Recipe by SUSMITA
"In Andhra they call this upma 'Bombay rava' upma. It is extremely soft and spongy in texture. When I was a kid, I loved eating this upma as balls rolled in sugar. This upma makes an excellent accompaniment to pesarattu."
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dried red chile peppers, broken into pieces
skinned split black lentils (urad dal)
split Bengal gram (chana dal)
green chile peppers, sliced into thin rings
fresh curry leaves
tomato, finely chopped
minced fresh ginger root
salt to taste
semolina (sooji rava)
fresh lime juice, or to taste
ghee (clarified butter)
Yummy. I love eating this for breakfast. I use about 3/4 teaspoon of salt and roasted rava. (You can buy roasted rava or dry roast it yourself.)
This recipe churns out the best Upma I have ever had! Thank you very much - Excellente!!
Just delicious! I omitted the tomato for breakfast, it's a bit too acid for me.
This is a delicious and unusual way to prepare semolina. I don't enjoy boiled semolina, but I liked this recipe. This makes very good breakfast. Thanks!
This is like cream of wheat on steroids! Big, savory flavors, and the heat is softened by the sooji! The leftovers were even better, as the lentils and seeds were less crunchy. Definitely a repeater.
Great recipe. Tastes like how my mom makes it. I left out the lemon juice and ghee, but still tastes great!
I have a Indian friend and have always looked for a Upma recipe that comes close to his! I found it.
Have made it without Cashews too! Just as yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 211
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