Arisi upma is a traditional authentic tiffin or breakfast item.It is also had during fasting or vrat days.A tasty upma variety with rice and bit of tur dal grounded to coarse consistency,it is flavourful and filling as well.You can make the powder in advance and store it in an air tight container and use it as and when needed.If you want in large quantities you can grind them in a flour mill.There are many ways of doing this ,these days you even get readymade mix for this in all suoer markets.You may choose whatever method this one is a tasty and healthy way of eating,since it involves very little oil.Scroll down for an easy recipe of arisi upma,try out and do send me feedbacks..
| Rice | 1 cup |
| Tur Dal | 3tsp |
| Black Pepper | 1/2 tsp |
| Cumin/Jeera | 1/2 tsp |
| Salt | to taste |
| Water | 2 1/2 –3 cups |
| Mustard | 1/4 tsp |
| Urad Dal | 1/4 tsp |
| Channa Dal | 1/4 tsp |
| Cumin/Jeera | 1/4 tsp |
| Red Chilli | 1 |
| Green Chillies | 2 |
| Ginger | 1 inch piece |
| Curry Leaves | 1 sprig |
| Asafoetida | 1/4 tsp |
| Sunflower OIl | 2tsp |
| Coconut Oil | 1 tsp |
HOW TO MAKE
- Take rice and wash well.In a bowl soak it for half an hour.Then drain the water and spread it in a cloth and leave it till all water is absorbed and no trace of water remains.
- Place rice in a blender alongwith black pepper,jeera and tur dal.Grind coarsely.
- Take a pressure cooker and add sunflower oil and coconut oil.Add all the things mentioned in the to temper table.Add water and when it comes to boil add salt and coarsely grounded rice mixture.Mix well.
- Pressure cook for 3 whistles.
- Serve hot with any chutney or thogayal.
Notes
- Using of coconut oil enhances the taste.
- There is a brass vessel called urili and my grandma used to make this upma in that instead of pressure cooker.It will give a nice roast of upma at the bottom in that method.
- Make sure the upma mixture doesn’t have any lumps.
- Grind the mixture of rice and tur dal coarsely.
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