Tiffin Varieties‎ > ‎

Arisi upma (rice upma)


Ingredients:

Raw rice – 1 cup

Tuar dal – ¼ cup

Channa dal – ¼ cup

Pepper – 1 teaspoon

Cumin seeds – 1 teaspoon

Red chilli – 1 (break into halves)

Coconut – 5 teaspoons (grated)

Curry leaves - 10

Coconut Oil – 2 teaspoons

Mustard seeds – 1 teaspoon

Water – 2 ½ cups

Peanuts - a handful

Hing - ¼ teaspoon

Method:

  1. Wash rice with water & drain excess water.
  2. Spread the wet rice on a thin towel (or lay a few paper towels on a big plate and spread it).
  3. Leave this for 10 mins.
  4. Chirp this rice in mixie & make coarse rice rawa.
  5. Dry roast channa dal & tuar dal slightly (you would start smelling them).
  6. Chirp dals,peanuts, cumin seeds, pepper together in mixie & make coarse dal rawa.
  7. Heat coconut oil in a non stick deep pan.
  8. Add mustard seeds & allow spluttering.
  9. Add red clilli, curry leaves, hing, water & allow boiling.
  10. Add rice rawa, dal rawa, coconut & mix well.
  11. Set the contents in a rice cooker & cook. (Or keep closed and cook for 10 to 12 minutes on low flame, stirring on & off until cooked)
  12. Serve hot with coconut chutney/corriander-coconut chutney.


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