Arisi Upma Recipe
Arisi Upma is a simple breakfast option made with ground raw rice and toor dal as main ingredients. It is a mild and comforting breakfast dish with a mild cumin and pepper flavour. This has a soft texture with the tiny grains texture, also the tempering gives a nice aroma to the dish which is perfect for all ages.
Servings2
Ingredients
- ½ cup raw rice
- 1 tablespoon toor dal
- ¼ teaspoon cumin seeds
- ½ teaspoon black pepper
To temper
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon hing
- 3 red chillies
- few curry leaves
- ½ teaspoon chana dal
- ¼ teaspoon urad dal
- 1 ½ cups hot water
- 2 tablespoon grated coconut
- salt to taste
Instructions
- Take ½ cup raw rice along with 1 tablespoon toor dal. Rinse it well and spread it on the strainer itself and set aside for 30 minutes to dry. If you are making in bulk you can spread it on a cloth for fast drying.
- It should be dry like this.
- Transfer to a mixer jar along with ¼ teaspoon cumin seeds and ½ teaspoon black pepper.
- Grind it to a rava like consistency and set aside.
- Heat 1 tablespoon oil in a kadai add ½ teaspoon mustard seeds. Let it splutter.
- Add ⅛ teaspoon hing, 3 red chillies, few curry leaves, ½ teaspoon chana dal and ¼ teaspoon urad dal. Give a quick saute.
- Now add the rice dal mixture and saute for a minute.
- Add 1 ½ cups hot water.
- Add salt to taste.
- Give a quick mix and cook covered for 15 minutes in low flame.
- After 5 minutes give a quick mix.
- Pat it well.
- Cook covered in lowest flame possible for 10 minutes. The total cooking time of rice and dal is around 15 minutes.
- Open and gently fluff it.
- Add 2 tablespoon grated coconut.
- Give a quick mix and transfer the upma to a serving bowl.
- Add little oil to the base and let it cook until crisp and golden brown.
- Scrape using a sharp ladle.
- This is called 'kaandhal' and tastes so good.
- Serve arisi upma hot with thokku or chutney.
Video
Notes
- Grind coarsely – I always grind the soaked rice little coarse. If it becomes too fine, the texture will not come good. Pulse it few times in mixer until it becomes rava like in consistency.
- Dry before grinding – Drain the soaked rice, dal well and leave it for few minutes for drying before grinding. This gives better texture.
- Mix well – I add the rice dal mixture saute well then add hot water and immediately stir well to avoid lumps.
- Cook in low flame – Once everything is mixed, cook in low flame with the lid closed. It cooks evenly and comes out soft.
- Coconut - You can add coconut while adding hot water itself but I prefer to add it at the last stage for better flavour.
- Stir in between – Stir un between to avoid burning at the bottom.
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