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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.
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.
Heat the coconut oil in the same pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes, stirring frequently, until they turn a light golden brown and become fragrant.
Add the slit green chilies, chopped ginger, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves turn crisp.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Pour 2.5 cups of water into the pan, add salt, and stir well. Bring the water to a rolling boil over high heat.
Once the water is boiling, reduce the heat to low. 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.
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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.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 287.41 calories per serving with 4.73g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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.
Turn off the heat. 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.
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.
Sauté one finely chopped tomato along with the onions until it turns soft and mushy for a tangy flavor profile.
Add 1-2 dried red chilies along with the mustard seeds during tempering for an extra kick of heat.
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.
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.
The inclusion of traditional spices like ginger and hing (asafoetida) in the tempering helps stimulate digestive enzymes, preventing indigestion and bloating.
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.
One serving of Arisi Upma (approximately 1 cup or 185g) contains around 280-320 calories, depending on the amount of oil and coconut used.
Yes, Arisi Upma is a wholesome and balanced breakfast. It's a good source of carbohydrates for energy, is naturally gluten-free, and easy to digest. Adding vegetables can further increase its fiber and vitamin content.
Arisi Upma is made from coarse rice rava (ground raw rice), making it gluten-free. Rava Upma is made from semolina or sooji, which is derived from wheat and contains gluten. They have distinct textures and flavors.
The key is to reduce the heat to low before adding the rava and to pour it in a slow, steady stream while stirring continuously with your other hand. Roasting the rava beforehand also helps significantly.
Arisi Upma is best served fresh and hot. While you can store leftovers in the refrigerator for a day, it may become dry upon reheating. Sprinkle a little hot water before microwaving to restore some moisture.