Vegetable Upma/How To Make Non Sticky Upma

 

Vegetable Upma/How To Make Non Sticky Upma


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When we talk of healthy, non-oily breakfast recipes then South Indian dishes top the list. Be it Upma or Idli or Utthapam or any other, they are full of taste and aroma, along with being healthy.

As I add a lot of veggies in my Upma, therefore, it comes out very beautiful having a variety of colours. My children still prefer to call it Multi Coloured Upma.

I make Upma very often and this is also because that it gets ready in a jiffy. It takes just 15 minutes from the scratch which means that even if I have to roast Semolina then also it is ready very quickly. And if you have roasted semolina then even faster. You can roast semolina and store it in the refrigerator. Roasting not only increases the shelf life of semolina but also makes it handy for making Upma, Halwa etc.

For making Upma, I prefer to use fine semolina or say Chiroti Rawa. If you do not have fine semolina then you can grind the ordinary semolina and then use.

Though making Upma is very simple but it is an art to make non-sticky and grainy Upma.

To make non-sticky and grainy Upma you need to take care of certain points. First of all, the semolina should be properly roasted. If it is not roasted nicely then you will get sticky Upma. And secondly, the quantity of water added to semolina. Different people follow different ratios but I prefer to use a 1:2 ratio which means 1 part semolina and 2 parts water. This ratio gives a perfect dried and grainy Upma. But this ratio is for fine semolina. In case, you are using ordinary semolina then the ratio is 1:3.

Also, I like to add lots of veggies, especially Peas in my Upma. Peas render a wonderful taste to it. So, I ensure that I do add peas to it. And if not fresh then I use frozen peas but it is a must. Another important ingredient in my Upma is peanuts. Roasted and crushed peanuts add the required crunch to the otherwise soft Upma.

Now, let’s see the recipe of this healthy Vegetable Upma.

If you like this recipe and try it out then let me know. Do share your feedback as it fuels my enthusiasm to post more good content. If you make it and post it on Instagram then dont forget to tag me #samirasrecipediary. I would love to see it there. And if want to save it for future then Pin it.

Some other breakfast recipes which you may like are

Brain Booster

Coleslaw Sandwiches

Bread Pizza WithoutCheese

How to make Non Sticky Sabudana

Breakfast Muffins

Banana Chocolate Muffins

Join me on my FB page to know about my latest recipes.

Step By Step Instructions With Pics To Make Upma

Heat a pan, add clarified butter (ghee) and semolina.

Vegetable Upma/How To Make Non Sticky Upma

Roast it on medium flame till the colour changes slightly and a nice aroma comes out. It takes approximately 4 to 5 minutes. Keep on stirring till then as it gets burnt very quickly. Do not let it turn brown.

Vegetable Upma/How To Make Non Sticky Upma

When roasted, take it out in a plate and keep aside.

In the same pan, add oil. When the oil is heated crackle mustard seeds, whole red chillies, chana dal, urad dal and curry leaves. (I didnt have red chillies that day so not seen here)

Vegetable Upma/How To Make Non Sticky Upma

Saute for a while and then add green chillies, peas, tomatoes and carrots.

Vegetable Upma/How To Make Non Sticky Upma

Add water. Mix in salt and lemon juice.

Vegetable Upma/How To Make Non Sticky Upma

Give it a boil. Cover it for 2 to 3 minutes till veggies get soft.

Now, lower the flame. Add roasted semolina with one hand while stirring from the other hand. This is done so that lumps are not formed.

Vegetable Upma/How To Make Non Sticky Upma

When mixed nicely. Cover it for 4

to 5 minutes. This is because semolina swells and absorb water.

Remove the lid and your dried, grainy Upma is ready.

Vegetable Upma/How To Make Non Sticky Upma

Sprinkle some crushed peanuts. You can add corn flakes or some kind of mixture also like Navratan mixture or Bhujia.

Vegetable Upma/How To Make Non Sticky Upma

 

Serve with love, tea/coffee optional.

Vegetable Upma Recipe

One of the best breakfast for all including weight watchers and diabetics. Take care of these two points and easily make non-sticky, grainy and separated Upma.

Course Breakfast
Cuisine Indian
Keyword healthy breakfast, quick breakfast, weight watchers
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Samira

Ingredients

  • 1/2 Cup Fine Semolina (Chiroti Rawa)
  • 1 tablespoon Clarified Butter (Ghee)
  • 1 Tablespoon Oil
  • 1/2 Cup Peas Shelled
  • 2 Tablespoon Carrots Finely Chopped
  • 2 Tablespoon Tomatoes Finely Chopped
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Mustard Seeds
  • 1/2 teaspoon Bengal Gram (Chana Dal)
  • 1/2 teaspoon Black Gram Skinned (White Urad Dal)
  • 1 or 2 Whole Red Chillies, Dried
  • 1/4 Cup Peanuts Roasted and Crushed
  • 1/2 teaspoon Green Chillies, Finely Chopped (Optional)
  • Few Sprigs Curry leaves

Instructions

  1. Heat a pan, add clarified butter (ghee) and semolina.
  2. Roast it on medium flame till the colour changes slightly and a nice aroma comes out. Keep on stirring till then as it gets burnt very quickly. Do not let the semolina turn brown. 

  3. When roasted, take it out in a plate and keep aside.
  4. In the same pan, add oil. When the oil is heated crackle mustard seeds, Chana dal, urad dal, whole red chillies and curry leaves

  5. Saute for a while and then add green chillies, peas, tomatoes and carrots.

  6. Add water. Mix in salt and lemon juice.
  7. Give it a boil. Cover it for 2 to 3 minutes till veggies get soft.
  8. Now, lower the flame. Add roasted semolina with one hand while stirring from the other hand. This is done so that lumps are not formed.
  9. When mixed nicely. Cover it for 4 to 5 minutes. This is because semolina swells and absorb water.
  10. Remove the lid and your dried, grainy Upma is ready.
  11. Sprinkle some crushed peanuts. You can add corn flakes or some kind of mixture also like Navratan mixture or Bhujia.
  12. Serve with love, tea/coffee optional.

Recipe Notes

  1. Roasting semolina in ghee gives out a very good aroma and flavour as well. Though you can skip it and dry roast it also.
  2. Lemon juice not only gives a slight tangy touch to the Upma but also keeps the grains separate, so do not skip it.
  3. After adding roasted semolina to the boiling water, you may find it paste-like. Cover it and soon it will be dried as semolina swells and absorbs water.
  4. Add peanuts at the time of serving only so that they remain crunchy.
  5. Adjust the quantity of veggies as per your liking.
  6. Tomatoes give slight tanginess and also gives the otherwise white Upma an orangish tinge.

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Healthy Cooking… Happy Living…

 

 

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