Baked Rawa Upma

Baked Rawa Upma is a delightful fusion of traditional South Indian flavors and a modern baking technique, making it a perfect gluten-free dish. This savory dish is packed with vibrant vegetables and aromatic spices, baked to golden perfection for a crispy top and soft interior.

Ingredients

• Semolina (Rawa) - 1 cup
• Mixed vegetables (carrot, peas, bell peppers) - 1 cup, chopped
• Onion - 1 medium, finely chopped
• Green chili - 1, slit
• Ginger - 1 inch, grated
• Curry leaves - 8-10 leaves
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/4 teaspoon
• Salt - 1 teaspoon
• Coriander leaves - 2 tablespoons, chopped
• Oil - 2 tablespoons
• Water - 1.5 cups
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a pan, heat 2 tablespoons of oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
3. Add chopped onions, green chili, ginger, and curry leaves. Sauté until the onions turn translucent.
4. Add the chopped mixed vegetables and turmeric powder. Cook for about 5 minutes until the vegetables soften.
5. Stir in the semolina and roast for 3-4 minutes until it turns light golden, stirring continuously to avoid burning.
6. Add salt and water to the mixture, stirring well. Cook for another 2-3 minutes until the mixture thickens and leaves the sides of the pan.
7. Remove from heat and mix in the chopped coriander leaves and lemon juice.
8. Transfer the mixture into a greased baking dish and spread it evenly.
9. Bake in the preheated oven for 20-25 minutes or until the top is golden brown.
10. Remove from the oven, let it cool slightly, cut into squares, and serve warm.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.35 L

Health Benefits

• Rich in fiber from vegetables, aiding in digestion.
• Low in calories, making it a healthy meal option.

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