- Roasted semolina (sooji / rava) : 1 cup,
- Onion (chopped finely) : 1 medium sized,
- Green chilly chopped : 1 or 2,
- Bengal gram (split and skinned) : 1 tbsp
- Ginger (chopped finely) : ½ inch
- Cumin seeds : ½ tsp,
- Curry leaves : 2 sprigs
- Cashew nuts : 10 nos
- Mustard seeds :1 tsp
- Oil / Ghee : 2 tbsp,
- Water : 1 cup
- Salt as required
In a pan, heat ghee or oil.
Add mustard seeds and when they starts crackling, add the cumin along with urad & chana dal.
Fry till they become a little brown.
Add cashews & onions.
Fry till the onions become transparent.
Add the green chilly, curry leaves and ginger and fry them for a minute.
Add water to this mixture and let it come to a boil.
Add salt and when the water becomes boiling, lower the flame and add semolina to it*.
You can add more water if the mixture looks dry.
Lower the flame and simmer the upma for 2-3 minutes.
Remember to keep stirring at each step so that the upma does not stick to the pan.
Garnish with vegetables / coriander/cilantro leaves.