How to make Rice Rawa Upit -

In Karnataka upma is called upit and here it is made with rice rawa.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Oil (ऑइल)

Cuisine : Karnataka

Course : Snacks and Starters

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For more recipes related to Rice Rawa Upit checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Mixed Vegetable Usli Banana Walnut Loaf Spiced Nuts - Diwali Special Sesame Tofu

Rice Rawa Upit

Rice Rawa Upit Recipe Card

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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 7-8 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Rice Rawa Upit Recipe

  • Semolina (rawa/suji) 1 cup

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Asafoetida a pinch

  • Green chillies chopped 2

  • Onions chopped 2 medium

  • Kala vatana 1 cup

  • Salt to taste

  • Scraped coconut fresh, 1 tablespoon + for garnishing

  • Fresh coriander leaves chopped, 1 tablespoon + for garnishing

Method

Step 1

Heat oil in a non-stick pan. Add mustard seeds and let it splutter. Add cumin seeds, fenugreek seeds, turmeric powder, asafoetida, green chillies and onions, mix and sauté till onions turn translucent.

Step 2

Add semolina, mix and cook on low heat for 2-3 minutes.

Step 3

Add kala vatana and mix well. Add salt, mix and cook for a minute.Add 2 cups water, stir, cover and cook on low heat for 8-10 minutes.

Step 4

Add coconut and coriander leaves and mix well.

Step 5

Serve hot garnished with coconut and coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.