Onion Upma | Savoury Semolina with Onions
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.
Ingredients
- 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.