Masala Upma Recipe | Spicy Masala Poha Recipe

Masala Upma Recipe and Spicy Masala Poha Recipe is a healthy breakfast options. Breakfast is the most essential meal for the day. As the name suggests breakfast means “Breaking of the long night fasting”. Breakfast is considered as the first meal o the day.

Masala Upma Recipe and Spicy Masala Poha Recipe is a twist to the two very common breakfast recipes Upma and Poha.

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Cuisine: Karnataka/Maharashtrian
Preparation: 10 Minutes
Cooking Time For Both: 20 Minutes
Type: Breakfast, Tea Time Dish

Main Ingredients:

For Masala Upma:

• Rava or Suji: Two Bowls
• Onion: One big sized
• Tomato: One medium
• Peanuts: Two teaspoons
• Urid Dal: One teaspoon
• Chana Dal: One teaspoon
• Sambhar or Rasam masala: One and a half teaspoons
• Red chili powder: Half teaspoon
• Oil: As required
• Salt: As per taste
• Tempering Ingredients: Mustard, Jeera, Turmeric, White sesame, Hing (1 Pinch)
• Kadi Patta: One string
• Coriander leaves: Four spoons chopped.
• Water: Exactly four and a half bowls. (The same bowl used to measure Rava)

For Masala Poha:

• Poha: Two Bowls
• Onion: One big sized
• Tomato: One medium
• Green peas: Half bowl
• Shimla Mirchi: One medium
• Cabbage: Half bowl
• Peanuts: Two teaspoons
• Urid Dal: One teaspoon
• Chana Dal: One teaspoon
• Sambhar or Rasam masala: One and a half teaspoons
• Red chili powder: Half teaspoon
• Oil: As required
• Salt: As per taste
• Tempering Ingredients: Mustard, Jeera, Turmeric, White sesame, Hing (1 Pinch)
• Kadi Patta: One string
• Coriander leaves: Four spoons chopped.

How to make Masala Upma Recipe?

1. Cut the vegetables into small pieces. In a Kadai dry roast Rava or suji till it turns pinkish and keep aside.
2. In the same Kadai put three to four teaspoons of oil and let it become warm. Add the tempering ingredients and splutter them.
3. Add kadi patta and fry it. Add onions and fry till translucent. Add tomato and sauté for a minute Then add salt, sambhar masala, red chili powder, or Rasam powder.
4. Add exact measurement of water and bring it to boil. Once the water starts boiling switch the flame to medium and add roasted Rava slowly while continuously stirring. Make sure to not form lumps. Break the lumps if any.
5. Cover the lid and cook until Rava is perfectly cooked. Garnish with coriander leaves and serve hot.

How to make Spicy Masala Poha Recipe?

1. Cut the vegetables into small pieces.
2. Wash Poha in water and soak for two minutes and drain the water completely and keep aside.
3. In a Kadai put three to four teaspoons of oil and let it become warm. Add the tempering ingredients and splutter them. Add kadi patta and fry it.
4. Add onions and fry till translucent. Add tomato and sauté for a minute. Then add cabbage, green peas, and Shimla Mirch and sauté for a minute.
5. Then add salt, sambhar masala, red chili powder or Rasam powder. Mix well and fry for a minute.
6. Then add washed and soaked Poha and mix well. Cover the lid and cook until Poha becomes soft and dry.
7. Garnish with coriander leaves, Farsan mixture and a piece of lemon. Serve hot.

How to Make Masala Upama Recipe & Spicy Masala Poha Recipe

Masala Upma Recipe and Spicy Masala Poha Recipe is a healthy breakfast options. They can be prepared in no time with handy ingredients available at home.

20 Minutes

Roasting Rava or Sooji

In a Kadai add two teaspoons of oil and two bowls of rava. Roast till the Rava turns slightly pink and aromatic. Keep it aside

Tempering

In the same Kadai add two tablespoons of oil. Add mustard, jeera, peanuts, urad dal, Chana dal, Hing kadi Patta and turmeric. Splutter all the ingredients. Then add chopped onions and saute them. Add chopped tomatoes and saute.

Adding Masalas

Add red chili powder, sambar powder, salt and sugar. Give it a good mix.

Adding Water

Add four and a half bowls of water and bring it to a boil. Then add roasted Rava slowly-mix well. Make sure there are no lumps formed. Cover with lid and cook.

Serving Masala Upama

Garnish Upama with coriander and serve hot.

Masala Poha – Wash & Soak Poha

In a strainer take two bowls of thick poha (Kanda Poha) and wash thoroughly. Allow the excess water to drain and keep Poha aside for five minutes.

Chopping the veggies

Chop onions, Shimla Mirch (Bell pepper), Tomato and Cabbage. I have used fresh green peas.

Tempering

In Kadai add two to three tablespoons of oil. Add mustard, jeera, urad dal, chana dal, hing, and turmeric. Splatter them. Then add kadi Patta.

Sauteing Veggies

Add chopped veggies to the tempering and saute them. Then add red chili powder, masala powder sugar and salt. Mix very well.

Adding Poha

Add washed and soaked Poha. Mix very well and cook for five minutes.

Spicy Masala Poha

Garnish Poha with Farsan Mixture and Coriander Leaves. Serve hot with a piece of lemon on it.

Also try these recipes from Manjiri’s Foods

Poha Bisi Bele Bhat Recipe

Instant Rava Idli and Chutney

Instant Rava Dosa Recipe

Leftover Rice Cutlet

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