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Learn how to make Dalia Upma at home with our Chef Varun Inamdar
Dalia Upma Ingredients:
Introduction
How To Make Dalia Upma
1 cup Dalia (dry roasted)
2 tbsp Oil
1 tbsp Ghee
1/2 tsp Bengal Gram
1/2 tsp White Lentil Gram
1/2 tsp Mustard Seeds
1 tsp Cumin Seeds
1/4 tsp Asafoetida
2 – 3 Green Chilli (broken)
10 – 12 Curry Leaves
10-12 Cashew Nuts
1/4 cup Carrot (diced)
1/4 cup Green Peas (blanched)
2 cups Water
Salt (as required)
Garnishing The Dalia Upma
Coriander Leaves
Grated Coconut
Fried Cashew Nuts
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Host: Varun Inamdar
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About Upma
Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.Various seasonings and/ vegetables are often added during the cooking, depending on individual preferences.
Upma is typically made by first lightly dry roasting semolina (called rava or sooji in India). The semolina is then taken off the fire and kept aside while spices, lentils, onion, ginger, etc are sautéed in oil or ghee. The semolina is then added back to the pan and mixed thoroughly. Boiling water is added, and the mixture is stirred until the semolina absorbs the liquid and becomes fluffy in texture. Broken Wheat Upma is cooked with vegetables like peas, carrots, and beans.
There are several ways in which upma is made, and the variations are obtained by either adding or removing spices and vegetables. The texture can vary significantly as well, depending on how much water is added to it, and how long the mixture is allowed to remain on the flame thereafter.
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