In the same pan, warm up 2 tablespoons of ghee. Once it’s nice and hot, toss in the chana dal and sauté it until it turns a lovely golden colour. When it’s ready, take it out and set it aside. 

Next, add the urad dal and roast it until it’s golden, then set that aside. 

Now, throw in the broken cashews and give them a good roast as well. Once they’re done, set them aside, too. 

In the same pan, add some green chillies and curry leaves, frying them until they’re nice and crispy. 

Now, add mustard seeds. Once they start to crackle, toss in the dehydrated onion flakes and fry them for about a minute. 

Bring all the other ingredients back into the pan and give everything a good mix.

Now, add the roasted semolina to the spice mix along with salt to taste and sugar. Sauté it for about 2 to 3 minutes.

Make sure to mix everything well so that the spices, sugar, and salt are evenly spread throughout the semolina.

Take it off the heat and allow it to cool completely.

Once cooled, transfer the upma premix into an airtight glass jar or a good-quality food-grade plastic container.

This homemade upma premix will stay fresh for up to 1 to 2 months at room temperature and 3 to 4 months if kept in the refrigerator.

Take the required amount of the premix and toss it into a bowl, then add some hot water. 

Give it a good mix, cover it up, and let it sit for about 6-7 minutes.

In no time, you’ll have a deliciously soft and velvety upma ready to savour.