Raw Rice - 1 cup
pigeon peas split - 2 tbsp
Black Pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Water - as needed
Coconut oil - 1tsp
Salt - as needed
Coconut oil - 1 tbsp
Mustard Seeds - 1 tsp
Urad Dal - 2 tsp
Channa Dal - 1 tbsp
Asafoetida - a pinch
red chilly – 1
Curry Leaves - 1 sprig
Wash and soak rice, dal together for minimum 10 mins or maximum 2 hrs.
Drain water and spread over a cotton cloth for 10 minutes.
Transfer little at a time to a blender. Grind it for few seconds to make it like rava.
Make sure not to powder it finely. Coarsely grind pepper and jeera too.
In a small pressure cooker or heavy bottomed vessel, heat oil and temper with the items under ‘To temper’ table.
Add water, salt and mix well.
Bring to boil and add the powdered rice, dal mixture.
Cook until it turn like a porridge.
Lower the flame to medium and pressure cook for 2 whistles or
cook in lowest heat for 15 minutes.
Once done, open and fluff it,
drizzle with coconut oil.
Now ready to your rice uppuma recipe