Uppuma is a common South Indian Breakfast cooked as a thick Porridge mostly with dry roasted Semolina. Various seasonings and Vegetables can be added during the cooking depending on individual preferences. Most common variations include following the below recipe with Samba Rawa, Corn meal, Aval and Semiya. Ghee - 3 tbsp. Rawa - 2 cup Oil - 1 tbsp. Mustard - 1 tsp Urad Dhal - 1 tsp Channa Dhal - 1 tsp Peanut - 1 tsp Cashew - 1 tsp Red Chilli - 2 Curry Leaves Onion - 1, chopp
Ghee - 4 tbsp. Cashew & Raisins - few Rawa - 1 cup Milk - 1/4 cup Sugar - 1 1/2 cup Cardamom Powder - 1 tsp Kesari Color - a pinch Heat 1 tbsp. Ghee in a medium pan. Temper Cashew and Raisins in Ghee; keep aside. Roast Rawa in the same pan until you get a good aroma. Add Milk and 1 3/4 cups Water to the Rawa and bring to boil. Stir continuously making sure there are no lumps. Now add Sugar, Kesari Color and Cardamom Powder to the cooked Rawa; keep on stirring and cooking.
