Posted by The Open Page | 29th January 2018

•         150gms Semolina (raw for instant and dry roasted for masala upma)
•         ½  tsp mustard seeds
•         1 tsp cumin seeds
•         1 tbsp chana dal
•         ½ tbsp urad dal
•         1 tsp ginger crushed
•         1 to 2 green chillies slit
•         1/2 cup chopped onions
•         10 no Curry leaves
•         2 tsp oil / ghee
•         salt to taste
•         100gms - grated carrot/ cabbage/ green peas/ corn/ French beans
•         50 gms peanuts / Cashewnuts fried while tempering
•         100gms – boiled soya granules – very healthy
•         Other replacements to sooji are Sooji and Semiya, bread, idli cut, poha, broken wheat, broken soaked and dried rice etc.
•         Water can be double to that of sooji and additional materials. More than double to triple can be for instant one.
•         Masala upma will have approx double water and Indian powdered spices can be used.
•         Chopped coriander leaves and grated coconut / sev and lemon wdedge for garnish
1.      Heat the oil in a kadai or pan and add all the ingredients till they crackle except sooji
2.      Add double the quantity of water and when it boils, add the sooji
3.      Allow it to cook on simmer and adjust seasoning
4.      Serve hot garnished
5.      For the masala upma we can add veg/ nuts and Indian spices during tempering followed by water and dry roasted sooji instead.

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