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Rice Rawa Upma
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Ingredients
•
Rice rawa
- 2 cups
•
Coconut (grated, fresh)
- 2 tablespoons
•
Peas (cooked)
- ¼ cup
•
Green chillies
- 10
•
Salt
- 1 ½ teaspoons
•
Oil
- 8 tablespoons
•
Water
- 6 cups
•
Coriander leaves (cut)
- 1 tablespoon
(optional)
Ingredients For Seasoning
•
Mustard seeds
- ½ teaspoon
•
Black gram dal
- 1 teaspoon
•
Bengal gram dal
- 2 teaspoons
•
Curry leaves
- few
•
Cashew nuts
- 1 tablespoon
(optional)
Method
1.
Heat
oil
in a deep curved pan,
add
seasonings
and then chopped
chillies
.
2.
Pour
water
with
salt
grated
coconut
and cooked
peas
.
3. When it starts
boiling
sprinkle
rawa
and
stir
constantly, in low flame.
4. When it becomes thick,
keep
covered in reduced flame
stirring
in between for few minutes till
rawa
is cooked.
5. This upma also can be pressure cooked directly in pressure pan or pressure cooker.
6.
Wash
and
soak
rice for ½ an hour.
7.
Drain
and dry in shade by
spreading
over cloth.
8. Pound or mill till fine
rawa
consistency.
Variations
• Use thin tamarind extract instead of
water
.
• Little sambar
powder
and jaggery can be added while using tamarind extract.
• Cooked, dehusked, tender field bean
seeds
also can be used instead of
peas
.
Collections:
Vegetarian
Breakfast
South Indian