Otherwise called Sajjige or Uppittu, Upma is a thick nearly porridge sort of appetizing meal made utilizing Semolina (Rava or suji). This dish isn’t just prominent in Mangalore but also devoured in other South Indian states. It is made by utilizing dry Semolina (Rava or suji). Vegetables are added to it to make it considerably progressively nutritious.
In most South Indian cafés, Upma is served alongside Kesari Bath/ Sheera and this mix is called Chow Chow Bath. In Mangalore, the famous combination of Upma with flattened rice (Bajjil) is a favorite of most locals.
How do I like my Upma? Just the way it is 🙂
3/4 CUP Semolina/ Rava/ Sooji
3 1/2 cup Boiling water
1/2 Onion chopped
10-12 Curry leaves
2 Green Chilly slit
1/2 tsp Mustard seeds
1/2 tsp Urad Dal
1/2 tsp Sugar
Salt to taste
1/4 cup oil and ghee combined
*This recipe serves 2-3 and takes only about 15-20 minutes to make.
*Using hot boiling water speeds up the cooking process.
*Chopped carrots, tomatoes, cashew, etc can be added.
*The consistency of the Upma shouldn’t be too thick or runny but should be mushy.
In a non-stick pot, heat oil and add mustard seeds to the hot oil. When the mustard seeds start spluttering, add urad dal and curry leaves. Next, add green chilly, chopped onions and saute well till pinkish in color.
Add Semolina/ Rava/ Sooji to the above mixture and fry a little on medium flame. To this add hot boiling water, salt, and sugar and combine well on low flame till it thickens and is the right consistency.
Serve with sugar sprinkled on top (Optional) but it tastes so gooood with that hit of sweetness.