Sabsegi Soppu Onion Uppitu/Dill Leaves Upma
(from Nandini’s recipe box)
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people
Categories: soppu Recipies, upma
Ingredients
- Medium Rava/Sooji: 1 cup
- Sabsige Soppu/Dill Leaves: 1 cup chopped finely
- Onion: 1 cup chopped finely
- Green chillies: 2 or 3 cut lengthwise
- Togarikalu/Pigeon Peas: 1/2 cup (Optional)
- Water: 2 Cups
- Mustard Seeds: 1/2 tsp
- Methi Seeds: 1/4 tsp
- Channa dal: 1/2 tsp
- Urad dal: 1/2 tsp
- Turmeric: 1/2 tsp
- Asafoetida: a pinch
- Oil: 2 tbsp
- Ghee: 1/2 tbsp
- Curry Leaves: 1 strand
- Jeera Seeds: 1/2 tsp
- Salt to taste
- Coriander Leaves: chopped finely a handful
- Grated coconut: 1 - 2 tbsp
- Sugar: 1/2 tsp
Directions
-
Roast rava in a medium flame till you get good aroma.
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Heat oil in frying pan, add mustard seeds. When it starts spluttering add channa dal and urad dal. Fry till it turns brown in colour. Add green chillies, curry leaves, methi seeds, turmeric and fry for 1 minute.
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Add chopped onions, Sabsige Soppu, togarikalu fry till onion turns transparent or soft.
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Add 2 cups of water and bring it boil. Add ghee, salt and sugar. Mix well.
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Reduce the flame, add rava and mix well so that no lumps are formed.
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Cover the lid and cook for 5 minutes on a low flame.
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Add grated coconut, coriander leaves and mix well.
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Serve hot Sabsige Soppu Onion upma/uppitu for breakfast.