upma recipe in english hebbars kitchen upma recipe 3 ways

I’ve been experimenting in the kitchen again, and I wanted to share my latest upma adventure! Upma is one of those comfort foods that always hits the spot, and I’ve discovered a few different ways to make it that I think you’ll love. I’m going to share three delicious variations – consider this your ultimate upma guide!

Sooji Upma

First up, the classic: Sooji Upma! This is a simple, flavorful dish that’s perfect for a quick breakfast or light lunch. It’s incredibly versatile, and you can customize it with your favorite veggies. Here’s how I make mine:

Ingredients:

• 1 cup Sooji (Semolina)
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split Black Lentils)
• 1 tsp Chana Dal (Split Chickpea Lentils)
• 1/4 cup Onion, chopped
• 1 Green Chili, slit
• 1/4 cup Mixed Vegetables (Carrots, Peas, Beans), chopped
• 2 cups Water
• Salt to taste
• 2 tbsp Coriander Leaves, chopped
• 1 tbsp Lemon Juice

Instructions:

1. Dry roast the sooji in a pan until slightly fragrant. Remove and set aside. This prevents the upma from becoming sticky.
2. Heat oil in the same pan. Add mustard seeds, urad dal, and chana dal. Let them splutter.
3. Add chopped onions and green chili. Sauté until onions turn translucent.
4. Add mixed vegetables and sauté for a few minutes until they soften slightly.
5. Add 2 cups of water and salt to taste. Bring the water to a boil.
6. Slowly add the roasted sooji to the boiling water while stirring continuously to prevent lumps from forming.
7. Reduce heat to low, cover the pan, and cook for 5-7 minutes, or until all the water is absorbed and the upma is cooked through.
8. Turn off the heat and let the upma rest for a few minutes.
9. Garnish with chopped coriander leaves and lemon juice. Serve hot!

Rava Upma

Rava Upma is essentially the same as Sooji Upma, but often includes slightly different spices and a slightly different texture. It’s all about personal preference, and I love both variations! Here’s my take on Rava Upma:

Ingredients:

• 1 cup Rava (Semolina)
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 1/4 cup Onion, chopped
• 1 Green Chili, slit
• 1 inch Ginger, grated
• A few Curry Leaves
• 1/4 cup Mixed Vegetables (Carrots, Peas, Beans), chopped
• 2 cups Water
• Salt to taste
• 2 tbsp Coriander Leaves, chopped
• 1 tbsp Lemon Juice

Instructions:

1. Dry roast the rava in a pan until slightly fragrant. Remove and set aside.
2. Heat oil in the same pan. Add mustard seeds, urad dal, and chana dal. Let them splutter.
3. Add chopped onions, green chili, ginger, and curry leaves. Sauté until onions turn translucent.
4. Add mixed vegetables and sauté for a few minutes.
5. Add 2 cups of water and salt to taste. Bring the water to a boil.
6. Slowly add the roasted rava to the boiling water while stirring continuously to prevent lumps.
7. Reduce heat to low, cover the pan, and cook for 5-7 minutes, or until all the water is absorbed.
8. Turn off the heat and let the upma rest for a few minutes.
9. Garnish with chopped coriander leaves and lemon juice. Serve hot!

Uppittu Recipe

Uppittu! Some say Upma, some say Uppittu, but either way, it’s delicious. Often used to describe the version common to Karnataka and other areas of Southern India, this recipe uses urad dal and chana dal to give it a nutty and savory bite to wake you up in the morning!

Ingredients:

• 1 cup Sooji (Semolina)
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split Black Lentils)
• 1 tsp Chana Dal (Split Chickpea Lentils)
• 1/4 cup Onion, chopped
• 1 Green Chili, slit
• 1/4 cup Mixed Vegetables (Carrots, Peas, Beans), chopped
• 2 cups Water
• Salt to taste
• 2 tbsp Coriander Leaves, chopped
• 1 tbsp Lemon Juice

Instructions:

1. Dry roast the sooji in a pan until slightly fragrant. Remove and set aside. This prevents the upma from becoming sticky.
2. Heat oil in the same pan. Add mustard seeds, urad dal, and chana dal. Let them splutter.
3. Add chopped onions and green chili. Sauté until onions turn translucent.
4. Add mixed vegetables and sauté for a few minutes until they soften slightly.
5. Add 2 cups of water and salt to taste. Bring the water to a boil.
6. Slowly add the roasted sooji to the boiling water while stirring continuously to prevent lumps from forming.
7. Reduce heat to low, cover the pan, and cook for 5-7 minutes, or until all the water is absorbed and the upma is cooked through.
8. Turn off the heat and let the upma rest for a few minutes.
9. Garnish with chopped coriander leaves and lemon juice. Serve hot!

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Upma Recipe 3 Ways - Sooji Upma - Rava Upma - Uppittu Recipe - Hebbar’s

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