Upma is an essential part of South Indian breakfast. Recently I have seen Upma being stuffed inside a dosa like a masala dosa filling which seems like a new trend these days.
For me, Upma and Maggi Noodles are reminniscent of our college hostel days as the backup plans for the late night hunger pangs that hit during the examination days. Every Time, I came back home, my only request would be to give me roasted Semoline mix that I can just water to it and eat 🙂 . Hostel life and eating during those days always meant eating with friends and roommates.. you could never make enough and making food for just 1 was a impossible task to do.
These days i make it , pretty much from scratch because well now I am a grown adult and like cooking a lot these days. You can make these in a jiffy and be satisfied with 1-2 servings because semolina fills up fast.
So here is a quick post for today while I am hopping around for Black Friday deals .
- 1/2 cup Fine Semoline .Also called as Rava in India
- 3 cups chopped vegetables ( i used green beans, carrots, peas, corn)
- 2 green chillies
- 2 tsp. oil
- 4-5 curry leaves
- 2 cups of boiling hot water
- 1/2 tsp. salt
- Keep some water to boil on the side
- Roast the semoline on medium heat until it starts to lose it's raw smell and you start seeing the semoline starting to give a aroma
- Make sure to keep stiirring the pan else the semolina may stick and start browing
- Take another pan and put it on medium heat
- Add the 2 tsp oil and as soon as the oil is hot, add the curry leaves to the oil.
- Add the chopped vegetables and salt and Saute the vegetables for 5-6 minutes so they become tender but not mushy
- Add the roasted semolina to the vegetables and saute it for a minute.
- Add 1 cup of boiling water and stir quickly. Watch out because the semoline will start to splatter around.
- Reduce the flame to low and keep stirring and let the semolina absorb all the water.
- Add another 1 cup of boiling water to the semolina mix and keep stirring until all the water gets absorbed.
- Close the lid of the pan and let the mix cook for 5 mins.
- Garnish with Coriander leaves and serve it hot with Coconut chutney.
- Make sure you have some boiling water at hand else the porridge may not turn out fluffy and soft.