Sooji Upma Recipe With Coconut
Here is a lip smacking Sooji Upma Recipe which is garnished with a generous amount of coconut, adding great flavour to the upma. Serve it along with Coconut Chutney and filter coffee to make it absolutely delicious.
This Sooji Upma Recipe with Coconut makes a delicious a hot and savory breakfast dish. It is traditionally prepared with with rava also known as sooji or semolina and topped with a generous amount of coconut to add to the taste.
Serve Karnataka Style Sooji Upma Recipe With Coconut with South Indian Coconut Chutney or curds with Instant Carrot Pickle Recipe and also pair it with Pineapple Kesari Bhath Recipe for a traditional breakfast.
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- 2 cups Sooji (Semolina/ Rava)
- 2 inch Ginger , grated
- 2 Onion , finely chopped
- 2 Green Chillies , finely chopped
- 1 cup Green peas (Matar) , steamed
- 1 teaspoon Mustard seeds
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 1 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Asafoetida (hing)
- 2 sprig Curry leaves
- 3 tablespoons Ghee
- Salt , to taste
- 3 tablespoons Fresh coconut , grated
- Coriander (Dhania) Leaves , small bunch, finely chopped
How to make Sooji Upma Recipe With Coconut
To begin making the Sooji Upma With Coconut Recipe, in a skillet, dry roast the semolina on medium heat until it turns slightly golden and releases a roasted aroma. Keep aside.
Heat a teaspoon of ghee in a heavy bottomed pan. Add mustard seeds and allow it to crackle. Stir in the chana dal and urad dal and roast these dals on medium heat until they turn brown and crisp.
Stir in the green chillies, ginger, onion and curry leaves and saute until the onions becomes soft and tender. To this add the green peas, stir in the salt and pour 4 cups of water and allow it to come to a boil.
As the water is boiling gradually add the rava/sooji, continuously stirring the water mixture in one hand so the lumps don't form.
Keep stirring the sooji upma now until all the ingredients are well combined, the mixture will also begin to thicken.
Once the sooji upma thickens, reduce the heat, cover the pan and cook for a couple of minutes. Finally garnish with fresh grated coconut and coriander leaves and serve hot.