Uppama
Uppama is normally eaten for breakfast, perhaps with coconut chutney on the side, but can also be eaten for lunch or dinner. It can also be used as a stuffing for vegetables like tomatoes and green peppers, which I plan to try. The recipe is adapted from Madhur Jaffrey’s “World of the East Vegetarian Cooking.”
Semolina – 1.5 cups
Ghee – 1 T + ½ tsp
Oil – 1 T
Mustard seeds – 1 tsp
Urad dal – 1 tsp (optional)
Channa dal/split garbanzo beans – 1 T
Curry leaves – 5 to 6
Dried red chillies – 2 broken into pieces (use the seeds please)
Cashew nuts – 1 T, roughly chopped (optional)
Asafoetida – 1/8th tsp
Water – 3 cups
1/2 cup diced onion
1 cup mixed vegetables
Salt – 1 tsp or to taste
Coconut – 1 T, grated
* Heat 1 T of ghee in a sauté pan and sauté the semolina until it slightly changes color.
* Transfer the semolina to a plate
* Heat oil in the same sauté pan and when the oil is hot, add mustard seeds, urad dal, channa dal, curry leaves, chillies, cashew nuts and asafoetida.
* When the channa dal starts changing color, add onion and saute for a few minutes. Add mixed vegetables (or other vegetable(s), coconut and salt.
* Slowly stir in the semolina while continuing to stir with the other hand, alternating with water.
* Reduce the heat to medium low. All the water will be absorbed. Cover the pan with a lid and let it cook for roughly 3-4 minutes
Great with a side of Indian pickle and plain yogurt!
