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Saturday, 17 May 2014

Dill leaves Upma / Sabbasgi soppina Uppittu


Dill leaves Upma / Sabbasgi soppina Uppittu is a variation upma breakfast dish in Bangalore of the Kannadigas. Dill leaves is Sabbasgi soppu in Kannada. Today I am posting Sujee upma with dill leaves instead of the normal Upma.  One would think the Dill leaves means pungent odor, but let me assure you with the other ingredients in place, the dish brings out the best in Dill leaves. Its a confinement recipe which increases the Brest milk quantity. This is one reason to try out Dill leaves if you never have done so before.. and  Its a good nutritious breakfast to start our day too...


Ingredients for Dill leaves Upma / Sabbasgi soppina Uppittu:

1 Cup of Rava or Sooji (cream of wheat)
1/2 cup Dill leaves
2 to 2 1/2 cup water
2 tablespoon of oil
1 tsp mustard seed
1 tsp cumin seed
1 tbsp black gram dal (washed) or Dhuli Urad
1 tbsp Channa dal
1 small size onion
3 green chillies or as per taste
1 stem chopped curry leaves
Salt to taste

To prepare Dill leaves Upma  / Sabbasgi soppina Uppittu:

1. Roast Rava or Sooji in a non-stick pan till golden brown. Keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds,  black Gram Dal or Dhuli Urad, channa dal and fry till dal gets golden in colour.
3. Put chopped onions, green chillies, curry leaves and Dill leaves. When onion turns golden brown colour  add water and salt and cook till water boils then add  Rava or Sooji.
4. To avoid lumps keep on stirring the Uppittu till all the water is absorbed. Serve hot with any choice of your chutney or curd.
5. If desired add roasted cashews before serving.

Tips / Notes:

 ·        To prepare Dill leaves Upma  / Sabbasgi soppina Uppittu u can use Homemade Ghee / clarified Butter / Neyyi instead of oil to enhance the taste.
·        If u use it as confinement food then omit Gram Dal or Dhuli Urad, channa dal and Onions. 
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