Recipes Buttermilk Upma

The word Upma evokes strong reactions. Comfort food for some and the stuff nightmares are made of, for others. Funny, isn’t it? My reaction towards upma can swing between these two extremes depending on how it is made.

I once feigned a stomach ache so I could escape eating a vegetable upma with tons of green beans and random gourds (!!). This was at an elderly lady’s house and I did not want to come across as rude by refusing to eat. But she saw through my act and asked me, “you don’t like upma, right?”. I nodded meekly as I didn’t want to tell her, “just not this kind”.

Some people like my husband, like upma to be of a thicker porridge consistency and not fluffy. For this you can increase the water ratio by a bit.

Rajgira Upma Recipe

Semolina or rava is available in a few different varieties. Chiroti is a very fine grain rava mixed with a portion of all purpose flour or maida. Bombay rava is dehusked wheat ground into a coarse grain, best for making good upma. Wheat rava or bansi rava is the whole wheat grain which is coarsely ground, giving it the brown colour, as against the off white of a semolina or Bombay rava. Different kinds of semolina are used in different recipes in India. The most common semolina recipes being upma varieties which are made for breakfast in various Indian communities.

We make butter and ghee at home every week from the cream that we get in the milk. After making butter, there’s usually a tub of buttermilk leftover for which I find some use or the other. Kadhi, moar kuzhambu, masala mor are the usual suspects.

Roasted semolina is soaked in salted buttermilk while the vegetables are sauteeing. The hot rava absorbs most of the liquid in the soaking stage itself. It gets further cooked and fluffy when this mixture is added to the pan, covered and cooked. Buttermilk upma has a pleasant tanginess which adds to the flavour of the upma. If you don’t have butter milk, use slightly sour yogurt thinned with 3-4 parts water.

Bulgur Wheat Upma Recipe Bulgur With Mixed Vegetables Bulgur Indian Recipes

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Semolina or rava is available in a few different varieties. Chiroti is a very fine grain rava mixed with a portion of all purpose flour or maida. Bombay rava is dehusked wheat ground into a coarse grain, best for making good upma. Wheat rava or bansi rava is the whole wheat grain which is coarsely ground, giving it the brown colour, as against the off white of a semolina or Bombay rava. Different kinds of semolina are used in different recipes in India. The most common semolina recipes being upma varieties which are made for breakfast in various Indian communities.

We make butter and ghee at home every week from the cream that we get in the milk. After making butter, there’s usually a tub of buttermilk leftover for which I find some use or the other. Kadhi, moar kuzhambu, masala mor are the usual suspects.

Roasted semolina is soaked in salted buttermilk while the vegetables are sauteeing. The hot rava absorbs most of the liquid in the soaking stage itself. It gets further cooked and fluffy when this mixture is added to the pan, covered and cooked. Buttermilk upma has a pleasant tanginess which adds to the flavour of the upma. If you don’t have butter milk, use slightly sour yogurt thinned with 3-4 parts water.

Bulgur Wheat Upma Recipe Bulgur With Mixed Vegetables Bulgur Indian Recipes

Sign up to my newsletter by putting in your email in the box in the home page, to get all latest posts in your email. No spam. Promise.

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OKPrivacy Policy

Semolina or rava is available in a few different varieties. Chiroti is a very fine grain rava mixed with a portion of all purpose flour or maida. Bombay rava is dehusked wheat ground into a coarse grain, best for making good upma. Wheat rava or bansi rava is the whole wheat grain which is coarsely ground, giving it the brown colour, as against the off white of a semolina or Bombay rava. Different kinds of semolina are used in different recipes in India. The most common semolina recipes being upma varieties which are made for breakfast in various Indian communities.

We make butter and ghee at home every week from the cream that we get in the milk. After making butter, there’s usually a tub of buttermilk leftover for which I find some use or the other. Kadhi, moar kuzhambu, masala mor are the usual suspects.

Roasted semolina is soaked in salted buttermilk while the vegetables are sauteeing. The hot rava absorbs most of the liquid in the soaking stage itself. It gets further cooked and fluffy when this mixture is added to the pan, covered and cooked. Buttermilk upma has a pleasant tanginess which adds to the flavour of the upma. If you don’t have butter milk, use slightly sour yogurt thinned with 3-4 parts water.

Bulgur Wheat Upma Recipe Bulgur With Mixed Vegetables Bulgur Indian Recipes

Sign up to my newsletter by putting in your email in the box in the home page, to get all latest posts in your email. No spam. Promise.

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OKPrivacy Policy