Masala Upma | Masala-Poha | Breakfast Recipe

 Masala Upma | Masala-Poha | Breakfast Recipe

Masala-Upma-Masala-Poha
Masala-Upma-Masala-Poha

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

Hello friends, Manjiri's Foods welcome you all.😊

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

Main Ingredients: 

For Masala Upma:

  1. Rava or Suji: Two Bowls
  2. Onion: One big sized
  3. Tomato: One medium
  4. Peanuts: Two tea spoons
  5. Urid Dal: One tea spoon
  6. Chana Dal: One tea spoon
  7. Sambhar or Rasam masala: One and half tea spoons
  8. Red chili powder: Half tea spoon
  9. Oil: As required
  10. Salt: As per taste
  11. Tempering Ingredients: Mustard, Jeera, Turmeric, White sesame, Hing (1 Pinch)
  12. Kadi Patta: One string
  13. Coriander leaves: Four spoons chopped.
  14. Water: Exactly four and half bowls. (Same bowl used to measure Rava)

For Masala Poha:

  1. Poha: Two Bowls
  2. Onion: One big sized
  3. Tomato: One medium
  4. Green peas: Half bowl
  5. Shimla Mirchi: One medium
  6. Cabbage: Half bowl
  7. Peanuts: Two tea spoons
  8. Urid Dal: One tea spoon
  9. Chana Dal: One tea spoon
  10. Sambhar or Rasam masala: One and half tea spoons
  11. Red chili powder: Half tea spoon
  12. Oil: As required
  13. Salt: As per taste
  14. Tempering Ingredients: Mustard, Jeera, Turmeric, White sesame, Hing (1 Pinch)
  15. Kadi Patta: One string
  16. Coriander leaves: Four spoons chopped.


Masala Upma - Masala Poha Breakfast Recipe

Cooking: 

Masala Upma:

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

Masala Upma in Step by step photos.

Dry roast the rava in a kadai or pan till it turns to light pinkish.

Roasting-Rava
Roasting-Rava


Cut the veggies into small pieces.

Cut-Veggies
Cut-Veggies


Heat oil in a kadai and fry peanuts and dals and add tempering ingredients.

Tempering
Tempering


Add onions and tomatoes one by one and sauté them till soft.

Frying-Onions-Tomatoes
Frying-Onions-Tomatoes


Add salt, sambhar masala and red chili powder and mix well.

Adding-Masala-to-tempering
Adding-Masala-to-tempering


Add exact measurement of water and bring it to boil. Add two spoons chopped coriander.

Masala-Water-boiling
Masala-Water-boiling

Once the water starts boiling switch the flame to medium and add roasted rava slowly while continuously stirring. 

Add-Rava-boiling-water
Add-Rava-boiling-water


Cover the lid and cook until rava is cooked. And garnish with coriander leaves and serve hot.

Masala-Upma


Masala Poha:

  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 the same kadai put three to four tea spoons of oil and let it become warm.
  4. Add the tempering ingredients and splutter them.
  5. Add kadi patta and fry it.
  6. Add onions and fry till translucent.
  7. Add tomato and sauté for a minute 
  8. Then add cabbage, green peas and Shimla mirch and sauté for a minute.
  9. Then add salt, sambhar masala, red chili powder or Rasam powder.
  10. Mix well and fry for a minute.
  11. Then add washed and soaked Poha and mix well.
  12. Cover the lid and cook until Poha becomes soft and dry.
  13. Garnish with coriander leaves, Farsan mixture and a piece of lemon
  14. Serve hot.

Masala Poha in Step by step photos.

Cut the vegetables into small pieces.

Cut-Vegetables

Wash Poha in water and soak for two minutes and drain the water completely and keep aside.

Soaked-Poha
Soaked-Poha

In the same kadai put three to four tea spoons of oil and let it become warm. Add the tempering ingredients and splutter them.

Tempering
Tempering

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. Then add salt, sambhar masala, red chili powder or Rasam powder. Mix well and fry for a minute.

Masala-Poha-Tempering
Masala-Poha-Tempering


Then add washed and soaked Poha and mix well. Cover the lid and cook until Poha becomes soft and dry.

Soaked-Poha-added-to-tempering
Soaked-Poha-added-to-tempering


Garnish with coriander leaves, Farsan mixture and a piece of lemon. Serve hot.

Masala-Poha
Masala-Poha

Poha and Upma are most handy and easy breakfast recipes in Karnataka, Maharashtra, Gujrat & Madhya Pradesh. There are many popular varieties of these items. Super filling and nutritious too. 

I hope you people will enjoy this Masala Upma - Masala Poha Breakfast Recipe and let me know in comments.

Try my other recipes also..
 



  





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