Suji upma is a traditional South Indian dish made with semolina (also known as sooji or rava), vegetables, and spices. It is a quick and easy dish that can be served as a breakfast, snack or even as a light dinner. In this blog, we will discuss the ingredients and steps involved in making a delicious suji upma.
There are several types of suji upma that can be prepared with different variations of ingredients and spices. Some of the popular types of suji upma are:
Plain upma: This is the basic version made with semolina, water, onions, and a few spices.
Vegetable upma: This includes a variety of vegetables like carrots, peas, beans, and capsicum along with spices.
Masala suji upma: This version is made with a blend of aromatic spices like cinnamon, cloves, cardamom, and black pepper.
Tomato suji upma: This version is made with tomatoes and onions, and can be garnished with fresh coriander and lime juice.
Onion suji upma: This version is made with lots of onions and a few basic spices.
Khara bath: This is a popular variation of suji upma from the state of Karnataka in India, and is made with a mix of vegetables and spices like curry leaves, mustard seeds, and urad dal.
Kichadi: This is a type of suji upma made with yogurt, and is a popular breakfast dish in South India.
Heat the oil in a pan over medium heat. Once hot, add mustard seeds and cumin seeds. Let them splutter for a few seconds.
Add urad dal and chana dal to the pan and fry them until they turn golden brown.
Add chopped onion, green chili, and grated ginger to the pan. Saute them for 2-3 minutes until the onion turns translucent.
Add chopped tomato and curry leaves to the pan. Cook them until the tomato turns soft and mushy.
Now, add 2 cups of water to the pan and let it come to a boil.
Once the water starts boiling, add salt to the pan.
Lower the heat to medium and start adding semolina to the pan in a steady stream. Stir the mixture continuously while adding semolina to avoid lumps.
After adding all the semolina, stir the mixture continuously for 3-4 minutes until the mixture thickens and leaves the sides of the pan.
Turn off the heat and add chopped coriander leaves and lemon juice to the pan. Mix well.
Cover the pan and let it rest for 2-3 minutes.
Serve hot with coconut chutney or tomato chutney.
Use fine semolina for a smooth texture.
Roasting semolina before using it in the recipe gives a nutty flavor to the upma.
Add more vegetables like carrot, peas, or capsicum to make it more nutritious.
You can also add cashews or peanuts for some crunch.
Adjust the amount of green chili according to your taste.
Do not add too much water at once while cooking the semolina, it may become mushy.
Adding lemon juice at the end gives a tangy flavor to the upma.
You can also add ghee or clarified butter to the upma for a richer taste.
Q. What is suji upma?
A. Suji upma is a traditional South Indian dish made with semolina (sooji or rava), vegetables, and spices. It is a quick and easy dish that can be served as a breakfast, snack, or even as a light dinner.
Q. How to make suji upma?
A. To make suji upma, you need to roast semolina in a pan, saute onions, tomatoes, and other vegetables along with spices in oil, and then add water and semolina to the pan. Stir continuously and let the mixture cook until it thickens. Finally, add lemon juice and coriander leaves and serve hot.
Q. Can I add more vegetables to it?
A. Yes, you can add more vegetables like carrots, peas, or capsicum to make it more nutritious.
Q. Can I add nuts to it?
A. Yes, you can add cashews or peanuts for some crunch and texture.
Q. Is suji upma healthy?
A. Yes, it is a healthy dish as it is made with semolina which is a good source of carbohydrates and also contains essential vitamins and minerals. Additionally, the vegetables added to it provide additional nutrition.
Q. Can I use ghee instead of oil to make suji upma?
A. Yes, you can use ghee or clarified butter to the upma for a richer taste.
Q. Can I make suji upma without vegetables?
A. Yes, you can make suji upma without vegetables, but adding vegetables makes it more nutritious and flavorful.
Q. How do I avoid lumps while making it?
A. To avoid lumps, you need to stir the mixture continuously while adding semolina to the pan.
Q. How long does it last?
A. Suji upma can last for up to 2-3 days in the refrigerator if stored in an airtight container.
Q. What are the different types of chutneys that can be served with it?
A. It can be served with coconut chutney or tomato chutney.
It is a versatile and delicious dish that is not only easy to make but also packed with nutrients. It can be served as a breakfast, snack or even as a light dinner. With its simple ingredients and quick cooking time, suji upma is a popular dish across India and is loved by people of all ages.
One of the key benefits of it is that it is a great source of carbohydrates and essential vitamins and minerals. Adding vegetables to suji upma also makes it more nutritious and flavorful. Furthermore, its low-fat content makes it an excellent option for those who are looking for a healthy meal.
It can also be easily customized to suit individual tastes and preferences. By adding different vegetables and spices, you can create several variations that offer unique flavors and textures.
Overall, it is a delicious and healthy dish that can be easily prepared in a short amount of time. So, the next time you’re looking for a quick and tasty meal, give suji upma a try and enjoy its wholesome goodness!