+91 7498551330Ingredients:
- 1 cup semolina (rava/sooji)
- 1/4 cup dehydrated onions
- 1/4 cup dehydrated carrots
- 1/4 cup dehydrated peas
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (optional)
- 1 teaspoon chana dal (optional)
- 8-10 curry leaves
- 1-2 green chilies, slit (optional)
- 1/2 teaspoon grated ginger
- 1/4 teaspoon turmeric powder
- Salt to taste
- 3 cups water (for rehydrating vegetables and cooking upma)
- Fresh coriander leaves for garnish (optional)
- Lemon wedges for serving (optional)
Instructions:
- Rehydrate Vegetables:
- Place the dehydrated onions, carrots, and peas in a bowl. Add 1.5 cups of warm water and let them soak for 15-20 minutes or until they are fully rehydrated. Drain and set aside.
- Roast Semolina:
- In a dry pan, roast the semolina over medium heat until it turns light golden and aromatic. Stir continuously to avoid burning. Once done, transfer it to a plate and set it aside.
- Prepare Upma:
- Heat oil or ghee in the same pan over medium heat.
- Add mustard seeds. Once they start spluttering, add urad dal and chana dal (if using). Sauté until the dals turn golden brown.
- Add curry leaves, green chilies, and grated ginger. Sauté for a minute until fragrant.
- Add the rehydrated vegetables and sauté for 2-3 minutes. Mix in the turmeric powder and salt.
- Cook Upma:
- Add 1.5 cups of water to the pan and bring it to a boil.
- Gradually add the roasted semolina to the boiling water, stirring continuously to avoid lumps.
- Lower the heat and cover the pan. Let the upma cook for 3-4 minutes, or until the water is absorbed and the semolina is fully cooked.
- Serve:
- Fluff the upma with a fork to separate the grains. Garnish with fresh coriander leaves if desired.
- Serve hot with lemon wedges on the side.
Enjoy your wholesome and flavorful Dehydrated Vegetable Upma, perfect for a quick and nutritious breakfast!