Uppuma is not only a hot favourite breakfast meal; it can also be enjoyed anytime of the day. Originally from South India, this tasty dish is so wholesome you can eat it as a one-dish meal. Though I grew up eating Uppuma without vegetables, these days due to health reasons and general wellbeing, I have modified the original Uppuma recipe by adding vegetables. You can also add about 100 g of oats or about 50 g of flaxseeds!
1 tablespoon ghee or butter
500 g coarse grain semolina
2 tablespoons olive oil
1 tablespoon Bengal gram
2 teaspoons white gram
1 teaspoon mustard seeds
2 dried chillies, cut into 2 cm pieces
2 green chillies, cut into 1 cm pieces
3 cm ginger, minced finely
2 large onions, sliced thinly
2 sprigs curry leaves
¼ teaspoon asafoetida powder
120 g mixed vegetables (peas, carrot, cauliflower, beans),
1400 ml water
2 teaspoons salt
80 g grated coconut
60 g roasted or fried cashew nuts (optional)
- Heat ghee or butter in a wok.
- Add in the semolina and dry roast it over very low heat, stirring all the while till the semolina becomes aromatic and darkens a few shades. Transfer to a plate.
- Heat oil till it becomes hot in the wok. Add in the Bengal gram and the white gram and fry till it becomes golden brown.
- Add in the mustard seeds and the dried chillies. Fry till the mustard seeds splutter and the dried chillies turn brown.
- Add in the green chillies, ginger, onions and curry leaves. Sauté till the onions become soft. Add in the asafoetida powder and the vegetables.
- Pour in the water and add in the salt. Bring to a boil. Lower the flame.
- Gradually add in the semolina, stirring constantly to prevent lumps.
- Cook until all the water has been absorbed. Turn off heat.
- Add in the grated coconut and cashew nuts and mix well.
- If you are using the fine grain variety of semolina, you may cut down the water by 1 cup. If the semolina is still uncooked after all the water has been absorbed, you may sprinkle some extra water and carry on cooking till the semolina is cooked.
- Some people may like to add ½ cup of yoghurt. Mix the yoghurt with the water and bring to a boil.
- It can be served with sugar or coconut chutney or just by itself.