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Upma

Name: Upma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup semolina or Bombay Rava (you can also use corn semolina); 2 tsp oil; 1 tsp mustard seeds; 1 tsp urad dal; 1 tsp chana dal; 1 sprig curry leaves (available in most asian store); 1 dry red chilli broken into two; 1 tbsp ginger; 2 green chillies chopped; 1/3 cup chopped carrot; 1/4 cup chopped beans; 1/2 cup tomato chopped; 1/3 cup green peas; 2 cups of coconut milk; 1 cup of water; 1 1/2 tsp salt; 1/2 tsp grated dark brown rock molasses (or any sweetener); 1 tbsp ghee (for vegan, you can use coconut butter); 2 tbsp coriander leaves

Por Dada Shivananda

Upma is a suitable way to start your busy day full of healthy vegetables, prepared with effortlessly available everyday ingredients. Take a few minutes to cook and assemble this wholesome South Indian breakfast. I remember my mother preparing this breakfast early in the morning before going to work daily.

"Uppuma," as pronounced in Southern India, is possibly the most common breakfast option in most Indian households, right up there with dosa and idli. Also known as suji ka upma or uppittu, this South Indian breakfast is widespread throughout India. Today this classic upma recipe requires no fancy ingredients, and you can prepare it in a flash. This completes a nutritious go-to alternative quick breakfast for many people!

The Indian name for semolina is rava, with different veggies and a few fundamental spices. This vegetable upma is super fluffy, soft, and savory. There are several tips to prepare semolina upma or rava upma: roasting the rava and getting the rava-to-water ratio right. Then, serve this delicious, wholesome breakfast once prepared right there!

Easy, savory breakfast recipes. With all ingredients ready to bring this recipe together requires under 20 minutes, creating an ideal weekday morning breakfast. Upma can be customized in any which way you prefer. These recipes can often be crafted with basic spices and veggies be "veganiced" by replacing ghee with coconut or clear sesame oil.

Upma is made by dry roasting semolina or rava and then cooking it in hot water with veggies. It has a tempering of mustard seeds, curry leaves, urad, curry leaves, chana dal, ginger, and red chili. These are an essential staple in most Indian pantries. Likewise, all upma ingredients are readily available in most Asian stores. I like to have my upma with coconut chutney to boost extra flavor.

Upma is one of the healthiest Indian breakfasts. Rava itself has several essential vitamins and minerals, which different veggies delivers. Adding fiber and various healthy, nutritious breakfast options for a savory, nutty flavor with coconut chutney makes a full meal.