Upit served for breakfast
Print Recipe
5 from 3 votes

Upma|Upit

A simple breakfast item that doubles up as a snack made Semolina and Veggies.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast, Snack
Cuisine: Indian
Keyword: Semolina Pudding, Upit, Upma
Servings: 2 people
Author: ArchanaPotdar

Equipment

Ingredients

  • 1 cup rava
  • 2 tsp ghee +1 tsp
  • 1-2 tsp oil
  • 1/2 tsp mustard
  • 1/4 tsp hing/asafoetida
  • 1 tsp urid dal
  • 2-3 green chillies adjust as per taste
  • curry leaves
  • 1 cup cabbage chopped fine
  • 1/2 cup corn
  • 1 capsicum I have used green and red ones see notes 1
  • Salt
  • 2 cups water
  • Lemon juice adjust as per taste
  • Coriander

Instructions

You can roast the rava|sooji in the traditional method in a kadhai|wok.

  • For this add the rava and 2 tsp ghee.
  • Mix well and stir fry on the gas on low flame till you get a nice aroma.
  • It is important that you keep the flame low and do not skip this step.

You can also use the microwave

  • For this add the rava in a microwave-safe bowl add the ghee and mix well.
  • Microwave in spurts of 1 minute roast the rava. Do this 2 more times. But basically, your MW will be guide. Follow your experience. It is better to do the roasting in shorter spurts till you get the hang of it.
  • If you have used the traditional method of using the kadhai|wok then transfer the rava on a plate and let it cool.
  • Let us get the tempering for the upma ready.
  • Return the kadhai|wok to the flame. Add oil add the mustard seeds.
  • Once they splutter add the urid dal stir till reddish, hing, green chillies, curry leaves follow next. Take care as the chillies and curry leaves splutter.
  • In case you are using onions add diced onions now and fry until translucent.
  • Add the veggies the hard ones like corn. Stir-fry till done.
  • Next, add 2 cups of water to the kadhai|wok, season with salt raise the flame and let the water come to a boil.
  • Since I am using cabbage and capsicum also I will add them with the rava.
  • Once the water comes to a boil, lower the flame and add the cabbage, capsicum and the roasted rava.
  • Stir well immediately as the rava in the Upma starts cooking and lumping up.
  • Cover and let it cook for about 4-5 minutes.
  • Switch off the gas and let it rest under the cover for about 5 minutes.
  • After this time add another tsp of ghee on the sides of the kadhai add coriander and mix well. Add the lime too if using. Generally, I serve lime separately.
  • Serve hot. (check the serving options 2 in notes)

Notes

1. Vegetables like cauliflower florets, carrots and peas can also be used. For a more exotic Upma use mushrooms, broccoli.
2. Many people serve it with sambhar, chutney.
In Dharwad, we have it with curds and chatni pudi.
3. You can also add boiling water to the rava and make this dish, as my MIL used to make, but I find it difficult as the rava clumps up immediately.