Savoury semolina upma
“A traditional South Indian breakfast, savoury semolina upma hits a spot at any time of the day and takes minutes to make once the ingredients assemble. While the final flourish of sweetened lemon juice is optional, I would argue it completes the dish.” Food writer, Mallika Basu
Take a look at Mallika’s recipe for pudla pancakes, too.
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Ingredients
- 175g coarse semolina
- 2 tbsp vegetable or sunflower oil
- 1 tsp mustard seeds
- 10-15 curry leaves
- 1 tbsp chana or white urid lentils
- Handful cashews or peanuts
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- ½-1 tsp chilli powder
- Handful frozen peas
- 1½ tsp salt
- 600ml hot water
- Juice 1 lemon
- 1 tsp caster sugar
- 1 tbsp ghee (optional)
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Method
- Put a non-stick wok or kadai over a medium heat and add the semolina. Dry fry, stirring regularly, for 5 minutes until the semolina turns to a richer shade of caramel brown. Tip into a bowl and set aside.
- Rinse and wipe the wok/kadai clean, then return to a medium-high heat and add the oil. Add the mustard seeds, curry leaves and lentils – as soon as they begin to splutter, add the nuts. Cook for 1 minute, then add the onion and carrot and cook for 2 minutes. Add the chilli powder and cook, stirring, for another 2 minutes, or until the vegetables soften.
- Add the peas and salt, cook for 1 minute, then return the semolina to the pan. Add 600ml hot water in 3 stages, mixing well between each addition to prevent lumps. Lower the heat to a simmer and cook for a few minutes, stirring regularly.4 Whisk the lemon juice and sugar together, then stir this through the semolina mixture along with the ghee (if using). Serve on its own or – as I highly recommend – with a tangy, hot pickle.
Nutrition
- 409kcals Calories
- 26g (5.1g saturated) Fat
- 12g Protein
- 30g (15g sugars) Carbs
- 5.4g Fibre
- 3.8g Salt
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