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1 cup -
1/4 cup - roasted,
1 tsp -
1/2 tsp -
1 stalk -
2 tbsp - oil
1 tbsp -
Salt to taste
3 cups - Boiled water
1 tsp - coriander chopped.
How to Make Jain Upma
Heat oil in a heavy pan. Add the raisins, mustard seed, dal and peanuts and fry on low till light golden.
Add the green chillies and curry leaves.
Add the semolina and stir continuously till the semolina gives out a nice aroma.
Takes about 7-8 minutes to roast the semolina on low.
Add the salt and stir. Carefully pour in 3 cups Boiled water and stir well.
Use a long handled ladle for stirring to keep away from the spluttering.
If it feels too dry, add more water and stir.
Keep on low and simmer for 2-3 minutes.
Add lemon juice and mix well.
Mould into a greased cup and unmould onto serving plate.
Garnish with Coriander leaves.
Serve hot with steaming coffee or tea.
Can accompany with Malaka Podi (Chutney powder).
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.