Upma Recipe | how to make upma in indian style.

  how to make upma in indian style

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Everyone likes to eat Upma recipe and it is very easy to make it. But a lot of people when they make Upma either their Upma turns out dry or their Upma turns out wet Both types of Upma don't taste good And when we roast Rava we don't take good care of it If we roast Rava more than our Upma turns out bitter If we roast Rava less than the Upma turns out raw So even that doesn't taste good So today I will show you how to make upma step by step with a perfect measurement And along with this, I will tell you in every step how long you have to cook and what is the temperature So that if you are making upma for the first time, the chances of mistakes will be very less So come, let's start making upma Before starting making upma, let me tell you what kind of semolina you have to use There are two types of semolina available in the market One is fine semolina and the other is coarse semolina This is Mahindrava, which is usually used to make Laddoo's. 

Upma recipe Ingredients:

1 cup Rava and Semolina

2 tablespoons Oil or Ghee

1 teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

1 teaspoon Chana Dal or split Bengal gram

1 teaspoon Urad Dal or split black gram

12 Cashews (Optional)

1 Onion finely chopped

1 teaspoon Green Chili (Chopped)

1 teaspoon Ginger (chopped)

1 sprig of Curry Leaves

2 ½ cups of Water Salt to taste

2 teaspoons Sugar (Optional)

2 tablespoons of Coriander leaves, chopped

Upma recipe Instructions:

Roast the Rava:  Roast all the rava on medium flame untill it becomes some brown and fragrant and now keep it other side.

Make the Tempering: Heat oil/ghee in the same pan. Add the mustard seeds. These will sputter a little. Allow them to sputter for some time, then add cumin seeds, chana dal, urad dal and cashews. Fry till the dals are golden brown.

Add aromatics: Add some chopped onions, and the green chili, ginger, and curry leaves. And fry until onions are translucent.

Cook the upma: Add water and salt to the pan. Bring to boil. Gradually add the roasted Rava with constant stirring so that lumps won't form. Continue cooking on low heat till all the water is absorbed by the Rava and the whole mixture has become soft.

Finish and Serve: Sugar (if using) can be added at this point and give a stir. Garnish with chopped coriander leaves. Serve hot with a squeeze of lemon juice, coconut chutney or sambar.

Have fun making your own version of upma! Do you have any specific preferences, or do you need variations?

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