Ingredients:
• 2 cups – Puffed Rice
• 1 – Small Onion
• 1 – Medium Tomato
• 2 or 3 – Green chillies
• 1/4 tsp – Turmeric powder
• 1 tsp – Lemon juice (optional)
• Salt as required
• For seasoning:
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Cumin seeds
• 1/2 tsp – Bengal Gram (channa dal)
• 1/2 tsp – Black gram (urad dal)
• Some Curry leaves
• 1 tsp – Oil
Method:
- Wash puffed rice very well and soak in water for 5 minutes.
- Meanwhile, cut onion, tomato, green chillies into fine pieces.
- In a pan, heat the oil and add the mustard seeds.
- When they splutter, add the cumin seeds along with the Bengal and black grams and fry till the dals turn golden brown in colour.
- Add the curry leaves and fry well.
- Then add the chopped onion, tomato and green chillies and fry very well until they appear cooked and soft.
- Keep the flame on medium setting.
- Later, squeeze the water out of the soaked murmura and add it to the pan along with turmeric, lemon juice and salt.
- Mix well. Add some water if needed.
- Cover and leave it for some time.
- Remove the lid and stir the upma well and check if the puffed rice is cooked.
- Switch off the flame once it is cooked and all the water is absorbed.
- Keep aside for 5 minutes.
- Serve hot with any chutney you like.
- Recipe courtesy: Uma Priya
- http://www.trendyrelish.com/