5 Best Upma

https://www.myhealthybreakfast.in/recipes/upma

In Tamil, "uppu" means salt and "maa" means flour. These two words form upma. Upma is a hot favourite breakfast food originated from South India. It can be eaten for breakfast, brunch or as a snack.

It is cooked as a thick porridge from dry roasted semolina/seviyan/any other flour. Various seasonings or vegetables are often added during the cooking, depending on individual preferences.

2. Seviyan/Vermicelli Upma Recipe
Upma
It is healthy low calorie morning meal. It is made of sooji/rava (semolina). Adding vegetables will improve the nutritional value of the recipe. 
Recipe Cuisine: South Indian
Total Time (Minutes): 30
Ingredients:
2 to 3 Cup Seviyan/Vermicelli
2 Tbsp Rened oil or less
1 tsp Mustard seeds, 1 tsp Cumin seeds
1 Tbsp Urad dal - optional
2 Green chillies (split lengthwise)
9-10 Curry leaves
1 Onion, sliced - optional
Chopped beans, carrots, peas
1/2 Cup Tomato puree (you can skip it too)
1/2 tsp Turmeric powder
To taste Salt
Instructions:
1. Heat a kadai and roast the vermicelli for 3-4 minutes until slightly golden.Transfer to a plate and keep aside.
2. Now heat oil in the same kadai and add urad dal, mustard and cumin seeds. Let them crackle for a minute and add the chillies and curry leaves. Saute for 1-2
minutes and add the onions. Mix well.
3. Add turmeric powder and salt and saute for a minute & add the vegetables and stir well. Allow them to cook for 3-4 minutes.
4. Add the tomato puree, Saute for a minute and around 2.5 cups of water, and bring to boil. Add the vermicelli and mix well. Cover the kadai with a lid and let
it cook for 5-6 minutes or until the vermicelli is cooked and the water is dried up.(Stir in between occasionally to prevent sticking)
5. Adjust seasoning (salt & spice) if required.
6. Ready to enjoy.

3. Rava / Sooji Upma Recipe
Upma Semolina (सूजी)
Rava is healthy. It is made from durum wheat, so it has good amount of ber. That’s why it is digested slowly and keeps your stomach full and prevents you from
overeating.
It is great for your bone health and nervous system too. It increases bone density and keeps them healthy and strong. It contains phosphorus, zinc and magnesium
which is necessary for the maintenance of a good nervous system.
The texture of your upma depends on the amount of water you add. 1:1 ratio of water and sooji will give you a upma which is grainy. 2:1 ratio will give you a bit
loose upma. 3:1 ratio will give you a upma which is like a paste.
As per your taste, you can vary the level of water:
You can keep the suji roasted in advance in an airtight container to save time in the morning.
You can even add some chopped vegetables like carrot, beans and cauliower. 
Try to use Non stick pan so that you can use less oil as well it will not get sticky.
Recipe Cuisine: South Indian
Total Time (Minutes): 20
Ingredients:
Sooji (Rava) - 1 Cup
Small onion (nely chopped) - 1
Black mustard seed - 1 Spoon
Chana daal & urad daal (optional) - 1 Spoon
Few curry leaves
Oil - 1 Spoon
Salt to taste
Lemon juice
Coriander leaves (nely chopped)
Water
Instructions:
1. Heat a pan and dry roast the sooji on a low ame till a nice aroma comes out.
2. Take out on a plate. Make sure the sooji does not get too brown.
3. Now heat 1 tsp of oil in a pan, add curry leaves and mustard seed.
4. When the mustard seeds starts to crack add chana dal and urad dal and green chili. Fry it for few minutes.
5. Add onions and fry till it is translucent.
6. Then, add salt and 1/2 cup of water to it and let the water boil. Then, add sooji gradually.
7. Keep stirring it continuously so that no lumps are formed.
8. Cover it for few seconds and let it cook till it starts to get pulpy. Turn off the heat and at last add lemon juice and mix it well.
9. Garnish hot upma with coriander leaves.

4. Oats Upma Recipe
Upma Oats (ओट्स)
Protein-packed, full of ber and low on fat, oats are designed to boost your energy levels and help you lead a healthy lifestyle. They are not only good for the
stomach but are interestingly super lling, satisfying and versatile.
Oats contain a wide range of nutrients like ber, vitamin E, essential fatty acids, etc. which make them top the healthy food charts.
Recipe Cuisine: South Indian
Total Time (Minutes): 20
Ingredients:
Dry Roasted Oats - 2 Cup
Mustard Seeds - Half Spoon
Few Curry Leaves
Few Cashews (optional)
Chopped Vegetables - Half Cup
Turmeric (optional) - 2 Pinches
Salt - 3/4 spoon
Water - 1 Cup
Chopped coriander leaves
Grated coconut to garnish - optional
1 tbsp lemon juice
Oil
Instructions:
1. In a pan, heat 1 tbsp oil and splutter mustard seeds, few curry leaves and cashews.
2. Saute until the cashews turn golden brown.
3. Now add chopped vegetables. Saute well. Add salt & turmeric. Stir for a minute.
4. Add 1 cup water and get it to a boil.
5. Once the water comes to a boil, add in roasted oats and mix well.
6. Now, cover and simmer for 5 minutes or until oats gets cooked well & water is evaporated.
7. Add chopped coariander, grated coconut & lemon juice.
8. Enjoy the oats upma.

5. Puffed Rice Upma Recipe
Upma Puffed Rice (मुरमुरे)
Puffed rice is very low in calories. A 3/4-cup serving of a bran ake cereal has 98 calories, and swapping out your bran akes for puffed rice can save you 44
calories per serving.
Puffed rice can be used in breakfast as cereal, upma, poha, cutlet. If you like the upma crunchy you can directly add the puffed rice without washing it.
Recipe Cuisine: South Indian
Total Time (Minutes): 15
Ingredients:
5 cup puffed rice
1 tablespoon cooking oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin (Jeera) seeds
Few curry leaves
1 ginger, grated
1/4 cup raw peanuts
2 green chillies, nely chopped
1/4 cup boiled green peas (matar)
1/4 teaspoon turmeric powder (haldi)
1 chopped tomato
1 Chopped onion
1 to 2 tablespoon lemon juice
1 tablespoon chopped coriander (dhania) Leaves
Salt
Instructions:
1. Place the puffed rice in a strainer and wash it under running water for 30 seconds and set aside on a bowl for all the excess water to drain out.
2. Heat a kadai with a tablespoon of oil on medium ame.
3. Once the oil heats up, add mustard seeds,allow it to crackle. Add cumin seeds and peanuts and roast on medium heat.
4. Once the peanuts are roasted, add the ginger, onions, green chillies and curry leaves with a little salt and saute well.
5. Stir in the Murmura (Puffed Rice), coriander leaves, lemon juice and stir everything together.
6. Serve immediately.

6. Sabudana Khichdi/Upma Recipe
Upma Tapioca (साबूदाना)
The health benet of sabudana is its ability to strengthen bones and maintain exibility at the same time. Calcium, iron and vitamin K in tapioca make it that food
which keeps you charged up and free of fatigue even after rigorous activities.
An important health benet of sabudana is the fact that its potassium content keeps your blood pressure under control. It is an important staple for a good blood
circulation. If you are suffering from indigestion and constipation, tapioca is the solution. If you are dealing with constipation, just have a cup of sabudana and that
is it.
NOTE: Try to make it in Non Stick pan to use less ghee & to avoid stickiness.
Rinse the sabudana until water turns clear to get rid of the starch. This is really important  to do before you soak the sabudana.
Recipe Cuisine: South Indian
Total Time (Minutes): 20
Ingredients:
1 cup sago (Sabudana)
4 tablespoon coconut ( Optional)
1 tablespoon ghee or less
few chopped curry leaves
1 tablespoon cumin seeds
Salt as required
Medium boiled potato
Chopped green chilli
Lemon juice- To Taste
Few roasted peanuts (Grinded)
Few coriander leaves
Water
Instructions:
1. Wash the sabudana in running water and soak in 5-6 cups of water (This takes off most of the starch and prevents sticking) for two to three hours or
Overnight if you are preparing it for breakfast.
2. Pick up a soaked pearl and mash it between your nger and thumb. It should squish easily .if it does then only its is ready to be cooked.
3. Place a pan on medium ame and heat ghee. When ghee is melted, add curry leaves in it along with some cumin seeds and chopped green chilies. Saute for a
few seconds and add potato cubes (Boiled Potato) in the pan. Stir to mix with the spices and then cook till the potatoes turn soft & brown on medium to low
ame. Now add soaked sabudana or sago along with grated coconut and ground peanuts.
4. Mix all the ingredients well and saute for 4-5 minutes.
5. Finally, sprinkle a little water in the pan (just a little bit so that the sabudana doesn't turn sticky and squishy) with a pinch of salt, mix well.
6. Once done, turn off the ame and garnish with lime juice and chopped coriander leaves.
7. Serve hot.