Category: Breakfast, Dinner, Fasting Recipes, Healthy Cooking, Traditional
Cooking Method: Boiling, Frying, Grinding, Pressure Cooking
Yields: 4 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 25 Mins Total Time: 45 Mins
Idli and Dosa are staples in south-Indian homes. However, there are some traditional tiffin recipes that are tasty and often appear in the dinner scene in our household. One such recipe is Arisi Upma. Arisi Upma is made from coarsely grounded rice in a rava consistency. Arisi Rava is traditionally cooked in a heavy-bottomed brass pot. It can be cooked in gingelly oil or coconut oil for a flavorful upma. If you want this upma to be done in a jiffy, then using a pressure cooker is the best option. In this recipe, I have made this Arisi Upma using a pressure cooker. It still makes a soft and tasty Arisi upma. Do try out this traditional upma and enjoy with jaggery or any spicy chutney or pickle.
Ingredients
Adjust Servings
- Tempering Ingredients
Instructions
- Measure 3/4th cup of rice with 1/4th cup of toor dal. Wash them thoroughly and place them on a strainer to completely drain off water. SEt it aside for 15 mins.
- Transfer the rice- dal mixture to a mixer jar and add pepper corns to it.
- Grind it in a Pulse mode until the rice is broken into a rava consistency.
- Heat a pressure cooker and add gingelly oil to it. Add mustard seeds, urad dal, channa dal, red chilli and curry leaves. Wait until it is roasted.
- Add three cups of water to it. Once it is boiled, add salt and asafoetida powder. Add broken rice rava to the boiling water in batches. Mix and take care there are no lumps being formed.
- Pressure cook the upma in a low flame for ten mins until the first whistle comes. Switch off the stove.
- Open the lid after pressure settles off. Sprinkle grated coconut and fluff off the upma. Serve this upma with jaggery powder or any chutney.
Notes
- I have used a pressure cooker for this recipe. If you like to do it a traditional way, use a brass pot or any heavy bottomed vessel.
- I have used grated coconut for this recipe. If you like titbits of coconut in your upma, you can use finely chopped coconut pieces.