Serving: 2 to 3 Persons
1/2 cup semolina ( sooji/rava)
1 1/4 to 1 1/2 cup hot water
1/2 cup finely chopped onion
1/4 kap green peas
6-7 cashew nuts
1 1/2 tspn grated ginger
1 tbspn chopped coriander leaves
1 tbspn fresh grated coconut
For tempering-
2 tbspn ghee/oil
1/4 tspn mustard seeds
1/2 tspn cumin seeds
1 tspn urad dal
2 dry chilies
4-5 curry leaves
1/4 tspn asafoetida
salt as per taste
1 1/4 tspn sugar
1. Heat wok and roast semolina (without adding oil or ghee) till it turns golden brown and keep it aside.
2. Heat ghee in the wok. Add mustard seeds. let it crackle then add cumin seeds and dry red chilies broken into two. Add urad dal. When it turns pinkish, add curry leaves and asafoetida. Add chopped onion. In the meantime keep water for boiling.
3. Stir onion for 3-4 minutes. Then add grated ginger,cashewnuts and green peas. Stir for 2-3 minutes then add roasted semolina. Add fresh grated coconut and chopped coriander leaves.
4. Add salt and sugar. mix well then add boling water and mix well. Cover wok with a lid and let it cook for 2-3 minutes. After 5 minutes semolina will fluff up and upma will cook completely.
5. Garnish upma with nylon sev, coriander leaves and grated coconut. Serve hot.
Tip:
1.Upma will become very sticky if you don't roast semolina properly. Roast till it turns aromatic and golden brown.
2.While roasting, don't leave semolina unattended. It can burn quickly if left unattended.
yummy! love upma
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