Best 3 Sooji Ka Upma Semolina Upma Recipes
**Sooji ka Upma: A Wholesome and Flavorful Breakfast Treat**
Sooji ka upma is a classic Indian breakfast dish made with semolina, a type of coarse flour derived from durum wheat. This versatile dish is popular across the country and is known for its simplicity, delicious taste, and nutritional value. In this article, we present a collection of sooji upma recipes that cater to different preferences and dietary restrictions. From the traditional sooji upma to variations like oats sooji upma, vegetable sooji upma, and instant pot sooji upma, these recipes offer a delightful start to your day.
**Traditional Sooji Upma:**
This classic recipe is a staple in many Indian households. It involves roasting sooji in ghee or oil until it turns golden brown, then adding water or broth and cooking until the semolina is tender and fluffy. The upma is seasoned with mustard seeds, cumin seeds, chana dal, urad dal, curry leaves, green chilies, and grated ginger, creating a flavorful and aromatic dish.
**Oats Sooji Upma:**
This healthier version of sooji upma incorporates oats along with semolina. Oats add a boost of fiber and nutrients to the dish, making it a wholesome and filling breakfast option. The oats are roasted along with sooji and then cooked in a similar manner to the traditional upma. The addition of oats adds a slightly chewy texture and a nutty flavor to the dish.
**Vegetable Sooji Upma:**
This colorful and nutritious variation of sooji upma is packed with vegetables. Common vegetables used include carrots, peas, bell peppers, tomatoes, and onions. The vegetables are sautéed until tender and then added to the cooked sooji. The upma is seasoned with spices and herbs, resulting in a flavorful and vibrant dish that is sure to please vegetable lovers.
**Instant Pot Sooji Upma:**
For those who prefer a quick and convenient option, this instant pot sooji upma recipe is a lifesaver. It involves using an instant pot to cook the sooji and vegetables together in one pot. The upma is cooked under pressure, resulting in a tender and fluffy texture in a matter of minutes. This recipe is perfect for busy mornings or for those who want to enjoy a delicious upma without spending a lot of time in the kitchen.
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.
Nutrition Facts : Calories 360 kcal, Carbohydrate 52 g, Protein 9 g, Fat 13 g, SaturatedFat 1 g, Sodium 523 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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
SOOJI KA UPMA (SEMOLINA UPMA)
Make and share this Sooji Ka Upma (Semolina Upma) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Put oil in a wok and heat for a minute.
- Add mustard seeds, channa dal, urad dal and onion.
- Add semolina and saute until light brown.
- Add remaining ingredients, except coconut, and mix well.
- Cook on medium heat for 15 minutes.
Tips:
- Use fine or medium-grain semolina: This will ensure that the upma cooks evenly and has a smooth texture.
- Roast the semolina before cooking: This will give it a nutty flavor and prevent it from becoming gummy.
- Use a non-stick pan: This will prevent the upma from sticking to the pan and burning.
- Add enough water or vegetable stock: The ratio of semolina to liquid should be 1:2. This will ensure that the upma is cooked through but not mushy.
- Stir the upma frequently while cooking: This will prevent it from clumping together.
- Add vegetables and spices to taste: You can add any vegetables or spices that you like to your upma. Some popular additions include onions, tomatoes, green chilies, ginger, garlic, cumin, coriander, and turmeric.
- Serve the upma hot: Upma is best served hot, so it's a great dish to make for breakfast or lunch.
Conclusion:
Sooji ka upma is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. With its combination of semolina, vegetables, and spices, upma is a nutritious and flavorful meal that will keep you feeling full and satisfied.
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