Introduction of Upma (ઉપમા) [Savory Semolina Porridge]. Upma is a thick, savory porridge-like dish that is a staple breakfast all over South India, and loved everywhere else too. It’s most commonly made from coarse semolina (called rava or sooji). The semolina is first dry-roasted and then cooked with water, spices, and sometimes vegetables like onions, peas, and carrots. It’s a simple, warm, and incredibly comforting dish.
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Fun Facts about Upma (ઉપમા) [Savory Semolina Porridge].
- Roasting the rava (semolina) before cooking is the secret to a non-sticky, fluffy Upma. It gives it a wonderful aroma too!
- The name “Upma” comes from two words: ‘uppu’ meaning salt and ‘maavu’ meaning flour in Tamil.
Traditional Value of Upma (ઉપમા) [Savory Semolina Porridge]. Upma is the ultimate comfort food. It’s the kind of quick and easy dish that mothers and grandmothers have been whipping up for generations. It represents a filling, nutritious, and no-fuss meal. Whether it’s a quick breakfast or a light dinner, Upma is a reliable and beloved dish in the Indian kitchen.
Why People Love to Eat Upma (ઉપમા) [Savory Semolina Porridge]? People love Upma because it’s so warm and comforting. It has a soft, melt-in-your-mouth texture. The flavor is savory and mild, making it a perfect canvas for different additions. It comes together in less than 20 minutes, making it a hero dish for busy mornings or when you’re just too tired to cook anything elaborate.
Short Video Recipe
Video not available.When People Eat Upma (ઉપમા) [Savory Semolina Porridge]? Upma is most famously eaten for breakfast. However, its quick cooking time makes it a popular choice for a speedy lunch or a light evening meal as well. It’s the perfect dish for when you need something hot and satisfying, fast!
Which Other Dish or Foods Complement Upma (ઉપમા) [Savory Semolina Porridge]? Upma is delicious on its own, but a dollop of ghee on top takes it to another level. It is often garnished with fresh coriander. Many people love to eat it with a side of coconut chutney, a sprinkle of ‘podi’ (spicy lentil powder), or even some tangy lime pickle.
Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Upma (ઉપમા) [Savory Semolina Porridge]?
- Though it’s a South Indian dish, it’s so common everywhere that a Gujarati might say, “Saav saadu ne saral, upma jevu kai nai!” (“So plain and simple, there’s nothing like Upma!”).
- “Chal, fat-a-fat upma banavi de.” (“Come on, quickly make some upma”).
FAQ about Upma (ઉપમા) [Savory Semolina Porridge]?
- Why is my Upma lumpy? Lumps form if you add the roasted rava to the boiling water too quickly. The trick is to lower the heat, and pour the rava in a slow, steady stream with one hand while continuously stirring with the other.
- What is the correct water to rava ratio? This is the key to perfect Upma! A good starting point is a ratio of 1 part rava to 2 or 2.5 parts water (e.g., 1 cup rava to 2 or 2.5 cups water). This gives a soft and fluffy texture, not too dry or too mushy.
Recipe of Upma (ઉપમા) [Savory Semolina Porridge] | જાણો Upma (ઉપમા) [Savory Semolina Porridge] બનાવવાની પરફેક્ટ રીત
Upma
Ingredients
Equipment
Method
- Dry roast the semolina in a pan on low heat for 5-7 minutes until it becomes fragrant and
- changes color slightly. Transfer to a plate and set aside.
- Heat oil or ghee in the same pan. Add mustard seeds.
- When they splutter, add the urad dal and chana dal and fry until they turn light golden.
- Add the asafoetida, curry leaves, ginger, and green chilies. Sauté for a few seconds.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Add the mixed vegetables and a little salt. Sauté for 2-3 minutes.
- Pour in 2 ½ cups of hot water. Add salt and sugar (if using). Bring the water to a rolling boil.
- Reduce the heat to low. Slowly pour the roasted semolina into the boiling water with one
- hand, while continuously stirring with the other hand to prevent lumps.
- Keep stirring until the semolina absorbs all the water and starts to thicken.
- Cover the pan and cook on very low heat for 3-4 minutes until the upma is cooked
- through and fluffy.
- Turn off the heat. Let it rest for 5 minutes.
- Fluff up the upma with a fork. Squeeze in lemon juice and garnish with chopped coriander
- and roasted cashews.
Notes
give it a nutty flavour.
● Using hot water helps in cooking the semolina faster and results in a better texture.
● The ratio of semolina to water is generally 1:2.5, but it can vary slightly depending on the
thickness of the rava.
