Semolina upma (uppittu) recipe.
Semolina upma or rava uppittu is a very common breakfast in Karnataka. This common breakfast is cooked as a thick porridge with roasted semolina. There are so many ways you can cook this humble breakfast. In this recipe, I have cooked it with vegetables and spices. When I roast semolina in ghee or clarified butter, my three-year-old screams in joy and doesn’t move from the kitchen… This speaks of how good this dish tastes. A definite keeper. Kids will love it surely!
Semolina or suji or rava is coarsely ground purified cream of wheat made with durum wheat, a hard type of wheat. Semolina is high in gluten and is used for making many Indian savoury and sweet dishes. Semolina is also used to make pasta. Usually, there are two varieties of semolina – fine and coarse. While the fine semolina is used to make sweet dish like sheera, the coarse one is used to make savoury dish like upma.
The first step in making upma is to roast the semolina or rava in ghee. I then make a tempering of whole spices and fry onions. I add tomatoes and let it cook. I then add cut vegetables (carrot, beans, peas, capsicum, etc.) and water. I let it simmer for a few minutes until the vegetables are cooked completely. I then add the roasted rava and cook until it is done and the water dries out. I finish it with freshly grated coconut, lemon juice, and coriander leaves.
As good as this tastes, a simple variation of this is vermicelli upma, which uses vermicelli instead of semolina. Click here for the recipe!
For a gluten-free upma, make them with leftover idlis. Click here for recipe.
For more semlina recipes, click here.