upma recipe for 1 year baby upma recipe

Okay, so I was feeling a little uninspired in the kitchen lately, stuck in a rut of the same old breakfasts and frankly, my tastebuds were staging a silent protest. I needed something quick, easy, and preferably warm to chase away the morning chill. That’s when I stumbled upon the idea of making Upma. Honestly, I hadn’t thought about Upma in ages, but it seemed like the perfect solution. It’s comforting, adaptable, and you can really load it up with whatever veggies you have hanging around. Let me tell you how it went!

Upma Recipe

This is my take on the classic Upma recipe. It’s quick, adaptable, and perfect for a cozy breakfast or a light lunch. Don’t be afraid to experiment with different vegetables and spices to make it your own! I especially like adding a squeeze of lemon juice at the end for a burst of freshness.

Ingredients:

• 1 cup Semolina (Rava / Sooji)
• 2 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (Split Black Gram)
• 1 teaspoon Chana Dal (Split Chickpea Lentil)
• 1/4 cup Onion, chopped
• 1 Green Chili, slit
• 1/2 inch Ginger, grated
• 1/4 cup Mixed Vegetables (Carrots, Peas, Beans), chopped
• 2 cups Water
• Salt to taste
• Cilantro, chopped (for garnish)
• Lemon wedge (optional, for garnish)

Instructions:

1. Roast the Semolina: In a dry pan, roast the semolina over medium heat until it turns light golden and aromatic. Be careful not to burn it. Remove from the pan and set aside. This step is crucial for a non-sticky Upma.
2. Prepare the Tempering: Heat oil in the same pan. Add mustard seeds and let them splutter. Then, add urad dal and chana dal. Sauté until the dals turn light golden brown. This adds a nutty flavor to the dish.
3. Sauté Aromatics and Vegetables: Add chopped onion, green chili, and grated ginger to the pan. Sauté until the onions turn translucent. Then, add the chopped mixed vegetables. Cook for 2-3 minutes until the vegetables are slightly tender.
4. Add Water and Seasoning: Pour in water and add salt to taste. Bring the water to a boil. Make sure the water is properly seasoned as this will flavor the Upma.
5. Cook the Upma: Reduce the heat to low. Slowly add the roasted semolina to the boiling water while stirring continuously with a spoon or whisk. This prevents lumps from forming.
6. Cover and Simmer: Cover the pan and let the Upma simmer for 5-7 minutes, or until all the water is absorbed and the semolina is cooked through. Stir occasionally to prevent sticking.
7. Garnish and Serve: Remove the pan from heat. Fluff the Upma with a fork. Garnish with chopped cilantro and a lemon wedge (optional). Serve hot.

Seriously, this Upma was a game-changer. It was so satisfying and kept me full for hours. The combination of the roasted semolina, the crunchy dals, and the slightly spicy vegetables was just perfect. Next time, I think I’ll try adding some cashews and curry leaves for extra flavor. It’s definitely going to be a regular in my breakfast rotation!

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Upma Recipe

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Upma recipe. upma recipe