My Graduation Thesis/ Course end project was about Ready to cook and eat Brown rice upma. My professor took time to realize the fact that Upma can be made with rice as well. He was from Pune and so was just used to their poha’s, chivda’s and rava upma. The end product was received very well I should add.
Continuing talking about the rice upma : the upma that I’m going to share is different in form, taste and the accompaniment, it’s served with usual recipes. My Grandmother usually prepares this accompaniment more often with the best side dish, which I would call – Onion Tamarind Gothsu. and once you have had the rice upma with the Gothsu, you will have either dish alone. It’s a match made in food heaven all the while being a very humble eathly dish.
Also, unlike the other usual Upma, my Grandmother shapes it into a dumpling. The same variety can be made with Raw rice as well as boiled rice (which will be finer and not coarser like this dish). I will also share the recipe for the boiled rice upma in my upcoming blog post.
Preparation time :- 30 minutes
Ingredients Required:-
1. Raw rice: Tur Dal : Bengal Gram dal – 250g :50g :50g
2. Red and Green chilies – 3 and 4 pieces respectively
3. Peppercorns – 5pieces
4. Jeera
5. Coriander leaves
6. Oil
7. Water – 250ml
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You can check out the recipe for Onion-Tamarind Gotsu/Gothsu here :- https://pavithrakrishnaprsad.blogspot.com/2019/10/onion-tamarind-gotsugotchu.html
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1. COARSELY GRIND THE ABOVE MENTIONED RATIO OF RAW RICE, BENGAL GRAM DAL AND TUR DAL ALONG WITH SOME PEPPER CORNS. YOU CAN ADD SOME SALT HERE
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3. ONCE AFTER THE MUSTARD SEEDS START TO SPLATTER, ADD 250ML OF WATER AND WAIT TO BOIL
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Less Salt More Love 