Upama/Upma/Healthy Nut Upma

Upama/Upma/Healthy Nut Upma

By NamakShamak
  • Serves: 2 - 3
  • Prep Time: 10 Minute
  • Cooking: 15 Minute
  • Calories:




As a newly wed, I never got my Upma right…it always turned into some sort of a porridge! And I could never figure out what exactly went wron! I used to despise making it for breakfast,on those early morning hours when, as a working woman, I had to rush into packing lunch boxes and managing breakfast…and eventually make do with the backup toasts instead! Years later,my aunt or Maushi as i call her, gave me the secret to making the perfect fluffy Upma. Trick lies in using the medium grainy semolina (not too fine not too thick) and double the proportion of water. Adding a nutty crunchy twist to the traditional recipe are my favourite peanuts and Cashewnuts! You can add chopped carrots,beans,peas or brocolli to make it a vegetable Upma…a more nutritious and filling option.

Ingredients

Directions

  1. Heat the ghee and oil in a non stick kadhai. Lightly fry peanuts and cashewnuts till browned and crisp. transfer in a plate.Now add the mustard seeds and let them crackle. Add urad dal, curry leaves,green chillies and fry for few seconds. Add the cho
  2. Add the semolina and roast till its light browned and emits aroma. Add salt, sugar and lemon juice and mix. Add fried nuts and mix again.
  3. Lower the flame and add boiling water into the kadhai, careful of the steam and mix. Cover and cook on a low flame till the mixture dries out. Add chopped coriander.
  4. To serve, spoon a portion of upma into a bowl and demould it over serving plate. Sprinkle roasted flaked almonds for garnish.
  5. 1.You need to use twice the amount of water for a measure of rawa or semolina. 2.For a dry and fluffy upama, use 1-2 tbsp less water. And for a sticky upma, used little more water. 3.Grated Fresh coconut works best when sprinkled over hot upama.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak