Irresistible Upma Recipe

 Recipiyo’s Irresistible Upma Recipe: A Soulful Breakfast Delight

Welcome to Recipiyo, where we bring you the heartwarming goodness of our signature Upma. This South Indian classic is not just a dish; it’s a culinary journey. Let’s dive into creating a soulful breakfast that’s both delicious and easy to master.

Ingredients:

For Upma:

●     1 cup semolina (rava/sooji)

●     2 tablespoons oil or ghee

●     1 teaspoon mustard seeds

●     1 teaspoon urad dal (black gram)

●     1 teaspoon chana dal (Bengal gram)

●     1/2 cup finely chopped onions

●     1/4 cup finely chopped carrots

●     1/4 cup green peas

●     1/4 cup finely chopped bell peppers (optional)

●     2 green chilies, finely chopped

●     1-inch piece ginger, grated

●     8-10 curry leaves

●     2 1/2 cups water

●     Salt to taste

●     Fresh coriander leaves for garnish

For Tempering:

●     1 tablespoon oil or ghee

●     1/2 teaspoon mustard seeds

●     1/2 teaspoon cumin seeds

●     A pinch of asafoetida (hing)

Instructions:

1. Roasting Semolina:

●     In a pan, dry roast semolina over medium heat until it turns golden brown and releases a nutty aroma. Set aside.

2. Sautéing Ingredients:

●     Heat oil or ghee in a pan. Add mustard seeds, urad dal, and chana dal. Once they splutter and turn golden, add finely chopped onions and sauté until translucent.

3. Adding Vegetables:

●     Stir in finely chopped carrots, green peas, bell peppers (if using), green chilies, grated ginger, and curry leaves. Sauté for a couple of minutes until the vegetables are slightly tender.

4. Cooking Semolina:

●     Pour water into the pan, add salt, and bring it to a boil. Reduce the heat to low, and gradually add the roasted semolina, stirring continuously to avoid lumps.

5. Simmering:

●     Cover the pan and let it simmer on low heat until the semolina absorbs the water and cooks completely. Stir occasionally to ensure even cooking.

6. Tempering:

●     In a separate small pan, heat oil or ghee for tempering. Add mustard seeds, cumin seeds, and a pinch of asafoetida. Once they sizzle, pour the tempering over the cooked Upma.

7. Fluffing and Garnishing:

●     Gently fluff the Upma with a fork. Garnish with fresh coriander leaves for a burst of freshness.

8. Serving:

●     Serve the Upma hot, paired with coconut chutney or a dollop of ghee. Enjoy the comforting flavors of Recipiyo’s Upma for a perfect start to your day.

Tips:

●     Customize with your favorite veggies.

●     Adjust water quantity for your preferred Upma consistency.

●     Explore variations with cashews or peanuts for added crunch.

Explore the joy of crafting this Upma recipe from Recipiyo – a delightful breakfast that resonates with tradition and flavor.

FAQs for Upma Recipe

Q1: What type of semolina is best for Upma?

A1: Use fine semolina (sooji or rava) for a smooth texture in your Upma.

Q2: Can I make Upma with different vegetables?

A2: Absolutely! Customize with your favorite veggies like tomatoes, peas, or even spinach.

Q3: How do I prevent lumps while adding semolina?

A3: Gradually add roasted semolina to simmering water, stirring continuously to avoid lumps.

Q4: Can I make Upma ahead of time?

A4: While Upma is best enjoyed fresh, you can prepare the ingredients in advance for a quicker morning assembly.

Q5: Is Upma gluten-free?

A5: Traditional Upma contains semolina, which is not gluten-free. Consider alternative flours for a gluten-free version.

Q6: Can I skip the tempering step?

A6: While tempering enhances flavor, you can skip it if desired. It’s a personal preference.

Q7: What can I pair with Upma for breakfast?

A7: Upma pairs well with coconut chutney, pickle, or a simple yogurt side. Get creative with your combinations!

Q8: Can I add nuts to Upma for extra crunch?

A8: Absolutely! Roasted cashews or peanuts make a delightful addition for added texture.

Q9: How do I adjust the spice level?

A9: Control the spice by adjusting the quantity of green chilies or by adding a sprinkle of red chili powder.

Q10: Can I use oil instead of ghee?

A10: Yes, you can use oil instead of ghee. The choice depends on your preference.

Q11: Can I make Upma without onions?

A11: Certainly! Upma can be prepared without onions for a milder flavor.

Q12: Is Upma suitable for a vegan diet?

A12: Yes, you can make vegan Upma by using plant-based oil and skipping ghee.

Q13: Can I freeze Upma leftovers?

A13: While Upma is best enjoyed fresh, you can refrigerate leftovers for a day or two. Reheat with a splash of water to maintain moisture.