Rice upma recipe – how to make akki uppittu or arisi upma or rice rava upma recipeTweet
Rice upma or akki uppittu or arisi upma is a very traditional breakfast dish made with rice and tur dal. It is a very simple and easy recipe too and a filling breakfast dish. In Karnataka, it is called as akki tari (broken rice) uppittu. Rice upma goes well with coconut chutney or sambar. Arisi upma is very common in tamil Brahmin houses. I learnt this recipe from my mother-in-law who is an expert cook and prepares it in a very traditional way. In fact, she learnt this recipe from a neighbour traditional Iyengar family at her maternal place. My hubby loves this dish so much that, it is a weekly breakfast dish in my house. Do try this easy traditional south indian breakfast recipe….
If you are looking for upma recipes, also try these recipes..
Prep Time : 20 mins
Cook Time : 20 mins
Servings : 3 persons
South Indian cuisine
Raw rice – 1 cup
Water – 2 and 1/2 cups
Salt to taste
TO GRIND TO A COARSE DRY POWDER
Tur dal – 1/4 cup
Black pepper – 1 teaspoon
Coconut oil or normal cooking oil – 4 tablespoons
A pinch of asafoetida or hing
Mustard seeds or rai – 1/2 teaspoon
Urad dal – 1 tablespoon
Chana dal – 1 tablespoon
Red chillies – 4
Few curry leaves
Grated coconut – 1/3 cup
HOW TO MAKE OR PREPARE RICE UPMA RECIPE
Wash the rice thoroughly. Then soak rice with enough water for 10-15 minutes. Drain the water and spread the rice over a cotton cloth for half an hour.
Dry grind the rice for few seconds, to a coarse powder like rava. Ensure NOT to grind too finely. Keep it aside.
Grind the tur dal and black pepper to a coarse powder.
Add this powder to the rice rava and mix well.
Heat 2 and 1/2 cups of water in a vessel and bring it to a nice boil. Meanwhile heat oil in a pan on medium flame. Once the oil becomes hot, add mustard seeds. Once the seeds starts spluttering, add hing, urad dal, chana dal, red chillies and curry leaves and saute till the dals turn golden brown.
Then add grated coconut and saute for few seconds on low flame. Switch off the flame. Now add this seasoning and dry mixture (rice rava and turdal-pepper powder) to the boiling water gently, while stirring continuously.
Add salt and mix well. Switch off the flame.
Transfer this vessel to a pressure cooker and pressure cook for upto 3 whistles. Once the pressure cools down, open and mix well.
Serve rice upma hot with coconut chutney or sambar.
You can also add cumin seeds along with black pepper and tur dal. But this is optional.
Til oil or coconut oil gives a nice flavour and taste to the upma.
You can also cook the rice upma in the same pan without using pressure cooker. In that case, close the pan with a lid and cook on low flame till it gets cooked. Keep stirring once in 3 minutes.