Upma is mainly is very simple and easy dish that can be made quickly.
And that is where I underestimated it. I thought, how hard can it be to make upma? Just fry some onion and tomatoes in oil, add some water to it, bring it to a boil and then add sooji in proper ratio of water. No big deal. I can do it.
But my umpa never tasted as the ones I had eaten before that were made by others.
When I was in the Netherlands, it was OK. Just me and my husband had to eat it. But after coming back to India, I was ashamed that I cannot make this simple upma properly. I didn’t have confidence to serve it to anyone.
But then, that day came, when I was at my parents’ place and my mom was to prepare the upma! So I asked her if she will teach me to make it.
It is so stupid of me to not ask her this before. I had my whole life to learn it from her. She is the one who makes one of the best upmas I have ever tasted. I have heard people praising her umpa since my childhood.
I think it is a bit of laziness and a bit of ego that held me back.
Better late than never. Now I have learnt it. And after that I made it 3 times. And all the 3 times it turned out well. Not exactly like mom’s but a loooot better than what it used to be.
So now, I am not going to talk about the recipe but only the small things that make a huge difference in how the upma turns out.
Here are all the tips that I got from my mom!
- Roast the sooji well. Half roasted sooji will not absorb water properly.
- Add white udit daal in oil (tadka) and roast it till it is red. It adds different flavor to upma.
- For 1 bowl of sooji, take 2 and a half bowl of water.
- After you add sooji to the boiling water, stir it well using the back of the spatula to avoid forming lumps.
- Keep on stirring till most of the water is absorbed
- Sprinkle some more sooji so that the upma becomes dry instead of soggy. This sooji gets cooked by the steam itself.
- Add a spoonful of ghee. It will take your upma to the next level.
That’s it. These are quite simple things which will raise the bar of your upma.
I am thankful that now, there is at least one dish that I prepare well.
Once the lock-down is over, you all are invited to enjoy my upma!! 🙂
So how do you prepare upma? And which is that dish that you have nailed and makes you feel proud? Let me know!