A small variation made to usual rice upma makes it more attractive, novel and tasty. Any side dish like chutney, sauce, sambhar or pickle goes very well with this. It is an ideal lunch box recipe too ….
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Yield / Serves
Raw rice 2 cups and Thur dal 2 tb spoons
Pepper corns 1 tea spoon Cumin seeds 1 tea spoon
Coconut oil 2tb spoons
Red chillies 3 Green chillies 2
Hing powder 1/2 tea spoon
Grated coconut 2 tb spoons (Optional)
Salt to taste
Dry powder rice, pepper, cumin, thur dal and a red chilli to coarse like rawa and keep aside.
Heat a pan with oil. Saute it with mustard seeds, urad dal and chana dal.
Once they splutter and become brown add the chillies, hing powder and curry leaves. Pour 4 1/2 cups of water to it and required salt.
When the water starts boiling add the grated coconut and the rice powder. Stir well and close the pan with the lid . Keep the flame to minimum. Allow it to boil for 10 to 13 minutes.
Open the lid and stir well. Switch off the stove. Let the stuff cool down. Grease a plastic sheet or any zip lock cover.
Take a lemon size balls from the upma and make small thick rounds .
Heat a tawa and cook both sides of the rounds with less oil and serve with chutney.
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