Soak both rice varieties together in water for 2 to 3 hours. Grind it along with red chillies, grated coconut, salt and asafoetida till fine rawa consistency. (Thick paste). Soak tamarind in water and take a thick extract. Mix with ground paste. Stir constantly till raw flavour is lost
and oil separates from upma. (Aproximately 30 to 45 minutes). Serve with diced onions.
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