What is Upma?
Upma is a popular South Indian breakfast made with lentils, nuts, vegetables, herbs, and spices in addition to cream of wheat or semolina flour (rava or suji).
Ghee (or oil), cashews, urad dal (white lentils), chana dal (husked and split Bengal gram), onion, ginger, and additional herbs and spices are used to flavor the water in this traditional dish. For a mildly sweet and savory dish, sugar can be added.
This steaming hot breakfast dish can be made vegetarian by utilizing oil rather than ghee. This upma has a delicious flavor and is brimming with warmth and flavor. So why not try something different instead of the same old oatmeal? You can’t lose!
Rava is the primary ingredient in every upma recipe. It is simply granulated wheat, and it is also referred to as “suji” or “sooji” in Hindi and “cream of wheat” or “semolina” in English. Along these lines this morning meal food is known as Suji ka Upma in North India.
The variety of fried and sautéed ingredients used in tempering an upma recipe is what really sets it apart. Depending on the recipe, these ingredients may include sweet, savory, and nutty flavors.
Maharashtra is one of the South Indian states where restaurants serve upma, a traditional breakfast. Additionally, South Indian households frequently prepare it for breakfast. In fact, growing up, upma was a common breakfast or evening snack in my home.
Pro Tip to Make Upma Quicker
How to Make Upma: Preparation and Roasting Rava Before beginning the upma recipe, prepare the ingredients. Set aside one cup of the fine variety of rava. The aromatics, lentils, nuts, spices, and herbs should all be prepared next. You will require:
13 cup finely chopped onions, 1 teaspoon minced green chillies, 1 teaspoon minced ginger, 2 tablespoons cilantro, 8 to 10 curry leaves
- 10 to 12 cashews
- 1 teaspoon chana dal (hulled and split bengal gram)
- 1 teaspoon urad dal (hulled and split black gram)
