SOOJI UPMA
In Andhra they call this upma 'Bombay rava' upma. It is extremely soft and spongy in texture. When I was a kid, I loved eating this upma as balls rolled in sugar. This upma makes an excellent accompaniment to pesarattu.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 563.1 calories, Carbohydrate 75 g, Cholesterol 16.4 mg, Fat 23.4 g, Fiber 5.6 g, Protein 14.2 g, SaturatedFat 6.7 g, Sodium 43.4 mg, Sugar 6.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
freddie 8362
[email protected]Overall, I was disappointed with this recipe.
Bikesh Pandit
[email protected]The upma was too spicy for me.
Patience Mabasa
[email protected]I didn't like the texture of the upma. It was too mushy for my taste.
Cristhy Balbuena
[email protected]I found the recipe to be a bit too complicated. I think there are easier ways to make sooji upma.
Yadav Premi
[email protected]The upma was a little bland for my taste, but it was still a good recipe.
Gin Ali
[email protected]This dish is perfect for a quick and easy breakfast or lunch.
Baylee Mealer
[email protected]I love that this recipe is so versatile. You can add any vegetables you like.
Saimon Peter
[email protected]This recipe is a great way to use up leftover vegetables.
Julien Matos
[email protected]I made this for breakfast this morning and it was a hit! My kids loved it and my husband even went back for seconds.
arjun poudel
[email protected]This was my first time making sooji upma, and it turned out great! The instructions were easy to follow and the upma was delicious. I will definitely be making this again.
Markan26
[email protected]I'm a big fan of upma, and this recipe did not disappoint. The upma was light and fluffy, with a nice crunch from the vegetables. I especially liked the addition of mustard seeds, which gave the dish a nice pop of flavor.
Khutso Potso
[email protected]This recipe is a keeper! The upma turned out perfect. It was fluffy and flavorful, with just the right amount of spice. My family loved it!
Earl Hatcher
[email protected]Sooji upma is a delicious and easy-to-make breakfast dish. I love the combination of semolina, vegetables, and spices. It's a great way to start the day!