Savoury semolina upma

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

Savoury semolina upma

Take a look at Mallika’s recipe for pudla pancakes, too.

  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

“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.

Nutrition: per serving

Calories
409kcals
Fat
26g (5.1g saturated)
Protein
12g
Carbohydrates
30g (15g sugars)
Fibre
5.4g
Salt
3.8g

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

  1. 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.
  2. 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.
  3. 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

Nutrition: per serving
Calories
409kcals
Fat
26g (5.1g saturated)
Protein
12g
Carbohydrates
30g (15g sugars)
Fibre
5.4g
Salt
3.8g

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Recipe By:

Mallika Basu

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