Easy Upma recipe for breakfast | उपमा बनाने का आसान तरीका | Chef Ranveer Brar
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- เผยแพร่เมื่อ 6 ก.พ. 2025
- UPMA RECIPE - One of the most common Indian breakfast - Upma is a simple and a delectable traditional South Indian breakfast dish. Check this recipe and learn how to master it to perfection, only with Chef Ranveer Brar. Happy Cooking!
#Upma #HealthyBreakfast #ChefRanveerbrar
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UPMA
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves: 02
Ingredients
For Sautéing Rava
1 ½ tbsp ghee
1 cups/ 165 gms bombay rava/ sooji
For Upma
3 tbsp oil (any refined oil)
3/4 tsp mustard Seeds
1 tbsp gota urad/ whole polished urad
1 tbsp chana dal/ bengal gram
8 no cashew nuts, cut into half
1 tsp ginger, chopped
1 medium onion, chopped
1 medium fresh green chilli, chopped
12-15 no curry leaves
3 ½ cups water
Salt to taste
¼ tsp sugar
1 wedge of lime
1 tbsp fresh coriander leaves with it’s tender stems, chopped
1 tbsp ghee
Process:-
● Heat ghee in kadhai and heat. Add rava and saute for 2-3 minutes on low flame. Stir
continuously while stirring so that every grain of rava should coat with a ghee
evenly. Remove from the flame and keep aside for later use.
● For Upma, heat oil in a same kadhai and splutter mustard seeds, followed by chana
dal, gota urad and cashew nuts. Saute until they turn light brown.
● Now add ginger and cook for a minute until ginger releases its raw smell.
● Add onion, green chilli and curry leaves and saute until onion turn translucent.
● Add in water, salt, sugar and allow it to boil. When it starts boiling allow it it to boil
for a 2 minute. In this way all the flavors will infuse in water.
● Now at this stage add in prepared rava. Stir continuously while cooking to avoid any
lumps.
● When almost all the water is absorbs reduce the flame (make sure it must have
porridgey consistency) and cover with the lid for 1 minute.
● Remove the lid and sprinkle lime juice, coriander leaves and ghee. Mix well.
● Serve immediately.
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I've been in Bangalore for 6 years now and nobody made me understood the concept of Chow-Chow Bath. Thanks RB. Your attention to detail and trivia is just what separates you from others.
Chow chow is a vegetable
Ranveer's attention to detail is amazing, even his pronunciation of South Indian words is pretty accurate. He does not just focus on the food but teaches us something about the culture too.
Yea absolutely..
Dhruva Kartik - agreed👍👍
Yes I'm proud of him coz he is from the city of nawabs.Bless you Ranveer.
85%ppl love soth Indian food ♥️
@@truptimohite149 I have a few friends who don't like south Indian food. They are never able to explain why they don't like it! I was shocked the first time I heard someone doesn't like South Indian food.
Today I made any dish for the first time for my covid positive wife and she fell for me again .. lov u ranveer
Don't let her fell she will get injured
@@shivamprasad4466 falling for him will lift her up higher..!!!❤️
@@aliyashamsherali7676 aww😍...that's true
&
Very easy n testy
Omg this is exactly how my dadi makes upma.. literally the exact ingredients minus the cashews and sugar.. we are from karnataka.. this shows how much effort Ranveer has put into research..
Nice iam a big fan of u barar sir master sef dubara kab aa raha he
Oyee maa
Yup. A lot of research has gone into making Ranveer
Yes . I am also from Karnataka
@@mram829 t
ee Tyco.twenteuufuur
I'm a South indian and as Ranveer mentioned the success of ur upma depends on properly roasting the rava(semolina). A hack to do it is add 5-6 dry grapes when u add the rava. Fry the rava until the grapes puffs up into a shiny ball/balloon. It always works! :P
Edit: By dry grapes, I meant raisins
Wao thanks 😀
Thanks, will try
Dry grapes. means raisins , kishmish (hindi mein)
@@NeelamSharma-sh5tj Yes
@@keerthanacv539 thanks
1. No ghee for frying rava
Fry till it smells , not to become brown
Add oil, urad dhal, one red chilli, mustard seeds
When it rattles then add at first kadi paththa then onion,
Then green chilli's and ginger
After frying a little, add two and half cups water (for one cup) when boiling add one spoon ghee
Salt then semolina.
Most important is stir only once.
If stir more times, it will become like a paste
Cover the pan and sim the flame
Within two three minutes the water will be absorbed by rewa
Now stir once and add one or two spoons of grated coconut .
This is the method my mother was preparing till her 97 years
And I am preparing this for three decades
Of course, you are a great chef and I am nowhere .
It's authentic way and m also preparing the same ❤❤❤
During my hostel days, I was marked as the odd one who used to combine " upma and achar".. Today when you said its a classic combination I felt like I had made some great historic choice back then, so happy!! I thank my taste buds!!Lemme shout out to them...
I m a south Indian who learnt how to make upmaavu by watching your video.
We look like restaurant style upma in taste .Amazing 😋👍
Nahi aati to Mt likh English
The fact that he gives so much respect to South Indian dishes made me a fan of his.
It's not about any region it's all about the indian..Each food from every corner of the india is equally respectable and acceptable...
Things look another notch better when respect is reciprocated
He give respect to all dishes. Why you forget this he is relationship with food.
To be honest, I started watching this with scepticism being a southie and something of a pro in Tamil cooking. But Ranveer has mastered the art of making upma and I couldn’t find a single fault. Hats off chef. No wonder you are where you are... apologies for my initial cynicism.
Really amazed by your love for Food...itna pyar se khana banae to khane vale ka dil khus ho jayega...Ye bhi batao k upma me kaju kyo padta he??? Dusre koi dry fruits kyo nahi??? First time i noticed your clothes very nice shirt...and very nice music... most of all your recipe and knowledge... whenever i feel kuch Gyan ki baat Jani he ...me aapke videos dekhti hu... thank you for sharing your knowledge...
I have been making various upma varieties for ages, but when I made this for my family, they said it was the best upma they had ever eaten! Thanks chef! You are absolutely awesome!
this is exactly what is made at our home. truly authentic. and yes correct pronunciation of south words. not like some north chefs who treat it like foreign land
@@shubha0910 Actually in Indian languages Hindi is generally considered as a foreign language if you look at all the classical Indian languages most of it is south indian
@@shubha0910 because hindi is not anyone's mother tongue. People who lost their roots claim hindi as their mother tongue
I am a north Indian and I love South Indian food and culture esp. Palakura Pappu, Pachadi, and Sunnundalu
Jai Hind
@@shubha0910 We learn English to further our careers and not fight caste politics which is the norm in North India
@@shubha0910 if u r so interested in endorsing hindi, why r u typing in English??
Next what is wrong in knowing English better than Hindi which is not our South Indian's mother tongue.
North Indians here in blore prefer speaking in English than Hindi.. Plz explain.. Why?
Nice sharing
I'm a South Indian and a Tamilian from Karnataka.
You defined Upma and the taste of it perfectly Ranveer. Thums up 👍🏼 Truly commendable 👏🏼👏🏼👏🏼 ❤
Best Upma! Its been 3 years since I met my mom. Since then, I have ben craving upma as it was my fav breakfast.
I followed your receipe and I was able to make the best Umpa!!! As good as my mom!!
Thank you very much for each and every details and the information about Upma!
Ab iss Ram Baannn ka bharpurrr istamal hoga!!!!
Jite rahoo...magar pakate raho 🙏😊
Ek number recipe
A punjabi cooking south indian dish....that's the beauty of India... we are united through food.💜💜💜👍👍👍
And a Bengali appreciating it😊😊😊😊
Lol kashmir says hello
Not only cooking south Indian ... have a lot of knowledge about even though we are living here still unware of it ...this is call true Indian ❤
And a Bihari here, loving all your fine comments about our lndianness as much as Ranveer's nice style and the upma.
Jai Bharat .
Not just Punjabi ,but Ranveer is jatt Sikh boy too , Mam.
Maine bnaya or khaya Bhut testy upama lga thank you SO much 🙏 ranveer sir
Delicious and Easy Recipe 😋😋
This is one killer (in a good way) of an upma. After so many years of cooking I finally found a foolproof recipe. Thank you so much!
The colour and texture of the upma you made touched my heart because it looks extremely similar to what mum makes, though she doesn't use as many ingredients. Oh and the pickle on the side just stole the show because it is so relatable.
My district Ganjam, in the eastern state of Odisha, is located at a very interesting spot geographically, which explains the subtle difference in the food culture we have from the rest of Odisha. It shares borders with Andhra and a lot of people who belong to the southern state have settled down here and vice versa.
Upma has a very special place in our hearts and is preferred as a breakfast dish served with Poori and Ghuguni (yellow pea curry). And one would also find a visible portion of vermicelli in the upma.
There's another very interesting version famously known as the masala upma, which is made with veggies traditionally found in winter months (cauliflower, capsicum, green peas, carrots, etc). It also contains ginger garlic paste, tomatoes, onions, turmeric, chillies and garam masala. I'll attach a link for reference: instagram.com/p/Bltp7zmHxZX/
Mum also makes a third variety made out of rice flour (the coarser one after separating from the fine particles through a sieve) and here's a picture: instagram.com/p/Bg2mVVphhzg/
Thank you for sharing your version of the recipe :) happy cooking!
Love u love u love u ranveer bhai jitni bar bhi bnata hu mja aa jata h m South m rha hu 2 sal feel kr sakta hu is recipe ko love u bhai explanation to apka h hi mast ❤❤❤❤❤
This is the first time that I got my upma- Just Perfect the way my Husband likes it.... Couldn't believe but your measurements did work and the upma was soft and delicious..Thankyou chef 😃
Few points from my end:
1) Dry roast rava first
2) Rava is made from rice too.
3) Ghee and oil should never mixed in cooking for health reasons. Just simply make in ghee
4) Ghee reduces the vaat in Rava.
5) If ever oil is used refined is a no no. Use Gingelly cold pressed oil. Gingelly is purified sesame by adding jaggery during extraction. Sesame oil if used will add body to it. But nothing like the aroma of cow native ghee.
How I personally do the variation
1) dry roast rava to remove any moisture
2) saute all vegetables
3) add a little bit of haldi
4) add the roasted rava in mixture above and roast for some more time.
5) add boiled water.
6) squeeze lemon in the end as you did after closing gas to avoid bitterness.
7) soak the dals before hand for some time before roasting them.
8) cashews soaked and roasted as well. But added when curry pata is spluttering.
Try it rava will be more flowering.
For better health
please dont use non stick.
use pink salt only.
say no to refined oil
I enjoy watching your videos v much. The Upma sandhi vichedh was very interesting.
Dry roasting removes the moisture.
What a nice way to share WITHOUT ever sounding like : l know better/more.
In appreciation, l've screenshot your share in 2 phases. U bet l shall be referring to it time n again.
ThanQ so much.
Just want to add that Ghee in my personal opinion is healthier than all other mediums including coconut oil. Also, being a Punjabi, I don't know how to live without ghee :)
Amazing
Superb, I'm a South Indian, but I didn't know that upma means salty flour( uppu maavu), wah, so true, eye opener. Wow chef!!! m feeling enlightened. Uppittu, uppu hittu , hittu means flour. Amazing.
To avoid lumps we first add semolina to the tadka, saute it for a while, then add hot boiling water to the mixture.
Chef I tried ur upma recipe and really it was amazing...
I never ate such a upma before..
Thank u chef for sharing this I'm thankful to u..... ❤
Edit: Can I get a heart pls😚
th-cam.com/video/3ntEqhD_hok/w-d-xo.html
Hi Ranveer... It's our dish today. I am a South Indian... Kannadiga... Basically from Northern Karnataka... place name called Dharwad. We eat uppit very often... Every second or third day breakfast is uppit. When you say uppit for breakfast...men of the house make bad bad faces. They literally escape from eating uppit. For people in my hometown uppit is a boring dish. For me... staying far from my native... In Assam.. uppit is like Bhagwan's Prashad. I bring 5 kg uppit rava from my native. Wait a minute.. not only rava... I bring grocery, sabut masala, dry fruits, oils... many more stuffs. Around 40 kg parcel I send from my native to Guwahati. While coming I carry veggies, especially garlic, flowers and cooked food... Crazy right. Yes I am.
Now let me come to the point. You made upma out of suji... we call it as Bombay Rava. It's Bangalore style. Try to make uppit out of "uppit rava". You will fall in love with this dish trust me. The taste, texture, aroma... it's totally different. And very important thing is it's very healthy. We get uppit rava done. We usually buy wheat. We don't buy atta or rava. Do you want some ?? Next month I am going to my native. My brother is getting me all the groceries.. and while roasting rava don't add oil. First you dry roast the rava... You will see the change in the texture. Lastly you add 2 tsp oil or ghee and toast it. Add some grated ginger to the upma.. around a half tspn... along with the onions...It gives very good taste. Once the upma is done...cover it for 5 mins. And then add lemon juice, add half to one tsp sugar, 1/4 cup of freshly scraped coconut, chopped Dhania and give it a good mix. It tastes heavenly.
Ranveer... You visit my home in Guwahati... I will make some yummy uppit for you.
namma karnataka style!!
Hey, tell me more about uppit rava, how it is made. I had very tasty upma once, and I knew it is not made from normal rava, it was something different and very tasty. I tried different kind of rava, but couldn’t get that taste.
I think you are asking for coconut n coriander chutney. Here you go... 1 cup freshly scraped coconut, 1 cup fresh coriander, 2 to 3 green chillies, 2 tbspn roasted grams, salt to taste. Blend altogether using water to a proper consistency. Add half a lemon juice, halt tspn dust, blend again.. yummy chutney is ready
Rajashree Das no not chutney, I am asking about special rawa that you mentioned above.
I think you are asking for coconut n coriander chutney. Here you go... 1 cup freshly scraped coconut, 1 cup fresh coriander, 2 to 3 green chillies, 2 tbspn roasted grams, salt to taste. Blend altogether using water to a proper consistency. Add half a lemon juice, halt tspn dust, blend again.. yummy chutney is ready
Nice yummy upma 👌
Actually this is the way i have been making upma all these years. You being from north of India somehow found this authentic and delicious recipe. Super Like!
There are almost 4 types of upma's we make in andhra and telangana. .and we love upma mostly with pesarettu. .he did the exact procedure of making upma ❤
You won’t believe.....after seeing this video I can’t stop my self making this Upma ....And believe the taste is just awesome ...I think is awesome is a small word to describe my Upma ...hope your taste is like this only😍😍😍😍🥰
You nailed it with the description. Nuttiness, sweetness and freshness. That's all there is to UPMA.
Thank you Chef. You win my heart everytime
Soo I tried this recipe for today’s breakfast and it turned out AMAZING..! (Also i made upma for the first time..!)🤍🤍🤍
Made like this. Came out awesome!
The selection of Carnatic background music enhances the authenticity of South Indian dish..🧡👍
yogi ram anyone knows what’s music is
@@rahusphere those who love any type of classical music will appreciate it..👍
@@rahusphere It's Carnatic classical music. It's a song called 'Jagadananda Karaka'
@@shre9 thank you :)
@@rahusphere th-cam.com/video/gVcG7c66SNc/w-d-xo.html
"Fir mat kahena Ranveer ne bataya nahi... Ranveer ne toh batayaa hai"😂😂. who else wait for this epic dialogue in every video of Ranveer brars!
😢
Tried this morning and it has come out great as I followed all the instructions u showed. No lumps guarantee stands true. I am out of India as working here and family is back home in Mumbai. Thanks to you Chef. I must say you just don't show recipes you create nostalgia..
Made this and just wow!! It’s been ages since I ate upma this good and never thought I could make it myself. Thank you for this recipe!
The fact that people want to see a simple upma made by him is the sign that shows his great cooking skills, taste and popularity. 🌝
th-cam.com/video/3ntEqhD_hok/w-d-xo.html
Upma my favourite ❤️.. thanks for sharing👍.
A simple recipe with a wonderful presentation 👌😋
Yess.. every recipe he explains in a good and smpl way❤️❤️❤️
@@debojitroy2653 exactly , this uniqueness made him more special
@@CuriousCurry1 yess indeed😍😍😍😍
Amazingly simple and free from unnecessary twists. Sure to be tasty. The bits of information he gives are immensely valuable.
Very delicious upma ,👌👌👌
Dear Ranveer,
Thank you so, so much for this absolutely divine recipe for Upma! I made it for our Sunday evening meal after eating Thepla and Dhokla made by my MA-in-law at Ma's home this afternoon. I think the aroma itself is so incredible that I'm super-excited for my Husband and Daughters to try it at Dinner time. I followed your recipe extremely carefully and the Upma looks and smells wonderful. Thank you once again!!
I’m from Karnataka now living abroad and haven’t been home for a few years. This strummed my heart strings ❤️❤️
Ek dum mast 👌👌👌👌
You make people fall in love with cooking ❤💕
This was my first time making upma without taking help mom and it was really yummy !! Everyone should definitely try this method 😍
Sent the recipe of this video to my wife before my surgery as she is more comfortable with the recipe in text. For those who don't relate with tiffin box, it's around the size of a small gol waala tiffin jisme ek ke upar upar gol waale box rakhe rehte hai. Iss hisaab se 2 logo ka naashta ban jayega.
You can use the below process for making upma.
Upma ki recipe -
Ingredients:
1. Tiffin waala bowl - 0.75 cup upma
2. Ghee - 4 - 4.5 ghee ke container waali spoon
3. Green chilli - 2
4. Kadhi patta - around 15
5. Ginger - jitna chai mai dalta ho utna (chhilna hai use) and chhote chhote pieces mai kaat lo use
6. 1 medium sized onion
7. Salt - 1 Tsp
8. Sugar - 0.2 Tsp
Process:
*Note: Step no. 9 and 10 ke alaawa saara kaam low flame mai hi ho raha hai*
1. Kadhai mai 4-5 tsp ghee daalo
2. Then upma daalo (0.75 of tiffin waala box)
3. Usko low flame pe around 5-7 minute hila hila ke sek lo
4. Then siki hui upma ki ek alag thaali ya bowl mai khaali kar lo
5. Now, ab kadhai khali ho gayi hai. Use ache se saaf kar lo kapde se.
6. Ab gas on Karo and usme oil daalo(utna hi jitna idli fry karne Mai lete hai hum)
7. Then, rai, uske thode der baad green chilli, then ginger daalo, phir 30-40 sec baad pyaaz daal do aur hilaao sab ko
8. After around 1 minutes, agar sab thik thik pak gaya ho(I mean brown nahi karne pyaaz ko bus wo theek theek transparent ho jaaye), then jitna upma liya tha uska 3.5 time paani daal do. Phir usme 1 Tsp salt and 0.25 Tsp sugar daal do and full flame kar do
9. Dhyaan rahe *abhi upma nahi daalna*
10. Full flame karne ke baad iss paani mai ek ubaal aane do
11. Ubaal aane ke baad aanch Kam karke ek haath se dheere dheere upma daalte daalte hue doosre haath se spoon ki help se mix bhi karti raho upma ko paani mai.(Isse lumps nahi aayenge)
12. Ab upma poora dalne ke baad use ache se hilaate raho for some time until you feel ki consistency aa gayi hai jaisa hum khaate hai upma. Chaaho toh iss beech 1 Tsp ghee bhi daal sakte ho for more taste.
13. After around 1 minute, upma is ready.
14. Ab gas band kar do aur thodi der(around 5 minutes) upma ko aise hi rehne do. Wo apni heat mai hi pakta rahega.
Used to hate this as a kid, craving for this now.. and this looks exactly like my mom's uppitt..
Are you from Karnataka ?
@@adhokshajkl6296 Yup
@@snehavalabailu chikmagalur ?
Same!!
😳 OMG😍 I tried this, came out PERFECT. Followed this recipe to detail!!! Just wow. I am generally hesitant to try anything on TH-cam suggestions. But his bolnay ka style and explaining ...very simple. And entertainment free main! Plus knowledgeable...food ka background. Awesome Sir ji!
U r my mentor I follow you and learn from you sir
Hey , his shirt and also the background music is south indian😍
yes
I made upma on the same day of this video in the evening. It was really fantastic. Very delicious such a upma I have never eaten. Thank you for the recipe.
Been making it all my life with twice the amount of water of suji....this recipe is an eye-opener...thank you chef for your way with words ...and play with camera.
This is for the Upma one would described as a cake like form, if you want slightly grainy type then use a 1:3 formula. Also a slight modification is dry roast the rava (till you feel the rawa has become light in weight ie the moisture is gone) and store it, this is what happens in almost all South Indian homes. While frying the mustard, urad and chana dal onions and kadi patta, add the rawa to the oil and roast it again. On the side boil water in a 1:3 or 1:31/2 ratio to the water add chopped ginger and green 🌶 and chopped coriander leaves and add a generous amount of ghee. When the rawa becomes aromatic reduce the flame and gently add water while stirring this will prevent lumps, now increase the flame wait for a boil add salt to taste *just a little bit of sugar* and lime juice mix well and cut the flame cover and let it cook for about 5-6 mins on a low flame.
Thank you
Yess! I made it. And it comes out like "Upma of My Dreams"☺✨Thanks chef Ranveer 🙏🙇
Really amazing and so simple
Finally, one guy on the internet has done justice to the Upma.
th-cam.com/video/3ntEqhD_hok/w-d-xo.html
Chef👨🍳 that tells you what can go wrong 🚫 in a dish truly knows the worth of the food 🌾🌽🍛
Aj banaya , such me bhut acha laga
Ranveer you are the best, love your recipes and the stories behind them👍
Ranveer you are a complete package-your love for food ( not for eating alone),your research based fine and interesting details, your smooth way through the process of cooking, the ambience- the beautiful Martabans with blue edging and most importantly your endearing communication style.May God bless
Upma and Lemon achar! That's how I have been making and having it for years before I watched this video!! Just amazing!!
All ur dishes...literally all of them when I see the video I cud actually feel the taste and aroma of it...
Beautifully authentically explained as like always...
Big big fan of urs
5:45 परिपक्व 😱 हिन्दी दिवस की हार्दिक शुभकामनायें रनवीर
V good recepi upama
My family is from Udupi and my mother makes it the same way. Of course we call it Uppitu and personally, I prefer mine with a side of Avalakki (which is basically spicy and well seasoned poha/flattened rice). This dish and the music takes me back 💕
Uppittu bajil! Ah! Nostalgia.
@@VinayShekhar sajjige bajil :)
@@skru2476 Ahhh! True! Thanks for the clarification.
Actual recipe starts at 3:11🙂
Thanks a lot
Absolutely loved how it turned out in the first attempt itself 😍😋 thank you so much for sharing this..learning from the best 🤌
I would really love to know chef RB,s daily workout routine . Eating such delicious meals daily and being visibly and physically fit is the real challenge so please share your daily workout routine. I’ve put on 10lbs by just watching ur vids halppp plz
This dish is a good and healthy food for workout tho bcoz of protein
Arré chef yahi toh chaiye tha I love you
Usually I also don’t measure and do it on andaz basis and dishes turn out to be pretty amazing, but this time aapse inspire hoke, I measured it, my key takeaway is 1:3.5 ratio of rawa: water. Dhanyawad Chef Saheb 🫡
And bahut he swadista bana, ekdum authentic, I didn’t use ghee to dry roast the rava, but I made the upma using ghee, and didn’t add chana daal, baki toh 🙏🏻
1:51 i live in germany and i wanted an indian breakfast because i was missing my family! i guess i came to the right youtube channel for it!
you are best chef and always gives us the whole knowledge about the food in such a beautiful manner....always keep motivate us😁😁
Beautiful presentation of a simple dish. Your style is very good
Next time I definitely try this amazing recipe
Sir your knowledge and sophisticated way of telling recipes are truly unmatched and best in class ☮️🍺
Hats off to him true chef Dill s vala....
I’m sure he has a team working full time before posting any recipe.. After all, he’s a Top Chef 👨🍳 of India 🇮🇳 .. 👌🏼
I am sick today and wanted to eat something light. Thought of Upma but never made because I had
It a lot in my college hostel. So tried this today and holy smokes it is amazing
Hindustan is a great Chef...
Frying pan as a closing lid :P just like a seasoned kitchen man🤭😛
Its a hot pan to make upma cook properly
I love eating Upma..thanks for sharing the recipe😋
Background music with chef talking is Bliss ❤️❤️
Did anyone notice background music n shirt😎
Chef ki shirts bahot sahi rehti ha ye ek aur wajeh ha is show ko deakh ki
I did
I did :)
Swaleha Malak yes
🙋
This recipe is just Perfect for simple authentic upma👌👌
Tried this recipe today! So basic.. yet so delicious😋 Never thought Upma could also taste so yummy
There are some ppl you like instantly and some you like slowly as you get to know. Ranbir sir u r both. Every time i watch your video i like you more an more. You are amazing😊
If such a good looking chef teaches and cooks so lovingly I thinks the dish is definitely going to turn out delicious.Great fan of Upma now!!
Excellent procedure....simply superb...👏👏
Wow u r superb....ur shirt recipes n coolness. Nailed it man
Beauty lies in simplicity (definitely holds true for the video)
It was so relatable when you covered the vessel with another pan though,
👍🏻
I felt the same.😄
I know right! First I was like, "That lid looks fancy. Wonder where I can buy it." Then I see that it's a tava! 🤣🤣🤣 You can't get more simple than that!
I cooked it for my in-laws and they loved it. You are my only go to person if I have to surprise my family with good food. Love you for sharing your experiences and recipes with us.
Ur bg music matches ur..recipes..
Love ur style🤗
My jaw was filled up☺️
Thanks ranveer😊😊
Background music is so soothing. I love the way you cook my brother. As you mention, cooking is about pure basics and love.
Yummy upma😋very tasty
Love the recipe and the carnatic music in the background! I am tamil and my grandma has also told us about the origin of the word upma, which is the same thing you mentioned. My folks at home don't squeeze the lemon at the end, but otherwise the recipe looks pretty much like how my mom makes it!
Nice
Very nice upama .
Ohh upma...that too by a celebrity chef...let me spread this to everyone of my friends..in Tamil Nadu, its frequently made that on hearing the name people run away..
Now that's what a chef is .... perfectly made upma with important tips..
बहुत बढीया!
He is feeling the aroma hands off