Most families enjoy the flavours of upma, a classic South Indian breakfast made with coarse wheat flour or semolina. You can always change this healthy, filling, easy breakfast recipe to fit your tastes. Typically, semolina is roasted before being boiled in milk or water with various vegetables and spices. Nuts and seeds, mainly black sesame, are sometimes added for flavour. Upma is a soft, smooth, yet crunchy meal that goes well with pickles, sambar, and chutneys. This is a great way to start the day because it will provide energy and strength to get your day started. Since semolina is naturally gluten-free, Upma is an excellent substitute for anyone looking to experience a gluten-free breakfast. The Upma is incredibly flavourful and deliciously juicy. A popular Indian breakfast dish, upma has a creamy texture and a range of spices. Upma is ideal if you are searching for something that does not feel heavy on your stomach. Let's try preparing the traditional and healthy Upma recipe at home today.

• 200 gms sooji
• 2 tbsp oil
• 1 tsp urad dal
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp moong dal
• 1 tbsp cashew nuts
• 1 onion
• 2-3 green chilies
• 1 tsp ginger
• 1 tomato
• Salt
• 2 tbsp coriander leaves

• Measure 200 gms of sooji, or rawa, and dry roasting it in a pan on low-medium heat for about 5 to 7 minutes. Keep stirring it continuously to ensure that the sooji is roasted evenly. Soon, it will turn light golden brown.
• The fragrance of the roasted sooji will tell you that it's done. Now transfer it to another plate and set it aside.
• To add some crunch to your recipe, roast 1 tsp of yellow moong dal until it turns golden brown, and empty it in a small bowl.
• Pour 2 tbsp of ghee or oil into the same pan over medium heat. Add about 1 tsp of mustard seeds once the oil is heated well, and allow them to splutter.
• Add 1 tsp of urad dal, 1 tsp of chana dal, and 1 tbsp of cashew nuts to the pan. Continue frying them until they turn golden brown while also stirring occasionally. These ingredients will add an extra crunch to the recipe.
• Once this is done, add one finely chopped onion, 2-3 green chillies, and 1 tsp of grated or finely chopped ginger to the pan. Saut the mix until the onions turn translucent, stirring occasionally, allowing the flavours to blend.
• Following this, add one medium-sized finely chopped tomato to the pan and cook until it turns soft, stirring occasionally, adding a delicious sour taste to the upma.
• On the side another pan ready and boil 500 ml of water. Add some salt, as per your taste, and bring the water to a boil.
• While the water is boiling, add the roasted sooji and moong dal to the recipe and stir it.
• Now, while stirring the roasted sooji continuously, add the boiling water to avoid any lumps, and ensure that we get a smooth, creamy and appetising texture.
• Cover the pan with a lid, and let the upma cook on low flame for about five to seven minutes.
• Sooji tends to absorb water. In a while, you will notice that the absorption has led to your upma becoming fluffy. If you can see this, the upma is almost done; if not, wait a little longer.
• Once the upma achieves consistency to your liking, turn off the heat.
• Garnish the mix with 2 tbsp of chopped coriander leaves. Mix well and let it rest for 2-3 minutes before serving.
• Serve this recipe of upma hot with coconut chutney or mixed pickle. Enjoy the nutritious delight.