- Place semolina in a pan and cook over medium heat until toasty but not browned, about 2 minutes. Transfer to a bowl. Return pan to medium heat and heat ghee until shimmering. Add the mustard seeds, stir until they splutter, about 30 seconds. Add soaked chana daal and fry for 2 mins.
- Add the onion, fry until slightly soft, about a minute (take care not to brown). Add the slit chillis and stir until fragrant, about a minute longer. Add the carrots, red chilli powder, and sugar, and stir until fragrant and the mixture is coated with the ghee about 1 minute
- Add toasted semolina and stir continuously until the mixture resembles wet sand—about a minute. Add the salt and gently pour in the water. The semolina will bubble and spurt as it absorbs the water. Reduce heat to low. Allow this mixture to cook for about 2 minutes, stirring constantly. The Upma absorbs water very quickly and tends to dry out too, so turn off the heat when the mixture is slightly runny. Serve immediately. Garnish with Besan Bhujia.
A perfect breakfast recipe
Semolina Upma
#myrecipe
By Tanya Singh
May, 26th
567
Servings
2 persons
Cook Time
20 minutes
Ingredients
10
- 12
Ingredients
- 1.5 cup bowl Semolina
- 1/2 cup roasted Peanuts
- 2 tbsp Chana dal
- 1 Carrot
- 1 Onion
- 2 Green chillies
- As required Ghee
- 1 tsp Mustard seeds
- 1/2 tsp Red chilli powder
- to taste Salt
- 8 cups water
- As required Garnish for besan bhujia
Instructions
Notes/Tips
Enjoy the breakfast
