Swetha’s Cookbook

Rice Rava Upma

This rice ravva upma is one of the traditional breakfast recipes of andhra. Whenever I’m in a hurry ill do this for breakfast. It tastes good and can be done in minutes.

Ingredients:

Rice Ravva/Uppudipindi-1 cup
Oil-1 tsp
Mustard Seeds/Avalu-1/2 tsp
Cumin Seed/Jeera-1/2 tsp
Chanadal/Senagapappu-1 tsp
Moongdal/Pesarapappu-3 tbsp
Raw Coconut (grated)-2 tbsp (optional)
Ghee-1 tsp (optional)
Lemonjuice-2 tsp
Uraddal/Minapappu-1 tsp
Redchilli-2
Green Chilli-4(slit lengthwise)
Curry Leaves-1 spring
Water-2 cups
Salt-to taste
Hing/asafetida/inguva-pinch
Cilantro (finely chopped)-for garnishing

For Tadka/Popu/Tempering:

Oil-1 tsp
Mustard Seeds/Avalu-1/2 tsp
Cumin Seeds/Jeera-1/2 tsp
Chanadalh/Senagapappu-1 tsp
Uraddal/Minapappu-1 tsp
RedChilli-2

Procedure:

1. Heat oil in a non-stick pan.

2. Add in tadka and green chillis and ginger and fry them for 2minutes are fried well.

3. Add water & salt, bring water to boil.

4. Once water comes to boil, add moongdal to boiling water & boil for 2 minutes in low flame.

5. Add ravva into water … add grated coconut and mix well.

6. Cover and cook for 5minutes.

7. Open the lid and mix upma for the upma to fluff up.

8. Cover upma and allow it to rest for 4 to 5 minutes.

9. Serve by sprinkling ghee and lemon juice.