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Savoury semolina upma

Name: Savoury semolina upma
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
Cuisine: Indian recipes
Ingredients: 175g coarse semolina; 2 tbsp vegetable or sunflower oil; 1 tsp mustard seeds; 10-15 curry leaves; 1 tbsp chana or white urid lentils; Handful cashews or peanuts; 1 small onion, finely chopped; 1 carrot, finely chopped; ½-1 tsp chilli powder; Handful frozen peas; 1½ tsp salt; 600ml hot water; Juice 1 lemon; 1 tsp caster sugar; 1 tbsp ghee (optional)

By: Mallika Basu

Published: 26 Jun 23
Updated: 25 Mar 24

“A traditional South Indian breakfast, savoury semolina upma hits a spot at any time of the day and takes minutes to make once the ingredients assemble. While the final flourish of sweetened lemon juice is optional, I would argue it completes the dish.” Food writer, Mallika Basu

Take a look at Mallika’s recipe for pudla pancakes, too.

Easy
July 2023

Test kitchen approved

Serves 2
Hands-on time 25 min

Take a look at Mallika’s recipe for pudla pancakes, too.

Nutrition: per serving

Calories: 409kcals
Fat: 26g (5.1g saturated)
Protein: 12g
Carbohydrates: 30g (15g sugars)
Fibre: 5.4g
Salt: 3.8g

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Ingredients

175g coarse semolina
2 tbsp vegetable or sunflower oil
1 tsp mustard seeds
10-15 curry leaves
1 tbsp chana or white urid lentils
Handful cashews or peanuts
1 small onion, finely chopped
1 carrot, finely chopped
½-1 tsp chilli powder
Handful frozen peas
1½ tsp salt
600ml hot water
Juice 1 lemon
1 tsp caster sugar
1 tbsp ghee (optional)

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Method

Put a non-stick wok or kadai over a medium heat and add the semolina. Dry fry, stirring regularly, for 5 minutes until the semolina turns to a richer shade of caramel brown. Tip into a bowl and set aside.
Rinse and wipe the wok/kadai clean, then return to a medium-high heat and add the oil. Add the mustard seeds, curry leaves and lentils – as soon as they begin to splutter, add the nuts. Cook for 1 minute, then add the onion and carrot and cook for 2 minutes. Add the chilli powder and cook, stirring, for another 2 minutes, or until the vegetables soften.
Add the peas and salt, cook for 1 minute, then return the semolina to the pan. Add 600ml hot water in 3 stages, mixing well between each addition to prevent lumps. Lower the heat to a simmer and cook for a few minutes, stirring regularly.4 Whisk the lemon juice and sugar together, then stir this through the semolina mixture along with the ghee (if using). Serve on its own or – as I highly recommend – with a tangy, hot pickle.