Buckwheat Rice Upma

#BuckwheatRiceUpma : When #buckwheat is cooked it becomes slightly sticky and gooey in texture. So I combined with rice to make a tasty upma. This experiment was successful. The taste of  upma was very good and upma color was slightly pinkish because of buckwheat. Now let me present that recipe here.

Ingredients :
Raw Rice                                                 : 1 Cup
Buckwheat                                                : 1/4 Cup
Thuvar Dhal                                              : 1 Tsp
Salt                                                           : 2 Tsp ( Adjust )

Onion                                                        : 1 medium size
Green chilly                                                : 3 ( Adjust )
Curry leaves                                               : 10 to 12
Ginger                                                        : a small piece

To Temper :
Mustard seeds                                            : 1 Tsp
Gram dhal                                                  : 3 Tsp
Asafoetida                                                  : a small piece
Oil                                                              : 3 Tsp

Method :
Nicely chop onions.
Split green chillies lenthwise.
Wash curry leaves and pat dry with a dry cloth.
Wash rice and thuvar dhal together and completely drain water. Keep aside.

Keep a heavy bottomed vessel over a slow flame with oil.
Splutter mustard seeds and then add gram dhal.
When it becomes golden color, add asafoetida, curry leaves and green chilly.
Saute for a minute and then add onion. Saute till its color turns pink.

Add 2 Cups of water and salt.

Now keep the flame at HIGH.
Grind rice and dhal coarsely just like rawa using a mixie.
When water started boiling add coarsely broken rice and thuvar dhal.
Then wash buckwheat once and add to the boiling upma.

Bring back the burner to SIM position , mix well and close with a lid.
After 3 minute stir well with a ladle.
Again close and cook for another 3 minutes.
Now mix well with ladle and close again with the lid.

Rice and Buckwheat require approximately 10 minutes to cook.
When it is done switch off the stove.

Keep the vessel closed for another 3 minutes.
After three minutes serve tasty upma with chutney


or pickle.

Upma tastes too good with Jaggery also.

Other recipes you may like to try

Rice Sundal

Kodo Millet Sundal

Kodo millet upma

Kuthiraivaali upma

Kodo venthaya kanji

Ideas for Breakfast/Dinner

Tiffin varieties

For accompaniments

Chutney Recipes