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    Home » Recipes » Recent Posts

    Rice rava upma, arisi upma in vengala panai

    March 17, 2020 by Raks Anand / Jump to Recipe

    rice-rava-upma-recipe

    Rice rava upma using vengala panai (bronze pot). Easy breakfast fix in 20 mins. Quick video with step by step pictures.

    Wanted to prepare rice rava upma in vengala panai for long time. If we use vengala panai, the upma adai forms very crispy and tasty.. I make upma often in my iron kadai since just for myself, it is only ½ cup of rice rava, so just a small kadai is enough. Usually a lovely curved bowl shape adai will be there in that itself and enjoy it all by myself. I was wondering how it would be if I try out in vengala panai. Is it worth the hype? My answer is yes!

    It is really golden in colour, when compared to the iron one. Also a lot tasty and super crispy, I can clearly tell the difference. When Zishta sent me the vengala paruppu uruli for review, I know first thing I am going to make is rice rava upma and definitely set adai to enjoy. First I thought I will try a slight variant of rice upma that my co-sis keeps telling me. Then realized I cannot cook acidic things in vengala panai and settled with this one.

    I already have posted one variation from scratch with dal, pepper, jeera. But This is my most favorite on the go recipe with just readymade rice rava. You can also use broken rice.

    rice-rava-upma

    Zishta's vengala paruppu uruli

    Zishta's vengala paruppu uruli is really good as it was heavy, sturdy and good in quality. These are claimed to be handmade products directly sourced from the artisans who do this for generations. It is also tested for various other harmful chemicals usually found like arsenic etc. Because of the quality, it can easily passed to generations by generations just like how our elders have.

    Use RAKS05 to enjoy 5% discount on their products if you are purchasing through their website.

    rice-rava-upma-recipe
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    4.67 from 3 votes

    Rice rava upma

    Rice rava upma using vengala panai (brass pot). Easy breakfast fix in 20 mins. Quick video with step by step pictures.
    Course Breakfast
    Cuisine Indian, South Indian
    Prep Time 1 minute
    Cook Time 15 minutes
    Servings 2
    Cup measurements

    Ingredients

    • 1 cup Rice rava
    • 2 & ¼ cups water
    • Salt
    • 1 tablespoon coconut oil

    To temper

    • 2 teaspoon oil
    • 1 red chilli
    • ½ teaspoon mustard
    • 1 teaspoon urad dal
    • 2 teaspoon chana dal
    • ⅛ teaspoon asafoetida
    • 1 Sprig curry leaves
    Prevent your screen from going dark

    Instructions

    • Heat the pot with oil and add all the ingredients under 'To temper' in order. Once dal is golden, add water, salt.
    • Bring to boil, add rice rava slowly by stirring. Bring to boil again for 2 minutes. When it is thick, like porridge, lower the flame.
    • Cook covered closed for 10 mins in low flame. Without scraping the bottom, take out the upma carefully using a blunt ladle.
    • Leave the bottom will have a coating of upma left. Drizzle some oil over it and turn the heat to medium.
    • Once it turns golden, switch off the stove and scrap the adai. Enjoy hot.

    Video

    Notes

    • Depending on the rice rava variety or if you use broken rice, the water quantity will vary. Broken rice will need 2 & ½ cup water. Some rice rava also needs more water.
    • It is important to cook the upma in low flame after you boil it until porridge consistency. if you put the flame low earlier itself, it will not look fluffy, it will be like koozh instead.
    • Do not cook in high flame either. You will not get the adai at bottom.
    • Add oil over adai after taking out upma. Otherwise you may not get golden crispy adai.
    • Drizzle coconut oil over upma while serving for best flavour.
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    Rice rava upma method

    1. Firstly, heat the pot with oil and add all the ingredients under 'To temper' in order.temper
    2. Once dal is golden, add water, salt.step2-water
    3. Bring to boil, add rice rava slowly by stirring. Bring to boil again for 2 minutes. When it is thick, like porridge, lower the flame.
      step3-rice-rava
    4. Cook covered closed for 10 mins in low flame. Without scraping the bottom, take out the upma carefully using a blunt ladle.
      step4-cooked
    5. Leave the bottom will have a coating of upma left. Drizzle some oil over it and turn the heat to medium. Once it turns golden, switch off the stove and scrap the adai. Enjoy hot.step5-best-part

    Serve hot as such or with thengai thogayal best or coconut chutney, sambar etc. I had with some leftover coriander thogayal.

    vengala-panai-upma

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

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