Rice Upma

Recipe By:
Kaykay
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  • Yield 2 Servings
  • Level Medium

The popular Indian breakfast made in the southern states. This variation is made using rice and toor dal whereas semolina is commonly used.
 

Ingredients

  • 1 cup good quality raw rice
  • A handful toor dal
  • 3-3 1/4 water
  • 3/4 cup oil
  • 3/4 teaspoon mustard seeds
  • 2 teaspoon urad dal
  • 2 teaspoon channa dal
  • 4 (broken to pieces) red chillies
  • 2 springs (chopped) curry leaves
  • Salt to taste
  • A pinch asafoetida
  • 1 tablespoon (broken) fried cashewnuts
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Directions

  1. 1. Powder rice and toor dal into fine powder and keep aside.
  2. 2. Heat 3/4 cup oil in a pressure cooker. Add mustard seeds when it splutters add urad dal, channa dal and Asafoetida.
  3. 3. When dal becomes golden in colour add broken red chillies, curry leaves and put out the fire .
  4. 4. When slightly cooled, add 3 to 3 1/4 cups water, salt and boil.
  5. 5. When it comes to boil put out the fire, add rice powder in a sprinkling manner gently and stir well (so that no lumps are be formed).
  6. 6. Close the lid of the pressure cooker and cook as you cook the ordinary rice.
  7. 7. Keep the flame in sim for another 10 min and then put out the fire. Add cashewnuts fried in Ghee.
  8. 8. Serve hot. Upma can be made without Toor dal also.