The Upma Science
Early morning when you run late for office or you have to prepare a quick breakfast for your husband or family, what do you make? Probably an upma? Why? Simply because it's easy and fast.. But ever wondered why does it become a solid - like mass when it cools? Or have you ever noticed that even though the entire upma is coalesced together, every grain of upma retains its individual existence?? Yes, that happens... And yes, there is science behind this simple dish prepared by Indians all over the world.. Upma is cooked by basic 3 ingredients. Semolina or suji, ghee and water. The recipe shall be available everywhere on the web, and so I'd only focus on the science involved in the recipe. 1. ROASTING : The first crucial step in making upma is roasting the Suji or semolina. Why? Suji is roasted with a little amount of fat so that each grain is separated and coated with fat. This is done to avoid lumping when the water is added. Also, in this way, each starch(suji) grain will...