Dahi Wale Upma
Summary
- A refreshing and tangy twist on traditional upma, this recipe features semolina cooked with a flavorful curd mixture. It's enriched with a tempering of mustard seeds, chana dal, peanuts, and curry leaves, along with onions, green chili, and ginger. Quick to prepare and perfect for a wholesome breakfast or snack.
All Ingredients - For the Curd Mixture
- Curd 1/2 cup
- Green Chili 1 (chopped)
- Ginger 1 inch (grated)
- Coriander leaves small bunch (chopped)
- Rock salt to taste
- Hing (Asafoetida) pinch (optional)
- Black pepper powder 1/4 tsp
- Chilli flakes 1/4 tsp
- Water 150-200 ml
All Ingredients - For the Upma
- Ghee 3 tsp
- Mustard seeds 1/4 tsp
- Roasted Chana Dal 1 tbsp
- Peanuts 1 tbsp
- Curry leaves small sprig
- Onion 1 (chopped)
- Sooji (Semolina) 1/2 cup
- Pomegranate seeds for garnish (optional)
Tools You'll Need
- Pan
- Bowl
- Whisk
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Ingredients
Finely chop 1 onion, 1 green chili, and a small bunch of coriander leaves. Grate 1 inch of ginger.
Step 2: Prepare Curd Mixture
In a bowl, combine 1/2 cup curd, chopped green chili, grated ginger, chopped coriander leaves, rock salt to taste, a pinch of hing (optional), 1/4 tsp black pepper powder, and 1/4 tsp chili flakes. Add 150-200ml water and thoroughly until the mixture is smooth and lump-free.
Step 3: Start Tempering
Heat 3 tsp ghee in a pan over medium flame. Add 1/4 tsp mustard seeds and let them splutter. Then add 1 tbsp roasted chana dal and 1 tbsp peanuts. for about until they start to turn lightly golden.
Step 4: Add Aromatics
Add curry leaves and the chopped onion to the pan. for until the onion becomes translucent.
Step 5: Roast Sooji
Add 1/2 cup sooji (semolina) to the pan. Roast on a slow flame for , stirring continuously, until the sooji is lightly and fragrant.
Step 6: Combine and Cook
Slowly pour the prepared curd mixture into the pan with the roasted sooji, stirring continuously to prevent any lumps from forming. Continue to cook on a slow flame, stirring occasionally, for about until the sooji absorbs all the liquid and the upma thickens to a desired consistency.
Step 7: Serve Dahi Upma
Once the dahi upma is ready and has reached a thick, creamy texture, remove it from the heat. Serve hot, optionally garnished with fresh pomegranate seeds for a burst of color and sweetness.
Pro Tips
• Ensure to whisk the curd mixture well to avoid lumps.
• Roast the sooji on a slow flame to prevent burning and ensure even cooking.
• Stir continuously when adding the curd mixture to the sooji to maintain a smooth consistency.
Variations
• Add finely chopped vegetables like carrots, peas, or bell peppers for added nutrition and flavor.
• Adjust the amount of green chili and chili flakes according to your spice preference.
• For a richer flavor, you can use a mix of ghee and oil for tempering.
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