Friday, May 18, 2012

Arisi (Rice) Upma

This is my mother's easy recipe for Arisi Upma. It can be served as breakfast but we make it very often for dinner when we are not in a mood to make chappatis and curries. Arisi Upma goes well with just pickle or chutney.

for Upma
  • 1 cup Raw Rice
  • 1/4 cup Toor dal
  • 1 tsp Pepper
  • 1 tsp Jeera
  • 1 tsp Salt(Adjust to taste)
for seasoning
  • 1 tbsp Oil (Gingelly oil preferred)
  • 1/2 tsp Urad dal
  • 1/2 tsp Channa dal
  • 1 tsp Mustard seeds
  • 1 Red Chilli
  • 1 spring Curry Leaves
  • A pinch of Asafoetida
  1. Grind coarsely all the ingredients for the Upma (except Salt) in a mixer.  
  2. Heat oil in a small pan and add mustard. When it starts spluttering add the channa dal, urad dal, red chilly and asafoetida. When the dals turn a light brown add the curry leaves and switch off the heat.
  3. Take a cooker vessel and add the ground mixture and water in the ratio of 1:2. Then add the Salt and the seasoning to it.
  4. Pressure cook the mixture for 3 - 4 whistles or cook till done.
  5. Rice Upma is ready to be served.
Suggestions/ Notes
  • To make it healthier I like to add moong sprouts to it. You may add them along with the water just before cooking in the pressure cooker (step 3). It is healthy and also very tasty.
  • You may grind and store the toor dal, rice, pepper and jeera mixture (mentioned in step 1), so that you can make the upma instantly whenever you want.

1 comment:

  1. this dish, anyday...though my version is a little more "Udhir udhir" and no toor dhall, because it makes the dish dry as time goes by... Also I add some coconut while garnishing too..


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Paneer Butter Masala
Methi Malai Mutter
Channa Masala