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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- Take raw rice, dal and peppercorns in a mixer jar and grind it to a coarse powder like Rava (Sooji). We can also wash the rice and spread in towel and once it is dry, we can grind the rice along with dal. This process ensures proper grinding to a coarse powder. Also we can store this coarse powder in a air-tight container and we can use it later also
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- Take 1 cup of coarsely ground rice+dal mixture aside. In the pan add 2 cups of water along with salt, coconut and bring it to boil. When the water starts to boil, add the cup of coarsely ground rice+dal mixture little by little and keep stirring to avoid lumps
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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.
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