- 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
- 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.
- Now add the cut onions and fry for a few seconds.
- Add curry leaves and fry for a second. Add two cups of water along with salt. Bring to boil.
- 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.
- Now add the coconut gratings and mix well. Keep it in low flame for five to ten minutes.
- Serve with rice uppuma chutney/sambar.
Note: This rice uppuma will take more time to cook than ordinary Bombay rawa upma.