Mumbai-Style Tawa Masala Upma Recipe

About this recipe

Mumbai-Style Tawa Masala Upma is a comforting and flavorful breakfast dish that combines the nutty taste of roasted semolina with the bold flavors of Indian spices and vegetables. Cooked on a flat tawa or pan, this dish is infused with a balanced mix of spices, making it moderately spiced to suit the palate. The addition of fresh vegetables and a hint of tanginess from lime juice makes it a wholesome, balanced meal perfect for starting the day. Garnished with fresh coriander and crunchy peanuts, it’s a satisfying dish for the whole family to enjoy.

Ingredients

• 500 g Suji
• 200 ml Ghee
• 500 g Onion
• 500 g Tomato - Hybrid
• - Red Chilli Powder
• 100 g Lemon
• 100 g Coriander Leaves
• 500g Organic Tattva Raw Peanuts / Groundnuts 500 G
• 250 g Carrot
• medium Chilli Green Long
• 100 g Curry Leaves
• 50g Everest Garam Masala
• - Green Peas
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Dry roast the semolina in a pan on medium heat until it becomes aromatic and light golden; keep aside.
2. 2. Heat ghee in a tawa or large pan on medium heat. Add mustard seeds and cumin seeds; let them splutter.
3. 3. Add curry leaves, chopped onion, and green chili; sauté until the onion turns translucent.
4. 4. Stir in the chopped tomato, turmeric powder, red chili powder, and garam masala; cook until the tomato softens.
5. 5. Add the green peas and carrots; cook for 2-3 minutes until the vegetables are slightly tender.
6. 6. Slowly pour in the hot water while stirring to avoid lumps, then add salt to taste.
7. 7. Gradually add the roasted semolina while continuously stirring to ensure a smooth consistency.
8. 8. Cook the mixture on low heat for 3-4 minutes, stirring occasionally, until the semolina absorbs the water and thickens.
9. 9. Turn off the heat, mix in the lime juice, and garnish with coriander leaves and roasted peanuts.
10. 10. Serve hot, accompanied by chutney or as is for a hearty breakfast.