Rice 1 cup
Water 2 cups
Toor dal 5 tsp
Cumin seeds few
Salt to taste
Mustard – 1 tsp
Bengal gram ½ tsp
Urid dal- ½ tsp
Dried red chilies 4 (broken)
Curry leaves - few
Hing a pinch
Wash the rice thoroughly and drain it completely.
In white cotton cloth or a towel, spread the rice for an hr or two under the fan.
There should be no moisture in the rice.
After drying it coarsely mince the rice along with toor dhal, cumin, and pepper in a mixer.
Take a pan, heat oil and tamper with tampering items (coconut oil is best for good flavor and taste). Add curry leaves fry all to golden brown and pour 2 cups of water.
Bring to boil and slowly add the rice mixer. Stir continuously and careful not to form lumps.
After few mts of stirring transfer the content in to cooker vessel and pressure cook for 2 whistles.
U can cook directly in a bronze pot/vengala panai by covering lid. (Little bit tough method need to stir on and off)
Let it be cool for some time and slowly tousle the uppuma.
My Mom used bronze pot to prepare this. The taste will be heaven. And we die for the last layer of uppuma (slightly burnt one stuck at the bottom of the pot). This is my husband’s favo too. Brinjal kosthu is the perfect combo of this Uppuma. Post this kosthu in my next post. Its Awaiting in my PC……