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Instant Upma Mix

Instant Upma mix
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Instant Upma Mix Recipe, How To Make Instant Upma Mix Recipe

Instant mix for upma. Just add to hot water when you are ready to eat.

About Recipe

How to make Instant Upma mix

(2 ratings)
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Prep time
mins
Cook time
mins
Total time
0 mins
Instant Upma mix
Author : Vahchef
Main Ingredient :
Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Instant Upma mix
• Coarse suji/rava/semolina - 2 cup.
• Finely chopped ginger - 1 teaspoons.
• Green chilis - 1-2 numbers.
• Urad dal, white, split - 1 teaspoons.
• Dried red chilis - 1-2 numbers.
• Cashewnuts - 10 numbers.
• Curry leaves - 10 numbers.
• Hing (asafoetida) (optional) - 1/8 teaspoons.
• Oil (coconut, vegetable or other high temperature oil) - 1 tablespoons.
• Salt (to taste) - 1/2 teaspoons.
• Tumeric (optional) - 1/4 teaspoons.
• Cilantro (optional) - 1 teaspoons.
Method:
1. Roast the semolina under medium low heat in a wok or non-stick pan with constant stirring, until the color changes slightly and a nutty aroma comes off. Remove and set aside. 2. In the same wok, add the oil. When the oil is very hot so that one mustard seed pops immediately, add the urad dal, the dried red chilis, and the mustard so that the mustard seeds pop. Add the washed and dried curry leaves and turn off the flame. Then add the hing, ginger, and thinly sliced green chili, and cashewnuts, and continue stirring for 1 minute. The ginger and green chili should be somewhat dry. 3. Add the roasted semolina, salt and mix well. 4. Store in the refrigerator in an airtight container for up to 2 weeks. 5. When ready to cook the upma, boil 4 cups of water. Add 1 tbsp of butter, ghee or oil if you like. You may also add frozen vegetables and tumeric to the boiling water with a small amount of salt. 6. Add the semolina mix in a thin stream (such as from a folded newspaper) with constant stirring, so lumps dont form. The extra oil helps lumps not to form. 7. When most of the water has been absorbed, check for salt. Add more if required by dissolving the salt in a spoonful of water. Add more boiling water if the upma looks too dry. Add a few cilantro leaves if you like at this point. 8. Cover tightly, and let it steam on the stove for 15 minutes with the heat turned off.





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