Growing up I enjoyed semiya upma more than rava upma. After getting married to a rava upma LOVER I started incorporating this in our regular menu too! Also our kids, just like their father relish this!
Over the years I have learnt to make it in my Instant Pot (IP). I have figured out the exact proportions of semolina and water required to get the PERFECT consistency. And, it is just a 1 MINUTE recipe!!!!
You could make it on stove top too. I will give instructions for that as well.
This is definitely not the traditional method. Typically one would roast rava/semolina separately. Then saute rest of the ingredients. Also usually one would mix in the ingredients of upma to boiling water to complete the process. This is no way similar to that. But the end product is like any other upma :)
Today's guest chef is Om. In case you notice those ambidextrous hands in the video. We still have not figured out which hand does this little man prefer to use. Haha!
You will need:
Tempering:
1 tbsp oil (vegetable/canola/olive)
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1 tsp hing/asafoetida
1/2 tsp turmeric
Seasonings:
salt per taste
Nuts: (optional)
cashews/peanuts
Aromatics:
1 shallot or 1/4 onion chopped
3-4 curry leaves
2 green chillies or 1 jalepeno chopped/sliced
1 inch ginger chopped/sliced
1 tbsp cilantro chopped
Veggies:
1/2 cup green peas
1 small carrot chopped/shredded
Rava/semolina
2 cups
Water
3 cups
Method:
Heat up oil in saute mode of IP. Add the tempering ingredients. Let them splatter. Add the nuts and veggies. Saute for about a minute. Add the rava/semolina. Let it roast with the veggies for a while till you start getting the roasted smell of the rava/semolina. Basically you have to get rid of the raw texture of rava/semolina. Then add water and salt. Close the lid of IP and set the valve to sealed position. Set the IP to manual high pressure for 1 minute. Once that is done, do a manual quick release. Serve hot.
TIPS:
- If making on stove top, most of the steps remain the same. At the end just cover with lid and let it cook for 5 minutes on medium heat.
- A trick to make it even quicker both in IP and stove top is to add boiling water (I usually heat up water in my kettle while I saute rest of the ingredients in IP). Since today Om was making the upma, I skipped that part, as it would easier for him to handle regular water.
Simha, Om and Ekaa like to have it with yoghurt, buttermilk, Indian pickle and Indian podi. You could have it just like that or even with sambar/chutney as well. You can add some ghee as a topping too!
ENJOY!
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