Cornmeal Vegetable Upma

About Cornmeal Vegetable Upma

Ingredients

• Cornmeal (makai ka atta) 1 cup
• Oil 1 to 2 tbsps
• Mustard seeds ½ to 1 tsp
• Curry leaves 10 to 12
• Medium onion, chopped 1
• Green chillies, chopped 1 to 2
• French beans and carrot, boiled and chopped ½ cup
• Potato, peeled and cubed ½ cup
• Red capsicum, chopped 1 tbsp
• Yellow capsicum, chopped 1 tbsp
• Green capsicum, chopped 1 tbsp
• Turmeric powder ½ tsp
• Salt to taste
• Lemon juice 1 tbsp
• Fresh coriander leaves, chopped 2 tbsps + a sprig to garnish

How to Make Cornmeal Vegetable Upma (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds and curry leaves. When the seeds begin to splutter, add onion, green chillies and saute till the onion becomes translucent.
2. Add mixed vegetables, potatoes, red capsicum, yellow capsicum and green capsicum, mix well, cover and cook for 3-4 minutes.
3. Add turmeric powder, salt and lemon juice and mix well.
4. Add cornmeal and mix well. Add 3 cups water, mix well, cover and cook till cornmeal is cooked well.
5. Uncover the pan, sprinkle coriander leaves and mix well. Transfer into a serving bowl, garnish with a fresh coriander sprig and serve hot.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps