Tawa Masala Veggie Upma Recipe

About this recipe

Tawa Masala Veggie Upma is a comforting, flavorful Indian breakfast dish perfect for busy mornings. Made with roasted semolina and vibrant, above-ground vegetables, this recipe is seasoned with fragrant spices to deliver a wholesome, balanced meal. Simple to prepare, yet packed with nutrition, this dish is ideal for professionals seeking a quick and delicious start to their day. Its light and fluffy texture combined with the robust flavors of tawa masala spices make it a go-to choice for a satisfying morning meal.

Ingredients

• 250 ml Olive Oil
• - Green Peas
• 500 g Capsicum Green
• 500 g Suji
• 50 g Asafoetida Powder
• 50G Green Chilies
• 100 g Yellow Mustard Seeds
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• 100 g Lemon
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Dry roast the semolina in a pan over medium heat for 3-4 minutes until it turns slightly golden, then set aside.
2. 2. Heat 2 tbsp cooking oil in a large tawa or pan and add mustard seeds, cumin seeds, and asafoetida. Allow the seeds to splutter.
3. 3. Add finely chopped green chilies, green peas, chopped capsicum, and chopped tomatoes. Sauté for 4-5 minutes until the vegetables soften.
4. 4. Stir in turmeric powder, tawa masala powder, and salt. Mix well to coat the vegetables with the spices.
5. 5. Gradually add the roasted semolina to the pan and mix thoroughly with the vegetables. Stir continuously to combine.
6. 6. Pour in boiling water (approximately 400ml) and cook the mixture, stirring occasionally, until the semolina absorbs the water and reaches a fluffy consistency.
7. 7. Turn off the heat and squeeze the juice of half a lemon over the upma. Garnish with fresh chopped coriander leaves.
8. 8. Serve the Tawa Masala Veggie Upma hot, accompanied by chutney or yogurt, if desired.