- Heat oil in a kadai Or a wok. Add mustard seeds, blackgram and bengal gram. Allow it to splutter.
- Now add peanuts, sliced onions, curry leaves, chopped green chilly, grated ginger, chopped cabbage and potato pieces. Saute on medium flame till they turn translucent.
- Add required amount of salt for the mixture to fry quickly.
- Once they start changing their color, add chopped tomatoes and mix well.
- To this mixture, add turmeric powder, saute again and cook until the raw smell goes away and the veggies are cooked well.
- Now add bay leaf, cinnamon piece and cloves to it. Cover it with a lid for 2 minutes.
- Add 3 glasses of water to the above mixture and as soon as the water starts boiling add sooji Or upma ravva to it. Cover and cook at low flame.
- After a minute, add butter to it. And cover again to cook for 5 more minutes on low flame.
- Turn off the flame when cooked perfectly. And mix well in all directions so as to avoid lumps.
Masala Upma
By Abhinetri V
Jul, 4th
660
Servings
4 persons
Cook Time
20 minutes
Ingredients
18
- 20
Ingredients
- Oil
- Mustard seeds
- Blackgram
- Bengalgram
- Peanuts
- Sliced onions
- Curry leaves
- Green chilly cut
- Ginger grated
- Chopped cabbage
- Chopped potato
- Salt
- Chopped tomato
- Turmeric powder
- Bay leaf
- Cinnamon
- Cloves
- Water
- Sooji ravva/bombay ravva
- Butter
Instructions
Notes/Tips
For a perfect, masala upma ensure the ratio of water to sooji to be 3:1. Cover with a lid, as soon as you add the spices so that the flavour and smell retains and get absorbed by the mixture.
