Upma (Namkeen Sooji)

Upma is a very popular and simple breakfast dish which is made of semolina. You can add a variety of vegetables to it like carrots, peas, french beans, bell pepper or just onions. Here, I have made this dish with onions and peanuts.

Ingredients

2 tbsp Ghee

1/2 tsp Mustard Seeds
7-8 Curry Leaves, roughly chopped
1-2 Red Chillies
1 tbsp Urad dal
1 cup Sooji (Samolina)
1 tbsp Vegetable oil
1/4 cup Peanuts/ Cashews
1/4 cup Raisins
1 tsp Sugar
1 tsp Salt
1 1/2 cups Water
1 Banana, Sliced (optional)

Method

Heat the ghee in a large pan. When it is very hot then add the mustard seeds and let it crackle. You can cover the pan with a lid as the mustard seeds will spread everywhere. Now add chilies, curry leaves, urad dal and saute them till they are slightly brown. Mix the sooji to this mixture and roast it till it gets a nice light brown color.

In a small skillet heat the oil and saute the peanuts/ cashews till they are slightly brown. Then add the raisins and saute for 1 minute.

Add the roasted peanuts, raisins, sugar and salt to the sooji. Heat the water in the microwave for 2 minutes and slowly incorporate it into the sooji mixture by stirring it constantly. It will look lumpy and will not stick to the pan. Serve it warm with sliced bananas.

Rava Idli

Serves 4-6

Rava idli is a South Indian breakfast item, which is made with semolina and yogurt. It is served with coconut chutney.

Ingredients

1 cup Semolina (Rava), dry roasted

1 cup Low Fat Yogurt

1 tsp Salt

1 tbsp Vegetable Oil

1 tsp Mustard Seeds

1 tbsp Chana Dal

1 tbsp White Urad Dal

7-8 Curry Leaves, roughly chopped

1/2 tsp Baking Soda

1/4 cup Cilantro Leaves, chopped

1 tbsp Oil for greasing the idli mould

Method

In a medium bowl, whisk together semolina, yogurt, salt and 1/4 cup water. Leave it aside for 15 minutes.

Heat a small skillet with 1 tbsp vegetable oil and add mustard seeds, chana dal, urad dal and curry leaves. Stir for 2 minutes and add it to the semolina mixture along with baking soda and cilantro leaves. Mix well.

Heat a stockpot with 2 cups water. Grease the idli moulds with some oil and pour 1 1/2 tbsp of the mixture in each mould. Steam it at high for 12-15 minutes. Take the idlis out with the help of a knife and serve hot with coconut chutney.