Arisi Upma
A wholesome and savory South Indian breakfast made from coarse rice rava. This traditional dish is lightly spiced and comes together quickly, perfect for a comforting morning meal.
For 4 servings
9 steps. 20 minutes total.
- 1
Step 1
- a.In a heavy-bottomed pan or kadai, dry roast the rice rava on low heat for 3-4 minutes until it becomes aromatic and slightly changes color. This prevents the upma from becoming sticky. Transfer to a plate and set aside.
- 2
Heat the coconut oil in the same pan over medium heat
- a.Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
- 3
Add the urad dal and chana dal to the pan
- a.Sauté for 1-2 minutes, stirring frequently, until they turn a light golden brown and become fragrant.
- 4
Add the slit green chilies, chopped ginger, curry leaves, and a pinch of hing
- a.Sauté for another 30 seconds until the curry leaves turn crisp.
- 5
Step 5
- a.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- 6
Pour 2.5 cups of water into the pan, add salt, and stir well
- a.Bring the water to a rolling boil over high heat.
- 7
Once the water is boiling, reduce the heat to low
- a.Slowly and steadily pour the roasted rice rava into the water with one hand, while continuously stirring with the other to prevent any lumps from forming.
- 8
Step 8
- a.Cover the pan with a tight-fitting lid and cook on the lowest heat for 8-10 minutes. By this time, all the water should be absorbed, and the rice rava will be cooked through and soft.
- 9
Turn off the heat
- a.Garnish with fresh grated coconut and chopped coriander leaves. Let the upma rest, covered, for 5 minutes. This step, known as 'steaming', allows the grains to separate and become fluffy. Fluff gently with a fork before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The water to rava ratio is crucial. A 1:2.5 ratio (rava:water) yields a soft, moist upma. For a drier texture, use a 1:2 ratio.
- 2Always add the rava to vigorously boiling water while stirring constantly to ensure a lump-free upma.
- 3Don't skip the final 5-minute resting time. It's essential for achieving a fluffy, non-sticky texture.
- 4For a richer flavor, you can add a teaspoon of ghee along with the coconut oil or drizzle it on top before serving.
- 5To make your own rice rava, wash and dry raw rice completely, then pulse it in a grinder or mixie to a coarse, semolina-like texture.
Adapt it for your goals.
Vegetable Arisi Upma
Add 1/2 cup of finely chopped mixed vegetables like carrots, peas, and green beans along with the onions for a more nutritious and colorful dish.
Tomato Arisi UpmaTomato Arisi Upma
Sauté one finely chopped tomato along with the onions until it turns soft and mushy for a tangy flavor profile.
Spicy VersionSpicy Version
Add 1-2 dried red chilies along with the mustard seeds during tempering for an extra kick of heat.
Why this is on our healthy list.
Provides Sustained Energy
Made from rice rava, this dish is rich in complex carbohydrates that provide a steady release of energy, keeping you full and active for longer.
Naturally Gluten-Free
As it's made from rice, Arisi Upma is an excellent gluten-free breakfast or snack option for individuals with celiac disease or gluten sensitivity.
Aids Digestion
The inclusion of traditional spices like ginger and hing (asafoetida) in the tempering helps stimulate digestive enzymes, preventing indigestion and bloating.
Wholesome and Plant-Based
This recipe is entirely plant-based and free from cholesterol. The use of lentils (dals) adds a small amount of protein, making it a balanced meal.
Frequently asked questions
One serving of Arisi Upma (approximately 1 cup or 185g) contains around 280-320 calories, depending on the amount of oil and coconut used.