 with authentic South Indian tempering and vegetables.){kind=link}
Upma is a popular breakfast dish made from semolina (suji rava) with authentic South Indian tempering and vegetables. In this recipe, I share the perfect measurements and a few techniques to make hotel-style upma. It is a soft, moist, and classic South Indian breakfast dish that you can make without any prior preparation. You can add a variety of vegetables of your choice to make it more nutritious for breakfast. It is typically served with chutney. Do try this!
The key to making perfect hotel-style upma at home are
- Firstly, for upma, use coarse sooji or rava for the best texture and consistency. Do not try fine rava as it may not yield the best consistency. Also, roast the rava with some ghee, so the rava granules puff up and separate in the upma.
- Secondly, I add some milk to the water mixture. Milk gives softness to the upma and keeps it moist for a longer time. For perfect upma, use a simple ratio of 1:3 of semolina to the milk and water mixture. This is simple to follow while making upma.
- Lastly, you can add vegetables to upma according to your taste. Even without vegetables, upma tastes great with its tempering.
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Hotel-style upma recipe | Rava upma recipe | upma recipe
Ingredients
- 1 cup sooji rava - semolina
- 1 tbsp + 1 tbsp ghee
- 2 tbsp oil
- 3 tbsp peanuts
- 6-7 cashews
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 3-4 chopped green chilli
- 1 inch chopped ginger
- 7-8 curry leaves
- ½ cup chopped onion
- ¼ cup chopped carrot
- ¼ cup chopped green beans
- ¼ cup green peas
- 2.5 cup water
- ½ cup milk
- Salt to taste
- 1 tsp sugar
- 1 tbsp lemon juice
- Some coriander leaves
Instructions
Roasting Rava
- Add 1 tbsp of ghee to a pan and roast the sooji on medium heat until fragrant, around 10 minutes, stirring continuously. Remove the sooji from the pan and transfer it to a plate.
Making Upma
- In the same pan, add 2 tbsp of oil and 1 tbsp of ghee. Add peanuts and cashews and roast until slightly golden brown. Set them aside.
- In the pan, add mustard seeds, chana dal, and urad dal. Roast the dal until it is slightly golden brown.
- Then add ginger paste, chopped green chili, and curry leaves. Sauté for a minute.
- Add chopped onion and cook until the onion becomes transparent.
- Add chopped carrot, chopped green beans, and green peas, and sauté until the raw smell of the peas goes away.
- Now add 2.5 cups of water and ½ cup of milk. Mix well and let the mixture come to a boil. Once it comes to a boil, take the roasted rava and add salt and sugar to it. Mix well and start adding the roasted sooji little by little. Add all the sooji in the same way.
- Cook the mixture until it thickens.
- Add the roasted peanuts and cashews and 1 tsp of ghee. Do not mix it, cover, and cook for 2-3 minutes.
- Turn off the heat, add lemon juice and coriander leaves, and mix well.
- Serve upma with coconut chutney.
Notes
- Use coarse rava (sooji) for upma.
- Roasting rava with ghee gives a nice flavor to upma.
- Roast rava/sooji properly until it is fragrant, but it shouldn’t turn brown.
- Adding some milk makes the upma soft and moist for a longer period.
- The water and milk mixture to rava ratio should be 3:1.
- Upma taste great when it is serve hot.
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