Ingredients:
1) 1 cup semolina (suji)
2) 2 tsp cooking oil
3) 1 tsp unsalted butter
4) 1 medium size chopped onion
5) 1/2 tsp mustard seeds (rai)
6) 1 tsp roasted chana dal
7) 1 tsp urad dal
8) 7-8 curry patta (murraya koenigii leaves)
9) 1 tsp salt
10) 10-12 roasted cashews
11) 10-12 green raisins (kishmish)
12) 3 cups of water
Preparation time: 15 minutes
Steps:
1) Pre- heat a kadai and set the plane to low-medium and roast the semolina suji) for 4 minutes.
2) Take out the suji in a plate.
3) Turn the flame to low- medium add 2 tsp oil and butter .
4) When oil and butter are heated add urad dal and chana dal, sauté 1 minute.
5) Now add onion and curry patta and sauté for 1 minute.
6) Change flame to medium-high and add 3 cups of water, mix well and cover with lid till water comes to boil.
7) When the water mixture starts boiling change flame to low-medium and add suji slowly and mixing it well to avoid lumps.
8) Cover with a lid and cook for 2 minutes.
9) Open lid and add cashews and raisins, mix well and cover with lid and cook again for 2 minutes.
10) Hotel style Upma is ready.
11) It can be eaten with Coconut chutney, Mint chutney, Sambar and ketchup.
