Uppama Recipes

UPMA RECIPE | RAVA UPMA | SUJI KA UPMA

Steps:

• Finely chop 1 medium sized onion, 1 to 2 green chillies and 1 inch ginger and some coriander leaves.
• Also set aside the remaining ingredients.
• Heat a pan or kadai first. Add rava or cream of wheat.
• Begin to roast the rava. Stir often while roasting the rava.
• The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don't brown the rava.
• Switch off the flame and then add the roasted rava in a plate and keep aside.
• In a pan, heat ghee or oil. add the mustard seeds.
• When you hear the crackling sound of mustard seeds, it means they are getting fried.
• Now add the cumin seeds along with chana dal and urad dal.
• Fry till they begin to brown a bit or get lightly golden
• Immediately add cashews and begin to fry. By the time, the cashews get golden the lentils will also get golden.
• Now add the finely chopped onions. Saute the onions till they become translucent.
• Then add the chopped green chilly, ginger, curry leaves. Sauté for a few seconds. You can also add 1 dried red chilli at this step.
• Then add 2.5 cups water, sugar and salt as required. Mix well and check the taste of water. It should be a bit salty but not too much.
• Sugar is optional and you can skip it.
• On a medium to high flame, heat the water and let it come to a rolling boiling.
• When the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches with a spoon.
• Once you add the rava, mix and stir immediately. The entire batch of rava should get mixed with the water evenly. Then add the next batch of roasted rava. Mix and stir again.
• This way keep on adding and stirring the rava up to the last batch.
• Quickly stir and mix well. The rava grains absorb water and thus swell and get cooked.
• Cover and allow the rava upma to steam for 2 to 3 minutes on a low heat.
• Then switch off the flame. Here the rava is cooked and the upma is ready.
• Lastly add chopped coriander leaves. Mix again.
• Serve upma with coconut chutney or lime slices or lime pickle.

SOOJI UPMA

Steps:

• Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
• Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

UPPAMA

Steps:

• Heat the vegetable oil in a large saucepan and saute the onion until it is translucent.
• Add the mustard seeds and both chiles and stir over medium heat for a minute or two.
• Add the farina and stir for another few minutes.
• Still stirring, gradually add the hot water.
• Beat lightly with a wisk to get rid of any lumps.
• Add the green onions, diced carrots, tomato and salt.
• Simmer the mixture, stirring often, until it is quite thick, and the vegetables are tender.
• This may take as long as 45 minutes to one hour, over low heat.

RAGHAVAN'S UPPAMA

Steps:

• Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
• Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
• Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
• Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
• Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.