Sabsegi Soppu Onion Uppitu/Dill Leaves Upma

Sabsige Upma is a yummy and delicious recipe. Sabsige soppu is consumed in adundance during post pregnancy. Upma taste great if you can add togarikalu/pigeon peas or Peas along with Sabsige soppu and onion.



Health Benefits of Dill Leaves:

- Helps in Lactation
- Good digestion, relief from insomnia, hiccups, dysentery, menstrual disorders, respiratory disorders.
- Excellent Source Of Iron and Calcium.

Ingredients:

Medium Rava/Sooji: 1 cup

Sabsige Soppu/Dill Leaves: 1 cup chopped finely

Onion: 1 cup chopped finely

Green chillies: 2 or 3 cut lengthwise

Togarikalu/Pigeon Peas: 1/2 cup (Optional)

Water: 2 Cups

Mustard Seeds: 1/2 tsp

Methi Seeds: 1/4 tsp

Channa dal: 1/2 tsp

Urad dal: 1/2 tsp

Turmeric: 1/2 tsp

Asafoetida: a pinch

Oil: 2 tbsp

Ghee: 1/2 tbsp

Curry Leaves: 1 strand

Jeera Seeds: 1/2 tsp

Salt to taste

Coriander Leaves: chopped finely a handful

Grated coconut: 1 - 2 tbsp

Sugar: 1/2 tsp

Procedure:

1. Roast rava in a medium flame till you get good aroma.

2. Heat oil in frying pan, add mustard seeds. When it starts spluttering add  channa dal and urad dal. Fry till it turns brown in colour. Add green chillies, curry leaves, methi seeds, turmeric and fry for 1 minute.

3. Add chopped onions, Sabsige Soppu, togarikalu fry till onion turns transparent or soft.

4. Add 2 cups of water and bring it boil. Add ghee, salt and sugar. Mix well.

5. Reduce the flame, add rava and mix well so that no lumps are formed.

6. Cover the lid and cook for 5 minutes on a low flame.

7. Add grated coconut, coriander leaves and mix well.

Serve hot Sabsige Soppu Onion upma/uppitu for breakfast.

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Tags: upma

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