Arisi upma in Traditional style/வெண்கலப்பானை அரிசி உப்புமா

Preparation time: 15 to 20 minutes Ingredients For seasoning: Mustard seeds- ½ teaspoon Fenugreek -1/4 teaspoon Channa dhal- 1 teaspoon Urad dhal ½ teaspoon Red chilies – 3 splitted Green chilly -1 Asafetida- little Curry leaves – few Rock salt as per requirements For making rawa Raw rice only( taste good)- 2 cups/2 tumblers Dhal rawa: Channa dhal – 6 tablespoons Urad dhal – 6 tablespoons Moong dhal – 2 tablespoons Toor dhal – 3 tablespoons Pepper- 1.5 table spoon Jeera- ¾ table spoon Method 1) wash the raw rice and soak for 10 mins only(not more than that). 2) Drain the rice in a strainer and leave it like that till all the water gets drained off. 3) Once the water gets completely drained spread the rice in a muselin cloth. 4) After sometime take the rice in your hand and leave some of the rice should get sticked to your hand and some should fall off .This is the right stage for making rice rawa. 5) In a blender add little quantity of rice at a time and make rawa using whip/pulse mode and sieve it. Otherwise it will become rice flour. 6) Dry roast all the dhal(given under dhal rawa in ingredient section)and split the dhal’s using whip mode and then sieve it and keep side. 7) No need to roast the pepper and jeera.just put them in a heated kadai and leave it for a minute and then crush it. Don’t powder it then it will be very spicy. 8) In a bowl mix rice rawa ,dhal rawa, and crushed jeera and pepper powder sprinkle little cooking oil over this mixture then mix well and leave it for 20 to 30 minutes. 9) Take a heavy bottomed kadai /pressurecooker/ vengala paanai. Add 50 ml oil ( for the above mentioned Quantity) and start the seasoning in order mustard, fenugreek katti perukanyam, channa dhal ,urad dhal ,red and green chillies ,curry leaves. 10) Add 6 tumblers of water as the rawa quantity measures 2& half tumbler and involves direct cooking too .once the water started boiling add the rawa mixture slowly and mix it till u finish adding the rawa to avoid clumpsy upma. 11) Cover it with the lid and keep it in medium flame for 20 mins . But open the lid once in five mintues and give it a mix and cover back and cook till it’s completely done. 12) If u prefer the upma to get slightly roasted from the bottom leave it low flame for 5 to 7 minutes . Don’t leave unattended otherwise, it will cost your entire effort. 13) Yummy tasty nonsticky upma is ready. Served well with Brinjal puli Gosthu (Ultimate choice)/Brinjal chutney, tomato chutney too Brinjal Puli gosthu link https://www.youtube.com/watch?v=5YF6ynNlKUE&t=5s Thank you