AKKI USILI, how to make aromatic, grainy rice upma

Here comes a Salem signature special recipe!!!
Though this looks similar to arisi upma, the roasting of the rice and moong dhal, gives a different flavor to this upma.
"Akki" in Kannada language means rice, and "Usili"  means , a grainy texture.

Ingredients

Rice - 1 cup

Split moong dhal - 1/4 cup

Water -  2 3/4  cups

Ghee - 1 tbsp

Salt to taste

To season

Coconut oil - 3 tsps

Hing powder - 1/2 tsp

Mustard seeds - 1 tsp

Split urad dhal - 1 tsp

Green chillies - 2, chopped fine

Red chillies - 2, broken

Grated coconut - 2 tbsps

Curry leaves - 1 few

Recipe Cuisine: South indian; Category: Breakfast/dinner

Prep time: 20 mts; Cooking time: 20 mts

Serves 2

Rice and moong dhal measured separately, taken and dry roasted till they turn golden in color.

Rice, let to cool down, and blended into a coarse rava texture 

Roasted dhal, soaked in hot water for 1/2 hour, then cooked separately, till it gets cooked to a soft texture. If we try to cook this along with the rice rava, they don't get cooked properly.

Non stick pan heated, coconut oil added, and the above mentioned seasonings added.

curry leaves and green chillies enter the pan too

Wait till the urad dhal gets golden, 

then add the measured water , grated coconut and then, salt to taste is also added.

When the water starts boiling, add the rice rava

Mix well, and keep it covered with a lid, taking care to keep the flames on the lowest.

Rice rava is half cooked, the mixture has become thick, now add the cooked moong dhal.

Let everything get cooked together well.

Now add the ghee.

Perfectly done. Switch off now.

Serve this extremely tasty Upma, with a bowl of curds, and Orange peel and segments kuzhambu.

This post appeared first in www.malpatskitchen.com

Categories: No Onion-no garlic, South Indian Breakfasts, Tiffin Varieties