Rice Rava – 1 cup
Chana Dal – 2 tsp
Mustard Seeds, Urad Dal – 1 tsp
Cashew Nuts – 10
Dry Red Chilies – 3 -4
Green chilies – 2 medium
Curry leaves handful
Salt to taste
Oil – 3 tsp
Water – 2 cups
How to make the Arisi Upma
For making the Rice Rava
Wash and soak the rice for 30 mins. Then drain and dry them in shade under fan/ under sun. The rice should become really very dry. Then grind it in a mill to get the rava. Or else you can try making it at home in a mixer as well.
Once this is done, you can store this well and the rava stays good for over a month or so.
For making the Upma
Heat a non stick pan, and dry roast the rava well. Remove and keep it aside.
Heat the pan with oil, add the mustard, urad, chana dal, curry leaves, green chilies, red chilies, cashew. Saute till everything turns colour.
Add salt and water, once the water starts boiling, add the roasted rava and simmer. Cover with a lid and cook for 10 – 15 mins.
Serve hot with Chutneys
Grinding the rice into rava at home is quite tricky. Amma says it might turn into powder very quickly. However one of my friends’ aunt grinds it at home all the time.
Having this Rice rava handy is very useful as making this upma hardly takes time.
Onions can also be used.
Check this out where we ground the rice at home Biyam Rava Upma
Come, joins us for Breakfast with this delicious Rice Upma.
This goes for the April Week 3, Cooking from Cookbook Challenge Group