Upma is a popular breakfast dish in India and can also be served at tea time. It was not very popular in our house though as we were part of the Maggi instant noodles generation which saw the rise of fast, tongue tickling, instant foods in India. However we reluctantly had to eat what was dished out to us. The Udupi upma called uppittu in Kannada and simply soji (semolina in Tulu, similar to sooji -what it is called in Hindi ) or rawa in our house was different from what we saw around. It was white and had barely any oil in it and was healthy (not to forget quick) and so saw a resurgence in my kitchen. Here is mum’s recipe, hope you like it.
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This is one of my all-time favorite snacks. I had written it down from mum many times but have always misplaced the scrap of paper I wrote it on. This time I decided to post the recipe as I can always refer to this post online while others can get access to the recipe as well.
Poha is flattened rice. It is manufactured by rolling husked rice which has been previously parboiled. This flattened rice is then dried and sold as poha. The clearance of the roller determines whether the poha is thick, medium or thin. Although this is prepared in Karnataka as well, this recipe may well have a Maharashtrian influence as we lived in Mumbai for a long time. Poha is called Avalakki in Kannada and Bajil in Tulu. In Maharashtra, there are two variants of the dish -one using potatoes and the other using onion. We have always used both of them together.
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