Vegetable upma recipe | uppittu | Upma recipe | How to make upma

Cooking Time: 15min

Ingredients:

Item	Quantity
Semolina or Suji or Rava	1 Cup
Oil	4 Tablespoons
Mustard seeds	1/2 Tablespoon
Green Chili	4 In quantity
Cumin seeds	1/2 Tablespoon
Salt	As per test
Onion	1 Big in quantity
White lentil (Vigna mungo) bean or Urad dal	4 Tablespoon
Tomato (Optional)	1 In quantity
Sugar	1 Tablespoon
Green peas (optional)	1/2 cup
Peanuts	4 Tablespoon
Chopped Coriander	3 Tablespoon
Lemon juice	2 Tablespoon

Recipe: 

1. Soak the white lentils or urad dal in water till its tern to add (about 5 min). Keep water for boiling, must be more than 2 cups. 
2. Break the peanuts in two pieces using a bowl or something else. Its cover gets removed just move it out we don't need that.
3. Take a pan and add oil, mustard seeds let make them some noise, add cumin seeds, our broken peanuts, chopped chillies, white lentils or urad dal, chopped onion and green peas if available. 
4. Fry it till onion gets golden. Add chopped tomato, salt and sugar. Again fry it for a minute.
5. Add semolina or suji, just toss it for a minute. Now add chopped coriander and lemon water in it.
6. Add boiled water (be careful water jumps out of the pan 😂 ), we need to add water 1/2 cm extra than mixture height in the pan.
7. Mix the water and mixture well and then cover it and boil it for about 2 min on low flame. Make sure there is no extra water available in it if its there just make a flame high and you can remove it. Our Suji Upma is ready to eat. Test it once if you need anything in it before serving.

Tips:

Add some sev or desiccated coconut to get better results.

It's a very healthy breakfast item and contains only 180 calories. In the various region of India, it has a different name like in south India its called uppumavu or uppittu or kharabath and it's very famous there. 

In Maharashtra its called upma or Upeet, in Konkan they called it as Rulav. But the concept is the same. There are different styles of making it, we have added water in semolina, in some region they have added semolina in water, that's so funny, right? but it seems difficult to major the water in a ratio of semolina, so best idea add water in it.

Rava Upma is often served with coconut chutney and filter coffee. The addition of peanuts and cashew nuts also takes care of the protein requirement making it a perfectly balanced dish. 

Lots of veggies are added to it for a nice crunch and they also make this dish perfect to serve for breakfast or a snack. This dish is not only popular in Tami Nadu and other South Indian states but is also famous in Sri Lanka. 

In most South Indian restaurants, it is served along with Kesari Bath, and this combination is called Chow Chow Bath.

The size of semolina doesn't matter and the region, where the people having it in breakfast frequently they keep semolina fried (they fry it till becomes golden so that they can make it quickly). 

In India almost all-region and in all restaurants you can find it easily. Hope you guys enjoy this recipe by making at home itself.