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    Sooji Upma (Indian Semolina Breakfast Dish) Recipe

    Uploaded by

    Niroshni Nitin
    This document provides a recipe for sooji upma, an Indian semolina breakfast dish. It consists of toasted semolina cooked with spices like mustard seeds and curry leaves, along with vegetables like carrots and peas. The semolina acts as a "blank canvas" that soaks up the flavors from the spices and vegetables. The recipe serves 2 and takes only 15 minutes to make.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Sooji Upma (Indian Semolina Breakfast Dish) Recipe

    Uploaded by

    Niroshni Nitin
    49 views1 page
    This document provides a recipe for sooji upma, an Indian semolina breakfast dish. It consists of toasted semolina cooked with spices like mustard seeds and curry leaves, along with vegetables like carrots and peas. The semolina acts as a "blank canvas" that soaks up the flavors from the spices and vegetables. The recipe serves 2 and takes only 15 minutes to make.

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    Recipe

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    This document provides a recipe for sooji upma, an Indian semolina breakfast dish. It consists of toasted semolina cooked with spices like mustard seeds and curry leaves, along with vegetables like carrots and peas. The semolina acts as a "blank canvas" that soaks up the flavors from the spices and vegetables. The recipe serves 2 and takes only 15 minutes to make.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    49 views1 page

    Sooji Upma (Indian Semolina Breakfast Dish) Recipe

    Uploaded by

    Niroshni Nitin
    This document provides a recipe for sooji upma, an Indian semolina breakfast dish. It consists of toasted semolina cooked with spices like mustard seeds and curry leaves, along with vegetables like carrots and peas. The semolina acts as a "blank canvas" that soaks up the flavors from the spices and vegetables. The recipe serves 2 and takes only 15 minutes to make.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Sooji Upma (Indian

    Semolina Breakfast
    Dish) Recipe
    by Denise D''silva Sankhé
    Updated May. 06, 2020

    2 PRINT

    !Image: Serious Eats / Prasanna Sankhe]

    FILED UNDER:
    INDIAN B R E A K FA S T & B R U N C H

    JUMP TO RECIPE

    T
    he humble grains of semolina are widely
    used in Indian cooking. And I'm always
    fascinated by how versatile they can be.
    Sometimes sweet, sometimes savory,
    sometimes the crunchy coating on a simple
    fried fish, semolina has many wonderful
    avatars.

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    Sooji upma is a breakfast dish that's as


    delicious as it is good for you. Upma is
    welcoming of all sorts of flavors and
    vegetables, so if you've eaten a carrot stick
    too many, you can always replace it with any
    other veggie you like. And feel free to garnish
    it with scraped coconut, peanuts, cashews,
    bits of dry fruit or even slices of your favorite
    fruit.

    I've always found Upma to be a sort of


    breakfast treasure hunt. Sometimes an
    emerald green pea will surface in a morsel;
    sometimes a fleck of crunchy peanut will peep
    out. And it all works beautifully because of the
    wonderful blank canvas that is semolina.

    Recipe Facts

    Cook: 15 mins
    Active: 15 mins
    Total: 15 mins

    Serves: 2 servings

    Rate & Comment

    Ingredients Save Recipe

    ● 1 cup semolina flour

    ● 1 1/2 tablespoons ghee or vegetable oil

    ● 1 teaspoon whole black mustard seeds

    ● 1 teaspoon split black gram (Urad dal)

    ● 1 small onion chopped (about 1/2 cup)

    ● 2 small green chiles split lengthwise

    ● 10 curry leaves

    ● 1/4 cup diced boiled carrots

    ● 1/4 cup boiled green peas

    ● 1 teaspoon red chile powder

    ● 1 teaspoon sugar

    ● Kosher salt

    ● 2 1/4 cups water

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    Directions

    1. Place semolina in cast iron pan and cook


    over medium heat until toasty but not
    browned, about 2 minutes. Transfer to a
    bowl.

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    2. Return pan to medium heat and heat ghee


    or oil until shimmering. Add the mustard
    seeds and split black gram, stir until they
    splutter, about 30 seconds. Add the onion,
    fry until slightly soft, about a minute (take
    care not to brown). Add the slit chiles,
    curry leaves and stir until fragrant, about a
    minute longer. Add the carrots, peas, red
    chilli powder, and sugar, and stir until
    fragrant and the mixture is coated with the
    ghee/oil, about 1 minute.

    3. Add toasted semolina and stir vigorously


    until the mixture resembles wet sand—
    about a minute. Add the salt and gently
    pour in the water. The semolina will bubble
    and spurt as it absorbs the water. Reduce
    heat to low. Allow this mixture to cook for
    about 2 minutes, stirring constantly. The
    Upma absorbs water very quickly and
    tends to dry out too, so turn off the heat
    when the mixture is slightly runny. Serve
    immediately.

    Special equipment
    Cast iron pan

    N U T R I T I O N FACTS
    (PER SERVING)

    590 12g
    CALORIES FAT

    98g 23g
    CARBS PROTEIN

    Show Full Nutrition Label


    WNutrition information is calculated using an
    ingredient database and should be considered an
    estimate.)

    Comments Community ! "


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    Name

    rockycz − ⚑
    a year ago

    I just love this for breakfast, lunch or dinner. I first


    tasted in at an airport hotel in London where I was
    "stranded" overnight. Immediately searched for the
    recipe and now it's a family favorite!
    △ ▽ Reply
    heddylamar − ⚑
    10 years ago

    I never knew what this was called, so finding a recipe


    was a bit complicated, thanks! I know what we're
    having for dinner tomorrow night.
    △ ▽ Reply

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