Uppittu/upma is a simple healthy breakfast which is prepared in almost all the houses of south India. Semolina is the main ingredient used in this dish, which makes it lighter and healthier. Uppittu/upma is not liked by most of the people, but we love uppittu/upma and it’s my husband’s all time favourite dish. This is the reason I prepare uppittu/upma at least once in a week.
As usual this recipe is also from my mom’s kitchen. We prepare various versions of uppittu at home. Today I will be sharing one of these in which onions are not used and tomatoes are used to give sourness to the dish instead of lemons.
My mom prepares this uppittu on Thursday nights for dinner since we will not have onions on Thursdays and I absolutely love this version of uppittu with mango pickle and curd. We also have this for breakfast with bajil upkari.
I will be sharing other versions of uppittu as well. Sharing this first because this is absolutely easy to make and will help many people who have just started cooking. Step by step recipe has been explained in this post along with tricks and tips to prepare a non sticky and lump free uppittu with less oil.
Preparation time: 15 minutes Cooking time: 20 minutes Author: Anusha Acharya Recipe Type: Breakfast/ Snack Cuisine: South India Servings: 2 1 Cup = 250 ml
Bombay rave/ Bombay rava/ Semolina – 1 cup
Enne/ Thel/ Oil – 4 teaspoons
Kadlebele/ Chanadal/ Split chickpeas – 2 teaspoon
Uddina bele/ Urad dal/ Split black gram – 1 teaspoon
Saasive kaalu/ Saraso ke beej/ Mustard seeds – ½ teaspoon
Tometo/ Tamaatar/ Tomato – 1 cup when chopped (1 big tomato)
Shunti/ Adarak/ Ginger – 1 teaspoon finely chopped
Hasi menasinakaayi/ Haree mirch/ Green chillies – 4
Karibevu/ Karee patte/ Curry leaves – 10 big-sized leaves
Arisina pudi/ Haldee paudar/ Turmeric powder – ¼ teaspoon
Uppu/ Namak/ Salt – As required
Kottambari soppu/ Dhaniya ke patte/ Coriander leaves – 4 tablespoons finely chopped
Thuppa/ Ghee/ Clarified butter – 1 tablespoon (Optional)
Thenginakaayi thuri/ Kisa hua naariyal/ grated coconut – ½ cup
Neeru/ Paani/ Water – 2 ½ cups
Step 1: Wash and chop the required tomato and keep it aside.
Step 2: Wash and dry curry leaves and keep it aside, wash and slit the required green chillies and keep it aside. Wash, peel and finely chop the ginger and keep it aside.
Step 3: Wash and finely chop the coriander leaves and keep it aside.
Ste 4: Grate the required amount of coconut and keep it aside.
Step 1: Heat 1 teaspoon of oil in a pan, add chana dal, urad dal and mustard seeds. Once the mustard seeds start spluttering, add semolina and fry until nice aroma starts coming. Transfer this to a plate or bowl.
Step 2: Heat about 3 teaspoons of oil in the same pan. Add chopped tomatoes, slit green chillies, chopped ginger and curry leaves and sauté until raw smell of tomato is gone. Now add turmeric powder, required salt and required amount of water, bring it to boil.
Step 3: Once the water starts boiling, add grated coconut, chopped coriander leaves and ghee. Mix well.
Step 4: Now add roasted semolina mixture to boiling water with one hand while continuously stirring with another hand so that the lumps are not formed. Mix well until semolina absorbs all the water. Close and cook it for 8 to 10 minutes in medium flame.
Step 5: Serve uppittu when hot with coconut chutney/chutney powder/pickle/bajil upkari/curd or have it as it is with a hot cup of coffee/tea.
*To get non sticky and lump free uppittu, roast the semolina properly.
*Do not over roast semolina, over roasting burns semolina and spoils the flavour of uppittu.
*Adding grated coconut is optional, however grated coconut makes uppittu tastier.
*Vegans can skip adding ghee to boiling water, instead add one tablespoon oil extra while sautéing tomatoes i.e., during Step 2.
*More green chillies can be added if you prefer spicy uppittu. We make it less spicy since we have it with pickle most of the times.
Happy and Healthy Cooking!!!!