Upma is the ultimate quick, to-go brekker, ideal for busy mornings, singletons, lazy moods. Versatile, with just a few clever additions it changes form and taste.
Zelda Pande makes the lapsa upma lemony with just a hint of sweetness, adds onions for extra flavour and skips the vegetables altogether. Simple, tangy, and comforting!
Please find the recipe here: Daliya Upma
Who doesn’t love Maggi? For an Indian take, convert it into savoury upma, with nuts and veggies.
Please find the recipe here: Sevai Upma
We know beets are healthy. But we prefer it in juice or as a face pack, rather than on our plates. But Chef Sarab Kapoor’s Beetroot Upma with coconut milk, suji, cashews, will change your mind.
Please find the recipe here: Beetroot Upma
This is truly the easiest of upmas. Dr Sooraj Mohan's recipe uses leftovers and needs no fancy ingredients but is plenty tasty because of vegetables, egg (optional), spices.
Please find the recipe here: Bread Upma
Got some leftover idlis sitting in the kitchen? Divya Nair turns them into a quick South Indian nashta with onions, tomatoes, ginger, chillies.
Please find the recipe here: Idli Upma
Upma lovers, Bethica Das has a diabetic and heart-friendly recipe for you packed with nuts, ginger, peppercorns, chillies and more. Millets is a tasty substitute for semolina.
Please find the recipe here: Millet Upma
Divya Nair shares an interesting recipe of upma-like balls made from rice, coconut, chillies that you can also carry in your dabba.
Please find the recipe here: Pidi Kozhukkatai