This uppittu unlike masala uppittu is made using simple ingredients. This is uppittu sans onions qualifies as a Jain food. A riot of yellow, red and green tempts you with the aroma of methi. A healthy breakfast option with methi green and generous quantities of tomatoes is very easy to prepare.
  • Ease - easy
  • Time - 20 - 30 minutes
  • Serves - 4
  • Semolina/medium rava - 2 cups
  • Tomatoes - 3 large
  • Methi green - 1 bunch
  • Green chiliies - 3- 4
  • Curry leaves - 2 sprigs
  • Turmeric powder - 1 generous pinch
  • Coconut - 1/2 cup
  • Asafoetida
  • Oil - 4 spoons
  • Mustard seeds - 1 spoon
  • Salt to taste
  • Water - 4-5 cups
  • Cut tomatoes into small cubes, chop methi green, chillies
  • In a thick bottomed wok/kadai dry roast rava till golden and the aroma wafts. Keep it aside.
  • To the same wok add oil, heat, add mustard let it splutter, add curry leaves, chopped chilly, turmeric powder, chopped methi and saute till methi becomes soft and aroma wafts. Add tomatoes and saute till tomatoes become tender, add asafoetida, coconut stir for 1/2 minute. add salt and water and bring it to boil.
  • Add roasted sooji slowly into boiling water with constant stirring taking care to avoid formation of lumps.
  • Cover and cook for 2 minutes. Mix thoroughly and serve.
  • Quantity of water depends on the consistency you prefer. If you like fluffy add 4 cups water, gooey then add 5-6 cups. Never add cold water to sooji that is getting cooked. Keep hot water handy to adjust consistency.
  • Grated coconut is an optional ingredient. You may add coconut milk that is available in the market to get coconutty flavor.


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