Rice upma, which is mainly popular in Tamil Nadu and southern parts of Karnataka, can be referred to as akki tari uppittu (rice coarse flour uppittu). Another variant of upma is prepared with grated coconut instead of onions. This type typically has a smeared ghee at the end for flavor. Dishes similar to rice upmas are made by substituting small crumbs from leftover bread or idli dough instead.
Rice is staple diet in India. It is rich in starch and carbohydrate. Asafoetida enhances digestion. Coconut is rich in fiber. This recipe uses rice rawa and it is good to take for breakfast.
Take little water in hand and sprinkle over rice and keep it for 10 minutes. Then put in mixer and grind to a coarse rawa. Then take it and sieve to remove nice flour if any.
Heat oil in a pressure pan and add mustard seeds when it splutters add dal, curry leaves, red chilies, asafoetida, grated coconut and fry for 2 minutes.
Add water (1 part of rice 2 parts of water) and salt to taste.
When it starts to bilateral slowly add rice rawa slowly all the time stirring so that lumps are not formed. Continue stirring and simmer the heat and cook occasionally stirring.
Upma is ready to serve. Coconut chutney, tomato chutney, sambar will be the best side dish for this upma.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.