Upma also known as upeeth, is a popular breakfast recipe in Maharashtra.Upma or Uppuma or Uppittu is a common South Indian and Sri Lankan Tamil breakfast dish too, cooked as a thick porridge from dry roasted semolina. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.

More about Upma

A huge number of variations of Upma are made with whole or refined ground wheat and rice of varied grain size, vermicelli, Durum wheat semolina or pearl sago. A wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashew and peanuts. For a variation called masala upma (known as ‘Kharabath’ in Karnataka), sambar masala or garam masala is added along with red chilli powder, instead of green chillies.

The Rice Upma, which is mainly popular in the southern parts of Karnataka is referred to as Akki Tari Uppittu (Rice coarse flour uppittu). Another variant of upma is prepared with grated coconuts instead of onions, especially on holy days, when onion is avoided. This type of upma is generally smeared with ghee at the end of preparation. Dishes similar to upma can be made by substituting small crumbs of leftover bread or Idli instead of flour. Upma made from coarser rava known as Sajjige is a dish of Udupi cuisine. It is sometimes served along with snacks such as sauted and spiced poha or Chevdo.

Another variation is Corn Upma which serves as a healthy breakfast due to the ingredients like corn, milk & nuts, Curry Leaves are added for flavour.

Ingredients

1 tbsp oil                                                                 

1 tsp mustard seeds ( rai / sarson)

1 tsp chana dal

1 tsp urad dal (split black lentils)

6 to 7 curry leaves (kadi patta)

1/3 cup finely chopped onions

½ cup carrots chopped

1/2 cup grean peas

1 1/2 tsp finely chopped green chillies

1 cup semolina (rava)

salt to taste

coriander for garnishing

Method

Boil 2 cups of water in a deep pan and keep aside.

Add the semolina and sauté on a slow flame for 3 to 4 minutes.

Heat the oil in a kadhai and add the mustard seeds.

When the seeds crackle, add the urad dal, chana dal, carrots, peas, curry leaves, onions and green chillies and sauté on a medium flame till the onions turn translucent.

Add the hot water and salt and cover and cook on a slow flame for 3 to 4 minutes, stirring once in between. Now add roasted semolina. Mix it well and cook for 5 mins.

Serve immediately with lemon wedges

Recipe courtesy: Tarla Dalal