|Nutritional Guidelines (per serving)|
|Servings: 1 serving|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 184g||67%|
|Dietary Fiber 19g||67%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No matter where you go in India, upma is a very popular breakfast. It originated in South India but is also found in Maharashtra and Sri Lanka. Essentially, upma is a thick, porridge-like breakfast dish that is made from coarse rice flour or semolina that has been dry-roasted. Its extremely versatile, so don't be afraid to experiment with ingredients and flavors.
This tasty dish can be eaten for breakfast, brunch, or as a snack and is so wholesome you can even make a full meal of it!
- 1 cup semolina
- 2 tablespoons vegetable oil
- 3/4 teaspoon mustard seeds
- 5 to 6 curry leaves
- 2 green chili peppers (slit lengthwise)
- 1-inch piece of ginger (grated)
- 2 medium-sized onions (finely chopped)
- 2 medium tomatoes (finely chopped)
- 2 cups hot water
- Pinch of turmeric
- Salt (to taste)
- 1 tablespoon lime juice (juice of 1/2 a lime)
- Garnish: 1/4 cup coriander (chopped)
Gather the ingredients.
To begin, heat a griddle pan or skillet on medium heat and roast the semolina lightly. Stir the semolina frequently and do not allow it to brown.
Once done, place semolina on a platter and put aside.
Heat the oil in a pan and add the mustard seeds, curry leaves, and green chilies.
Add the grated ginger and stir well. Cook for 1 minute.
Add the onion and fry it until it is both translucent and soft.
Add the tomatoes and cook until they are soft.
Add the hot water, turmeric, and salt to taste, and bring to a boil.
Add the toasted semolina, a little at a time, stirring constantly to prevent any lumps from forming.
Simmer and cook until the upma is like a very thick porridge. Turn off the flame.
Squeeze the lime juice over the upma and mix well.
Garnish with chopped cilantro and serve piping hot.
- As mentioned, upma is a versatile dish so there are many variations of it. It can include rice, vermicelli, or pearl sago.
- Veggies and beans can be added to it, and some types will include cashews and peanuts.
- Masala upma, also known as kharabath, includes sambar masala or garam masala as well as red chili powder.
- Another variation of it contains grated coconut. That is common on holy days or at other times when people avoid eating onions. Typically it is also tossed in ghee before serving.