Name: Rice Rawa Upma recipe by Shaheen Ali at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: 1 cup Dry Roasted Rice Rava; 2 cup hot water; 1 large onion, sliced; 2 Green chilies, slit; 2-3 tbsp cooking oil; Salt to taste; 1 pinch Sugar; Few drops of lemon juice; I tsp ghee; 1 tbsp freshly grated coconut; For tempering :; 1 tsp mustard seeds; 1/5 tsp Cumin seeds; 1 dry red chili; 2 sprig curry leaves; 1 tsp urad dal; I tbsp chana dal; 2 tbsp peanuts, husked

ABOUT Rice Rawa Upma RECIPE

Upma is usually made with Semolina called Rava or Suji which is coarse whole wheat flour. But today i am sharing the recipe of Upma made using Rice rawa or Idli rawa. The procedure is similar to the Upma made with Semolina. I have made the simplest version but you can also add vegetables of your choice to make it more filling. Check out the recipe below and do share your breakfast story with me in comments below.

Ingredients Serving: 5

1 cup Dry Roasted Rice Rava
2 cup hot water
1 large onion, sliced
2 Green chilies, slit
2-3 tbsp cooking oil
Salt to taste
1 pinch Sugar
Few drops of lemon juice
I tsp ghee
1 tbsp freshly grated coconut
For tempering :
1 tsp mustard seeds
1/5 tsp Cumin seeds
1 dry red chili
2 sprig curry leaves
1 tsp urad dal
I tbsp chana dal
2 tbsp peanuts, husked

Instructions

Heat a wok and dry roast the rice rawa till golden and keep aside.
Heat oil in the same wok and ingredients under 'Tempering' and saute till they splutter and the peanuts and dal turn golden.
Add sliced onions and green chilies and fry till raw smell goes off and onions turn translucent. NOTE : You can also add chopped vegetables like carrot, peas, cauliflower etc. (optional)
Meanwhile in a separate stove, heat water till nicely hot.
Once the onions are nicely sauteed, add roasted rawa and stir well.
Season with salt and add a pinch of sugar as well.
Pour in the hot water and close the lid immediately, simmer the flames and let it cook for another 4-5 minutes.
Once the raw is cooked it will look soft and fluffy and will also rise in volume.
Drizzle some lemon juice all over and garnish with some freshly chopped coriander and grated coconut.
Serve hot with your favorite gun powder or any seasonal pickle.

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