I totally understand that many Indians will be offended if I call this recipe an “Upma”. I actually wanted the name between Upma and Porridge as I have left out tempering part from this recipe and the recipe can be cooked without oil as well.
Porridge (also spelled porage, porrige, parritch) is a dish made by boiling ground, crushed, or chopped starchy plants – typically grain – in water or milk. It is often cooked or served with flavorings such as sugar, honey, etc. to make a sweet dish, or mixed with spices, vegetables, etc. to make a savoury dish. It is usually served hot in a bowl.
The term is often used specifically for oat porridge (called oatmeal in the U.S. and parts of Canada), which is eaten for breakfast with salt, sugar, milk, cream, or butter, and sometimes other flavorings. Oat porridge is also sold in ready-made or partly cooked form as an instant breakfast.
Other grains used for porridge include semolina, rice, wheat, barley, corn, and buckwheat. Many types of porridge have their own names, such as polenta, grits, and kasha.
While Upma or Uppumavu or Uppittu is a common South Indian, Maharashtrian and Sri Lankan Tamils breakfast dish, cooked as a thick porridge from dry roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. These days, it is popular in most parts of India and is prepared in various ways.
So I thought of combining these two recipes in one and create something to satisfy my tastebuds.
- 1/2 cup Fine Semolina (Shoji or Rava)
- 1/2 cup Corn Flour (or just use 1 cup Semolina only)
- 1 cup or more Broccoli , ground or finely chopped
- 1-2 tbsp oil (This recipe can be made without oil, if desired)
- 2 cups Water or more if needed
- Ginger and Green Chili Paste as per taste (Adrak and Hari mirch)
- A pinch of Turmeric powder (Haldi)
- 1 tbsp Ground Coriander Cumin (Dhaniya Jeera Powder)
- Salt to taste
Wash and grind Broccoli. Keep aside.
Dry roast Semolina and corn flour on a low to medium heat till little smoky.
When both flours well roasted, for about 4-5 minutes, make a well in the center, add a tbsp oil and water. Cook both flours well till water evaporates, about 2-3 minutes. Add Ginger and Green Chili paste as per your taste. Add Turmeric(Haldi), Coriander Cumin Powder, and stir well.
Add Broccoli, Salt and stir to mix, cover the pan and let everything steam together, stirring occasionally on a very low heat for about 10-15 minutes. Serve warm or hot or anytime. You can take in your lunchbox as well.
If not a fan of broccoli, try with your favorite veggies.