Imagine a warm, fluffy dish that combines the nutty richness of farina with vibrant, crisp vegetables, creating a culinary experience that transports you straight to the heart of South India. Uppama is not just a meal; it's a celebration of flavors, textures, and traditional cooking techniques that will revolutionize your morning routine and leave you craving more with every delightful bite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: South Indian
Serves: 4 servings
Ingredients
- 1 cup farina (sooji)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 carrot, chopped
- Salt to taste
- Water as needed
- Coriander leaves for garnish
Instructions
- Heat a large skillet or pan over medium heat and add the oil. Allow the oil to warm up for about 30 seconds.
- Add mustard seeds to the hot oil and let them splutter and pop, which typically takes 30-45 seconds.
- Immediately add chana dal to the oil and sauté until the dal turns golden brown and becomes slightly crispy, stirring continuously to prevent burning.
- Add chopped onions to the pan and sauté until they become translucent and start to turn light golden, approximately 2-3 minutes.
- Incorporate chopped bell peppers and carrots into the pan. Cook the vegetables for 3-4 minutes until they become slightly tender but retain their crispness.
- Add the farina (sooji) to the pan and dry roast it with the vegetables, stirring constantly to prevent burning. Roast for 2-3 minutes until the farina becomes fragrant and turns a light golden color.
- Sprinkle salt over the mixture and gradually add water while continuously stirring. The water should be added in stages to ensure even absorption and prevent lumps.
- Reduce heat to low and cover the pan. Allow the uppama to steam and cook for 5-7 minutes, stirring occasionally to prevent sticking.
- Check the consistency and add more water if needed. The final texture should be moist but not soggy.
- Once the farina is fully cooked and has a fluffy texture, remove from heat.
- Garnish with fresh chopped coriander leaves and serve hot.
Tips
- Roasting is Key: Take your time when dry roasting the farina. This step is crucial for developing a rich, nutty flavor and preventing a raw, grainy texture.
- Water Management: Add water gradually and stir constantly to ensure even cooking and prevent lumps. The perfect uppama should be moist but not wet.
- Vegetable Prep Matters: Chop vegetables into uniform, small pieces to ensure even cooking and a balanced texture in every spoonful.
- Oil Temperature: Ensure your oil is properly heated before adding mustard seeds to achieve that perfect spluttering effect.
- Fresh Garnish: Always add fresh coriander leaves just before serving to maintain their vibrant color and fresh flavor.
- Customize Your Uppama: Feel free to experiment with different vegetables or add a handful of cashews for extra crunch and nutrition.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
