Divamani Enterprises

Type: Savoury

Cuisine: South Indian

Preparation Time: 45-50 minutes

Servings: 4

Ingredients

• 1 1/2 cup raw rice
• 3 3/4 cup water
• 1 tsp salt
• 1/4 cup grated coconut
• pinch of asafoetida

For tempering:

• 1 1/2 tsp gingelly oil
• 1/2 tsp mustard
• 1/2 tsp black gram
• 1/2 tsp bengal gram (optional)
• 1-2 red chillies
• 1/2 inch ginger (optional)
• 2 sprigs curry leaves

Instructions

1. Powder the rice into rava consistency.
2. Wash it in water at least twice. Keep it aside.
3. Take a deep pan.
4. Add 1/2 tsp oil alongwith water, salt and asafoetida
5. Let is boil well. Reduce the flame.
6. Add the washed rava into this gradually and stir continuously.
7. Add salt and asafoetida
8. Cover with a lid and keep it on low flame.
9. Once it forms an upma type of consistency, remove from flame and mix well.
10. Take a steamer and grease the steamer plates/trays.
11. Put the cooked rice rava on it.
12. Pour two cups of water at the bottom of the steamer.
13. Place the steamer trays in it and cover with a lid.
14. Put it on high flame.
15. Once the steam is high, reduce the flame and cook for 20 minutes.
16. Remove from flame and spread the batter onto plates for cooling.
17. Once it is completely cooled, powder it with your hands so that there are no lumps.
18. Take a pan and put the tempering items into it
19. Once the mustard has sputtered and the lentils are brown, add the cooked rice batter into it and mix well.
20. Add grated coconut and mix.
21. Serve hot

Notes

• A satisfying healthy breakfast
• Consistency of the powdered rice is key.
• You can increase the quantity of coconut as per taste.
• Some add a dash of coconut oil at the end before removing from flame.
• This can be served with sambar and coconut chutney