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Showing posts with label DINNER RECIPES. Show all posts
Showing posts with label DINNER RECIPES. Show all posts

December 6, 2019

Bansi Rava Upma – Karnataka Bansi Rava Uppittu Recipe

Bansi rava upma
Bansi rava was very new to me till I come to Bangalore. In Tamil nadu, we used to buy Bombay rava for all the dishes like upma, dosa, idli, kesari, pongal and kichadi. Bansi rava is quite popular in Karnataka and in many other South Indian homes. People make uppittu and Kharabath here. When I Googled about the difference between bansi rava and normal white rava / suji , I found both kinds of semolina (rava) are obtained from wheat, albeit different varieties. Bansi rava is darker in color than plain semolina / rava. Some people also say Bansi rava is made from corn kernels as its yellow in color. Its healthier than normal rava in terms of nutrition (Source : Quora). We should use 3 cups of water for 1 cup of rava (1:3 ratio of bansi rava and water). It takes more time to cook than Bombay rava. This upma tastes similar to Godhumai rava upma / wheat rava upma. It stays soft for hours. So you can prepare it for lunch box as well. Its a tummy filling one. It can be opted for diet recipes too. Ok, lets see how to make Karnataka style bansi rava uppittu with step by step pictures.

Check out my Chiroti rava upma and Kharabath recipe !!

Bansi rava upma

Bansi rava upma / Karnataka uppittu Recipe


Bansi rava upma / Karnataka uppittu Recipe

Karnataka style bansi rava uppittu / upma recipe



Cuisine: South Indian
Category: Breakfast
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250 ml
  • Bansi rava - 1 cup
  • Big onion - 1 (Finely chopped)
  • Tomato - 1 (Finely chopped)
  • Green chilli - 2 (slit into two)
  • Curry leaves - few
  • Water - 3 cups
  • Salt - as needed
To Temper
  • Cooking oil - 2 tbsp + 2 tbsp for roasting
  • Mustard seeds - 1/2 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Cumin seeds - 1/2 tsp
Coriander leaves & grated coconut - a fistful (to garnish)
HOW TO MAKE BANSI RAVA UPMA
  1. Wash and chop onion, tomato, slit green chilli. Set aside.
  2. In a kadai, heat oil and roast bansi rava in medium flame till golden.
  3. Transfer to a plate. In the same kadai, heat oil.
  4. Splutter mustard seeds, urad dal , chana dal and curry leaves.
  5. Saute onion, green chilli for a minute. Add tomato and saute till mushy.
  6. Add boiling water or cold water and required salt. When it comes to roll boil, add rava.
  7. Mix till water is absorbed. Cover cook for few minutes till done.
  8. Lastly garnish with coriander leaves and grated coconut. Serve hot with coconut chutney !
BANSI RAVA UPMA - STEP BY STEP PICTURES
  • Wash and chop onion, tomato and slit green chilli. Chop the vegetables finely if using. Set aside.


  • Heat 2 tbsp oil in a kadai. Roast bansi rava in low to medium flame for 5 minutes. Remove in a plate. 
  • Bansi rava upma

  • In the same kadai, heat another 2 tbsp oil. Splutter mustard seeds, urad dal, chana dal. Saute for few seconds. Add onion, curry leaves and slit green chilli. Saute till onion becomes transparent.
  • Bansi rava upma
  • Now add chopped tomato and saute till mushy. Add 3 cups of water and required salt. Let it come to a roll boil.
  • Bansi rava upma
  • Keep the flame low and add roasted bansi rava.  Mix well. Take care it splashes. Keep mixing till most of the water is absorbed by the rava. Keep the flame low and cover the kadai with a lid. Cook for 5 to 10 minutes. Open the kadai and stir the upma once or twice.
  • Bansi rava upma
  • Cook till rava is completely soft. Switch off the flame and garnish with coriander leaves and grated coconut. Upma looks mushy when hot but becomes fluffy as it cools down. Enjoy this healthy, yummy bansi rava upma with coconut chutney, chutney podi or sugar. 
  • Bansi rava upma 
    Bansi rava upma

Note

  • For healthy variations, you can use finely chopped vegetables like carrot, potato, beans and green peas. In that case, add the vegetables along with onion, saute for few minutes. You may also need to add 1/2 cup more water for the veggies to cook.
  • Instead of slit green chilli you can use MTR vangi bath powder and make kharabath.
  • Water quantity can be adjusted based on your taste.
  • Coriander leaves and grated coconut adds a nice flavor & taste to this dish. So don't skip it. 

Try this healthy Bansi rava upma and share your feedback with me !
Bansi rava uppittu


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November 27, 2019

Wheat Flour Pizza Recipe Without Yeast and Oven

Recently I came across this wheat flour pizza without yeast and oven in Cooking shooking Youtube channel. As I was craving to eat pizzas, I tried it instantly. It came out so well. Though the taste of this atta pizza cannot be compared with the regular pizza dough made with all purpose flour and yeast, It is really good and a healthy alternative. As I had already shared a tawa pizza recipe, making this one was not so difficult for me. In this recipe, cooking pizza without oven is slightly different. Its more like baking cake in a kadai or pressure cooker. Salt is being used. Also I made a thin crust pizza for Raksha and medium crust pizza for myself and Sendhil. So pizza in the pic looks thin and not fluffy. But the pizza base was really soft. One couldn’t guess that this pizza is yeast free. Baking powder, baking soda and curd are the most important ingredients in this recipe. So do not skip any. I served it hot by garnishing with Dominno's pizza seasoning. It was yummy ! Ok friends, lets see how to make wheat flour pizza recipe without yeast in a kadai (no oven pizza recipe) with step by step pictures.


Wheat flour pizza / Atta pizza recipe


Wheat flour pizza / Atta pizza recipe

Wheat flour pizza without yeast and oven - Atta pizza recipe in a kadai without yeast.



Cuisine: Indian
Category: Pizza
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Atta / Whole Wheat flour - 1 cup
  • Powdered Salt - 1 tsp ( I used 3/4 tsp)
  • Baking soda - 1/8  tsp
  • Baking Powder - 1/2 tsp
  • Sugar - 1 tbsp.
  • Curd/ Dahi - to make the dough
  • Cooking Oil - 1 tbsp. (olive or refined oil)
  • Salt - 1 cup (to bake in kadai)
  • Butter / Oil - to grease tray / plate
  • Red Chilli Sauce - 1 tbsp
  • Pizza Sauce / Pasta sauce - 1 tbsp
  • Mozzarella Cheese - 100g (for 2 pizza)
  • Toppings - as per your choice (I used onion, tomato only)
  • Butter - 1 tbsp (to apply on sides of crust)
  • Pizza Herbs – Before serving to garnish
HOW TO MAKE WHEAT FLOUR PIZZA WITHOUT YEAST, OVEN
  1. Wash and slice onion, tomato, olives and capsicum for toppings. 
  2. In a wide bowl, mix atta/wheat flour, baking powder, baking soda, salt and sugar.
  3. Add required curd gradually and make a smooth, slightly sticky dough. Do not use water or milk.
  4. Add little oil and knead the dough to become non sticky.
  5. Divide the pizza dough into 2 parts. Take a butter greased round plate. Spread the dough.
  6. Press and make a dent around the corner. Prick with fork. Spread pizza sauce / pasta sauce, red chilli sauce all over the pizza.
  7. Arrange the toppings like onion, tomato, capsicum, olives and sweet corn or paneer pieces.
  8. Cover with grated cheese. Apply butter around the corners for easy removal.
  9. Take an old kadai and spread 1 inch powdered salt. Preheat in high flame for 5 minutes.
  10. Now lower the flame completely and place a small bowl inside the kadai.
  11. Place the pizza plate and cover cook in low flame for 10 to 15 minutes.
  12. Remove the pizza to a plate and serve hot. Enjoy !
WHEAT FLOUR PIZZA - STEP BY STEP PICTURES
  • Wash and slice onion, tomato, paneer cubes, olives and capsicum if using for toppings.

  • In a wide bowl, mix wheat flour, baking powder, baking soda, salt and sugar. Mix well. Make a dent and add curd gradually.


  • Make a slightly sticky dough. Do not use water to make the dough. Use curd only. Add some oil and knead the dough for 5 to 8 minutes till it become non-sticky.


  • Divide the dough into 2 portions. Take one ball and spread the dough in a butter greased plate. Make a round shape. Prick with a fork. Mix pizza sauce / tomato sauce and chilli sauce.

  • Spread the sauce. Stud in and arrange the toppings. Cover with grated cheese. Apply butter generously all over the sides to remove the pizza easily after cooking.

  • Take an old kadai. Spread powdered salt for 1 inch. Heat the kadai in high flame for 5 minutes till salt is heated. Keep an eye such that salt should not get burnt.
  • Now place a small bowl and invert over the kadai. Place the pizza plate and cover the kadai. Keep the flame completely low. Cover cook for 10 to 15 minutes. Remove once the corners turn golden brown with a nice smell. Remove the plate from the kadai.
  • Gently slide the pizza to a serving plate using a knife or flat ladle. Sprinkle oregano or pizza seasoning on top. Slice and serve hot. Enjoy !

  • Enjoy !

Note

  • Do not skip baking powder and baking soda.
  • Use curd to make the dough.
  • Do not make the dough too sticky. We must knead adding oil to make a smooth, non sticky dough.
  • Toppings can be our choice. You can use baby corn, paneer cubes, olives, jalapeno and sweet corn.
  • You can also try sprinkling tandoori masala powder for additional flavor and taste.
Try this yummy wheat flour pizza recipe without yeast. Enjoy !
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November 12, 2019

Broken Rice Upma – Arisi Noi Upma Recipe

BROKEN RICE UPMA
I make this noi arisi upma / broken rice upma at least twice in a month but I haven’t recorded this recipe in my blog. Broken rice upma is a very simple and easy to make, one pot upma recipe. Whenever I run short of time or back from travel, I make this upma instantly in a pressure cooker. Food gets ready under 15 minutes. Its ideal for bachelors & working women to make a quick breakfast / dinner. Idli Sambar or coconut chutney / thengai thogayal is the ideal side dish for this arisi noi upma. In Bangalore and Tamil nadu, I have seen this broken rice in most of the stores. In Karnataka, people call it as akki nuchu in Kannada. It is known as virigina biyyam in Telugu and tuta hua chawal in Hindi. To make this broken rice upma more healthy, you can add chopped vegetables like carrot, potato and green peas, use broken brown rice or millets. You can also add a handful of roasted moong dal to make it more flavorful. Friends, do try this easy, yummy broken rice upma and share your feedback with me.

If you are interested, do check out my Instant rice upma with toor dal in a pressure cooker which is a fasting recipe / vrat recipe. 

ARISI NOI UPMA



Broken rice upma / Arisi noi upma


Broken rice upma / Arisi noi upma

Broken rice upma / Arisi noi upma in a pressure cooker



Cuisine: Indian
Category: Breakfast / dinner
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Broken rice / Arisi noi - 1 cup
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tbsp
  • Chana dal - 1 tbsp
  • Red chilli - 1
  • Green chilli - 2 (slit)
  • Curry leaves - Few
  • Ginger – 1/2 inch piece (chopped finely)
  • Asafetida / Hing - 2 pinches
  • Water - 2.5 cups ( add 2.5 to 3 cups based on rice)
HOW TO MAKE BROKEN RICE UPMA
  1. Wash the broken rice and set aside.
  2. Heat oil in a pressure cooker. Splutter mustard, urad dal, chana dal.
  3. Saute green chilli, ginger, curry leaves. Add hing, required water and salt.
  4. When the water comes to roll boil, add washed rice. Mix well.
  5. Pressure cook in low flame for one whistle. Open the cooker lid after steam is released.
  6. Fluff gently and serve hot with idli sambar or coconut rice.
BROKEN RICE UPMA / ARISI NOI UPMA - STEP BY STEP PICTURES

  • Wash the broken rice, drain the water and set aside. Chop ginger, slit green chilli.

  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal. When the dal turns golden brown add slit green chilli, ginger pieces and curry leaves.
  • BROKEN RICE UPMA
  • Saute for a minute. Now add the required salt and water. When the water comes to roll boil, add the washed rice. Mix well and close the cooker. Keep the flame high till steam comes off from the nozzle. 
  • BROKEN RICE UPMA RECIPE

  • As soon as the steam comes off, lower the flame completely. Put the weight valve and pressure cook in very low flame for one whistle. It takes 10 to 12 minutes based on the size of cooker.
  • BROKEN RICE UPMA
  • Switch off the flame after one whistle. Let it rest till steam releases. Open the cooker lid and fluff the rice gently. Serve hot with idli sambar or coconut chutney or spicy coconut thogayal.  Tastes yummy ! Enjoy !

Note

  • Water quantity for rice varies from 2.25 to 3 cups based on the rice. Broken rice made from raw rice takes less water (around 2.5 cups ) whereas broken rice made from boiled rice takes more water (around 3 cups).
  • Add more chilli based on your taste.
  • You can use finely chopped carrot, beans, potato and green peas to make it more colorful and healthy.

Try this easy, one pot noi upma recipe and share your feedback with me.
BROKEN RICE UPMA RECIPE
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September 21, 2019

Eggless Wheat Flour Pancake Mix Recipe – Homemade Pancake Mix Without Eggs

Eggless pancake mix
Eggless wheat flour pancake is one of our favorite weekend breakfast recipes. We love to have it with chocolate syrup and honey. I have heard my sister and friends in abroad telling me about store bought pancake mix. I got tempted to try eggless homemade pancake mix and prepared it. It came out so well, soft and fluffy. Raksha and Sendhil loved it. Usually all purpose flour / Maida is used in store bought pancake mix. But I am happy that I tried it with some healthy alternative, whole wheat flour instead of Maida. I used Choco chips in my pancake batter. You can add blueberries, mashed banana for healthy variations. Friends, do try this easy pancake mix at home and make the pancakes instantly.

Eggless pancake mix with wheat flour


Eggless, homemade pancake mix recipe


Eggless, homemade pancake mix recipe

Eggless, homemade pancake mix recipe with whole wheat flour / atta.



Cuisine: International
Category: Breakfast
Serves: 3 cups
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes



INGREDIENTS
For homemade pancake mix ( 1 cup = 250ml)
  • Wheat flour/Atta - 3 cups ( I used Aashirvaad brand)
  • Baking powder - 3 tsp / 1 tbsp ( use fresh powders for best result)
  • Cinnamon powder - 1.5 tsp
  • Salt - a big pinch
  • Sugar – 3 tsp/ 1 tbsp
To make pancake
  • Pancake mix - 1 cup
  • Water - 2 tbsp.
  • Milk - 1 cup ( boiled, at room temp)
  • Cooking oil - 1 tbsp ( use odorless oil, I used refined oil)
  • Melted Butter - 2 tbsp
  • Vanilla essence - 1 tsp
  • Choco chips – 1 tbsp
  • Wheat flour – 1/2 tsp ( mix with Choco chips to avoid sinking)
HOW TO MAKE EGGLESS PANCAKE MIX
  1. In a wide bowl mix the flour, baking powder, cinnamon, salt and sugar.
  2. Store in a box. Homemade pancake mix is ready.
  3. To make eggless pancakes, take 1 cup of pancake mix in a bowl.
  4. Add milk, water, butter,vanilla essence and cooking oil.
  5. Mix without lumps. To this batter, add 1 tbsp of choco chips mixed with wheat flour. Heat a tawa and grease with butter.
  6. Pour a small ladleful of pancake batter. It should be thick and round.
  7. Cook in medium flame. Flip and cook the other side too.
  8. Remove and serve with honey / maple syrup.
HOW TO MAKE PANCAKE MIX AND EGGLESS PANCAKE AT HOME - STEP BY STEP PICTURES
  • To make homemade pancake mix, take wheat flour, baking powder, cinnamon powder, salt and sugar. Mix well. Store in an air tight box. Homemade pancake mix is ready.
  • Eggless pancake mix
  • To make eggless pancakes with the mix, take 1 cup of pancake mix in a bowl. Add the mentioned quantity of melted butter, vegetable oil, vanilla essence, boiled milk at room temperature and water. 
  • Eggless pancake mix
  • Mix well to make lumps free batter. In a small bowl, take choco chips and add 1/2 tsp wheat flour. Mix well and add to pancake batter. This step helps to avoid choco chips sinking in the batter.  Batter should be thick but flowing.
  • Eggless pancake mix Eggless pancake mix
  • Heat a pan / tawa. Grease with butter. Pour a small ladleful of batter. Do not spread it. Make it thick and small.

  • Cook in medium flame till it bubbles on top. Flip the other side and cook till golden.
  • Eggless pancake mix
  • Remove in a plate. Make the other pancakes and stack them.  Drizzle chocolate syrup or honey or maple syrup. Enjoy ! Enjoy !

Note

  • This pancake mix stays good for a month.
  • Consistency of the batter should be thick, smooth but flowing.
  • Cook the pancake in low to medium flame patiently.

Try this homemade, eggless pancake mix and enjoy !
Eggless pancake mix recipe

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September 18, 2019

Karnataka Idli Recipe – Soft Idli With Idli Rava

Karnataka idli recipe
Karnataka style idli rava idli (also known as rice rava idli) became my favorite when I tasted this idli with sambar in my School moms group friends Megha’s house. As a big fan of idli recipes, I love to eat only pillow soft, spongy idli. But Idli rava idli has a grainy texture. It will crumble if you dip in sambar which I didn’t like it in early days. So I used to make idli rava idli by grinding idli rava / rice rava along with urad dal to a smooth batter. I made a detailed blog post too. Please check this link. We can make super soft idli and crispy dosa with that batter. But the authentic and traditional Karnataka style idli recipe that is prepared in home and hotels is very easy to make and tastes different. This batter can be prepared using a mixie. Here people use Idli rava and urad dal in the ratio of 3:1. All we have to do is to soak idli rava and urad dal separately for 1 to 3 hours. Grind urad dal to a smooth batter and mix the soaked idli rava. Make the batter and ferment it. Batter doubles beautifully the next day. Just mix well, add salt, baking soda (optional) and make idli. Idli comes out super soft and white in color. The only disadvantage in this recipe is you can only make idli with this batter. Dosa cannot be prepared with idli rava as the batter is very coarse. It will come out hard. Friends, do try this easy and yummy Karnataka hotel style idli recipe with step by step pictures and video. Soon I will post Karnataka hotel idli sambar.

Check out my Bangalore style watery coconut chutney recipe too !



Idli with idli rava



Idli using idli rava


Karnataka idli recipe - Idli rava idli recipe


Karnataka idli recipe - Idli rava idli recipe

How to make soft idli rava idli recipe in Karnataka hotel style



Cuisine: Karnataka
Category: Breakfast
Serves: 40
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Idli rava / Idli sooji - 3 cups
  • Urad dal - 1 cup (I used white, round urad dal)
  • Water - to soak & grind
  • Salt - as needed
  • Cooking soda / baking soda - a pinch
HOW TO MAKE KARNATAKA IDLI RECIPE
  1. Wash and soak idli rava in enough water for 1 to 3 hours.
  2. Wash & soak urad dal in 3 cups of water for 1 to 3 hours.
  3. In a mixie jar, grind urad dal to a smooth batter adding the soaked water.
  4. Take the batter in a big vessel. Drain the excess water in soaked idli rava.
  5. Squeeze it gently and add the idli rava to urad dal batter.
  6. Mix both well. Ferment overnight. Batter will double in quantity.
  7. Add salt, baking soda and mix well.
  8. Steam water in idli pot. Pour idli batter in greased idli plate.
  9. Steam it for 10 minutes till its cooked.
  10. Remove the idli plate and rest for 2 minutes.
  11. Scoop the idli and enjoy with sambar or chutney.
HOW TO MAKE IDLI WITH IDLI RAVA - STEP BY STEP PICTURES
  • In a bowl, wash and soak idli rava / rice rava in enough water for 1 to 3 hours. In another bowl, wash and soak urad dal in 3 cups of drinking water for 1 to 3 hours.
  • Karnataka idli with idli rava
  • Take the urad dal in a big mixie jar. Add the soaked water and grind to a smooth paste. Batter should be thick, smooth, not too thin and watery. So adjust the quantity of soaked water accordingly.

  • Transfer the batter to a bigger sized vessel. Now take the soaked idli rava. Drain the excess water carefully by sliding the vessel. Squeeze the idli rava gently and add to urad dal batter. Do not squeeze hard to remove all the water content. There should be some water while mixing with urad dal batter.
  • Karnataka idli with idli rava
  • Squeeze and mix all the idli rava to the urad dal batter. Mix well with your hands to aid fermentation. Consistency of batter should be like regular idli dosa batter.

  • Do not add salt now. Salt curbs fermentation process. So we are going to add the next morning after fermentation. Close the batter container and set aside for fermentation. Keep it overnight or minimum 12 hours based on the weather.
  • Karnataka idli with idli rava
  • The next morning batter would have doubled in quantity, sometimes overflowing too. Add required salt and a pinch of baking soda (optional). Mix well with a ladle.
  • Heat water in an idli pot. Take an idli plate and grease with sesame oil. Pour the batter in each mould. Steam it for 10 to 12 minutes till idli is cooked well. Dip your finger in water and make a hole in the idli. If your finger comes out non-sticky, idli is cooked else cook for more time. Karnataka idli with idli rava
  • Switch off the flame. Remove the idli plate. Rest for 2 minutes. Then remove the idli using a flat, big spoon. Enjoy with hot sambar or watery chutney !

Note

  • Urad dal should be soaked a minimum of 1 hour. Its ok if you soak for 3 to 4 hours too.
  • This idli crumbles if you try to dip in sambar. So its better to serve as shown in the picture below. You should use a spoon to eat this idli.
  • You cannot make dosa with this batter.
  • Make sure idli batter consistency is not thick. It should be pourable like usual batter.
  • You can refrigerate this batter and use up to one week.
Enjoy this easy Karnataka style idli rava idli with sambar or watery chutney !
Karnataka idli with idli rava

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September 16, 2019

Pori Upma – Puffed Rice Upma Recipe

pori upma recipe
Pori upma/ puffed rice upma was in my try list for long time. I usually make kara pori and bhel puri at home. Recently my friend was telling me about this easy pori upma for breakfast. Last time when I went to Salem, I got a bag of puffed rice. As I wanted to empty the pack soon, I tried this pori upma for our breakfast yesterday. The best thing about this upma is it can be made in jiffy because the cooking time is very less. It tastes super soft like aval upma and flavorful too. For 2 persons, you need to use 5 cups of puffed rice. It shrinks as soon as we wash and add to upma. So this upma is the best way to finish off the leftover, excess puffed rice. If you have leftover puffed rice at home after the festivals like Ayudha poojai / Saraswathi pooja, you can try this upma. This recipe is ideal for bachelors and working women to whip up a quick breakfast or dinner. Ok, Lets see how to make this easy, yummy and quick pori upma recipe for instant breakfast.

Check out my other Bachelors recipes.

puffed rice upma

Pori upma recipe / puffed rice upma


Pori upma recipe  / puffed rice upma

Pori upma recipe / puffed rice upma for instant breakfast, snack and dinner



Cuisine: South Indian
Category: Breakfast
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Puffed rice / Arisi Pori / Mandakki - 5 cups
  • Big onion - 1 (finely chopped)
  • Turmeric powder - 1/4 tsp
  • Green chilli - 1 (slit into two)
  • Sambar powder or red chilli powder – 1 /2 tsp
  • Coriander leaves - to garnish
  • Lemon juice - few drops
  • Salt - as needed
  • Water - to wash the puffed rice
To Temper
  • Coconut oil or cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Asafetida/ hing - 1/8 tsp
  • Red chilli – 1(cut into two)
  • Roasted peanuts – 2 tbsp
HOW TO MAKE PORI UPMA
  1. Heat oil in a kadai. Temper mustard, urad, chana dal , roasted peanuts and curry leaves.
  2. Saute onion, green chilli till transparent.
  3. Add turmeric powder, sambar powder and salt.
  4. Saute for a minute in low flame.
  5. Wash the puffed rice and squeeze gently.
  6. Now add the squeezed puffed rice.
  7. Mix gently and cook till its heated. Switch off the flame.
  8. Add lemon juice and mix gently. Serve hot !
PORI UPMA RECIPE - STEP BY STEP PICTURES
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, roasted peanuts and curry leaves.

  • Add finely chopped onion, green chilli , red chilli. Saute till onion becomes transparent.
    • puffed rice upma
  • Add turmeric powder, red chilli powder or sambar powder, salt. Saute for a minute in low flame without burning. Take puffed rice. Add water to cover it. Squeeze gently and add to the kadai.
  • puffed rice upma
  • Toss gently to coat the masala. Cook till puffed rice is heated and reduced in quantity. Switch off the flame. Add lemon juice and garnish with coriander leaves.
  • puffed rice upma
  • Enjoy hot for best taste.

Note

  • Puffed rice reduces in quantity after cooking. So you need to use minimum 2 cups for 1 person.
  • For variations, you can skip sambar powder / red chilli powder and use slit green chillies.
  • Do not add the pori without washing and squeezing the water. Puffed rice become chewy.
  • For healthy options, you can saute finely chopped carrot, beans, potato and frozen peas till cooked and then add puffed rice.

Try this interesting pori upma with excess puffed rice at home. You will love it.
puffed rice upma

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