|1.||Maramaralu / Mandakki / Pori / Puffed Rice 4 cups|
|2.||Oil 1-and-1/2 tablespoons|
|3.||Mustard 1/4 teaspoon|
dal 3/4 teaspoon
|6.||Urad dal 1/2 teaspoon|
|7.||Jeera 1/2 teaspoon|
|8.||Curry leaves 1 sprig|
|9.||Green chilies, pieces, 2-3|
|10.||Onion, chopped, 1/2 cup|
|11.||Garlic 6-7 cloves|
|12.||Turmeric 1/8 teaspoon|
|13.||Vangi bath powder 1 teaspoon|
|14.||Roasted sesame seeds powder 1 teaspoon|
|15.||Coconut gratings 1-2 tablespoons|
|16.||Salt to taste|
|17.||Coriander leaves few sprigs|
|18.||Lemon juice to taste|
for rice husk or burnt puffed rice and discard them.
the puffed rice to a big utensil.
Add about four to five cups of water.
Press and mix the puffed rice to immerse it in water.
If you use Mysore puri or thick variety puffed rice, soak it in water for about five minutes.
the puffed rice from water and press the rice tightly to remove water.
If the water is dirty, use fresh water and repeat the rinse-remove-press steps.
oil in a thick-bottom utensil till the oil becomes hot.
When the seeds begin to splutter, add chana dal and ground nuts.
urad dal and jeera.
Fry till the dals turn golden-brown.
green chilies and curry leaves.
garlic and onion.
Fry till the onion becomes soft.
turmeric, vangi bath powder and a few pinches of salt.
Fry for a few seconds.
about 1/2 teaspoon of water.
Mix and fry till the oil separates.
Add puffed rice and salt.
As some types of puffed rice already contains salt, keep a check on the quantity of salt you add.
Cook till the puffed rice becomes hot while mixing intermittently.
coconut and sesame seeds powder.
Switch off the stove.
lemon juice and chopped coriander leaves.
rice upma or puri uppittu is ready.
|TIPS||How to make Maramaralu Upma?|
|1.||Add one teaspoon of roasted gram powder or ground nut powder when the upma is ready and mix to make the upma tastier.|
|2.||Add cashew nuts, in Step 6, to make the upma more nutritious and tastier.|