How to make it
7 steps. Take it one step at a time.
Heat a heavy-bottomed pan
Heat a heavy-bottomed pan over medium heat. Add the semolina and dry roast it for 3-5 minutes, stirring constantly, until it becomes fragrant and slightly golden. Remove and set aside.
5 minHeat oil or ghee
In the same pan, heat oil or ghee. Add mustard seeds and let them splutter. Add the urad dal and sauté until it turns golden brown.
2 minAdd chopped onions, green chilies, ginger, and curry leaves
Add chopped onions, green chilies, ginger, and curry leaves. Sauté until the onions become translucent.
3 minPour in the water
Pour in the water and add salt. Bring the mixture to a rolling boil.
3 minLower the flame
Lower the flame. Slowly add the roasted semolina with one hand while stirring continuously with the other to prevent lumps from forming.
2 minCover the pan with a lid
Cover the pan with a lid and cook on low heat for 2-3 minutes until the water is absorbed and the semolina is cooked through. Turn off the heat.
3 minGarnish with lemon juice and freshly chopped cilantro
Garnish with lemon juice and freshly chopped cilantro. Fluff with a fork and serve hot.
A little kitchen wisdom
Roasting the semolina well is the key to a non-sticky upma. For a fluffier texture, use a 1:2.5 ratio of semolina to water. You can add finely chopped carrots and green peas to make it more nutritious.
