Upma may be made with little oil and contains a variety of essential nutrients such as protein, carbohydrates, and fibre, which makes it slow to digest and keeps you feeling filled for longer. Upma also contains B vitamins such as thiamine and folate, which help to boost your energy levels.AYURVEDA says vegetable upma has having tridoshic properties. It balance the vata,pitta and kapha dosha and cure many diseases.
HOW TO PREPARE UPMA
1. Bring a large saucepan of water to a boil.
2. Heat a little ghee in a separate pan and add mustard seeds, curry leaves, and onion. Because it will mostly be cooked, you won't need a lot of ghee. Cook until the onion is almost transparent, then add the carrots and peas to the pan. If you're using frozen peas (which isn't ideal), thaw and drain them beforehand. Peas are especially beneficial for Pitta and Kapha, but they're also helpful for Vata. (Never put frozen food in a hot skillet or with other heated and cooked foods.)
3. Add boiling water to the vegetables after they are lightly cooked, enough to cover the vegetables plus 12 knuckles of water above the vegetables. Too much water will turn the meal into a sloppy vegetable halwa. It will be firm like rice if you use the correct amount of water.
4. Bring to a boil, then gradually stir in the suji.To prepare Upma Turn off the heat and cover when it returns to a boil. The remaining water will be absorbed by the suji. The wheat gets "hungry" and soaks up the water because it was previously toasted.
5. Serve once the suji has absorbed all of the water.
Madhura (sweet), Shita (cold), Snigdha (oily), and there is no heating. Pitta, too, requires spices to support their agni.
Don't use tomato (which aggravates Pitta), excessive ghee (which aggravates Kapha), cauliflower (which aggravates Vata), or chilis (which aggravates Pitta).
This recipe is wonderful for all doshas, or tridoshic as it is known, but you could spice it up a little more to make it more digestible.
