Adding menthesoppu (methi leaves) gives a good flavor and enhances the taste.
(Methi leaves or Fenugreek leaves) : 1 cup (washed and chopped)
Onions : 2 (deskinned, washed and cut vertically)
Green Chillies: 5 (slit vertically)
Coriander Leaves: 2tbsp (chopped finely)
Curry leaves: few
Semolina - 150g (measure in any cup and keep semolina aside)
Note: Use fine grain variety of semolina. We call it 'bengaluru rave'
Water - 2 cusp (use the same cup that you used to measure semolina to measure water)
Oil- 3-4 tbsp
Salt as required.
Lemon Juice : 1tbsp
Other ingredients for seasoning :
Namma maneya Oggarane Dabbi
1.Fry semolina untill fragrant in a thick bottomed pan. At this stage semolina or rava must have turned slightly brown in color. Perfect for making upma. Transfer it to a plate.
2. Cut vegetables as per instructions given next to the vegetables in the ingredients section.
3. Heat oil in a pan and add mustard seeds. Once mustard stops spluttering, add chanadal(kadalebele),Urid dal (uddinbele) to the oil. When dals turn brown, add green chillies and fry for half a second.
4. Next add curry leaves, onions and menthesoppu (methi) leaves to the oil and fry untill onions turn transcluscent. Add salt and water (2 measures) and bring it to boil.
5. Taste the water to check salt. Salt must be little more than required since you have not yet added rava(semolina) to the water. Adjust salt.
6. Reduce the heat and start adding semolina to the boiling water. Add semolina little at a time and stir the mixture soon after adding semolina. Finish off adding all semolina. Allow this mixture to cook for 3 minutes before you switch off the stove.
7. Cover the pan and let the upma rest for next 8-10minutes. Add lemon juice and mix well.
Serve it with chutney powder or pickle.
Upma is ready to eat!!!