Brown Rice Upma Recipes
BROWN RICE UPMA
Steps:
- Soak tur dal for 15-20 minutes in hot water. Drain the water completely and grind it
- Grind rice a little coarsely like rava /semolina (But not very finely as rava). Then soak the ground rice in 1 1/2 cups of boiling water for 45 minutes - 1 hour. (this is brown rice and we want the upma to be soft, so this step is important)
- Heat oil in a pan, add mustard seeds, when it splutters, add bengal gram, urad dal, broken red chilli, curry leaves in the same order.
- After dal turns golden brown, add ground tur dal and saute nicely for 2-3 minutes.
- Add grated coconut and saute for some more time.
- Now add the soaked brown rice along with the water. Add required salt and bring it to boil.
- (Tips - taste the water and see to check for salt - if it is a bit salty, then the salt added is correct- once the rice gets cooked the salt will be perfect)
- Transfer the contents to another container and pressure cook for 3 whistles.
- Once the pressure subsides, open the cooker, mix it well and serve hot with sambar or idli sambar or gothsu or chutney of your choice.
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- Rinse the aval with water and drain water and keep aside. This is enough to soften it. You wont need any more water to cook it, except maybe a few sprinkles to keep it moist.
- Heat the oil in a pan and add the mustard seeds to it. Once they splutter, add the curry leaves and urad dal to it as well.
- Add the onions and green chillies and saute till the onions soften and are translucent but not brown.
- Add the drained aval to this and the salt and mix well. Sprinkle a handful of water, switch off the heat, cover and let it sit for a couple of minutes.
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