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Easy Upma Recipe: In the morning rush, the biggest question of every household is – what to have for breakfast which is both quick and healthy. The easy solution to this dilemma is the popular South Indian dish Rava Upma. Prepared with less oil, semolina and fresh vegetables, this breakfast is ready in minutes. Everyone likes it, from children to adults.

It is a comfort food, which also improves your mood. Be it morning or evening breakfast, Upma is not only a tasty choice but also a healthy one. Although Upma is a South Indian food but now it has become a universal breakfast.

Non-Sticky Upma Recipe

This delicious non-sticky upma can be made in just 10 minutes using roasted semolina, spicy tadka and boiling water.

For 2 people. Preparation time: 5 minutes. Cooking Time: 15 minutes

Upma (Photo.Social Media)

Ingredients for Non-Sticky Upma

• 1 cup fine semolina (use Bombay Rava for best texture)
• 2 to 2½ cups water (boiling, add 2 cups for hard upma and 2½ cups for soft upma.)
• 2 tbsp ghee or oil (use ghee for better taste)
• ½ tsp mustard seeds
• ½ tsp cumin (optional, for nice aroma)
• 1 tsp urad dal (washed)
• 1½ tsp chana dal
• 8-12 cashews or peanuts cut into pieces
• 1 small onion, finely chopped
• 1-2 green chillies, cut from the middle
• ½ inch ginger, finely chopped
• 1 stick curry leaves
• a pinch of asafoetida
• salt as per taste
• ½ tsp sugar (optional, to balance taste)
• juice of ½ lemon
• 2 tbsp coriander, chopped
• Vegetables: ¼ cup peas, carrots (finely chopped)

Upma (Photo.Social Media)

Upma Recipe

• Heat a pan on medium flame, add 1 cup rava and stir continuously for 4-5 minutes until a nice aroma comes out and it turns light golden. There is no need to add oil here. Take it out and leave it to cool.
• Heat 2 tablespoons ghee or oil in the same pan. Add mustard seeds and let them crackle. Add cumin seeds, urad dal, chana dal and cashew nuts. Fry the pulses on low flame till they turn golden. They will crisp up nicely and add crunch to your upma.
• Add asafoetida, green chilli, ginger, curry leaves and onion and stir. Fry until onion becomes transparent. If using vegetables like peas or carrots, add them now and fry for a while. Later they will become soft after being cooked in steam.

Upma (Photo.Social Media)

• Now add 2 to 2½ cups of water. Keep the correct ratio of rava and water 1:2. Now add salt and sugar. Let the water boil well. This hot water is necessary for the grains to become soft and not sticky. The taste of water should be slightly salty.
• Lower the flame. Add the roasted rava slowly with one hand and stir vigorously with the other hand, so that lumps do not form. Mix until the water dries up. It will thicken quickly.
• Now put the lid on, turn off the flame and let it cook in steam for 3-5 minutes. By keeping it like this it swells. Now remove the lid and add lemon juice, ghee and green coriander.