– Without adding oil in a pan, sauté varagu rice until golden brown.
– Add oil in a pan and sauté mustard, bengal gram, urad dal, curry leaves, onion, chopped carrot, beans, capsicum, green peas, sweet corn niblets, ginger, green chillies, turmeric powder, 1 cup varagu rice, 3 cups water, grated coconut, salt and boil until it’s cooked.
– Add coriander leaves and lemon juice after switching off the stove.
– Make small balls out of upma, once upma cools down.
– Dip in bajji mix and deep fry in oil.