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Nutrition
Dry Upma Mix
Breakfast is the most important part of the day and deciding what to make early morning can put you in a tight spot. Here is the solution for your dilemma, the instant upma mix recipe which can be prepared easily. Read on!
Benefits
Digests Slowly
Your body digests upma slowly. This is an advantage as it will keep you full for long. So, you don’t need to snack on anything else.
Boosts immunity
The vitamins present in wheat rava are good for your immunity. Mainly, Vitamin B and E in it fortify your immune system.
Keeps you energetic
Even health experts agree that upma can keep you energetic. Also, when you add enough vegetables to it, you can get some fibre content too.
Helps with kidney function
The potassium content present in wheat rava is good for your kidneys. In fact, it enhances the function of your kidneys.
Good for Your heart
The nutrients present in wheat rava are heart healthy. Also, the selenium content in it is said to be good for your immune system.
Great for your bones
Minerals like magnesium, phosphorus and zinc present in wheat rava are essential for your nervous system and bones too.
Rich in iron
As what rava is a good source of iron, it can prevent anemia and enhance your blood circulation.
Dry Upma Mix - Full Recipe
3
serves
555.2
K calories
8
minutes
2/10
simplicity
Easy Steps
01Pour oil in a kadai, add mustard seeds, chana dal, cashew nuts, curry leaves and saute for a minute or two.
02Now add the rava, and all the remaining ingredients and stir fry together.
03Stop cooking the upma after two-three minutes. Your dry upma mix is now ready.
04Just add a cup of hot water to your upma mix and your good to go.
- Green chillies: 4
- Rava: 100g
- Salt as per taste
- Mustard seeds: 10g
- Jeera: 10g
For the tadka
- Cashew nuts: 15g
- Urad dal: 10g
- Chana dal: 10g
- Curry leaves: 6-8
- Olive oil: 2 tsp
Nutritive Value
- Carbohydrates: 79.2g
- Protein: 18g
- Fat: 17.6g
- Fibre: 11.4g
Note:
You can easily store this dry upma mixture up to one month.
Related Story: Lemon Coriander Soup
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