INGREDIENTS:Raw rice - 1 cup
Pepper - 1/2 tsp.
Toor dhal - 1 handful
Mustard seeds - 1/2 tsp.
Urad dhal - 1 tsp.
Chenna dhal (optional) - 1 tsp.
Dry red chillies - 2 or 3
Curry leaves - few
Water 21/2 cups
Hing
Salt - as per taste
Oil - 1 ladle
METHOD:
Soak together raw rice, toor dhal and pepper in water for 15 minutes. Drain the water completely and spread it on a clean cloth and pat it dry for 10 minutes. Grind it coarsely.
In a pan, heat oil, add mustard seeds, urad dhal, chillies, hing and curry leaves. When golden brown, add water and salt. Allow it to boil. Add the coarsely powdered rice, pepper and dhal into it and mix well. Transfer it to a vessel and pressure cook for 3 whistles. Serve hot with an excellent combo of brinjal gothsu.
Quite a handy recipe
ReplyDeleteI do the pounding without soaking.Does soaking make a difference? the gothsu to go with this is equally relishing.Both posts are very handy.
ReplyDeleteLata, Can make it without soaking also. If soaked the colour will be white and the upma will be little more soft.
ReplyDeleteLooks so tempting and very new to me..i am gonna bookmark this recipe,lov it a lot...
ReplyDeleteyummy recipe..please do collect ur gift from this http://easy2cookrecipes.blogspot.com/2009/12/my-250-th-post.html
ReplyDeleteHi.I had read in another post that Gothsu goes well with Idli also. Must try this some time.
ReplyDeleteI usually dry roast & make this ,must try urs.Looks very nice.
ReplyDeleteArisi upma and gothsu are one inseparable combo. My Mom makes arisi upma without adding dhal but grandma adds dhal to it and I like both versions :-)
ReplyDeleteLooks good - I like this too with Gothsu. I like pongal and gothsu the best though.
ReplyDeleteArisi upma, if made in Vangala Paanai will be even moer tastier
ReplyDelete