A Comforting Breakfast Classic: Upma Recipe | Suji Ka Upma | Rava Upma

Introduction

Upma, also known as Suji Ka Upma or Rava Upma, is a traditional South Indian breakfast dish made from semolina (suji or rava). With its comforting texture, aromatic spices, and versatile nature, Upma has become a favorite breakfast choice across India. In this blog post, we’ll dive into the art of making Upma from scratch, exploring the key ingredients, cooking techniques, and tips for achieving the perfect balance of flavors. Get ready to start your day on a delicious note with this wholesome and satisfying dish!
The Origin of Upma

Upma has its origins in South India, where it is a staple breakfast item enjoyed by people of all ages. The dish is believed to have been introduced centuries ago and has since become an integral part of South Indian cuisine. Traditionally made with semolina, Upma has evolved over time to include variations with other grains such as rice, millet, or broken wheat. Today, Upma is cherished not only in its place of origin but also in households and restaurants across the country.

Key Ingredients
For the Upma:
1 cup semolina (suji or rava)

2 tablespoons ghee or vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon urad dal (split black gram)
1/2 teaspoon chana dal (split chickpeas)
1 medium onion, finely chopped
1 green chili, finely chopped
1/2-inch piece of ginger, finely chopped
1/4 cup mixed vegetables (carrots, peas, bell pepper, etc.), chopped
2 cups water
Salt to taste
Fresh coriander leaves for garnish
For Tempering:
1 tablespoon ghee or vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
Few curry leaves
Cooking Instructions
Step 1: Roast the Semolina
Heat a pan or kadhai over medium heat and add 2 tablespoons of ghee or vegetable oil.
Add the semolina (suji or rava) to the pan and roast it for 4-5 minutes, stirring continuously, until it turns light golden Brown and aromatic. Transfer the fried semolina to a plate and set aside.

Step 2: Prepare the Upma
In the same pan, heat 2 tablespoons of ghee or oil over medium heat.
Add mustard seeds, cumin seeds, urad dal and chana dal. Fry until the seeds start splattering and the dal turns golden brown.
Add finely chopped onions, green chili, and ginger to the pan. Sauté until the onions turn translucent.
Add mixed vegetables and cook for 2-3 minutes until they are slightly tender.
Pour 2 glasses of water into the pot and boil.Reduce the heat to low and slowly add the roasted semolina to the boiling water, stirring continuously to prevent lumps from forming.
Cook the Upma for 3-4 minutes until it thickens and the semolina is fully cooked. Mix well the salt and taste
Step 3: Prepare the Tempering
In a small pan, heat 1 tablespoon of ghee or oil over medium heat.
Add mustard seeds, cumin seeds, asafoetida, and curry leaves to the pan. Sauté for a few seconds until the seeds start to splutter.
Pour the tempering over the cooked Upma and mix well to combine.
Step 4: Serve and Garnish
Transfer the prepared Upma to serving plates or bowls.
Garnish with freshly chopped coriander leaves for added flavor and visual appeal.
Serve hot with coconut chutney, pickle, or yogurt on the side for a complete and satisfying breakfast experience.
Tips for Perfect Upma
Roasting Semolina: Ensure that you roast the semolina properly to enhance its flavor and prevent a raw taste in the Upma. Consistency: Adjust amount of water to meet desired consistency. Some prefer a softer Upma, while others prefer it slightly firmer.
Variations: Feel free to customize your Upma by adding your favorite vegetables, nuts, or spices to suit your taste preferences.
Tempering: The tempering adds a final burst of flavor to the Upma. Be generous with the curry leaves and spices for an aromatic and delicious dish.
Conclusion
Upma, with its simple yet satisfying flavors, is a quintessential breakfast dish that brings warmth and comfort to the start of your day. By following this homemade Upma recipe, you can recreate the magic of this beloved South Indian classic in your own kitchen and delight your taste buds with every spoonful. So, embrace the versatility of semolina, unleash your culinary creativity, and treat yourself to a hearty and delicious breakfast with Upma!

FAQs
Can I make Upma ahead of time?
Yes, you can prepare Upma ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Warm gently in the oven or microwave before serving.

Is Upma gluten-free?
Traditional Upma made with semolina is not gluten-free, as semolina is derived from wheat. However, you can make gluten-free Upma by using alternatives such as rice rava or millet rava.

Can I make Upma without vegetables?
Yes, you can make plain Upma without vegetables by skipping the step of adding mixed vegetables. Simply follow the remaining steps of the recipe to prepare the Upma base and tempering.

Recipe Card

Start your day on a delicious note with the comforting flavors and wholesome goodness of homemade Upma. Whether enjoyed as a quick breakfast or a leisurely brunch, Upma is sure to brighten your morning and fuel you for the day ahead. So, roll up your sleeves, gather your ingredients, and embark on a flavorful journey with

Upma, a timeless breakfast classic!