Thuar Upma

Ingredients For Thuar Rawa

• • Rice - 4 cups
• • Thuar dal - 1 ¼ cups

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Method To Make Thuar Rawa

• 1. Mix four cups of raw rice with 1 ¼ cup of red gram dal (Thuar).
• 2. Grind it till fine rawa consistency.
• 3. Preserve in air tight container. Use wherever required (Stays good for 2 to 3 months)

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Ingredients

• • Thuar rawa - 2 cups
• • Green chillies - 10
• • Coconut (grated, fresh) - 2 tablespoons
• • Water - 3 ½ cups
• • Salt - 1 ½ teaspoons
• • Oil - 4 tablespoons

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Ingredients For Seasoning

• • Mustard seeds - ½ teaspoon
• • Black gram dal - 1 teaspoon
• • Bengal gram dal - 1 ½ teaspoons
• • Curry leaves - few
• • Red chillies (broken) - few

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Method To Make Thuar Upma

• 1. Heat oil in pressure pan.
• 2. Add seasonings and slit green chillies.
• 3. Pour measured water with salt and coconut.
• 4. When it starts boiling reduce flame and stir in rawa.
• 5. Cover with lid and keep weight immediately.
• 6. Cook in completely reduced flame for 5 to 7 minutes.
• 7. Switch off the stove and mix well after opening the lid.
• 8. Serve with pickle.

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Note

• • Volume of water can be varied as per thickness of the rawa.
• • Finely cut onions can be added while frying.
• • The above recipe can be pressure cooked in separator method also (cook for 12 minutes).
• • When cooked directly in frying pan it takes little longer time and consumes more oil.

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Variation - Thuar Adai

• • Using the same Thuar rawa 'Adai' can be prepared.
• • Omit chillies and seasonings, reduce oil and cook in deep pan till it forms thick mass (half cooked).
• • Remove from fire. When it cools down knead to a smooth dough by sprinkling water if necessary.
• • Make orange sized balls, flatten them like cutlets and deep fry in hot oil or shallow fry on hot tawa using more oil for frying on both sides till golden brown.
• • Serve with onion chutney.