UPMA

Posted November 12th, 2007 by Lakshmi Pamidimukkala

 

INGREDIENTS

 

  • Bombay Rawa - 2 cups
  • Water - 4 cups
  • Ginger - 1/3 finger length piece
  • Greenchillies - 4 -5 nos
  • Curry leaves - 10 nos
  • Oil - 1 tbsp
  • Ghee - 2 tbsp
  • Salt - 3 tsp

 

PREPARATION

 

 

 

  • Chop ginger and greenchillies to small pieces and set aside.
  • Take a pan heat oil , put tadka and then add rawa to it .
  • Fry till rawa changes colour.
  • Then add water and salt and mix well .
  • Add ghee to it .
  • Leave it till it cooks and put off the flame.
  • Serve with Pesarattu or as it is …

This entry was posted on Monday, November 12th, 2007 at 11:08 am and is filed under FOOD AND RECIPES, TIFFINS. You can follow responses to this entry through the Comments RSS Feed. You can leave a response or trackback from your site.

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