Make Traditional And Authentic Upma On An Induction Cooktop

What Is Upma?

Upma is a delectable and beloved South Indian breakfast made with cream of wheat or semolina flour (rava or suji), lentils, nuts, vegetables, herbs and spices. This traditional dish involves the delicate process of roasting rava before simmering it in ghee (or oil), cashews, onion, ginger and other flavorful ingredients. A pinch of sugar can be added for a mild sweetness that rounds out the savory flavors. Upma is a traditional breakfast served in restaurants across South India, including Maharashtra, but it can also be found in many South Indian homes as well. Growing up, upma was a regular breakfast or evening snack in my house - a testament to its timeless allure as an indulgent yet comforting meal.

How to make Upma Recipe on Induction Cooktop

A delectable South Indian breakfast dish crafted with a savory blend of semolina, wholesome vegetables and creamy curd. Combining all these ingredients creates a unique and flavorful medley that tantalizes the taste buds while providing an ideal start to the day. This delectable breakfast dish radiates warmth, flavor and deliciousness with every bite. A vegan-friendly version can be easily achieved using oil instead of traditional ghee. So why not take a break from your go-to morning bowl of oatmeal and try something new? You won't regret it! With its unique taste and texture, this upma is sure to tantalize your taste buds and bring a smile to your face.

Follow these instructions to do this quickly and easily.

Ingredients

To make Upma on Induction Cooktop, you will need the following ingredients:

• 1 cup of Semolina (Rava/Sooji) 
• 2 tablespoons of Ghee 
• 1 teaspoon of Mustard Seeds 
• 2 Green Chilies, finely chopped 
• 10 Curry Leaves, finely chopped
• 1 Onion, finely chopped  
• ½ teaspoon of Turmeric Powder 
• Salt as per taste 
• 2 cups of Water

Recipe For The Upma

• Begin by heating a pan over medium heat on the induction cooktop. Add two tablespoons of ghee and wait for it to melt. Once melted, add mustard seeds and let them crackle for about 10 seconds. Then add the curry leaves and green chilies followed by the onion. Saute all these ingredients until the onions turn slightly brown in color. 
• Now add semolina (Rava/Sooji) to the pan and stir for about 2 minutes so that it is nicely coated with onion mixture as well as ghee or oil used in step one above. After 2 minutes, reduce the flame slightly to low heat and mix in turmeric powder and salt according to your taste preference. Keep stirring continuously while adding water gradually so that lumps don't form when you mix it with other ingredients in the pan.
• Cook on low heat until desired texture is achieved, occasionally stirring throughout the cooking process, allowing adequate time between each stirs so that upma doesn’t stick at the bottom of the pan or burn due to too much heat applied directly onto semolina grains during the mixing process.             
• Now switch off the gas stove or Turn OFF Induction Cooker & serve hot Upma topped with peanuts and coriander leaves! Enjoy !!

Tips For Making Upma

• Achieving the perfect Upma requires careful consideration of the ratio of rava / semolina to water. Too little water will result in an Upma that is relatively dry and hard, whereas adding a greater amount of water will yield a softer, fluffier texture that is generally more popular. Striking the right balance between these two extremes is key to creating an Upma truly sublime experience.
• It is imperative to ensure that the rava is roasted properly, which is why it is recommended to use a medium flame and stir intermittently to make sure that the rava has an even roast without becoming too brown or burnt. This even roasting of the rava helps bring out its full flavor and contributes to the overall taste of the dish. Additionally, a well-roasted rava adds texture and mouthfeel, making it all the more enjoyable.
• It is essential to pay close attention to the roasting process of the rava, as achieving an even roast without allowing it to become too brown or burnt is paramount. To ensure this, one should take care to roast the rava on a medium flame and stir it intermittently, thus allowing for an even distribution of heat throughout. This will lend a nutty flavor and pleasant aroma to the rava, resulting in a delicious final product.
• The optimal way to enjoy upma is to serve and eat it while it is still warm; this not only creates a more pleasing texture but also helps to retain some of the dish's moisture. As time passes, the upma will slowly lose its moisture, becoming harder and drier in the process. Therefore, it is important to eat it as soon as possible in order to reap the full benefits of its flavor and texture.

Upma is a delicious and nutritious breakfast dish that can be enjoyed any day. With the help of an induction cooktop, you can now prepare this classic South Indian recipe in no time. Not only does it taste amazing, but it’s also packed with all the essential nutrients your body needs to start the day right. Give this easy upma recipe a try today and enjoy its delightful flavor!