Upma (Thick semolina porridge)
2 Jun 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
Upma (Thick semolina porridge) is one of the Indian breakfasts often made. It can be made in a jiffy and is served hot with coconut chutney or any other chutney. It can be made easily and can even be served as a snack.
Ingredients
- 1 Cup Semolina (Preferably very coarse)
- ½ Onion (Chopped)
- ½ Green chilli (Chopped)
- 1 tsp Finely cut or grated ginger
- A sprig of curry leaves
- 2 Cups water (Or 1½ cups according to the consistency)
- 1 tsp Mustard seeds
- 1 tsp Yellow split dry lentil (Chana dal)
- 1 tsp Clarified Butter (Ghee)
- 1 tsp finely chopped ginger
Instructions
- In a pan, dry roast the semolina until it is little brown (Taking care it is not burnt). Keep it aside.
- In a pan, heat the clarified butter and add the mustard seeds, chana dal, ginger and the curry leaves. Let them splutter.
- Add the onion and green chilli and fry it for a few seconds.
- Add the water to it. Let the water come to a boil and simmer the flame.
- Slowly add the roasted semolina little by little to the boiling water and keep stirring so as not to form lumps.
- Make sure that the semolina is thoroughly mixed. It gets thicker very fast, so keep stirring.
- Serve hot with chutney.
Tips
- For variation, vegetables like carrot, beans and peas can be added along with the onion and cooked before the water is added.
- Lemon juice can be squeezed in the end for tangy flavour.
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