Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, rice rava upma. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Rice Rava Upma is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Rice Rava Upma is something which I have loved my entire life.
Serve rice rava uppittu hot adding a teaspoon of ghee (optional) with curd or chutney powder or pickle of your choice. You can also garnish with some coriander leaves. You can serve rice rava upma straightaway or roll the upma when slightly hot or warm, in balls and then serve. Rice rava upma method Heat the pot with oil and add all the ingredients under 'To temper' in order.
To begin with this recipe, we have to prepare a few components. You can cook rice rava upma using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Rice Rava Upma:
- Make ready 2 cups Rice Rava
- Get 2 tablespoons Yellow moong dal
- Get 4.5 cups Water
- Get 2 tablespoon Coconut oil
- Take 1 teaspoon each Mustard seeds,urad dal, chanadal
- Take 2 Red chillies
- Prepare 1/2 teaspoon asefoetida powder
- Prepare 2 Green chillies
- Prepare 1 piece Ginger
- Take Curry leaves few
- Prepare to taste Salt
- Prepare 2 tablespoon Grated Coconut
Rice Rava Upmas are very popular in South India. I have already written about Uppu Pindi and Biyyam Rava Challa Upma or Majjiga Upma from Andhra Pradesh. Today, I am bringing you another Rice Rava Upma, this time from the state of Tamil Nadu. Rice rava is cream of rice and the one used for uppudu pindi is coarse.
Steps to make Rice Rava Upma:
- In a pressure pan heat oil and temper with mustard seeds, urad dal,chanadal,red chilli and curry leaves.
- Add ginger and green chilli and saute for a minute. Add water, salt, coconut and allow it to boil.
- Then add rice rava, moong dal, asefoetida and stir well. Close the lid and pressure cook for three whistles in medium flame
- Serve hot with sambar or chutney.
- Note: alternatively we can cover and cook in low flame until all moisture is absorbed and done instead of pressure cook
Today, I am bringing you another Rice Rava Upma, this time from the state of Tamil Nadu. Rice rava is cream of rice and the one used for uppudu pindi is coarse. Nowadays, rice is directly ground to rava. I followed the procedure that was followed in olden days. The only step I skipped is, sieving, which gives even rava, but I was lazy to run it in a sieve.
So that is going to wrap it up for this special food rice rava upma recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
