Can I use coarse semolina for this recipe?
While fine semolina is traditional for Upma, you can use coarse semolina, but you might need to increase the water slightly and cook for a few extra minutes.
BREAKFAST
Indian Spiced Semolina Porridge (Upma)
This savory Indian Spiced Semolina Porridge, known as Upma, is a quick and satisfying breakfast. Toasted semolina is cooked with aromatic spices and vegetables, offering a delightful start to your day.
HOW TO MAKE IT
Let's cook.
01
Heat a large, dry skillet over medium heat. Add 1 cup of fine semolina and toast, stirring constantly, for 5-7 minutes until it turns light golden and fragrant. Transfer the toasted semolina to a bowl and set aside.
02
In the same skillet, heat 2 tablespoons of ghee or vegetable oil over medium heat. Add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Cook for 30 seconds until the mustard seeds begin to splutter.
03
Add 1 grated inch of ginger and 1 finely chopped medium onion to the skillet. Sauté for 3-5 minutes until the onion becomes translucent.
04
Stir in 1/2 cup of mixed vegetables and cook for 2-3 minutes until slightly tender-crisp.
05
Pour in 2 1/2 cups of water and add 1 teaspoon of salt. Bring the mixture to a rolling boil over high heat.
06
Once boiling, reduce the heat to low. Gradually add the toasted semolina to the boiling water, stirring continuously to prevent lumps from forming.
07
Cover the skillet and cook on low heat for 5-7 minutes, or until all the water is absorbed and the semolina is cooked through and fluffy. Stir occasionally to ensure even cooking.
08
Remove from heat and let it rest, covered, for 2 minutes. Fluff with a fork before serving.
09
Garnish with 2 tablespoons of fresh chopped cilantro before serving warm.
About This Recipe
This savory Indian Spiced Semolina Porridge, known as Upma, is a quick and satisfying breakfast. Toasted semolina is cooked with aromatic spices and vegetables, offering a delightful start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of asafoetida (hing) to the oil with the mustard and cumin seeds. A squeeze of fresh lemon juice at the end brightens the flavors.
Easy Substitutions
You can substitute ghee with any neutral cooking oil. For a richer taste, add 1/4 cup of roasted peanuts or cashews along with the vegetables. Green chilies can be added for heat.
Storage & Reheating
Store leftover Upma in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or in the microwave.
Serving Suggestions
Serve warm with a dollop of plain yogurt, a side of coconut chutney, or a simple pickle. It also pairs well with a hot cup of chai.
Common Mistakes
1. Not toasting the semolina enough: This leads to a sticky, pasty Upma. Toast until light golden and fragrant. 2. Adding semolina too quickly: This causes lumps. Add gradually while stirring. 3. Too much water: Results in a mushy texture. Stick to the recommended water ratio. 4. Not resting after cooking: Resting allows the semolina to fully absorb moisture and become fluffy.
Frequently Asked Questions
Can I add other vegetables?
Absolutely! Feel free to add finely diced bell peppers, green beans, or even spinach for added nutrition and flavor.
Is Upma gluten-free?
No, semolina is made from wheat, so Upma is not gluten-free. For a gluten-free option, you could try making a similar dish with quinoa or millet.
MORE TO KNOW
The key to perfect Upma is toasting the semolina properly and adding it gradually to the boiling water while stirring. This prevents lumps and ensures a fluffy texture. If your Upma turns out sticky, it might be due to insufficient toasting or adding the semolina too quickly. If it's too dry, add a tablespoon or two of hot water and stir gently before resting.
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