on Sep 18, 2022, Updated Dec 08, 2023 Here are some more upma recipes you can prepare for breakfast: Bread Upma, Rava Upma, Semiya Upma, and Ragi Semiya Upma.
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It is also known as Godhi Upma or Godhuma Upma in different parts of the country.
This dish is excellent for diabetics and those on a weight loss journey. It is also great for packing for school or office lunch boxes. I like to serve it with masala chai and white coconut chutney.
You can make dalia upma recipe in a traditional stovetop pressure cooker or an instant pot. I have explained both processes in the post below.
I made this recipe in my 3-quart instant pot (or 3-liter pressure cooker). If you plan to scale it up, use a 6-quart instant pot (or 5-6 liter pressure cooker). The cooking time will remain the same.
Dalia has many health benefits. Read about them here.
Vegetables – I like to add a lot of veggies to this upma recipe to make it wholesome.
I have added carrots, green peas, onions, chilies, and green French beans, but you can add more vegetables.
Some other options are green bell peppers (capsicum), green onions (scallions), mushrooms, corn, broccoli, etc.
Ghee & Oil – I use a combination of ghee and oil.
Peanuts & Cashew Nuts – I love the bite peanuts, and cashew nuts add to this upma.
Green Chillies – To add that much-needed spiciness, add green chilies. You can increase or decrease the chilies according to your taste preference.
Others – You will also need asafetida (hing), freshly squeezed lime juice, cilantro (fresh coriander leaves), curry leaves, brown mustard seeds, cumin seeds, fresh ginger, water, and salt.
Add a little turmeric powder for a vibrant yellow namkeen upma.
Remove the pan from heat and let the roasted daliya cool completely.
Add the roasted dalia to a fine-mesh strainer and rinse it under running water. Drain well and keep aside.
Once the oil is hot, add the the following ingredients and let them crackle for 5-6 seconds.
¼ teaspoon asafetida ½ teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 teaspoon chopped green chilies 1 teaspoon chopped ginger 10-12 whole curry leaves
Add 2 tablespoon peanuts and 2 tablespoon cashew nuts and fry until they turn slightly brown, stirring frequently.
¼ cup of cubed carrots ¼ cup of green peas ¼ cup of chopped green beans
Add 2 cups of water and 1 teaspoon salt and bring the water to a boil. Close the lid of the pressure cooker and cook for two whistles on high heat. Open the lid. Add 1 tablespoon freshly squeezed lime juice and 2 tablespoon chopped cilantro and gently fluff the upma with a fork. Serve hot. Follow the recipe until green beans are added to the pot. Now add 1 and ¼ cups of water and 1 teaspoon salt and bring the water to a boil. Add the dalia and mix well. Close the instant pot lid and set the valve to the sealing position. Press the CANCEL button and then press the PRESSURE COOK button. Set the timer to 4 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Add 1 tablespoon freshly squeezed lime juice and 2 tablespoon chopped cilantro and gently fluff the upma with a fork. Serve hot.
