Soya Upma
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: South Indian
Key Ingredients:
Soya chunks
About Soya Upma
Table of Contents
Upma made with soya
chunks – rich in protein and tasty too
- Soya chunks, soaked for 30 minutes ¾ cup
- Refined oil 2 tsps
- Cumin seeds ½ tsp
- Mustard seeds ½ tsp
Step 1.Heat oil in a non-stick pan, add cumin seeds and mustard seeds and saute till the seeds splutter.
Step 2.Add ginger and split black gram and saute till the gram turns golden.
Read MoreIngredients
- Soya chunks, soaked for 30 minutes ¾ cup
- Refined oil 2 tsps
- Cumin seeds ½ tsp
- Mustard seeds ½ tsp
- Ginger, finely chopped 1 tsp
- Split skinless black gram (dhuli urad dal) 2 tsps
- Medium onion, finely chopped 1
- Cabbage, finely chopped ¾ cup
- Medium carrot, peeled and cut into thin strips ½
- Salt to taste
- Green chillies, slit 1 to 2
- Lemon juice 1 tbsp
- Fresh coriander leaves, chopped 1 tbsp
How to Make Soya Upma (Stepwise Photos)
Method
- Heat oil in a non-stick pan, add cumin seeds and mustard seeds and saute till the seeds splutter.
- Add ginger and split black gram and saute till the gram turns golden.
- Add onion and saute till translucent. Add carrot and cabbage and saute on high heat.
- Add salt and green chillies and mix well. Add soya chunks and toss well. Cook for 2-3 minutes.
- Remove the pan from heat and add lemon juice and mix well.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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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
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