Rice rava upma with chana daal and scallion garnish

Main Dish
4 servings
15 min
10 min
Very Easy


Number of serving: 4
2 cups Rice rava

4 cups water

1/2 cup chana daal soaked in water for abt half hr

2 dried red chillies

1 fresh green pepper

1 tabs chopped fresh ginger

chopped spring onions (scallions) for garnish

for tempering:

2 tablespoons oil

1 teaspoon cumin

1 teaspoon mustard seeds

1 teaspoon urad daal


  • Heres how to make rice rava:
    Wash the rice a couple of times with water, drain and air dry it in a single layer on a clean cloth or paper towels until all the rice is dried out. Coarsely grind the rice using a grinder and sift off the fine flour. The rava that remains after removing the fine flour is used here.
  • Method:
    Heat oil in a large pan and add the tempering ingredients.
  • When the seeds start to splutter add the dried red chillies followed by green chilies and ginger. Saute for a few secs and stir in the soaked and drained chana daal. Mix and saute for a couple of minutes.
  • Now add water to it and desired amount of salt and cook with the lid closed until the water starts to boil. Stir in the rava and mix well.
  • Close the lid and let cook for another 8-10 minutes on medium flame until all the water is taken up and the rava is cooked well.
  • Stir occasionally while it is cooking. Turn off the flame and garnish with chopped scallions and rice rava upma is ready to serve.
  • Serving suggestions: Serve hot with pickel or chutney of choice.


Rice Rava Upma with chana daal and scallion garnish, photo 1
Rice Rava Upma with chana daal and scallion garnish, photo 2


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