Pronounced “oop-mah,” upma is a breakfast dish popular in south India. It’s eaten in a similar fashion as idli and served with sambhar or chutneys (such as onion, coconut, or tomato). It is made with rava/sooji flour, more commonly known in the US as semolina flour. I don’t really have much more to say on Upma, it’s like a mix between a savory pancake and mashed potatos. Delish!
Special Ingredients: semolina flour, mustard seeds, urad dal,
Special Tools: n/a
Savory Semolina Upma
In a pan on medium-high heat, dry roast:
- 1 cup semolina
When it gives off a pleasant aroma and has turned a light golden brown (10-12 minutes), remove from heat and set aside.
Return the pan to the heat and add:
- 2 tbsp oil
- 1/2 tsp mustard seed
When mustard seeds pop, add
- 2 tsp urad dal
- 1 tbs ginger, finely chopped
- 4-5 curry leaves (NOT powder)
When the urad dal is golden brown, add
- 1 onion, finely diced
When onion is lightly browned (10 minutes), add
- 1 cup carrots, shredded
- 1/2 cup green beans, cut (small)
- 1/2 cup chopped, raw cashew nuts
Mix well, then add
- 1 tsp salt
- 1/2 tsp cayenne
- 1/2 tsp ground black pepper
(not traditional, but a personal preference)
Mix well until everything is coated, then add:
- 2.5 cups water
When water is hot, add the roasted semolina.
Mix really well and when all the water is absorbed, it’s ready to serve.