Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Semolina Upma

Traditional 44. Semolina Upma recipe

🧺 Ingredients

• 1.5 cups semolina (suji)
• 3 tbsp ghee
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1 medium onion, finely chopped
• 75g carrots, finely diced
• 75g green peas
• 50g potatoes, finely diced
• 1 tbsp ginger-garlic paste
• 2-3 green chillies, minced
• 1/4 tsp turmeric powder
• 3 cups water
• Salt to taste
• 1 tbsp fresh coriander, chopped

👩‍🍳 How to make Semolina Upma

1. Dry roast semolina (3 mins, medium): Heat 1 tbsp ghee, add semolina. Roast 2-3 mins, stirring constantly. Semolina should turn light golden, smell nutty and toasted.
2. Set aside (1 min, room temp): Remove roasted semolina from pan, set on plate.
3. Heat remaining ghee (1 min, high): Add remaining 2 tbsp ghee.
4. Temper (1 min, high): Add cumin seeds, asafoetida.
5. Add paste and vegetables (2 mins, medium): Add ginger-garlic paste, green chillies, carrots, peas, potatoes. Stir constantly 1-2 mins.
6. Add water (2 mins, high): Pour water, bring to boil.
7. Add semolina (1 min, high): Sprinkle roasted semolina slowly while stirring vigorously to avoid lumps. Stir constantly.
8. Add turmeric (30 secs, medium): Dust turmeric.
9. Simmer (5 mins, low): Reduce heat to low, cover partially. Stir occasionally. Upma should turn thick and creamy, breaking away from sides of pan. Water should be mostly absorbed.
10. Finish (1 min, low): Check salt, garnish with coriander.

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