Sooji Ka Upma Semolina Upma Recipes

Steps:

• Put oil in a wok and heat for a minute.
• Add mustard seeds, channa dal, urad dal and onion.
• Add semolina and saute until light brown.
• Add remaining ingredients, except coconut, and mix well.
• Cook on medium heat for 15 minutes.

Steps:

• Roast the semolina in a wok until lightly golden brown. Remove and keep aside in a flat plate.
• In the same wok, now heat oil until its medium hot.
• Add cumin and mustard seeds.
• Allow to splutter.
• Once it stops spluttering, add green chilli, curry leaves, onions and carrots.
• Stir-fry until the onions are browned and the carrots are slightly tender.
• Add water and bring to a boil.
• Lower flame and add the roasted semolina. Mix thoroughly to combine.
• Remove from heat and garnish with corriander leaves.
• Serve hot with tea or coffee.
• Enjoy!
• Note: If desired, you may sprinkle some lemon juice on top before serving.

Steps:

• Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
• Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.