Rice Rawa aka Idli Rawa is Coarse Rice Flour, used for making soft and fluffy Idlis. Rice Rawa is nowdays easily available in stores but if you fail to find them in your place then you can easily make it at home as well. For making rice rawa, just wash and soak the rice in water for few hours. Later drain the water and spread the rice on a sheet under the fan and let it dry completely. Once the rice is dried completely and there are no stains of water then grind it coarsely in a grinder. Collect the rawa in an air tight jar and use it whenever required.
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 :
1 cup Rice Rava/ Idli Rava dry roasted
2 cups Hot Water
1 Large Onion sliced
2 Green Chilies slit
2-3 tbsp cooking oil
salt to taste
1 pinch sugar
few drops lemon juice
1 tsp ghee optional
1 tbsp Fresh Coconut grated (optional)
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 Dry Red Chili broken
2 sprig curry leaves
1 tsp Urad Dal/ White Lentil
1 tbsp Chana Dal/ Bengal Gram
2 tbsp Peanuts husked
Method :
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.
- 1cup Rice Rava/ Idli Ravadry roasted
- 2cups Hot Water
- 1 Large Onionsliced
- 2 Green Chiliesslit
- 2-3tbsp cooking oil
- saltto taste
- 1pinch sugar
- few drops lemon juice
- 1tsp gheeoptional
- 1tbsp Fresh Coconutgrated (optional)
- 1tsp Mustard seeds
- 1/2tsp Cumin seeds
- 1 Dry Red Chilibroken
- 2sprig curry leaves
- 1tsp Urad Dal/ White Lentil
- 1tbsp Chana Dal/ Bengal Gram
- 2tbsp Peanutshusked
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Heat a wok and dry roast the rice rawa till golden and keep aside.
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Heat oil in the same wok and ingredients under 'Tempering' and saute till they splutter and the peanuts and dal turn golden.
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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)
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Meanwhile in a separate stove, heat water till nicely hot.
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Once the onions are nicely sauteed, add roasted rawa and stir well.
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Season with salt and add a pinch of sugar as well.
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Pour in the hot water and close the lid immediately, simmer the flames and let it cook for another 4-5 minutes.
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Once the raw is cooked it will look soft and fluffy and will also rise in volume.
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Drizzle some lemon juice all over and garnish with some freshly chopped coriander and grated coconut.
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Serve hot with your favorite gun powder or any seasonal pickle.
If you liked this Idli Rawa version of Upma, then do give it a try, i'm sure you and your family will love it. Just sprinkle any of you favorite gun powder or chutney and enjoy your rainy day with this hot and steaming, delicious breakfast.
Also share your ideas, feedback or views with me in comments below.
The post Rice Rawa Upma / Idli Rawa Upma appeared first on Spoon Fork And Food.
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