Hubli Special Upma
Karnataka is very popular for it’s variety of breakfast dishes. This Hubli Special Upma is very appealing and very tasty. This recipe comes out well and my friend Priya Rao is an expert in making this dish. I learnt this Upma from her. The addition of spring onions is the main highlight in this Upma.
Raw rice – 1 cup ( soak in water for 2 hours )
Toovar dhal – 1 tablespoon ( soak it along with the rice )
Chopped spring onion greens – 1 cup
Grated coconut – 1/2 cup
Tamarind paste – 1 teaspoon
Water – 1 cup
Turmeric powder – 1/4 teaspoon
Cumin seeds ( jeera ) – 1 teaspoon
Red chillies – 5
Roasted white sesame seeds – 1 teaspoon
Roasted Bengal gram dhal – 1 tablespoon
Roasted Urad dhal – 1 tablespoon
Roasted whole coriander seeds – 1 teaspoon
Salt to taste
Grated jaggery – 1 teaspoon
( Dry roast Urad dhal, Channa dhal, White sesame seeds and Coriander seeds to a golden colour )
Oil – 2 and 1/2 tablespoons
Mustard seeds – 1 teaspoon
Urad dhal – 1 teaspoon
Asafoetida powder – 2 pinches
Finely chopped green coriander leaves – little
Grated carrot – just a sprinkle
Grated coconut – just a sprinkle
Boiled green peas – little
Strain the rice and toovar dhal. Put in a blender. Add the red chillies, grated coconut, salt, jaggery, tamarind paste, jeera, turmeric powder, dry roasted ingredients and add the water and blend to a thick paste. Take a bowl. Transfer the blended mix into it. Add the chopped spring onion greens. Mix well. Grease a bowl. Pour this mix into the bowl. Pressure cook for 4 whistles. Cool. Open the cooker . Take out the mix. Cool. Crumble. Cover and keep it aside .
Heat a pan. Season. Add the crumbled mixture. Keep on sim flame and leave it for 5 minutes. Stir well. Switch off the stove. Garnish. Serve hot with thick curds.
Chef ‘ s Tips
1) Do not over roast the Upma as it will not be soft for a long time.
2) Ideal for lunch box.