Friday, 19 March 2010

Onion upma

There are various upma recipes. This one is my all time favorite. This one is very similar to the one I ate for breakfast in a restaurant in Belgaum on my way to Goa.

Also one very good udipi restaurant makes awesome upma, which is very close to this recipe.

Try it for breakfast. It is not only fast but also tasty.

Serves 2
Medium semolina/Rava: 1 cup
Boiling water: 2-3 cups
Green chili:2-3
Ginger crushed: 1 table spoon
White split urad dal: 1 table spn
Mustard seeds: 1 table spn
Curry leaves: handful
Chopped coriander for garnish
Onion: 1 medium
Oil: 2 table spoon
Clarified butter: 1 table spn
Lime juice: 2-3 table spn
Sugar: 1/2 table spn

Fine chop green chili and grate ginger. Peel and fine chop onions.

Heat the pan and add oil. Once the oil is hot add urad dal. Let dal turn slight color and add mustard seeds. Once seeds start to splutter add curry leaves followed by chili and ginger.

After few seconds add onions and stir until onions are soft.
Turn the heat to medium low. Add semolina.

We will roast semolina nicely for 5-8 minutes. Semolina should start to turn pink and get roasted well.
In the mean time boil 2-3 cups of water.

Keep stirring semolina until it changes color. Add salt to taste and sugar. Slowly add water and keep mixing semolina.
Per one cup of semolina add 2 or 3 cups of water. 3 cups will make upma soft and moist and 2 cups will make it soft and firm. It is personal choice what texture of upma would you like to eat. Adjust the water accordingly. If semolina is fine, you will require less water and if it is medium you will require more water. Try to judge your upma and adjust the water.

Add ghee/clarified butter and lime juice. Added ghee will enhance the flavour of upma.

Turn the heat little up and mix continuously until semolina gets cooked. Water will cook semolina, you will notice each molecule has increased in size.
Garnish with coriander and turn the heat off.
Serve onion upma while its hot.


  1. this one is my hubby's fav.. i make it often

  2. Thanks J for this and other comments as well.


Please leave me some comments, your feedback is much appreciated and anticipated.