Upma
Submitted by zainab
South Indian upma made with cream of wheat, mustard seeds, urad dal, cashews, green peas, and green chilies. A savory, spiced breakfast or snack that comes together quickly.
YIELD
2 servingsPREP
30 minCOOK
30 minREADY
60 minUpma is one of South India’s most beloved breakfast staples, and for good reason.
Toasted cream of wheat gets tossed with sputtering mustard seeds, urad dal, cashews, onions, green peas, and green chilies for a savory, satisfying bowl that wakes up every corner of your palate.
A squeeze of fresh lemon at the end brightens everything up.
This version can also be wrapped in puff pastry sheets and baked into crispy Indian-spiced parcels for a brilliant appetizer.
Pro Tips
- Dry-roast the cream of wheat (rava/sooji) in a pan before adding liquid to prevent lumps and develop a nutty aroma
- Let mustard seeds pop fully in hot oil before adding the urad dal and cashews
- Add water gradually while stirring constantly for a smooth, lump-free texture
- Garnish with fresh cilantro and a squeeze of lemon juice for the most authentic flavor
Ingredients
Directions
Cook a vegetable mix with potatoes, peas, green chillies and lots of masala.
Check for salt, before you stuff it in the pastry roll; no way to rectify it later.
Thaw the roll for about 10 minutes before unfolding.
After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner.
The pastry sheet would now be about 12’ x 12 inches.
Cut the sheet into 6 pieces.
Place about 2 to 3 tablespoons of the cooked vegetable and and fold the sheet around it.
Seal all the corners by pressing the sheets together and applying a little water.
Stick it into a pre-heated oven (350℉/180℃) for about 20 to 30 minutes or until it browns.
Make sure that you flip it around every 5 to 10 minutes.
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