In today’s Lockdown Learning session, we will be preparing another breakfast recipe which is loved by one and all. Originated from South India, this one is loved by one and all, all over India as well as globally. Upma is as famous as Idli but much more simpler to make.
So let us see how to make South India’s favourite breakfast recipe – Upma. We will make the upma a bit interesting, hence as the name suggests we will learn to make Onion Upma.
What is so special about this recipe? The answer lies in the simplicity of the dish. We would be using regular ingredients but in proper proportions. Plus the added onions and veggies give it a great taste.
You may also add roasted cashews to the dish. We have skipped that as this recipe is part of the Lockdown Learning series where in we use limited ingredients without compromising on the taste.
So Flame On! Game On! Let’s make Upma.
- 2 Tablespoon Ghee
- 1 Cup Mumbai Rava
- 3 Tablespoon any cooking oil
- 1 Teaspoon Mustard Seed
- 1 Large Onion chopped
- 1 Cup chopped carrots
- 1/2 Cup green peas
- 10-12 Curry Leaves
- 1-2 Chillies Slit
- 1 inch ginger – Finely Chopped
- 4 Cups Water
- 1 Tablespoon Sugar
- Salt as per taste
Please note – This is very important
Rava to water ratio = 1 : 4
In a kadhai, add ghee and the bombay rava. Roast the rava on medium low heat till it turns a bit golden-ish. This should take about 3 – 5 Minutes. Empty it in a bowl or plate. Keep its aside.
In the same kadhai, add oil, add the mustard seeds and curry leaves. Once they start spluttering add the chopped onions. Sauté until translucent. Add chopped ginger. Sauté for a minute.
Now add in all the veggies. Give it a mix. Add water (please see the ratio mentioned above). Add sugar and salt as per taste and bring the water to a boil.
Now add the roasted bombay rava. Give it a good mix and let it cook for about 5 minutes on low-medium heat. Creamy Onion Upma is ready to be served. Garnish with sev or farsan of your choice.