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Corn Flakes Upma


• 3 cups cornflakes
• 1.5 tbsp oil
• ½ tsp mustard seeds
• ½ tsp jeera / cumin seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 1 sprig curry leaves – chopped
• 1 tsp green chilli – chopped
• 1 tsp ginger – grated
• ¼ tsp turmeric powder
• ⅛ tsp hing /asafoetida
• ½ cup onion – chopped
• ½ tsp red chilli powder
• ½ tsp jeera powder
• ½ tsp sugar
• Salt to taste
• ⅓ cup water
• 2 tbsp chopped coriander leaves
• 1-2 tsp lime juice


1. Heat 1.5 tbsp of oil in a pan. Add seasoning ingredients mustard seeds and cumin seeds. When mustard seeds starts to splutter, add chana dal, urad dal and chopped curry leaves.
2. Fry on a medium flame until lentils changes colour to lightly golden.
3. Now add in chopped green chillies, grated ginger, chopped onions, turmeric powder and asfoetida.
4. Mix well everything and saute until onion turns translucent.
5. Add in chopped tomatoes, mix well and continue to cook until it turns pulpy.
6. Add 3 cups of cornflakes and mix well.
7. Sprinkle salt and spices to taste, mix well together.
8. Now add ¼ cup to ⅓ cup of water and gently mix everything.
9. Cover lid and cook on low flame for about 3 to 5 minutes. By now water would have absorbed by Cornflakes and with enough moisture it will be soft not being soggy or chewy. If you find cornflakes as chewy, then sprinkle 1or 2 tbsp of extra 2 water and gently stir and cook for a minute.
10. Turn off the stove. Tip in chopped coriander leaves and squeeze fresh lime juice.
11. Mix well everything and serve hot immediately.