Rice Upma recipe

Prepare the delectable rice upma. Raw ponni rice (or any other variety of medium-grained rice) and split pigeon peas are required to prepare the delectable rice upma (toor or arhar dal). Black peppercorns, cumin seeds, ginger, green chilies, and black mustard seeds are used to season this arisi upma recipe. We add black gramme (urad dal), curry leaves, freshly shredded coconut, and onion to the rice upma recipe to give texture, crunch, and flavour. You’ll also require ghee, salt, and oil. At the end of the cooking process, you’ll have a hot, savoury dish that has the consistency of thick porridge and is flavoured with Indian spices.

This rice upma recipe, in our opinion, is the greatest; it is perfect for people who work and enjoy simple, home-cooked meals. This recipe satisfies hunger pangs better than any other when eaten on its own or with a hearty amount of coconut chutney.

The state of Tamil Nadu is known for its rice upma, or arisi upma; arisi means rice in Tamil. While we make rice upma the Tamil way, akki tari uppittu is a dish quite similar to it that is prepared in other regions of Karnataka.

Ingredients of rice upma recipe

• 5 tablespoons cooking oil
• 2 teaspoon ghee
• 200-gram medium-grained rice (for the best result Ponni raw rice)
• 4 teaspoons split pigeon peas (Toor dal)
• 2 teaspoon split and hulled black gram (urad dal)
• 1/2 teaspoon black peppercorns (Sabut kali mirch)
• 1/2 teaspoon cumin seeds (jeera)
• 4 teaspoons black mustard seeds
• 1-inch ginger (finely chopped)
• 4 green chilies (finely chopped)
• 4 teaspoons black mustard seeds
• 50-gram coconut flakes
• 1 medium size onion (finely chopped)
• few curries leave
• 2 teaspoon salt, or to taste

Instruction for rice upma recipe

1. Use a dry grinder or a coffee/spice grinder to grind rice, Toor dal, peppercorns, and cumin into a rather coarse granular powder that resembles semolina flour.
2. Oil should be added to a big kadhai or wok that is over medium heat. Add the mustard seeds when the mixture is heated but not smoking and wait until you hear the seeds pop. Add the ginger, green peppers, and urad dal last. After stirring, add the onions and sauté for about a minute.
3. Add the rice powder mixture and the curry leaves. After giving the rice a brief chance to roast, thoroughly combine it.
4. 5 cups of water, 1 liter total and salt should be added. For about 3–4 minutes, stir and simmer covered. Turn down the heat to low, add the ghee, and simmer the rice upma covered until it thickens.
5. Stir in the grated coconut after adding it. Once you notice the oil starting to separate from the rice upma, give it a couple of stirs and turn off the heat.

                                       After tasting the food, serve.

Notes:

• You can grind the rice and split pigeon peas (Toor dal) in advance and keep them in the fridge in an airtight container.
• For the ideal breakfast, combine rice upma with steaming hot sambar, any chutney of your choosing, and a side of filter coffee. This is fantastic with coconut chutney. Of course, you may eat the rice upma for breakfast, and it also makes a fantastic lunch dish.
• Before serving this upma, drizzle some ghee over it. You may top it up with freshly grated coconut. (Additionally)

Variations:

• Additionally, try making our tomato upma with rava or sooji instead of rice and Toor dal by following a similar recipe. Vermicelli and even leftover bread can be used to create an unconventional upma.

Nutrition

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