Arisi Upma Recipes

MILLET UPMA-THINAI RAVA UPMA

Steps:

• Soak tur dal in hot water for 15-20 minutes. Drain the water completely and grind it coarsely without adding water. Keep it aside.
• Heat oil in a pan/kadai, add mustard seeds, when it splutters, add bengal gram, urad dal, hing, red chillies and curry leaves.
• When dal turns golden brown, add the coarsely ground tur dal and saute for 2-3 minutes on low heat.
• Add grated coconut and saute for 5-6 seconds. Add water and salt needed.
• When water starts boiling, reduce the heat, add a tsp of ghee and the millet rava gradually with one hand and stir continuously with your other hand. This is done to prevent formation of lumps.
• Mix well and cook on low heat until it thickens.
• Transfer it to another container and pressure cook for 3 whistles. Once the pressure subsides, open the cooker and serve hot with coconut chutney.
• You can prepare it directly in the cooker also instead of making it in a kadai. In that case, cook on low heat without the whistle until done. Stir in between to prevent it from getting burnt.

ARISI UPMA

Steps:

• Grind together the ingredients mentioned under "Spice Powder". Set aside.
• To a pressure cooker, add 4 Tablespoons of Vegetable Oil and let it get hot.
• Add the Asafetida powder (Hing) and fry for 20 seconds.
• Add the Dry Red Chili and Black Mustard Seeds. Let the seeds splutter.
• Add the Cumin (jeera) and Black Peppercorns, Chana Dal and Urad Dal.
• Fry till the seeds are golden (for 30-40 seconds).
• Add the green chili, curry leaves and ginger. Fry well for 10-20 seconds.
• Add 2-2.5 cups of Water and bring it to a boil.
• Add the freshly grated coconut and salt and mix well. (You can taste the water here to check for salt and adjust if needed).
• Add all of the Ground Spice Powder and mix well.
• Keep the stove on low flame. Slowly add the rice and keep stirring until the it is all in. Keep stirring and cooking on low heat for 1-2 minutes until the rice rava has started to cook.
• Close the cooker, put the lid on and cook on medium heat for 3 Whistles.
• Let the pressure release completely.
• Open the lid and use a forked spoon or the back of a spatula to fluff up the upma,
• Serve it with your favorite chutney or sambar varieties
• Or you can make the Eggplant Gothsu, which is a more traditionaly tangy gravy based dish that is served with Arisi Upma
• You can cook on a large pot on non-stick pan with high sides. DO the same steps as above.
• Close the lid, and cook on a simmer for 15-20 minutes until the rice upma is done

ARISI UPMA - A BREAKFAST IN MINUTES

Steps:

• In a large non stick kadai, heat the coconut oil.
• Stir in the asafoetida and splutter the mustard seeds. Add the udad dal and fry till lightly golden. Fry the curry leaves if using for a few seconds and the dried red chillies.
• Add 3 cups of water, salt, coconut scrapings, frozen green peas (if using) and jaggery. Let this come to a rolling boil.
• Reduce the flame to sim and add the idli rava while stirring constantly to avoid lumps.
• Cover with a tight fitting lid and cook until the water evaporates - this takes under 3-4 minutes. Give it a good stir. Check for salt. If you think the upma is too dry and the rice rava needs to be cooked some more, add few more tablespoons of water, cover and cook on low flame for 2-3 minutes more.
• Once this water is absorbed and the rava is cooked, turn off the flame. Keep covered for 2-3 minutes. This will make the grains absorb the moisture from the steam and fluff up some more.
• Serve hot garnished with some more fresh coconut if required.