Arisi Upma Recipe | Rice Upma Recipe | South Indian Breakfast
Arisi Upma is a simple and easy traditional breakfast dish made using coarsly ground rice flour, toor dal and black pepper. It's tradionally made using bronze vessal (vengalappani). The slightly roasted upma at the bottom of the vessal (known as "Kandhal") is extreamly tasty. Usually it's served with Cocontu chutney or Vatha Kuzhambu
Servings: 2 people
Calories: 170kcal
Equipment
- Heavy Bottomed Pan
Ingredients
- 1 cup Raw Rice
- ¼ cup Toor Dal
- 2 tablespoon Peppercorns
- 1 teaspoon Salt adjust to your taste
For Seasoning
- 2 tablespoon Sesame oil
- 1 teaspoon Mustard Seeds
- 1 sprig Curry Leaves
- 2 teaspoon Split Urad Dal
- 1 pinch Asafoetida (Asafetida / Hing)
- 4 broken Red Chili adjust to your spice level
- 1 tablespoon Grated Coconut
Instructions
- Take raw rice, dal and peppercorns in a mixer jar and grind it to a coarse powder like Rava (Sooji). We can also wash the rice and spread in towel and once it is dry, we can grind the rice along with dal. This process ensures proper grinding to a coarse powder. Also we can store this coarse powder in a air-tight container and we can use it later also
- Heat Sesame oil or coconut oil in a pan. Add mustard Seeds and allow it to sputter. Then add the split urad dal, and saute till light brown. Then add curry leaves, hing, broken red chilies
- Take 1 cup of coarsely ground rice+dal mixture aside. In the pan add 2 cups of water along with salt, coconut and bring it to boil. When the water starts to boil, add the cup of coarsely ground rice+dal mixture little by little and keep stirring to avoid lumps
- Cover & cook the upma in low flame for about 10 mins. Mix the upma in frequent intervals to avoid the upma getting burnt of sticking to the bottom of the pan. After 10 mins, switch off the flame and let the upma sit in the covered pan for another 5 mins and then you can transfer the upma to the serving bowl
- Serve the delicious Arisi Upma (Rice Upma) with Coconut Chutney or Vathakuzhambu and enjoy the breakfast!
Video
Notes
- In kannada this upma is called AKKI THARI UPPITTU. Kannadigas usually add Seeme badanekayi (Chayote) or Cucumber cut into small pieces while tempering. ghee & jeera is also added
- In Andhra, its called Uppudu Pindi. Instead of toor dal, moong dal is added. Then at the end ghee is added before serving!
Nutrition
Serving: 1Cup | Calories: 170kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Sodium: 1167mg