ARISI UPMA

Upma is a warm and comforting traditional South Indian breakfast. It is aromatic, lightly spiced and has a mild savoury flavour to it. Upma is most valued for being simple, nourishing and easy to digest. It is usually served hot for breakfast along with CHUTNEY , SAMBAR or PICKLE.

Arisi upma is one of the most popular variety of upma, made from coarsely ground rice. It has a soft, yet slightly grainy texture, cooked along with green chillies, curry leaves and few other spices, creating a gently spiced, comforting flavour. It is a light, wholesome and naturally gluten-free meal, usually served hot with a final touch of ghee.

ABOUT THE RECIPE:

To make arisi upma, raw rice is washed, dried and coarsely blended along with toor dhal, peppercorns and cumin seeds. This mixture can be stored as a premix for rice upma. It can be stored at room temperature for about 10 to 12 days, and can be stored in the freezer for about 6 months. 1 cup of this mixture serves 4.

INGREDIENTS FOR ARISI UPMA:

FOR BLENDING:

• RAW RICE – 1 CUP
• TOOR DHAL – 2 TBSP
• CUMIN SEEDS – 1 TBSP
• PEPPERCORNS – 1 TBSP

MAIN INGREDIENTS:

• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• CHANNA DHAL – 1 TBSP
• ASAFOETIDA – 1/4 TSP
• DRY RED CHILLIES – 2 NOS.
• SALT – AS REQUIRED
• CURRY LEAVES – FOR GARNISHING
• GRATED COCONUT – 1/4 CUP
• OIL – 2 TBSP
• GHEE – 1 TBSP

HOW TO MAKE ARISI UPMA:

• Wash 1 cup of raw rice and dry it on a clean cloth. It has to dry completely.

• Once it is completely dry, add it to a blender along with 2 tbsp of toor dhal, 1 tbsp of peppercorns and 1 tbsp of cumin seeds.

• Blend it coarsely. Make sure the blender is clean and dry before using. This mixture can be stored in the freezer for about 6 months.

I’VE USED 1 CUP OF THE BLENDED MIXTURE FOR THIS RECIPE.

• Heat a kadai, and add 2 tbsp of oil to it. Once the oil is heated, add asafoetida to it.

• Also add the mustard seeds, urid dhal and channa dhal to it. Let it fry, until it turns light golden brown in color. Once it turn light golden brown in color, add the dry red chillies to it.

• Also, add 3 cups of water to it. To 1 cup of the mixture, add 3 cups of water.

• Add the required salt to it, and let it come to boil.

• Once it boils completely, add the blended mixture to it. Stir is continuously, while adding the mixture.

• On medium-high flame, cook it until the water thickens.

• Once it thickens, add the grated coconut, 2 tbsp of ghee and curry leaves to it.

• Mix it. Turn the flame to medium-low, cover it and cook it for about 25 to 30 minutes.

• After 25 to 30 minutes, open the lid. It should be dry and flaky.

• If it is still little watery, turn the flame to medium-high and cook it for 2 to 3 minutes.
• Once it becomes dry and flaky, turn off the flame.

YUMMY AND DELICIOUS ARISI UPMA IS READY.

SERVE IT HOT WITH CHUTNEY, SAMBAR OR PICKLE.

I HAD ARISI UPMA WITH ROAD KADAI SAMBAR.

NOTE:

While cooking the upma on medium-low for 25 – 30 minutes, the upma might get stuck to the bottom of the kadai, which is completely fine. The dry light brown portion stuck to the bottom of the pan gives the whole flavour to the upma, and actually tastes better compared to the actual upma.

ARISI UPMA

Recipe by foodpassion1513Course: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

200

kcal

Upma is a warm and comforting traditional South Indian breakfast. It is aromatic, lightly spiced and has a mild savoury flavour to it. Upma is most valued for being simple, nourishing and easy to digest. It is usually served hot for breakfast along with CHUTNEY , SAMBAR or PICKLE.
Arisi upma is one of the most popular variety of upma, made from coarsely ground rice. It has a soft, yet slightly grainy texture, cooked along with green chillies, curry leaves and few other spices, creating a gently spiced, comforting flavour. It is a light, wholesome and naturally gluten-free meal, usually served hot with a final touch of ghee.

Ingredients

• FOR BLENDING:

• RAW RICE – 1 CUP

• TOOR DHAL – 2 TBSP

• CUMIN SEEDS – 1 TBSP

• PEPPERCORNS – 1 TBSP

• MAIN INGREDIENTS:

• MUSTARD SEEDS – 1 TSP

• URID DHAL – 1 TSP

• CHANNA DHAL – 1 TBSP

• ASAFOETIDA – 1/4 TSP

• DRY RED CHILLIES – 2 NOS.

• SALT – AS REQUIRED

• CURRY LEAVES – FOR GARNISHING

• GRATED COCONUT – 1/4 CUP

• OIL – 2 TBSP

• GHEE – 1 TBSP

Directions

• Wash 1 cup of raw rice and dry it on a clean cloth. It has to dry completely.
• Once it is completely dry, add it to a blender along with 2 tbsp of toor dhal, 1 tbsp of peppercorns and 1 tbsp of cumin seeds.
• Blend it coarsely. Make sure the blender is clean and dry before using. This mixture can be stored in the freezer for about 6 months.
• I’VE USED 1 CUP OF THE BLENDED MIXTURE FOR THIS RECIPE.
• Heat a kadai, and add 2 tbsp of oil to it. Once the oil is heated, add asafoetida to it.
• Also add the mustard seeds, urid dhal and channa dhal to it. Let it fry, until it turns light golden brown in color. Once it turn light golden brown in color, add the dry red chillies to it.
• Also, add 3 cups of water to it. To 1 cup of the mixture, add 3 cups of water.
• Add the required salt to it, and let it come to boil.
• Once it boils completely, add the blended mixture to it. Stir is continuously, while adding the mixture.
• On medium-high flame, cook it until the water thickens.
• Once it thickens, add the grated coconut, 2 tbsp of ghee and curry leaves to it.
• Mix it. Turn the flame to medium-low, cover it and cook it for about 25 to 30 minutes.
• After 25 to 30 minutes, open the lid. It should be dry and flaky.
• If it is still little watery, turn the flame to medium-high and cook it for 2 to 3 minutes.
• Once it becomes dry and flaky, turn off the flame.
• YUMMY AND DELICIOUS ARISI UPMA IS READY.

Notes

• NOTE:
  While cooking the upma on medium-low for 25 – 30 minutes, the upma might get stuck to the bottom of the kadai, which is completely fine. The dry light brown portion stuck to the bottom of the pan gives the whole flavour to the upma, and actually tastes better compared to the actual upma.