Upma - The Semolina Snack

How to make Upma - The Semolina Snack

Don't be surprised if every kitchen in Maharashtra smells upma every other day. This is a staple breakfast in Maharashtra and south as well. The recipe is easy to follow; the perfect concoction would make not too sticky or not too dry upma.

Here is what we need -

• 1 cup coarse semolina/rawa/sooji
• 2 & 1/2 cup water
• 1/2 medium size onion
• 1 small tomato
• 2-3 green chilies
• 1 tbs urad daal
• 1 tbs chana daal
• 1 spoon mustard seeds
• 1/2 spoon cumin seeds
• curry leaves
• pinch of asafetida
• handful green pees
• 2 tbs oil
• grated coconut, cilantro & nylon sev(Indian store bought) to garnish
• lemon

Whats Next -

Dry roast semolina on medium heat until it starts to change its color to light golden brown & starts to leave nice aroma. It should take about 20 minutes. Take it out in a plate.
Make sure to use coarse semolina or else upma will become sticky.

In the same pan put oil; once hot add mustard seeds. Mustard seeds will start to splutter add cumin seeds and green chilies. In a few seconds add curry leaves, chana and urad. Stir it. Add chopped onion. It will start to change its color to translucent brown. Add asafetida. Add chopped tomatoes.

In another pot take 2 & 1/2 cup water. Let it come to a boil.

If you are using frozen green pees; microwave it for a minute or tow depending on the power of your microwave.

Tomatoes would become mushy in a few minutes add green pees to it.give it a good mix.

Add roasted semolina to it. stir it a few times. Meanwhile water will come to a boil. Add it to the mixture. Immediately give it a good stir to avoid lumps.Cover it for 5 to 7 minutes. Switch off the stove and let it sit there for few minutes.

If you like to serve it in a particular shape put the upma in a round or heart shape bowl and take it out in a serving plate.

Garnish it with cilantro, coconut and sev. Put a few lemon drops. I like to eat it with mango pickle.

What a perfect meal to start your day with..