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Uppit (pronounced oo-pit)

In Northern India, coarsely ground wheat is called sooji, and in South India, it is called rava. Semolina as it is called in English is used in many Indian dishes both sweet and savory. Wheat is one of the oldest and most important of all cereal crops globally. Though it is majorly grown in some northern states of India, it is popularly used in making upma or uppit in the South. It is an important source of carbohydrates as well as the leading source of proteins (in the form of gluten) in human food, having a protein content of about 13%. It’s the gluten in wheat flour that gives elasticity and strength to dough. Whole wheat flour, made by grinding the entire wheat kernel, is generally considered healthier than refined wheat flour (maida) because it retains the bran and germ, which are rich in fiber, vitamins, and minerals. Rava or semolina is usually made from whole wheat in India. Many people prefer to use millets instead of wheat to make this dish as wheat is generally higher in gluten content and lower in fibre than most millets. However, compared to rice, wheat has a lower glycemic index and helps slow down digestion as well as aids bowel movement. It is important to note that gluten is a problem only for those who react negatively to it, or test positive for celiac disease. Most people can and have eaten gluten most of their lives, without any adverse side effects. Indian varieties of wheat like Sharbati and MP Shivor Gold have a much higher gluten content than Shivor, and MP Shivor has the least amount of gluten in it. Having shared this information, we think it is best to eat wheat or other cereals in as small quantities as possible and have cooked vegetables, pulses, and salads made with uncooked vegetables and fruit, as the main part of a meal.

Recipe credit: Darshana Muzumdar

Serves 3-5

Ingredients

  • 2 cups semolina (rawa)
  • 2 tbsp or more groundnut oil
  • 1 tsp black gram dal (urad dal)
  • 1 tsp Bengal gram (chana dal)
  • 2 onions (optional)
  • ½ tsp mustard seeds
  • 6 green chillies, slit lengthwise and then cut into two or three pieces or chopped finely
  • 1 – 2 sprigs of curry leaves
  • ⅛ tsp asafoetida
  • 4 to 4 ½ cups water
  • ½ cup of fresh coriander leaves chopped
  • ¼ of a coconut grated
  • 1″ piece fresh ginger chopped finely (optional)
  • 1 tsp lemon juice

Method

  • Heat one tablespoon of the oil in a kadhai or Indian wok, add the semolina and roast it on a low flame until it is light brown and releases its aroma. Transfer this to a bowl ready to use.
  • Bring 4 – 4½ cups of hot water to a boil and keep ready to use.
  • Heat an iron kadhai or Indian wok, and add the remaining oil.
  • Once the oil is hot, add the mustard seeds and wait for them to splutter.
  • Once they splutter, add the green chillies, curry leaves, Bengal gram, black gram dal and roast them till they begin to change color.
  • Add the asafoetida and the onions if using and sauté on medium to low heat until they are light brown. Avoid the onion if you are making it as a Jain friendly dish.
  • Add the rawa, the hot water, chopped ginger if using, and salt to taste. This will start to bubble immediately and spill over so be careful not to let it burn you.
  • Stir it well and cook covered over low heat till all the water is absorbed and the semolina is cooked.
  • Turn off the heat and add the lemon juice and grated coconut and mix it well.
  • Cover the pot and let it rest for a couple of minutes.
  • Add the coriander leaves leaving some for garnishing, and mix well.
  • Serve hot garnished with coriander leaves.

For the Whole-Food Plant-Based (WFPB) version:

  • Do not use oil. In a thick bottom steel pot add the chopped onion and some salt and let it rest till the onions release some moisture. Heat a steel pot and sauté the onions. Add a little water if necessary, and cook the onions on a low flame till they are translucent and soft and begin to caramelize. Alternatively, chop the onion and place it in a small pressure cooker. Add half a cup of water and cook it for one whistle. Keep the onion aside ready to use.
  • Dry roast the semolina in a thick bottom steel pot or in an iron kadhai or Indian wok on low to medium heat till it just begins to change color. This may take a bit longer than when done in oil. Add the chopped green chillies and roast for a couple of minutes. Keep this aside.
  • Heat an iron tempering ladle, add the mustard seeds and wait for them to splutter. Transfer this to the semolina. Add the Bengal gram and black gram dal to the tempering ladle and dry roast them till they are light golden. Transfer them to the semolina. Add the hot water and mix well. The trick is to add more water in the WFPB version to get the same softness as the one made with oil! So use half a cup of additional water. Continue with the rest as above.

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