• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Entree » Upma

Published: Jan 6, 2015 · Modified: Feb 5, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Arisi Upma | Arisi Uppuma |Rice Uppuma Recipe

Jump to Recipe

Arisi upma is one of the most common tiffin or breakfast. Arisi Uppuma is a very simple preparation with no planning required. Rice Uppuma can be made in less than 30 minutes and so good for those days to have a quick breakfast.

Arisi Upma in a Plate

Arisi upma is one of the most common tiffin or breakfast in a Tamil Brahmin house. I simply love the flavor of the upma when my grandmother makes it in the brass vessel called the uruli. There is a wonderful layer of caramelized upma in the base of the uruli that is just delicious.

After my grandmother, my mother makes very good Arisi Uppuma and I have never been able to replicate her flavor even though I use her recipe. This summer when mom came to visit, I made sure to ask her to make arisi upma several times to see how she makes it and now I am getting close (not there yet) to her flavors.

Rice Uppuma is a very simple preparation with no planning required. I also like the way how my mom makes the rice rava to make the upma. It takes 15 minutes and the rava can be made in the regular blender.

Sign up to my newsletter

Arisi Uppuma in a Plate with Sambhar

Preparation time – 15 minutes
Cooking time – 30 minutes
Difficulty level – easy

Ingredients to make Arisi Upma – (serves 4)

  • Raw rice – 1 cup (I use sona masoori for everyday cooking)
  • Tuvaram paruppu / Toor dal – ¼ cup
  • Black pepper – 1 tsp
  • Water – about 3 cups
  • Salt – to taste

For seasoning the Rice Uppuma –

  • Nallennai / Gingelly oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Ullutham paruppu / urad dal – 1 tsp
  • Kadalai paruppu / channa dal – 1 tbsp
  • Red chilies – 2
  • Green chilies – 2 (sliced lengthwise)
  • Asafetida – ¼ tsp
  • Curry leaves – few
Rice Uppuma with chutney

Procedure to make Arisi Upma –

To make the rice rava –

  • Take the rice along with Tuvaram paruppu and black pepper in a wide bowl and sprinkle about ¼ cup of water over the rice. The rice should be just wet and not soaking wet. Mix it well using your hands and leave it aside for 10 to 15 minutes. After 15 minutes you will notice that the rice has absorbed most of the water and is just mildly wet. At this stage transfer the content to the blender jar and grind it until it resembles rava (semolina). My mother prefers her rava to be on the finer side and hence I also do that. Make sure that when you grind the rice it should still be a little moist. Do not let the moisture dry out entirely from the rice.
Adding the ingredients in a stock pot
Arisi Upma in blender jar
  • In a heavy bottom pan, heat the oil and add all the seasoning ingredients. Fry them until aromatic and then slowly add the water. I use about 3 cups of water for 1 cup of rice when making white rice and hence use the same quantity for this as well. Depending on what rice you use, adjust the water quantity.
  • Let the water come to a boil and then add salt to the water. Mix well and slowly add the rice rava to the pan.
  • Mix well and let it come to a boil again. Now simmer the flame and cover the pan with a plate having a thin layer of water in it. This procedure helps keeps the upma moist when cooking. Check every 5 minutes and mix the upma when cooking. Also make sure that the flame is in simmer all through the process otherwise the rice would not be cooked.
Cooking the ingredients in a pot
  • The Arisi Uppuma should be ready in about 15 minutes. Check if the rice is cooked well and then turn off the flame. Keep the pan covered for 10 more minutes before serving. Serve the Rice Uppuma with chutney or sambhar!
Arisi Upma in a Plate with sambhar & chutney

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Arisi Upma | Arisi Uppuma | Rice Uppuma Recipe

Arisi upma is one of the most common tiffin or breakfast. Arisi Uppuma is a very simple preparation with no planning required. Rice Uppuma can be made in less than 30 minutes and so good for those days to have a quick breakfast.
No ratings yet
Print Pin Rate
Course: Breakfast, One Pot Meal, Quick and Easy
Cuisine: Asian, South Indian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 290kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • Pot
  • spatula

Ingredients

  • 1 cup Raw rice I use sona masoori for everyday cooking
  • ¼ cup Tuvaram paruppu / Toor dal
  • 1 teaspoon Black pepper
  • 3 cups Water
  • to taste Salt

FOR SEASONING –

  • 2 tablespoon Nallennai / Gingelly oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Ullutham paruppu / urad dal
  • 1 tablespoon Kadalai paruppu / channa dal
  • 2 Red chilies
  • 2 Green chilies Sliced lengthwise
  • ¼ teaspoon Asafetida
  • few Curry leaves

Instructions

TO MAKE THE RICE RAVA –

  • Take the rice along with Tuvaram paruppu and black pepper in a wide bowl and sprinkle about ¼ cup of water over the rice. The rice should be just wet and not soaking wet. Mix it well using your hands and leave it aside for 10 to 15 minutes. After 15 minutes you will notice that the rice has absorbed most of the water and is just mildly wet. At this stage transfer the content to the blender jar and grind it until it resembles rava (semolina). My mother prefers her rava to be on the finer side and hence I also do that. Make sure that when you grind the rice it should still be a little moist. Do not let the moisture dry out entirely from the rice.
  • In a heavy bottom pan, heat the oil and add all the seasoning ingredients. Fry them until aromatic and then slowly add the water. I use about 3 cups of water for 1 cup of rice when making white rice and hence use the same quantity for this as well. Depending on what rice you use, adjust the water quantity.
  • Let the water come to a boil and then add salt to the water. Mix well and slowly add the rice rava to the pan.
  • Mix well and let it come to a boil again. Now simmer the flame and cover the pan with a plate having a thin layer of water in it. This procedure helps keeps the upma moist when cooking. Check every 5 minutes and mix the upma when cooking. Also make sure that the flame is in simmer all through the process otherwise the rice would not be cooked.
  • The upma should be ready in about 15 minutes. Check if the rice is cooked well and then turn off the flame. Keep the pan covered for 10 more minutes before serving. Serve with chutney or sambhar!

Nutrition

Calories: 290kcal | Carbohydrates: 48g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 94mg | Potassium: 71mg | Fiber: 4g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Chana Chaat / Chickpeas Salad / Garbanzo Beans Salad
Fiesta Pinwheels - Simple Bite Sized Appetizer »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!