Hubli Special Upma

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 )

To Season

Oil – 2 and 1/2 tablespoons

Mustard seeds – 1 teaspoon

Urad dhal – 1 teaspoon

Asafoetida powder – 2 pinches

To Garnish 

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.




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