Arisi Upma

Instructions

1. 1

   In a heavy-bottomed pan or kadai, dry roast the rice rava on low heat for 3-4 minutes until it becomes aromatic and slightly changes color. This prevents the upma from becoming sticky. Transfer to a plate and set aside.

2. 2

   Heat the coconut oil in the same pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

3. 3

   Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes, stirring frequently, until they turn a light golden brown and become fragrant.

4. 4

   Add the slit green chilies, chopped ginger, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves turn crisp.

5. 5

   Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.

6. 6

   Pour 2.5 cups of water into the pan, add salt, and stir well. Bring the water to a rolling boil over high heat.

7. 7

   Once the water is boiling, reduce the heat to low. Slowly and steadily pour the roasted rice rava into the water with one hand, while continuously stirring with the other to prevent any lumps from forming.

8. 8

   Cover the pan with a tight-fitting lid and cook on the lowest heat for 8-10 minutes. By this time, all the water should be absorbed, and the rice rava will be cooked through and soft.

9. 9

   Turn off the heat. Garnish with fresh grated coconut and chopped coriander leaves. Let the upma rest, covered, for 5 minutes. This step, known as 'steaming', allows the grains to separate and become fluffy. Fluff gently with a fork before serving.