ARISI UPMA (RICE UPMA)

ARISI UPMA (RICE UPMA)

Upma is a very famousbreakfast dish in South India. However, when we think of upma, we generally think of rava upma (which is more commonly available in restaurants). To make this is Arisi (Rice) Upma, I have used broken down rice, and it is a very hearty dish. This dish uses very common and accessible ingredients. It is simple to make too. Although, it is known as a breakfast dish, I make it on days when I want to have a light dinner.

As it is not too heavy on the stomach, and requires very little work. And another great thing about arisi upma is that, it goes well with any type of chutney, pickle, sambhar or even a cup of curd. Gotsu of any type goes well with this dish. However, I love arisi upma along with coconut chutney. Moreover I have used coconut to make it unique in flavour and taste.

In olden days my grand mother used Vengala Panai (a type of brass vessel). This gives a unique taste to the upma. In this vessel rice sticks at the bottom to form an adai. We love this adai.

I am inspired by this video to prepare this upma

Rice Upma served with mango kozhambu and a tangy tomato chutney.
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5 from 1 vote

RICE UPMA (ARISI UPMA)

A very tasty and quick breakfast favourite dish in South India. It can be eaten with literally anything from chutneys, to pickles and even curd.
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Course: Breakfast, dinner
Cuisine: South Indian
Keyword: arisi upma, Breakfast recipes, rice broken
Yield: 5 People
Author: T R SUGANYA

Materials

  • 1 cup Rice
  • 2 tbsp Toor dal
  • 1/4 Cup Grated coconut
  • 3 tbsp Oil
  • 1 tsp Mustard
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 1/2 tsp Asafoetida
  • 2 Green chilly
  • Few Curry leaves
  • 1 tsp Jeera
  • Salt to taste

Instructions

  • Take rice in a vessel.
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  • Add toor dal to it.
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  • Wash them and drain the water. Keep it aside for ten minutes.
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  • Grind it to a coarse powder.
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  • Heat oil in a kadai. Add mustard seeds.
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  • When it splutters add chana dal and urad dal.
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  • When the dal turns golden brown, add asafoetida.
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  • Immediately add chillies and curry leaves. Fry for a minute.
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  • Add Jeera and fry for 30 seconds.
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  • Add 3 cups of water and allow it to boil.
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  • When the water starts boiling, add salt and mix well.
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  • Add the grated coconut and mix well. Cook for two minutes.
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  • Now add the rice powder and mix well. When it starts boiling switch off the stove. Transfer it to a vessel and pressure cook it for 3 whistles.
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  • When the pressure settles down, open it and mix it well.
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  • Now arisi upma is ready. Serve it hot with chutney, sambhar or any side dish of your choice.
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Notes

  1. You can use any refined oil or you can use a mix of refined oil, gingelly oil and coconut oil in equal quantity. This will give a nice flavour.
  2. Adding coconut is optional. 
  3. You can add 1 tbsp of moong dal before adding the rice powder.


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