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1 cup - raw
1.5 tbsps - tur dal or thuvaram paruppu
1 tsp - black pepper
3/4 tsp -
1 cup - coconut, grated
2.25 cups - water
1 tsp -
Salt, as needed
1 tsp - mustard
A pinch -
1 sprig -
1 tbsp - coriander leaves, chopped
1 tsp - oil
How to Make Upma Adai
Clean and soak rice and dal for at least 2 hours.
First, grind pepper and jeera just a little and then add the soaked rice and dal Grind carefully to rawa consistency.
Heat kadai and temper and add the water and bring to boil.
Add the coconut and then the ground rice mixture and mix well.
Cook covered on a low flame for 4-5 mins till it is of like upma.
Add the coconut oil (if desired) and mix well and switch off the stove.
After cooling down, take desired sized ball and make adais.
Grease just the first time when you start to make adais.
Heat a non-stick pan and drizzle some oil or ghee and toast each side for about 2 mins on a medium flame.
Serve with coconut chutney or coriander thokku or coriander chutney.
Recipe courtesy: Rak's Kitchen
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.