Rice Uppuma

Ingredients

  • Rice Rawa (broken rice) – 1 cup
  • Red Chillies – 2
  • Asafotida – a pinch
  • Salt – ½ teaspoon
  • Bengal Gram Dhal – one teaspoon
  • Urad dhal – 1 teaspoon
  • Mustard – ½ teaspoon
  • Curry leaves – few
  • Oil – 4 teaspoon
  • Coconut gratings – 2 tablespoon
  • Onion – 1 small

Directions

  1. In a kadai, put the the oil and when it is hot, add the mustard. When it pops up, add the dhals and red chillies (cut into bits), asafetida and fry till the dhals turn light brown.
  2. Now add the cut onions and fry for a few seconds.
  3. Add curry leaves and fry for a second. Add two cups of water along with salt. Bring to boil.
  4. When it starts boiling, add the rice rawa and stir well. Reduce the heat to minimum. Cover with lid. Stir now and then and cook till all the water is absorbed.
  5. Now add the coconut gratings and mix well. Keep it in low flame for five to ten minutes.
  6. Serve with rice uppuma chutney/sambar.

Note: This rice uppuma will take more time to cook than ordinary Bombay rawa upma.

5 Comments

  1. Madam, I visit your site often and tried some dishes. I want to know whether it is raw rice and how to make the rava, in mixie or in flourmill. If in mixie, can we get even sized rava?

    • Hi Latha,

      It is raw rice. To make in large quantity, just wash the rice with water and put it in a clean cloth and spread it. Allow to dry in shade. Then send it to mill for grinding it to a rawa consistency. For small quantity, same way you can wash and dry the rice and then grind it coarsely in the mixie. In both the cases, it will not be even sized rawa. You have to seive it using a Rawa Sieve (it will have slightly bigger holes than the flour sieve). When you seive it, the fine powder will go down and even sized rawa will remain on the top of the seive which you have to use it.

  2. Idly rawa and rice rawa both r same

    • Hi Soma,

      Yes both are same. However for rice rawa is prepared at home by washing the rice and drying it in shade and then ground to a fine rawa consistency. Whereas, idli rawa is mostly sold at shops.

  3. You didn’t specify onion in the ingredients.But it is in the photo!

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