CORN UPMA RECIPE
CORN RAVA UPMA /HEALTHY BREAKFAST FOR KIDS
A popular and easy breakfast recipe from south india and western india, cooked with dry roasted semolina / sooji. it can be prepared with several variations and hence it is known with different names like, uppumavu, uppuma, uppindi, uppeet etc
Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtrian, Gujarat, Odia and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.
Upma should be your go-to breakfast meal if you wish to lose weight quickly. A bowl of upma has fiber, vitamins, and healthy fats. It is low in cholesterol and calories which makes it a healthy meal and helps you have a balanced diet. Upma is prepared using semolina and it is full of iron.
INGREDIENTS
- Rawa / bombay rava [ not fine ] – 1 cup [ unroasted ]
- Boiled corn – 1 cup
- Ghee – 1 tbsp
- Ghee + oil – 2 tbsp
- Cashew few broken
- Very finely chopped onion – 1 small
- Grated ginger – 1 tsp
- Chopped green chilli – 2 or as per taste
- Mustard seeds + urad dal – 1 tsp
- Curry leaves – few
- Salt as to taste
- Water as required – 3 ½ or 4 cup water
METHOD [ if using roasted rava then just stir fry for 1 or 2 mins ]
Heat 1 tbsp ghee and add the rava .
Stir and fry on low flame for 7 to 8 minutes. Remove and keep aside to cool.
In the same pan , heat 2 tbsp ghee / oil .
Add mustard and let it splutter .
Add chilli + curry leaves + ginger .
Add onion and stir fry till translucent .
Add boiled corn and stir fry for a min .
Now pour 3 ½ or 4 cups water + salt , mix well and bring to a boil.
Keeping the flame on low, start adding roasted rava slowly, stirring continuously in another hand – [ this helps to prevent from any lumps formation ]
Stir continuously , till the rava absorbs water.
Cover and simmer on low flame for 2- 3 minutes or till upma is cooked well.
Off the flame and let it rest for 2 to 3 mins.
Serve hot with chutney + vada + filter coffee .[ I like it with sugar ]
It is usually eaten with peanut podi, idli podi, coconut chutney or even with pickle.
Most people serve rava upma to kids with a dash of sugar & ghee on top to mellow down the heat from the chillies.
NOTES
- After frying the onions you can also add carrot ,boiled green peas or any other veges with the corn .
- While tempering we can add 1 tsp of urad dal or chana dal .
- Don’t reduce ghee, infact you can add little more for more flavour.
- Roasting well is compulsory or the upma will be sticky.
- Instead of green chilli you can add red chilli .
- Some also add tomatoes. While adding tomatoes remove the pulp.
- For loose texture add 4 cups of water.
- You can also drizzle few drops of lemon in the end.
- Boiling water side by side reduces cooking time for method 2.
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