Its wonderful to be back baking with a group of friends this December where we bake for 12 days (3 days a week) as part of the series Bakeathon hosted by Srivalli.
I have tried to address 2-3 different categories and one of them was flourless bakes.
Similar bakes have been very well received at home, and those tempted me to make these GF, flourless bakes. Rather than post by my sub themes week-wise, I have sprinkled these across the 12 days of baking featured here on this blog.
I do hope you enjoy this journey along with me, and visit my fellow bloggers as well who present their baked treats.
The first in this series is Baked Upma. Yes, you heard the right, and this experiment was a reasonable success with even upma haters at home {{Guess I have told you earlier, that there are upma lovers and upma haters, and I (thankfully) belong to the former list, unless the upma is horribly lumpy and listless}}.
Adapted from here, I made a small portion and all of us had a dig at this during the evening tiffin and the only change I would make is to use a little more liquid and probably bake it a few minutes lesser. Else, it tasted just fine. I have made Upma with a few vegetables, but you can make it plain or sub with veggies of your choice. Lets get to make this now.
Similar flourless bakes on this blog are:
Kurkure Bhindi (Baked)
Baked Honey Chilli Potato Sticks
Baked Paruppu Vadai (Baked Dal Vada)
Baked Vegetarian Kebab Platter
Baked Upma - GF snack (Can be vegan too)
Cuisine : South Indian, Fusion 🙂
Prep time - 10 mins, soaking and baking time - 15 mins, serves - 2~3
- Roasted Semolina - 1 cup (240 ml) {{Do roast the semolina mandatorily}}
- Warm water - 1 cup
- Yoghurt - 1 cup {see notes for substitutions}
- finely Chopped vegetables - 1 cup (I used beans, carrots, peas, bell peppers)
- Oil - 3 tablespoon (divided use)
- Baking / cooking soda - ⅛ teaspoon (optional but recommended)
- Salt - to taste
- turmeric - ¼ teaspoon (optional)
- green chillies - 2 nos. (adjust to taste)
- Coriander and curry leaves - 1 teaspoon each (chopped)
- Tempering - mustard seeds, urad dal
Method:
- In a bowl, add the roasted semolina, half the salt and warm water. Mix well. Let it soak for 10-12 mins Heat a teaspoon of oil, make the tempering with the mustard seeds and urad dal, to this saute the vegetables till crispy and half cooked. We need a bite to them. Cool and add to the soaked semolina, and now add the yoghurt and the remaining oil. whisk well.
- Grease a baking pan (I used a 5 inch square baking pan and a small ramekin) and pre heat oven to 165C.
- To the semolina mixture (and just before baking), whisk well and add chillies, curry leaves and soda and mix again. Pour it immediately to the baking dish, bake for 15-18 minutes till a skewer comes clean.
- Place the baked dish on a resting tray. Demould and serve when warm. Leftovers can also be refrigerated and used upto 2 days
Notes:
- I used Lapsi Rava (aka Bansi Rava), but you can use any raw of your choice. The water / liquid will vary accordingly.
- If using fine rava, roast till slightly warm before using, else it can turn lumpy.
- Can skip curd for a Vegan version or use vegan yoghurt substitutes with varying results.
- Tempering is also optional, but gives the authentic look and taste of the original Upma 🙂
- One may also add freshly grated coconut to this as garnish and serve. Can serve as is or with Coconut Chutney. We loved it as it is as it was spicy and tasty.
Check out the other bloggers doing this Bake-a-thon
Gayathri Kumar says
That is such a great idea to bake upma. It would turn out like a spicy semolina cake. Yum..
Srivalli says
This baked upma sounds like a great option to have..good one Kalyani!
vaishali sabnani says
Very interesting way to make Upma ! I can never think on these lines . Really good one .
Priya Suresh says
Wow, what a fabulous dish, never thought of baking upma, excellent Kalyani, i can have few slices of this savoury semolina cake without any fuss.
CookwithRenu says
This is a great idea. Even I have upma haters in my family and would love to try the upma in this way. Awesome share Kalyani.
Varada's Kitchen says
I would never have considered upma as a candidate for baking. Very interesting bake.
Pavani says
Love this fusion upma Kalyani. Baking upma sounds very interesting and delicious. I have a few upma haters at home, will try this for them some time.
Rafeeda AR says
This feels like a spiced cake! I would have happily eaten that whole bake...
www.annapurnaz.in says
Mine is an upma lover family and this is most frequently made dish in my home. I'm sure they will loved this baked version as well 🙂
Nalini's Kitchen says
Nice variation, the simple upma turned out a spiced snack cake.Looks yummy.
Unknown says
It's so creative!! Baked upma, kids will love it.
Sharmila kingsly says
Seroiulsy baked Upma.. How did you even think of this.. Kudos..Wish to try this out soon..
Priya Srinivasan - I Camp in My Kitchen says
Warm and crusty upma, with some coconut chutney, such a nice snack with evening cup kalyani!!! Looks inviting!
Pavani says
Baked Upma is very new and innovative idea.It looks so yummy,sure going to try this soon.
Swati says
Baked Upma!! interesting recipe, a perfect snack for everyone!! Shall soon try it.
veena says
Such an innovative idea of baking upma. Looks so good. will try this soon
Padmajha says
I remember baking something similar a few years back and my MIL mentioned it tasted like a savory slice of cake! I haven't made this after that. Yours looks yum Kalyani!
Chef Mireille says
so innovative and unique - I have yet to even try the regular upma - but the baked version looks just as interesting to try
Suma Gandlur says
A great one to snack on. I too posted my version yesterday.