Plain Upma (Thick Porridge)

As the recipes below will show, the basic ingredients are coarsely ground rice or wheat or flattened rice, seasoning with ghee and water as required. Nowadays, upma is also prepared using different kinds of millets, coarsely ground bajra, jowar, maize, etc.

Ingredients:

Pure Water – 3/8 padi

Salt – ½ palam

Rice Flour – ¼ padi

Grated Coconut – 5 palam

Asafoetida – veesam 1/16 r.e

For Seasoning:

Ghee Or Oil – 1½ palam

Red Chillies – ¼ palam

Urad Dal/Black gram – ½ palam

Mustard Seeds – ¼ palam

Curry Leaves – ¼ palam

Method:

1. Heat ghee or oil in a pot that can hold 2 padis of water. After it boils, add red chillies, mustard, urad dal, and refer to recipe 22nd for seasoning.

2. Clean curry leaves and add to the dish. Add pure water. Add powdered salt. Mix rice flour and grated coconut and put it in the boiling water and stir continuously. It should not form lumps.

3. After the flour is cooked remove it from fire and keep it on slow fire for 5 minutes and remove it to use.

4. The rice flour should be ground coarsely for this dish. You may even add toor dal to the rice while grinding. If you want to add asafoetida, add soon after the seasoning is ready and just before the water is added.

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