Easy Microwave Recipe For Upma

Wednesday, September 14, 2011, 14:41

Upma recipe is a well known and practiced recipe all over India. It is one of the most popular Indian breakfast items. It is even more popular with the new generation obsessed with fitness because it is has very less calories unlike oily Indian breakfasts like parathas or other fried item. Upma recipe is mostly steamed and tempered with a hint of ghee. So imagine a scenario where even upma which already a low calorie breakfast dish can be made an Indian microwave recipe.

You have to get steamed longer along with the upma standing in front of the hot gas oven. All you have to do to make this Indian microwave recipe is press a button! As an easy breakfast recipe this dish has little competition because it is very well liked across the country. You can try this easy Indian microwave recipe anytime you want to pick up a quick snack too.

Ingredients For Upma Recipe:

1. Sooji or Semolina-1 cup
2. Urad dal-2 teaspoons
3. Channa or gram dal-2 teaspoons
4. Onion-1 (chopped finely)
5. Green Chillies-3 (chopped finely)
6. Dry red chilli-1
7. Mustard seeds-1 teaspoon
8. Black cumin seeds or kalongi-1 teaspoon
9. Curry leaves-1-8
10. Salt as per taste
11. Ghee-1 tablespoon

Procedure For Upma Recipe:

Soak the two types of dal in advance for trying this upma recipe. Just an hour would be enough.
Dry roast the sooji in a microwavable bowl for 4 minutes on 80 percent power.
Now heat ghee in that bowl for 2 minutes on maximum power while you keep the sooji aside.
Add the tempering ingredients namely two dals, cashews, mustard seeds, black cumin, curry leaves, green chillies and dried red chillies. Microwave it at full power for 2 minutes.
Add the chopped onions, stir well and microwave for 3-4 minutes on 80 percent power.
Now add the roasted sooji, mix well and add 2 cups of water and salt. Cover and cook for 5 minutes on 80 percent power.

Your upma is ready to eat but you have to give it few minutes of standing time. Serve it hot or else it looses its taste.