I am referring to this recipe as Maharashtrian Upma since this is how Maharashtrians prepare upma at home. South Indian Upma that’s made in restaurants too tastes great. It is somewhat sticky in texture, ghee flavored and rich in taste.
Some people add peas and onion, while others use carrots, cabbage and french beans. They refer to their creation as Vegetable Upma. I find Vegetable Upma a bit time consuming to prepare especially during the morning rush, as I don’t have the time to cut the veggies that are needed.
I normally keep roasted semolina at home and so preparation of Upma, Sheera or Sweet Rava Kesari can be done very quickly. I have even made upma at 12 in the night when my husband and I felt hungry while watching a movie. Since it is light it turns out to be a perfect late night snack.
Let us now look at the recipe step by step. Follow this recipe and you will get perfect grainy textured, fluffy upma every time.
Equipment and Utensils
Nonstick frying pan with lid
Flat wooden spoon
100 grams (½ cup) Semolina Flour (Rava)
60 grams (1 small) Onion roughly chopped
30 grams (¼ cup) Frozen Green Peas
250 ml Water
1 teaspoon Salt
1 teaspoon Sugar
Juice of 1 Lemon
1 tablespoon Vegetable Oil
½ teaspoon Mustard Seeds
¼ teaspoon Asafetida Powder
4-5 Curry Leaves
1 Green Chili cut into 4 pieces
½ tablespoon Chopped Coriander Leaves
½ tablespoon Grated Fresh Coconut
1 tablespoon Shev
Put semolina in a frying pan and keep it on medium flame.
Dry roast slowly till semolina gets roasted well and changes its color.
Now remove it from the pan and keep it in a plate.
Add measured water in a sauce pan and keep it on medium flame.
Now put 1 tablespoon of oil in the same pan.
When oil is hot add all tempering ingredients.
After spluttering of mustard seeds add onions.
Fry for 1 minute till onions become translucent, then add peas and mix well.
Now add roasted semolina and fry well till semolina gets hot.
Season with salt and sugar.
Carefully add boiling water and stir well.
Mix continuously and make sure that it doesn’t stick to the bottom of the pan.
When water is absorbed fully, put the lid back on.
Lower the flame and let it cook for 2 more minutes.
Switch off the flame and add lemon juice.
Mix well and upma is ready to serve.
Garnish it with coconut, coriander or shev.
Preparation Time: 5 minutes
Cooking Time: 14 minutes
Number of Servings: 2
Total Calories: 519.78 Kcal
Fat: 16.72 gm
Protein: 13.37 gm
Carbohydrates: 86.49 gm