Upma is mainly South Indian breakfast which is made of semolina but I have tried rajgira atta upma, which you can eat during fasts. This is healthy and filling as well. Let’s proceed to the recipe.
PREPARATION TIME: 30 MINUTES
(Nutrition value according to the ingredients)
FAT: 3.4 g
CHOLESTEROL: 0 mg
CARBS: 32.5 g
PROTEIN: 7 g
Rajgira (amaranth grain) flour: 50 grams
Clarified butter (ghee): 1 tablespoon
Cumin seeds: 1/4 teaspoon
Coarsely blend peanuts: 2 teaspoons
Tomato: 1 small (finely chopped)
Green chilies: 2 (chopped)
Curry leaves: 5-6
Black pepper powder: 1/2 teaspoon
Lemon juice: 1/2 teaspoon
Rock salt: according to the taste
Water: for cooking
Chopped coriander leaves: for garnishing
- Put a pan on medium flame and heat.
- Add rajgira flour to the pan and dry roast till 2-3 minutes. Transfer this to a plate.
- Add ghee to the pan and heat.
- Now add cumin seeds and let them splutter. Now add chopped green chilies, curry leaves, and saute them.
- Add chopped tomato and fry till it turns mushy.
- Add rajgira flour and saute for 5 minutes. Now add sufficient water to cook and continuously stir to make it lumps free. Upma should neither too watery nor too thick.
- Add coarsely blend peanuts, rock salt, black pepper powder, and mix. Now add lemon juice, mix, and turn off the flame.
- Garnish it with chopped coriander leaves and serve hot with curd.
- Rajgira atta upma is ready!
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