Soya Granules Upma
A protein-packed twist on a classic Indian breakfast favorite.
⏱️ 35 min🍽️ Serves 1
🔥 280 kcal💪 18g protein🍚 32g carbs🥑 9g fat🌾 6g fibreper serving
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servings
Ingredients
- 🌰1 cup soya granules
- 🍚1 cup semolina (rava)
- 🧅1 onion, finely chopped
- 🥕1 carrot, grated
- 🟢½ cup peas
- 🫚1 inch ginger, grated
- 🌶️2 green chilies, slit
- 🍃7 curry leaves
- ⚫1 tsp mustard seeds
- 🥣1 tsp urad dal (split black gram)
- 🥣1 tsp chana dal (split chickpeas)
- 🌻2 tbsp vegetable oil
- 💧3 cups water
- 🧂 salt, to taste
- 🍋½ lemon, juiced
- 🌿2 tbsp fresh coriander, chopped
Pro tips
- Ensure soya granules are well-drained to prevent a watery upma.
- Adjust green chilies to your spice preference.
- Add other finely chopped vegetables like bell peppers or beans for extra nutrition.
- For richer flavor, a pinch of asafoetida can be added with the mustard seeds.
Method
- 1Soak soya granules in hot water for 10-15 minutes, then drain thoroughly and squeeze out excess water. Set aside.
- 2Dry roast semolina in a pan over medium heat until fragrant and lightly golden. Transfer to a bowl and set aside.
- 3Heat oil in the same pan. Add mustard seeds, urad dal, and chana dal. Sauté until the dals turn light golden.
- 4Add chopped onion, ginger, green chilies, and curry leaves. Sauté until the onion is translucent.
- 5Add grated carrot and peas. Cook for 2-3 minutes until vegetables are slightly tender.
- 6Pour in water and add salt. Bring to a rolling boil.
- 7Gradually add the roasted semolina and squeezed soya granules to the boiling water, stirring continuously to avoid lumps.
- 8Reduce heat to low, cover the pan, and cook for 5-7 minutes, or until all the water is absorbed and the upma is cooked through.
- 9Fluff the upma with a fork, stir in lemon juice, and garnish with fresh coriander.