Golden Spiced Tawa Upma Recipe

About this recipe

Golden Spiced Tawa Upma is a vibrant breakfast dish that combines the comforting textures of semolina with the rich, aromatic flavors of Indian spices. Perfect for busy mornings, this wholesome recipe is quick to prepare and packed with nutrients. The dish is cooked on a flat tawa or skillet, enhancing the roasted flavors of semolina and vegetables, while turmeric gives it a warm golden hue. Ideal for those seeking a light yet satisfying start to the day, this versatile upma pairs beautifully with a cup of tea or yogurt on the side.

Ingredients

• 200 ml Mustard Oil
• 500 g Rava
• 100 g Yellow Mustard Seeds
• 50 g Asafoetida Powder
• 100 g Curry Leaves
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 100 g Lemon
• medium Chilli Green Long
• - Green Peas
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Dry roast the semolina in a skillet or tawa on medium heat for 3-4 minutes, stirring continuously until it turns light golden. Transfer to a plate and set aside.
2. 2. Heat oil in the same tawa over medium heat. Add mustard seeds and let them splutter, then add cumin seeds, asafoetida, curry leaves, and chopped green chili. Stir for a minute until aromatic.
3. 3. Add chopped tomato, bell pepper, and green peas to the pan. Cook for 3-4 minutes until the vegetables soften slightly.
4. 4. Stir in turmeric powder and salt, mixing well to coat the vegetables evenly with the spices.
5. 5. Gradually add roasted semolina to the pan, stirring to combine with the vegetables and spices evenly.
6. 6. Pour in warm water (approximately 2 cups) in small increments, stirring continuously to avoid lumps. Cook for 6-7 minutes until the semolina absorbs the water and reaches a soft, fluffy consistency.
7. 7. Garnish with chopped coriander and a squeeze of fresh lemon juice. Mix gently and serve hot.