Goan Upit/Upma is a popular savoury breakfast made with toasted semolina, green peas and tempered spices. Often made on important festivals like Diwali and Ganesh Chaturthi, it has a beautiful balance of sweet and gentle heat from green chilli.
Many regional variations of the predominantly South Indian Upma exist. Some cook it with a mix of vegetables, some enriched with tomatoes, cashews/peanuts and even variations with spice mixes (Khara Baath). The Goan Semolina Upit/Upma is probably one of the simplest of the versions with minimal ingredients. I didn’t actually grow up enjoying this dish, much to my mother’s dismay! You often find people add too many ingredients and cook the semolina until very stodgy/greasy. I much prefer my semolina cooked light and fluffy, almost cloud like. And I love that this recipe always produces a really delicious result.
The Goan Way
It is important to note that the recipe I am sharing today is the festive version of this recipe. Traditionally, on days when some form of religious worship is part of the celebration (like Chaturthi or Diwali), breakfasts will be made without any aliums (no onion/garlic). The focus here is on the freshness of green peas. It is important to rest the cooked semolina undisturbed so that it gets a chance to absorb any residual moisture. Also, the time to really lovingly tend to toasting your semolina in ghee is what gives it that signature nuttiness. Don’t add too much coriander leaves either, you don’t want it to distract from the simple flavours.
If you have crispy spicy sev ( deep fried chickpea flour noodles), top with that for some nice contrasting textures. But don’t fret if not, this dish is just as good on its own.
Goan Semolina Upit/Upma
Ingredients
- 1 cup Semolina (coarse)
- ½ cup Green Peas
- 2 Green Chillies (slit down the middle)
- 6 Curry Leaves
- 1 tsp Mustard Seeds
- ¼ tsp Urad Dal (split black lentil)
- ½ tsp Cumin Seeds
- ⅛ tsp Asafoetida/Heeng (optional)
- ½ cup Sugar
- 2 tbsp Ghee
- 1 tsp Neutral Oil
- 2 tbsp Fresh Grated Coconut
- 2 cups Hot Water (boiling)
- 2 tbsp Coriander leaves (roughly chopped)
- Salt to taste
Instructions
- This recipe comes together really quickly so it is best to have all the ingredients prepped and measured out before hand. Get the water boiling (I use a kettle for this).
- In a pot, add the coarse semolina and 1 tbsp of ghee, toast on a low to medium flame until toasty and fragrant (careful not to burn – could take up to 10 minutes). Best not to walk away. When ready, set aside.
- In the same pot, heat up 1 tbsp ghee and the neutral oil. Add the mustard seeds, cumin, Urad dal, asafoetida, green chilli and curry leaves and let them splutter. Once popped, add the green peas and fry lightly.
- Add the toasted semolina, sugar, grated coconut and salt to taste. Once mixed through, add 2 cups of boiling water and mix well. Cover and cook on a low flame until all the water has completely dried up. Turn off the heat.
- Don't be tempted to uncover. Let it rest for 10 minutes undisturbed. Once ready, fluff with fork and garnish with fresh coriander leaves. Sprinkle some crispy sev if you like.
For other delicious recipes from the blog, click here. If you make this recipe and love it, let me know in the comments below. When sharing on Instagram, tag me @rupalbhatikar.
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