Rice Rava Upma/Uppitu
Uppittu or upma is a very common and popular South Indian breakfast dish. Usually its cooked as a thick porridge from dry roasted semolina or coarse rice …This recipe is Karnataka version of upma. Upma is very popular in South India and Maharashtra regions.
Upma can be made in various ways with vegetables and with out vegetables. This is because recipe/ingredients change region to region. Today this recipe is predominant in Karnataka, they add vegetables (peas, carrot, potatoes, simla mirch etc). I have not used it’s more of personal choice 🙂
Prep Time: 15 Minutes I Cook Time: 15 Minutes I Serves: 3
- 1 cup raw rice
- 1 1/2 tsp of Moong dal
- 1 teaspoon whole peppercorns (2 to 3 no’s to make it less spicy)
- 2 tblsp oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 1 finely chopped green chili
- 1 sprig of curry leaves/kadi patta
- salt to taste
- 2½ cups of water
- Preparing Rice Rawa:
- To begin with first let us powder 1 cup of raw rice and moong dal using an electric blender / food processor / Mixie (depending on which is available at home), run it briefly at low speed. Do end up making a fine powder we require coarse grains like semolina. We can dry roast the powder to ensure proper cooking of upma and keep it aside.
- Now powder the whole peppercorns.
- Take a thick bottomed pan, heat the oil (have added a blob of butter along)
- Add mustard seeds, chana dal and urad dal, powdered peppercorns,stir them for a few seconds.
- Add the finely chopped green chili, curry leaves, and stir until the chana dal turns golden brown.
- Then pour the 2 cups of water. add salt to taste. bring this to a boil. ( At this stage please check for taste and balance the salt after this you will not be able to put/remove additional salt).
- Simmer till the water starts bubbling.
- Now add the powdered rice and give it a mix using a spatula or wooden spoon.
- Keep stirring at this stage to break lumps if any formed. Go on to cook until all the water gets absorbed and the powdered rice cooks well.
- It should take around 9 to 10 minutes at low flame to ensure it does not stick to the bottom of the pan.
- Once you the rawa/grains are cooked thoroughly, turn off the flame.
Rice Rawa Upma can be served with curd or any chutney powder or pickle of your choice.
Note: By adding a teaspoon of ghee/butter while serving enhances the flavor. but this is optional. One can also add chopped cilantro/coriander leaves.
Enjoy this savoury Upma…….!!!!!!