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  Sooji 1⁄2 Cup (8 tbs) (Rawa, Semolina Flour)
  Oil 2 Tablespoon
  Black mustard seed 1⁄2 Teaspoon
  Cumin seed 1⁄2 Teaspoon
  Peanuts 20
  Chopped green pepper 1
  Salt 1⁄2 Teaspoon (To Taste)
  Green peas 1⁄4 Cup (4 tbs)
  Water 1 1⁄4 Cup (20 tbs)
  Lemon juice 1⁄2 Teaspoon
  Chopped cilantro 2 Tablespoon (Hara Dhania)

Boil the green peas in 1 1/4 cup of water.
As water comes to boil turn heat to low and continue cooking until peas are tender.
Turn off the heat and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add black mustard seed and cumin seed.
Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
Add green peas with water a little at a time, otherwise water will splatter.
Add lemon juice and cover for 2 minutes.
Sooji will absorb some of the water leaving the upma moist.
Now add the cilantro and stir. Serve while hot.

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Recipe Summary

Difficulty Level: 
Cook Time: 
10 Minutes
Indian Cream Of Wheat
Chef Manjula is making a south Indian breakfast dish, upma. This is an easy and light breakfast any day, healthy too. Just a few stirs in the saucepan and you have a breakfast ready in few minutes. You can even try this for your Sunday brunch.

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