. Love that mild sweetness which the onion gives. Any time we go on a trip and return, all that the family wants is comforting and mild food and this upma falls in that category. We had this upma with a side of red bell pepper chutney. Off to the recipe. 
Ingredients – Arisi Rava Upma
1.5 cups raw rice
4 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
3 red chillies
Asafoetida
Curry leaves
3 cups water
Salt
Method
First prepare the arisi rava. For this wash the raw rice and drain the water. Let it sit for an hour. Then grind to a rava consistency. I have explained it in Pidi Kozhukattai (Omit the dal and cumin. Use just rice for this upma).
Heat oil and add mustard seeds. When they pop add the dals, red chillies, asafoetida and curry leaves.
When the dals brown add the onions.
Saute until onions are cooked.
Add water. The ratio I use for arisi rava : water is 1:2. Add salt and bring the water to a boil.
Add the rava. Keep stirring while adding the rava. We have to do this fast since the mixture will start bubbling (boiling!!). Not sure what term to use . But if the hot mixture falls on the skin, it will burn.
Mix well and close the vessel. Simmer for 15 minutes.
This is how it looks when the vessel is opened. I have used a pressure pan.
Have it with a chutney of choice. We had it with red bell pepper chutney and it tasted great. The upma was light and fluffy and it was a comforting dinner.
The first pic was updated on 4/11/2013.
Enjoy!
 Rava Upma on http://cooksjoy.com/blog "Pin It")
