Upma Pre-mix

Ingredients 

• 2 cups semolina (rawa/suji)
• ¼ cup ghee
• 4 green chillies chopped
• 20 curry leaves
• 1 teaspoon mustard seeds
• ½ teaspoon asafoetida
• ½ cup onion flakes
• 4½ teaspoons Salt
• 2 teaspoons powdered sugar

Garnish

• 1 green chilli, slit and fried
• 2-3 curry leaves, fried

Method

1. Heat a non-stick pan, add semolina and dry roast semolina till golden brown. Transfer into a wide bowl and set aside to cool down to room temperature.
2. Heat ghee in the same non-stick pan, add green chillies and sauté for a few seconds or till they are crisp. Add curry leaves and sauté till they crisp up. Drain both on absorbent paper.
3. Add mustard seeds to the ghee remaining in the pan, add mustard seeds and let them splutter. Add asafoetida and sauté for ½ minute. Take the pan off the heat and set aside to cool down to room temperature.
4. Transfer the roasted semolina into a large bowl and add fried curry leaves and green chillies. Add onion flakes, salt, powdered sugar and the mustard seeds mixture and mix till well combined.
5. Transfer into an airtight container and store for up to 6-8 days.
6. To make upma, measure ½ cup mixture into a microwave-safe airtight container, add 1¼ cups boiling water and mix well. Cover and microwave on high for 2 minutes.
7. Pack upma into a steel bowl, upturn it onto a serving plate, garnish with fried slit green chilli and fried curry leaves and serve hot.