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Onion Upma | Savoury Semolina with Onions
Aruna
Onion upma is, by far, one of my favourite breakfasts. Done well, the onions still retain a touch of crunch and the upma fluffy. Give me some coconut chutney or molaga podi with it and I am in heaven.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast, Snack, Tiffin
Cuisine
Indian, South Indian
Servings
4
people
Ingredients
1x
2x
3x
3/4
Cup
Rava, Semolina, Suji
(150 gms)
3/4
cup
Chopped Onion
(150 gms)
1
tsp
Udad Dal
1
tsp
Chana Dal
(Optional; I did not use any)
1/2
tsp
Mustard Seeds or Rai
1/2
tsp
Cumin or Jeera
3 or 4
Chopped Green Chillies
1
tsp
Grated Ginger
1/4
tsp
Sugar
(Optional; I did not use any)
2.25
Cups
Water
6 to 8
Curry Leaves
1
tbsp
Oil
1
tsp
Ghee
(Optional; I did not use any)
Salt to Taste
(~1 tsp)
Instructions
Roasting the Rava
Dry roast the rava till it just starts to change colour.
Transfer the roasted rava into a plate and let it cool.
In a kadai or a wok, heat the oil.
Add mustard seeds and wait till they crackle.
Add the udad dal and chana dal (if you are using it) and fry till the dals turns light brown in colour.
Add the onion pieces and stir-fry till the onion just starts to turn transparent.
Add the green chillies, grated ginger, and curry leaves, and stir-fry for a minute.
Add 2.25 cups of water, sugar and about 1 tsp salt.
The water should just taste a touch salty.
Bring the water to a boil.
Turn the
heat to low
and add the roasted rava while stirring continuously to ensure that no lumps are formed.
Increase the heat to medium.
Cover the kadai and let the upma cook for about 5 minutes.
Remove the cover and mix well.
Cook for a few minutes more till all the water is absorbed and the rava is cooked.
Turn off the heat.
Add the ghee and mix well.
Serve hot with Hotel Style Coconut Chutney, Molaga Podi or Nimmakaya.
Keyword
Onion Upma, Rava Upma, Semolina Upma with Onions, Upma
Tried this recipe?
Do let me know how you liked it
@aahaaram
or tag
#aahaaram
!