Tomato 1 finely chopped
Green peas a handful
Lemon juice 1 tablespoon
Salt as per your taste
Red chilli powder 1/2 tsp
Water 2.5 bowl

Instructions

DRY ROAST 1 CUP SEMOLINA ON LOW-MEDIUM HEAT FOR 8-10 MINS
TAKE OFF HEAT & SET ASIDE WHEN IT TURNS GOLDEN BROWN & FRAGRANT
HEAT 1 TBSP OIL, ADD 1/4 TSP EACH OF MUSTARD SEEDS, CHANA DAL & URAD DAL, SAUTE BRISKLY
ADD 1 FINELY CHOPPED ONION, SAUTE UNTIL TRANSLUCENT
ADD 1 CHOPPED TOMATO, A HANDFUL OF GREEN PEAS, SAUTE UNTIL SOFT
ADD 1/2 TSP RED CHILLI POWDER, SAUTE UNTIL THE MIXTURE LEAVES OIL
ADD 2.5 CUPS WATER, SALT TO TASTE, COVER & BRING TO A BOIL
ADD THE ROASTED SEMOLINA GRADUALLY, STIR CONTINUOUSLY TO AVOID LUMPS
ADD 1 TBSP LEMON JUICE, MIX WELL
COOK UNTIL DRY LIKE THIS
TO SERVE : TAKE THE READY UPMA IN A BOWL, PAT DOWN LIGHTLY
INVERT IT ON A SERVING PLATE, SERVE HOT

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