Another traditionl favourite - Uppuma. Arisi Rava is another staple stored in our homes, as a ready reckoner for instant tiffin / snacks. Come summer, my grandmother would get busy preparing the staples. The benefactors list was always a LONG one.
Arisi Uppuma rava is now easily available in the market. At home we make uppuma (it was always Arisi Uppuma) with onions and red chillies. I omit the onions and like to add vegetables, to add colour and nutrition.
Traditionally we serve with Sambhar / Pachadi / Coconut (Red) Chutney. Of these Pachadi is the oft preferred one.
Rice Rava - 1 cup
Oil - 2 Tbsp
Mustard - 1/4 tsp
Urad Dal - 1/2 tsp
Jeera - 1/4 tsp
Dry Red Chillies - 2, broken
Onion - 1, chopped fine
Water - 3 cups
Salt to taste
Heat Oil and splutter the mustard, urad dal and jeera. Add curry leaves and red chillies.
Then add onions and saute till transparent. Add vegetables (if using) and salt to taste along with water. Bring to a boil.
Simmer and sprinkle handfuls of rice rava in batches. Stir gently. Check taste at this stage.
Once most of the water is absorbed, spoon 1 tsp oil around the edges and cover with a lid. Cook until fluffy and dry. DO NOT STIR.
Just test a few grains from the top.
Keep covered for another 5 minutes before serving.
Uppuma Kozhukattai is a tasty snack and an excellent way of using up leftover Uppuma. Amma makes extra Uppuma just to make these kozhukattai for B.Fast / Snacks the next day.
I have used a melon scoop to make tiny Kozhukattai.
Leftover Arisi Uppuma - 1 cup
Oil - 1 tsp
Grated Coconut - 1/4 cup
Heat oil in a kadai. Add the uppuma and coconut.
Sprinkle water - about 1/4 cup and add salt (if necessary).
Using a masher, mash well. Stir cook to blend it all together.
Make small Kozhukattai.
Reheat in a microwave before serving. Alternately, steam in an Idli Steamer for 4 to 5 minutes.
Serve with Ketti Chutney.