UPMA

Upma is usually made with Semolina (called Rava or Suji in India). There are many ways Upma is prepared; indeed, every upma cook usually will incorporate variations in flavour when making Upma. This variation is obtained by varying or emphasising particular spices.

INGREDIENTS
  • Semolina
  • Cooking oil
  • Mustard seeds
  • Cumin
  • Ginger root
  • Green chillies
  • Chopped onions
  • Salt to taste
  • Vegetables of choice:
    Peas, carrots, tomatoes, capsicum, etc.
  • Grated coconut
  • Lemon juice
PREPARATION
  • Dry-roast Semolina (rava) until it just begins to turn brown, then keep aside.
  • In a large saucepan/wok, heat the cooking oil.
  • Add mustard seeds and wait for them to sputter. Then add cumin, ginger, green chillies and chopped onions and fry until onions caramelise.
  • Add vegetables, salt and 2 cups of water, and bring to boil.
  • Add the roasted rava, turn down the heat, and mix quickly to avoid lumps forming.
  • The upma is done when all the water is absorbed by the rava.
  • Garnish with grated coconut, chopped cilantro leaves and lemon juice.

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