This is a tasty breakfast for every day because it is so fast to whip up. The people of Gujarat and Southern India love this dish so much that it is served as a staple daily.
Cooking Preparation Time: 25 Minutes
Serves: 4-5
Ingredients:
| 4 | TBsp | Oil |
| 1 | Cup | Cream of Wheat |
| 1 | Tsp | Mustard Seeds |
| 1 | Tsp | Urad Dal |
| 6 | Curry Leaves | |
| 1/2 | TBsp | Ginger |
| 1/2 | TBsp | Green Chili, minced |
| Chopped Coriander | ||
| 3/4 | Cups | Frozen Corn |
| Salt to taste | ||
| 1/4 | Tsp | Turmeric |
| 1 1/2 | Cups | Yogurt |
| 1 1/2 | Cups | Water |
How to Prepare:
- Heat the oil in a pan on medium heat.
- Roast mustard seeds, urad dal, curry leaves green chilli.
- Add cream of wheat (called suji) and roast until golden brown. Do not overcook.
- Add salt, turmeric and corn.
- Mix water and yoghurt together. Gently stir yoghurt water into mixture.
- Stir well so it does not form any lumps.
- Let it cook for 3 minutes over low heat.
- To garnish, add some chopped cilantro leaves at the bottom of the bowl.
- Now pour the cooked upama into the bowl. Gently press.
- Flip over onto a plate.
- If desired serve with cilantro chutney.
Tips: Cream of wheat uses less water. Suji from the Indian Grocery store sometimes uses a little bit more water. Adjust water accordingly.
