Sooji Upma
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Sooji Upma

1. Cooking oil - ¼ cup
2. Dried red chile peppers, broken into pieces - 2
3. Cashews - 2 tablespoons
4. Skinned split black lentils (urad dal) - 1 tablespoon
5. Split Bengal gram (chana dal) - 1 teaspoon
6. Mustard seed - 1 teaspoon
7. Asafoetida powder - 1 pinch
8. Chopped onion - 1 cup
9. Green chile peppers, sliced into thin rings - 3
10. Fresh curry leaves - 1 sprig
11. Water - 4 cups
12. Tomato, finely chopped - 1
13. Minced fresh ginger root - 1 tablespoon
14. Salt to taste - 1 tablespoon
15. Semolina (sooji rava) - 2 cups
16. Fresh lime juice, or to taste - 3 tablespoons
17. Ghee (clarified butter) - 2 tablespoons

How to cook deliciously - Sooji Upma

1. Stage

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.

2. Stage

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.