Arisi Upma
- 48 min
- mild
- Serves 4
Arisi upma, a breakfast of roasted rice rava and toor dal cooked with shallots, pepper, cumin, green chilli and coconut. Mild, serves 4, about 50 minutes.
Good for: Lunchbox, Rainy Day
Ingredients
Rice Rava300 grams
Toor Dal, Crushed50 grams
Oil2 tbsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Chana Dal1 tsp
Dry Red Chilli2 grams
Black Peppercorns, Crushed2 grams
Cumin2 grams
Asafoetida0.3 grams
Curry leaves4 grams
Small Onion (Shallots), Finely Chopped12
Green Chilli, Slit10 grams
Ginger, Finely Chopped6 grams
Water, For Cooking900 ml
Salt2 tsp
Coconut, Grated20 grams
Coriander Leaves, Chopped6 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 430kcal | 1720kcal |
| Protein | 9.8g | 39g |
| Carbohydrate | 75g | 298g |
| Fat | 11g | 43g |
| Fibre | 5.2g | 21g |
| Sugar | 3g | 12g |
Method
Get ready by measuring the rice rava. Pulse the toor dal in a mixie to a coarse rava and mix it with the rice rava. Crush the peppercorns. Wash the curry leaves, green chillies and coriander leaves. Peel and finely chop the shallots and ginger, slit the green chillies, break the dry red chillies, separate the curry leaves from their stems and chop the coriander leaves.
Dry-roast the rice rava and toor dal rava together in a kadai on low flame for 5 to 6 minutes. Stir often until the mix feels light and gives a mild roasted smell; do not let it turn brown. Transfer it to a plate.
Heat oil in the same kadai on medium flame for 1 minute until a mustard seed sizzles when added. Add mustard seeds, urad dal, chana dal, dry red chilli, crushed pepper, cumin and asafoetida, and fry for 1 to 2 minutes until the mustard splutters and the dals turn light golden. Add curry leaves, shallots, green chillies and ginger and fry for 4 to 5 minutes until the shallots turn soft.
Pour in the water and add salt. Bring it to a full boil on medium-high flame for 5 to 6 minutes, until the water is bubbling well and the salt has dissolved.
Lower the flame and add the roasted rice rava slowly while stirring continuously. Mix well to remove lumps, cover the kadai and cook on low flame for 7 to 8 minutes until the rava absorbs the water and becomes soft.
Switch off the flame and keep it covered for 5 minutes. Mix in grated coconut and coriander leaves; the upma should be soft and hold together lightly when pressed.
Before you start
- How long does Arisi Upma take?
- 48 minutes from start to finish. That is 15 minutes of preparation and 33 minutes of cooking.
- How many people does Arisi Upma serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Arisi Upma vegetarian?
- Yes. No meat, no fish and no egg.
- Is Arisi Upma spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Arisi Upma?
- 300 grams Rice Rava, 50 grams Toor Dal, 2 grams Dry Red Chilli, 2 grams Black Peppercorns, 2 grams Cumin, 0.3 grams Asafoetida, and a few more listed on this page.
- Do I need a pressure cooker for Arisi Upma?
- No, it is cooked in an open pot.
- How many calories are in Arisi Upma?
- About 430 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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