Rava Upma with Rasam powder


Ingredients (Translation)
1 cup sooji
1 spoon oil
1 1/2 cup of water
2 Green chillies cut into half
Salt to taste
1/2 tsp rasam powder
Coriander leaves for garnishing
Pinch of hing
Few Curry leaves

Mix the oil, mustard seeds, black gram dal and Bengal gram dal and micro high for half a minute in a closed microwave safe bowl.

Add all the ingredients except coriander leaves and micro high for 4-5 minutes. Remove and mix well every 2 minutes. Add finely chopped coriander leaves.

Serve after allowing a standing time of one minute.

This is my second post for the WBB-Microwave Foods event..A small reminder that the event ends in a week's time. So please make sure that you send in to me the delicious breakfast ideas cooked in microwave by that time.




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12 comments:

Vani said...

Love the addition of rasam powder to good ol' upma! :)

Swati Raman Garg said...

yeah adding rasam powder sounds intresting...

Rajitha said...

rasam powder is something i would have never thought of putting...ahh..you learn something new all the time :)

ANJALI J. said...

I bet it tastes good.. i had thot of adding garam masala once but i feared, if it tured out to be a flop, then no1 would touch it.. :)
now looking at ur recipe, i got some confidence .. thanks!

Divya Vikram said...

That is a really innovative one EC..nice entry

Dhivya said...

looks os delicious!

Dee said...

Have to try this.. looks unique

Meera said...

Great idea to add rasam powder. looks wonderful.

Loved your new template too.

jj said...

Looks wonderful! I am trying to learn how to use my microwave more myself, thanks for the help and inspiration.

Cynthia said...

I feel so cosy with this beautiful fall look on your blog.

LG said...

We call it masala bath a component of chow chow bath in Karnataka. We love it too, it tastes yumm.

easycrafts said...

Thanks all of you for liking the idea

Thanks Cynthia..even i liked the look and so immediately changed the template

Thanks Lg for letting me know the other name for this dish

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