26 January 2014

Sooji for Upma in the Oven


Closeup of the grain

After 10 minutes, closeup. Notice the slightly darker colour of the individual grains.

Notice how the whole looks the same as the original. You have to look closely to see the subtle colour change. 

Stir to redistribute the darker browned bits around the edges with the paler bits on the insides. 

Notice the clumping? This is normal. It will go away with more roasting. 

Stir, stir, stir. Then, put back in oven for 5 more minutes. 

Tada! Roasted. 

Upma. Supposedly a simple, quick dish. Lies. It's not a simple dish if you have to stand there roasting sooji for the rest of your natural life. It is the task that I dislike the most when making Indian food: roasting endlessly. 

For sooji, put the stuff onto a cookie sheet in as thin a layer as possible. For a 4 lb bag, you should need about four home sized cookie trays (or two trays twice). Shake the pans gently to get the sooji in an even layer. 

Bake at 200ºC (around 390ºF) for 10 minutes. Stir well to redistribute the browner edge bits with the paler inside bits. Bake an additional 5 minutes.