Rice Rawa (broken rice) – 1 cup
Red Chillies – 2
Asafotida – a pinch
Salt – ½ teaspoon
Bengal Gram Dhal – one teaspoon
Urad dhal – 1 teaspoon
Mustard – ½ teaspoon
Curry leaves – few
Oil – 4 teaspoon
Coconut gratings – 2 tablespoon
In a kadai, put the the oil and when it is hot, add the mustard.
When it pops up, add the dals and red chillies (cut into bits), asafetida and fry till the dhals turn light brown.
Add curry leaves and fry for a second.
Add two cups of water along with salt.
Bring to boil.
When it starts boiling, add the rice rawa and stir well.
Reduce the heat to minimum.
Cover with lid.
Stir now and then and cook till all the water is absorbed.
Now add the coconut gratings and mix well. Keep it in low flame for five to ten minutes.
Serve with chutney/sambar.
Note: This rice upma will take more time to cook than ordinary rava upma.