Banati uppupindi -
Saraswathy Jayasankar
Saraswathy Jayasankar
 |
| Banati uppupindi |
Ingredients
Boiled rice - 1/2 cup
Raw rice. - 1/2 cup
Channa dhal - 1 tablespoon
Toor dhal. - 1 tablespoon
Red chilli - 4-5 as required according to taste
Tamarind paste - 1 spoon
Mustard
Urdu dhal
Curry leaves
Asofoetida
Oil
Coconut grated
Salt
Method
- Soak rice and dhal together for 2 hours.
- Grind rice and dhal with tamarind paste , red chilli and salt to a coarse batter. (Idli batter consistency)
- Heat oil ( a little more) in Kadai.
- Add mustard,Urud dhal,curry leaves ,grated coconut and asafoetida.
- Add the batter and stir well without taking hand.
- Stir well by closing with lid at proper interval.
- Hot upma is ready when it reaches a sand like (manal) consistency!!!!
Variation
Mix rice flour, salt with sour curd to a thick batter.
Heat oil in a Kadai.
Add mustard,Urud dhal, red chilli , curry leaves and asafoetida.
Add the batter and stir well till it reaches a sand like consistency.!!!!
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