Upma or Uppittu is one of the best breakfast dishes as it has multiple advantages. Some of the positive facts about upma is that, it is easy to prepare, taste can be changed according to ones need, easy to pack and carry, can be eaten even when it is cold. Most of the vegetables blend well with upma making it healthy as well.
Not just that, upma has many variants and with simple changes, the taste varies and gives a new taste. It can be made in simple to digest way as well as rich depending on the need.
Yes, Upma is healthy food because you can add lots of vegetables to this. It is prepared from Rava or Soji which is easy to digest. Also, the consistency can be very smoothmaking it easily digestible. Upma can be filling and one can survive for 4-5 hours with this staple food.
Not just healthy, it is tasty too!
Upma can be made rich by adding dry fruits, ghee, and coconut. Spices like Jeera, Ginger, Lemon can also be added to suit the taste. The best part of this dish is, the taste can be altered to suit every tongue.
Variants for rava upma
Upma has got many variants like Rava Upma, Rice Soji Upma, Bread Upma, Oats Upma, Idli Upma and the latest addition is preparing Upma from ‘Siridhanya’. This apart, upma can be made using onion, one single vegetable or a combination of many vegetables.
Rava-bhath is another variant of Rava Upma which is spicy and tasty. However, the most sought after and best upma is “avarekalu Upma’. But this is seasonal as avarekalu is available only during the season. However, other cereals like green peas can also be used. The variety of Upma that can be made is endless.
It is easy to prepare upma and can be stored in hot boxes which stay hot for long. Easy to serve and can be garnished/groomed to give an attractive look. Most people like this dish.
Simple traditional Upma recipe
Here I am giving you a simple recipe for Upma. Only the recipe is simple, not the taste. I promise it is worth trying!
Ingredients for traditional upma recipe
- Rava / Soji – 1 cup
- Green Chillies – 3-4
- Oil – 4 Table Spoon
- Mustard seeds – 1 small spoon
- Onion – 1 finely chopped
- Jeera – 1 small spoon
- Gram dal – ½ spoon
- Urad Dal – ½ spoon
- Coriander – finely chopped
- Kari Patta – A few
- Grated Coconut – 3 -4 spoons
- Salt to taste
Preparation for traditional rava upma
In a thick pan dry roast the Soji for 5-7 minutes in medium flame, now add 1 tablespoon of oil or ghee and fry till it turns light orange.
Put the pan on flame, add the rest of oil, and when it is hot add mustard and let it splutter. Add Gram dal, Urad dal, Green Chilies, Jeera. Wait till the chilies turn whitish, now add chopped onion. Let the onion become golden brown, and then add Kari Patta, Salt to taste, ginger and water. Water measurement varies depending on the Soji used. Generally, it will be 1:1½ ratio. When the water starts boiling add roasted slowly with constant stirring. Close the lid, simmer the flame and leave it for 5 minutes. Now add coriander leaves, grated coconut. Lemon juice has to be added while serving. Upma can be garnished with grated Coconut, Coriander and Mixture or chips as per taste.
It takes just 10 minutes to cook this, healthy and tasty, easy on the tummy. For variants of Upma, you can check the linked articles.