Fried upma with poached egg from Plenty More (page 210) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.198 in the US edition.

  • GC62 on March 23, 2025

    Really good with yoghurt and lime pickle. I do not think the egg added anything.

  • Ganga108 on March 02, 2022

    Ottolenghi takes his version of Upma (a classic South Indian dish) and allows it to set before pan-frying wedges. It is a delicious way to use Upma and a great use of upma left-overs. Rather than use his recipe for the Upma part, however, I cook it in a more traditional way, then used his method to pan fry it. It was served as suggested with ricotta. Yoghurt could be used instead of ricotta. (We omitted the egg.)

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