Upma

Making Upma may seem simple, but there are few areas where people tend to struggle. The texture of Upma can vary greatly, depending on the amount of water added. Too much water will make the Upma soggy, while not enough will make it dry and hard. The roasting of semolina is another essential step where some people falter. Under-roasting can lead to raw taste and over-roasting can make it bitter. The addition of vegetables, spices, and seasoning is also where a dash of creativity can make a world of difference in amping up the taste of this dish. Few little-known tips to make your Upma tastier include: Adding a splash of lemon juice at the end can add a nice tangy twist to your Upma. Using ghee (clarified butter) instead of oil can enhance the flavor and aroma. One can also experiment with different types of semolina like wheat, rice or ragi for a healthy twist. In order to get the most out of the dish, pair it with accompaniments like coconut chutney, pickle, sambar, or yogurt. These enticing sides add flavor and variety to the plain Upma making it a more rounded dish. But remember, the beauty of Upma is in its simplicity, so don’t overcomplicate it.