📝 Ingredients (2 servings)
- Rava / Sooji (semolina) – 1 cup
- Curd (thick, whisked) – 1 cup
- Water – 1 cup (adjust as needed)
- Onion – 1 medium (finely chopped)
- Green chili – 1–2 (slit or chopped)
- Ginger – 1 tsp (finely chopped or grated)
- Curry leaves – 6–8
- Mustard seeds – ½ tsp
- Urad dal – 1 tsp
- Chana dal – 1 tsp
- Oil / Ghee – 2 tbsp
- Salt – to taste
- Coriander leaves – 2 tbsp (finely chopped)
👩🍳 Method
- Roast Rava
- Heat a pan and dry-roast semolina (rava) till light golden and aromatic.
- Keep aside.
- Prepare Seasoning
- In the same pan, heat oil/ghee.
- Add mustard seeds, let them splutter.
- Add urad dal, chana dal, and fry till golden.
- Add curry leaves, ginger, green chilies, and sauté briefly.
- Add chopped onions and fry till soft and translucent.
- Cook Upma
- Add 1 cup water + required salt, bring to a boil.
- Slowly add roasted rava while stirring to avoid lumps.
- Cook on low flame until rava absorbs water and becomes soft.
- Add Curd
- Switch off the flame. Let upma cool slightly (to prevent curd from splitting).
- Mix in whisked curd gently until creamy and well combined.
- Finish & Serve
- Garnish with fresh coriander leaves.
- Serve warm with pickle, papad, or just as it is.
🍴 Tips
- For extra flavor, add grated carrots or peas while boiling water.
- Use slightly sour curd for authentic taste.
- If making in advance, add curd just before serving to keep it fresh.
