A South-Indian delicacy, this simple vegetarian Arisi Upma is great as a breakfast, lunch or dinner. Get the recipe for making this broken Rice Upma in a Pressure Cooker.
Spice Powder for the Upma
- 1 Tablespoon Toor Dal
- 1 teaspoon Black Peppercorn
Main Ingredients for Arisi Upma
- 4 Tablespoons Vegetable Oil
- 1/4 inch or 1 teaspoon Asafetida powder (Hing)
- 2 pieces Broken Dry Red Chili
- 2 Tablespoons Black Mustard Seeds (Rai / Kadugu)
- 1 Tablespoon Cumin seeds (Jeera)
- 1 teapsoon Black Peppercorns
- 1 Tablespoon Chana Dal
- 1 Tablespoon Urad Dal
- 2 Green Chili (adjust for spice)
- 1 cup fresh Curry Leaves
- 2 Tablespoons fresh Ginger, grated or finely chopped
- 1/2 cup freshly grated Coconut
- 2 teaspoons Salt (adjust to taste)
- 1 cup Broken Rice or Rice Rava
- Spice Powder (as prepared above)
- 2 cups Water (adjust if required more or less)
Note on Water
- For 1 cup of the rice, you will need around 2 cups of water
Note on Rice Rava or Broken Rice
- Wash 2–3 cups of White Rice well.
- Dry it completey on a clean cloth.
- Grind coarsely and use as required
- OR buy readymade Rice Rava from the store
- Grind together the ingredients mentioned under “Spice Powder”. Set aside.
- To a pressure cooker, add 4 Tablespoons of Vegetable Oil and let it get hot.
- Add the Asafetida powder (Hing) and fry for 20 seconds.
- Add the Dry Red Chili and Black Mustard Seeds. Let the seeds splutter.
- Add the Cumin (jeera) and Black Peppercorns, Chana Dal and Urad Dal.
- Fry till the seeds are golden (for 30-40 seconds).
- Add the green chili, curry leaves and ginger. Fry well for 10-20 seconds.
- Add 2-2.5 cups of Water and bring it to a boil.
- Add the freshly grated coconut and salt and mix well. (You can taste the water here to check for salt and adjust if needed).
- Add all of the Ground Spice Powder and mix well.
- Keep the stove on low flame. Slowly add the rice and keep stirring until the it is all in. Keep stirring and cooking on low heat for 1-2 minutes until the rice rava has started to cook.
- Close the cooker, put the lid on and cook on medium heat for 3 Whistles.
- Let the pressure release completely.
- Open the lid and use a forked spoon or the back of a spatula to fluff up the upma,
Serving Suggestion –
- Serve it with your favorite chutney or sambar varieties
- Or you can make the Eggplant Gothsu, which is a more traditionaly tangy gravy based dish that is served with Arisi Upma
If you don’t have a pressure cooker …
- You can cook on a large pot on non-stick pan with high sides. DO the same steps as above.
- Close the lid, and cook on a simmer for 15-20 minutes until the rice upma is done
- Category: Breakfast
- Method: Steamed
- Cuisine: South-Indian
Keywords: arisi upma, arisi upma recipe, rice upma