The first time my boys had this, it was an instant hit! I actually had to make it twice, because they wanted more! I introduced this dish to my boys as “Upma Soup,” but it’s actually called Kanki.
Growing up, my family and I would eat this every weekend for lunch. My boys like to eat it by itself; but my family prefers to eat it with a slice of bread.
The green chilies are totally optional but it does taste better with it. When I’m making this dish for the 4 of us, I usually just add the green chilies at the end after I take out enough for my boys.
You can add in some vegetables like finely chopped potatoes, onions, carrots. I have just grown up eating it without it.
Servings: 2 (kids)
• 1/4 cup fine semolina (also known as sooji)
• 1/2 cup yogourt
• about 1.5 cups water (or a wee bit more if you like it soupier)
• 1/2 tsp finely chopped green chilies (optional)
• 1/2 tsp salt
• 1/8 tsp tumeric
• 1/2 tsp pureed ginger
• Mustard seeds
• Cumin seeds
• About 5-7 curry leaves
1. Heat oil in a pot. Add mustard seeds and cumin seeds.
2. Once you hear them crackle, add the curry leaves.
3. Turn heat to low. Add the semolina. Mix for about 1-2 mins on very low heat.
4. Add in yogourt and water. Turn heat to medium. Continuously mix so there are no lumps.
5. Add in ginger and green chillies.
6. Bring to boil and cook for about 5 mins.
7. Serve with a slice of bread (optional).