Instant Upma Premix Recipe at Home in 2023

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Instant Upma Premix Recipe? Just add hot water and Upma is here to your rescue. Let’s make Upma Premix. I’m taking 3 cups of Semolina or Rawa. Let’s roast the Rawa on low flame for 5 minutes. Keep stirring and this will save you from uneven roasting.

Instant Upma Premix Recipe at Home in 2023

The Rawa is roasted and fragrant. Let’s take this off the flame. Next, 2 tbsp. of Ghee. Once the Ghee heats add 1 tbsp. of Chana Dal. Once the Chana Dal is golden red take it off. Next, add to the Ghee, 1 tbsp. of Urad Dal. Roast until golden and take it out. Now, 1/4th cup of broken Cashews to roast.

They are done. In the same ghee, I’m adding 3 Green Chillies – chopped and 10-12 chopped Curry Leaves. We are frying them until they are crisp and left with no moisture. This is done. Now, to the remaining Ghee, I’m adding 1 tsp. of Mustard Seeds.

Once they crackle, add half a cup of dehydrated Onion Flakes. Fry them for half a minute. Time to add back all the ingredients in the Kadai. Mix. Now goes in the roasted Rawa. Mix this well. To this add Salt to taste. I am adding around 1 tbsp. Add 1 tsp. of Sugar. Sauté for 2-3 minutes. Time to take it off the flame.

Instant Upma Premix Recipe

Upma Premix is ready. Let the mixture cool down completely at room temperature. Post that – you can store in an airtight jar. This stays good for 1-2 months at room temperature and 3-4 months in the refrigerator. This amount of Premix is 5 cups that can make 10 servings.

To make Upma, I am taking around 1 cup of Upma Premix 1 cup makes 2 servings. Add 2 1/2 cup of Boiling Hot Water. Add a drizzle of Ghee, if you have. Mix this well. Cover with a lid. Let this rest for 7-8 minutes. Let’s check. Soft, Velvety Upma is ready.

Make instant Upma anytime you want and enjoy a warm, comforting meal. Until we meet again, eat well, live well and stay blessed. Thanks for visiting our site “Viral Hunt”

Instant Upma Premix Recipe Full Video:-


Q: What is the best combination for UPMA?

Uttapam (also spelled “uthappam” or “uthapaam”) is a type of savory pancake from South India. It is made with a batter of fermented rice and lentils, and can be topped with a variety of ingredients. Some common toppings for uttapam include onions, tomatoes, peppers, and cheese. Other ingredients, such as peas, carrots, and beans, can also be added to the batter before cooking. Some people like to serve uttapam with coconut chutney, sambar, or other dips.

If you’re looking to make upma, a dish similar to uttapam, you might consider adding some vegetables or spices to the mixture, such as peas, carrots, or cumin. You can also top the finished dish with some chopped nuts or fresh herbs for added flavor.

Q: How do I get MTR 3 minute UPMA?

To make MTR 3 Minute Upma, you will need the following ingredients:

  • 1 cup water
  • 1/2 cup uncooked upma (rava or semolina)
  • 1/4 tsp salt (optional)

You will also need a microwave-safe bowl and a microwave.

Here are the steps to make MTR 3 Minute Upma:

  1. Boil the water in a microwave-safe bowl in the microwave for 2-3 minutes, or until it comes to a rolling boil.
  2. Add the uncooked upma and salt to the bowl, and stir well to combine.
  3. Microwave the upma for an additional 3 minutes, or until it is cooked to your desired consistency.
  4. Serve the upma hot, garnished with your choice of vegetables or spices if desired.

I hope this helps! Let me know if you have any other questions.

Q: How do you prevent lumpy UPMA?

To prevent UPMA from becoming lumpy, you can try a few things:

  1. Make sure you are using the correct ratio of water to semolina. Too little water can cause the UPMA to become lumpy.
  2. Slowly add the semolina to the hot water, stirring constantly to prevent lumps from forming.
  3. If you do end up with some lumps, you can try breaking them up with a spoon or spatula as you stir.
  4. Another trick is to sieve the semolina before adding it to the water. This helps to remove any lumps that may have formed in the semolina.
  5. Finally, make sure you are stirring the UPMA constantly as it cooks to prevent it from sticking to the bottom of the pan and becoming lumpy.

Q: Why is my UPMA lumpy?

There are a few reasons why your upma may be coming out lumpy. Here are a few things you can try to fix it:

  1. Make sure you’re using the right ratio of water to semolina. Upma should have a soft, smooth texture, so if you’re using too much water, it will be too soft and may become lumpy. On the other hand, if you’re using too little water, the upma will be dry and may also become lumpy.
  2. Stir the upma frequently as it cooks to prevent lumps from forming.
  3. If the upma has already become lumpy, you can try breaking up the lumps with a spoon or spatula as it cooks. You can also try stirring in a little bit of water to help smooth out the mixture.
  4. If the upma is still too lumpy even after you’ve tried these tips, you may need to start over and try again, paying careful attention to the water-to-semolina ratio and stirring frequently as the upma cooks.
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