Jun 17, 2008

Arisi Uppuma

Another popular dish of south Indians. Here is the receipe.

  1. Rice - 1 cup
  2. Toor Dhall - 3 tsp
  3. Pepper - 1 tsp
  4. Regular Oil - 2 tsp (sunflower oil or canola or olive oil)
  5. Coconut oil - 2 tsp
  6. Mustard seeds - 1 tsp
  7. Urid dhall - 1/2 tsp
  8. Channa dhall - 1/2 tsp
  9. Asafoetida powder - a pinch
  10. Salt to taste
  11. Red chillies - 3
  12. Fresh coconut - 2 tbsp
  13. Curry leaves - 10 leaves finely chopped
First wash the rice and dry it. After it is fully dried, take that along with toor dhall and pepper and grind it coarsely. Now a take wide pan, pre heat both the oil, add mustard seeds, when it splutters add urid dhall, channa dhall, red chillies and asafoetida powder to it and fry it to golden brown. Now add 2 1/2 cups of water (i.e., add water in the ratio of 1 rice:2 1/2 water) and salt and bring it to boil. Now add coconut and rice mix (rice+toor dhall+pepper) to the boiling water and mix it thoroughly. Now close the pan with a lid and let it cook in a low flame for 10 mts. Open the lid and stir the upma occasionally. When the rice and dhall is fully cooked, turn off the stove. Coconut chutney will be a good side dish for this receipe.
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