This savory, porridge-like recipe made from semolina and South Indian tempering is absolutely delicious! Enjoy it as a breakfast dish or snack, with coconut chutney.
2TeaspoonsGhee(Clarified Butter); Skip for Vegans or use coconut oil
1/4TeaspoonSea SaltOr to taste
3/4CupFiltered water
Tempering Ingredients
6-8LeavesCurry Leaves
1/2PepperDry Red ChiliSmall
1/4TeaspoonMustard Seeds
1/4TeaspoonCumin Seeds
1TablespoonChana Dal(Split Bengal Gram)
Instructions
Heat one teaspoon ghee (or coconut oil for vegans) in a pan on low flame and sauté curry leaves, mustard seeds, cumin seeds, and chana dal. Add ginger, green chili and onions and sauté till onions turn golden brown. Add sooji (cream of wheat), salt, and sauté for 5 minutes on low flame. Meanwhile, heat water in a bowl.
Add hot water to the pan slowly while continuously stirring the contents, to ensure there are no lumps. Cover with lid and let the upma cook for an additional 5 minutes, mixing gently a couple of times.
To make it more fluffy, transfer to a steel container and set it in a rice cooker bowl. Add half cup water to the bowl, set lid. Allow it to cook and turn to keep warm.
Top with one teaspoon ghee before serving (for a vegan dish, skip this step or use coconut oil). Serve hot with fresh Coconut Tomato Chutney and idli powder.