Rice rava upma - preparation time 30 mins
This is a traditional recipe. Some times mom will cook this only with mustard, oil, salt, arsi rava & onion it will also be very tasty. Usually to make bit healthy we can add peas,groundnut,corn or baby corn, capsicum. Try it out. It will be healthy and filling tiffin.
Ingredients:-
Rice rava - 1 cup (this rava should little big than normal sooji rava)
Water - 3 cup
Carrot - 1 (chopped to small cube)
Small Onion - 10 (chopped to small strings)
Peas - 25 gms (optional)
Boiled corn - 10 gms (optional)
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Sesame oil - 5 to 6 tbsp
Ginger - finely chopped 1 or ½ tbsp
Asafoetida - ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Salt - to taste
Grated coconut - 3 tbsp (optional)
Preparation method:-
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns golden brown.
Add asafetoida, curry leaves, chili, ginger, onion, carrot, peas, salt and fry till the color changes slightly
Boil water in another vessel and add to vegetable.
When vegetables are half cooked add the rice rava and stir till half the water is absorbed. Close the pan and cook in low flame.
Add boiled corn & grated coconut to the upma and stir well
When all the water is absorbed the upma will be cooked (If you feel it has to be cooked little more add little boiled water and cook for some more time).
Serve hot rice upma with coconut chutney or pulikachal or pickle.
This is a traditional recipe. Some times mom will cook this only with mustard, oil, salt, arsi rava & onion it will also be very tasty. Usually to make bit healthy we can add peas,groundnut,corn or baby corn, capsicum. Try it out. It will be healthy and filling tiffin.
Ingredients:-
Rice rava - 1 cup (this rava should little big than normal sooji rava)
Water - 3 cup
Carrot - 1 (chopped to small cube)
Small Onion - 10 (chopped to small strings)
Peas - 25 gms (optional)
Boiled corn - 10 gms (optional)
Red/Green chili - 2 finely chopped
Curry leaves - 2 strings (finely chopped)
Sesame oil - 5 to 6 tbsp
Ginger - finely chopped 1 or ½ tbsp
Asafoetida - ½ tbsp
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp
Salt - to taste
Grated coconut - 3 tbsp (optional)
Preparation method:-
In a pan add oil, mustard, urad dhal and fry till mustard splutters and dhal turns golden brown.
Add asafetoida, curry leaves, chili, ginger, onion, carrot, peas, salt and fry till the color changes slightly
Boil water in another vessel and add to vegetable.
When vegetables are half cooked add the rice rava and stir till half the water is absorbed. Close the pan and cook in low flame.
Add boiled corn & grated coconut to the upma and stir well
When all the water is absorbed the upma will be cooked (If you feel it has to be cooked little more add little boiled water and cook for some more time).
Serve hot rice upma with coconut chutney or pulikachal or pickle.
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