This rice upma is made with rice rawa and served with any chutney or sambar or brinjal gothsu. This rice upma will take more time to cook than ordinary Bombay rawa upma.
Rawa Upma
Difficulty: EasyThis common breakfast dish is made with bombay rawa (sooji), onion and a few mixed vegetables.
Brinjal Gothsu
Difficulty: EasyLearn how to make delicious Brinjal Gothsu that pairs perfectly with Rice Upma, Ven Pongal, Idli, or Dosai. Discover variations and tricks to get the perfect consistency.
Rice Upma
2
servings10
minutes20
minutesThis rice upma is made with rice rawa and served with any chutney or sambar. This rice upma will take more time to cook than ordinary Bombay rawa upma.
Ingredients
Rice Rawa (broken rice) – 1 cup
Red Chillies – 2
Asafoetida – 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
- In a pan, add the the oil and when it is hot, add the mustard.
- When the mustard pops up, add the dhals and red chillies (cut into bits), asafoetida 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.
Notes
- This rice upma will take more time to cook than ordinary Bombay rawa upma.
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.
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.
You didn’t specify onion in the ingredients.But it is in the photo!