Wheat Flour Balls Upma

28 Apr

wheat_balls_fry
Wheat Flour Balls Upma.

Wheat flour is made into a dough. The dough is then made into small balls and these are pressure cooked. Oil is tempered with spices and fenugreek leaves are cooked in it. Then cooked wheat flour balls are added along with some spices and crushed peanuts for crunch.
Makes: around a Serving of Wheat Flour Balls Upma.

Ingredients:

Wheat Flour 1/2 Cup
Fenugreek Leaves 3/4 Cup Packed
Mustard Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Lemon Juice 1 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Curry Leaves 3
Roasted Peanuts 1 tbsp
Salt to taste
Oil 1 tsp

Method of preparation:

Coarsely crush the roasted peanuts.
Wash and roughly chop the fenugreek leaves.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for couple of minutes.
Dive the wheat flour dough into peanut sized portions.
Form each portion into small ball and place it in a vessel.
Pressure cook the wheat flour balls for 3 whistles.

Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and asafoetida.
After a few seconds, add fenugreek leaves, turmeric and salt.
Once fenugreek leaves wilt, add cooked wheat flour balls.
Mash some of the wheat flour balls if desired.
Fry for couple of minutes and remove from heat.
Stir in red chile powder, ground peanuts and lemon juice to the wheat flour balls.
Serve wheat flour balls upma with ketchup.
Notes: Make sure to cook the wheat flour balls well.

Suggestions: These wheat flour balls are little chewy but make sure you cook them well.
Variations: Alternatively, steam the wheat flour balls for around 10 minutes.
Other Names: Wheat Flour Balls Upma.

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7 Responses to “Wheat Flour Balls Upma”

  1. Hari Chandana April 28, 2010 at 8:41 pm #

    Hey.. I too make this recipe with rice flour.. Looks spicy and healthy.. What a tempting click !?

  2. Raji April 28, 2010 at 10:23 pm #

    thank you so much.
    is this the rice flour recipe that you make?
    http://www.talimpu.com/2008/11/24/crispy-buttons-with-fenugreek-leaves/

  3. Hema April 29, 2010 at 3:32 am #

    Love the bitter taste of fenugreek and adding it to the wheat balls. Amazing and completely new to me. Thanks for the recipe and Will try it later.

  4. shyam April 29, 2010 at 7:00 am #

    Wow, I’ve never come across this particular dish before – esply using regular atta. I’m just amazed at your prolific posts, and your ability to make something new and different every day! Great work, Raji!

  5. Snneha April 29, 2010 at 8:07 am #

    hi, all r very nice recipes in ur website, i wanna touch with u.. cud u plz snd reply to my mail id. Hve a gud dy Bye.
    Snneha
    4rm Hyd.

  6. Hari Chandana April 30, 2010 at 3:08 am #

    Yes, Raji..

  7. namrata mishra May 7, 2010 at 1:28 am #

    hey, hieeeeee…. i liked this recepie of yours but couldnt understand what is…. fenugreek leaves….plz can u let me know?

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