Spice up breakfast with Keto Upma
One of the things I hear most often from people is that they are sick of eating eggs for breakfast and want a change. So today I decided to recreate a popular vegetarian, south Indian breakfast item called Upma which is originally made from semolina and of course we’re making a keto version of it and we’re using cauliflower. Trust me though, you will love it. Cheers!
More than just eggs for breakfast
A lot of people seem to think that breakfast is only bacon and eggs. They also think there are no nothing options and often find themselves struggling for breakfast ideas. Growing up in India meant even though I ate mostly eggs and toast for breakfast, I was exposed to a wide variety of non egg dishes too. One of my personal favourites is the Keto Dosa for breakfast with the coconut chutney. It really hits all the spots. If I’ve looking for something a bit sweeter, I’ve got the option of Keto waffles. I’ve even got a McDonalds style McMuffin Sandwich to curb those junk food cravings. Breakfast can always be more than just BAE (bacon and eggs).
Nutrition Info (Per serving)
- Calories: 223
- Net Carbs: 6g
- Carbs: 9g
- Fat: 20g
- Protein: 5g
- Fiber: 3g
This recipe makes 2 servings. Or it could be 1 big serving. Depending on how much you eat.
Get this recipe on myfitnesspal.
- 200 grams Cauliflower
- 2 tbsp Ghee/Oil Butter I recommend this one
- 20 grams Peanuts
- 5 grams Ginger
- 50 grams Onion
- 4-5 Curry Leaves Buy Online
- 1 tbsp Cumin Seeds Buy Online
- 1 tbsp Mustard Seeds Buy Online
- 1 Green Chilly (Chop for maximum spice)
- Coriander for Garnish
- Blitz the cauliflower florets in a food processor with the blade attachment to get a cous cous type consistency
- Head 2 tbsp ghee in a kadahi/wok/frying pan and add in the mustard seeds and cumin.
- Once they start to sizzle add in the onion, curry leaves, ginger and chilly and season with salt
- Fry the onions till they are translucent and just start colouring.
- Add in the cauliflower and fry for a few minutes
- Add a cup of water and cover and cook for 10 minutes
- Keep checking and stirring every few minutes to ensure nothing sticks.
- Cook till the water dries up and finish with fresh coriander.
6 Comments
Lisa
January 27, 2018 at 10:30 pmThis is dinner with some chicken. You have no idea how stoked I am that you are doing these Indian recipes! More jibber jabber Please!
ccc
October 28, 2018 at 7:44 amjust started keto and tried this recipe. I don’t even like regular Upma but this was very tasty, quick and healthy. thanks!
Jennifer
November 27, 2018 at 3:30 pmI’m an Upma lover and am not even on a keto diet but interested to try new cooking approaches, so this was at the top of my keto recipe list. I added the fried peanuts (which were left out of the directions…maybe for strict keto) and added peas as well. The flavor is great (it’s own thing but/and delicious), and the texture is pretty accurate–perfect to grab in the hand. Thanks for sharing!
Sahil Makhija
November 28, 2018 at 2:59 amGlad to hear that Jennifer.
Amar
January 7, 2019 at 5:02 amThanks for these recipes. Just started on Keto diet recently. Your upma recipe inspired me too try the “pongal” version with cauliflower rice and turned out pretty awesome. Thank you 🙏🏽
veggieketo
January 16, 2019 at 7:44 pmlove this recipe. Please post more of such vegetarian keto recipes .. much love!