How to Make Upma | #BacktoBasics | Sanjeev Kapoor Khazana

Dry roast semolina in a non-stick pan till it turns light golden and fragrant. Take the pan off the heat and transfer on a plate.

Heat oil in another non-stick pan. Add mustard seeds and let them splutter. Add split skinless black gram, Bengal gram, and asafoetida and mix well. Add curry leaves, ginger and green chillies and saute for 1-2 minutes.

Add onions, mix and cook for 2-3 minutes or till they turn translucent. Add carrot and green peas and saute for 1-2 minutes.

Add salt and sugar and mix well. Add ½ cup water, mix, cover and cook for 2-3 minutes.

Add the roasted semolina and mix till well combined. Add 3 cups hot water, mix, cover and cook till the moisture is absorbed and the semolina turns soft and fluffy.

Add coriander leaves and coconut and mix well. Take the pan off the heat and transfer the upma into a serving bowl.

Garnish with coriander sprig and serve hot with coconut chutney.

Equipment Needed

Spice Level:

Dietary