August 9, 2012

Arisi (Rice) Upma

Try this recipe of arisi upma and you are sure to get a flaky & flavorful upma, the kind of upma you've always wanted! This simple dish can be put up in a jiffy especially when you have the rice rava ready.

When it comes to arisi upma, my mom makes the best of the bestest! You might be one of those persons who gives a damn about upma(s). Try this recipe and I bet you will become an ardent fan of this humble dish. My mom's recipe has couple of secret ingredients & tips (have an eye for them in the recipe) to get such fluffy, rich & delicious upma.

Basic Info
Complexity - Medium
Prep time - 20 mins
Cook time - 30 mins
Serves - 4

Raw rice - 1.25 cups
Milk - 1 cup (Secret Ingredient #1)
Fresh Coconut - 2 tbsp (grated / finely chopped)
Ginger - 1 inch (grated)
Salt - to taste
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Black peppercorns - 1/4 tsp
Hing - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Red chillies - 2 nos
Green chillies - 2 nos
Curry leaves - Few
Coconut oil - about 2-3 tbsp for tempering (Secret Ingredient #2)

Wash rice in cold water and drain the water immediately (do not soak). Spread the wet rice on a clean & dry cloth / kitchen paper towel for the excess water to be absorbed. Alternatively, you can also heat a pan (on medium) and transfer the wet rice into the pan and dry it (on very low heat) for about 1-2 mins. Do not leave it for too long otherwise rice might get roasted and texture/taste of the upma might be different.

Using a mixer, grind the rice into coarse powder like sooji/semolina. 

Tip #1 - Separate coarse rice rava from powdered rice rava using a fine sieve (If you miss this step, there are chances that upma might get gooey). Now, measure the coarse rice rava for about 1 cup and keep it ready.

In a deep pan, heat coconut oil, splutter mustard seeds, fry cumin seeds, hing & pepper corns, roast urad dal & channa dal until golden brown, finally add green chillies, red chillies & curry leaves and give it a stir.

Add 1 cup of milk & 3/4 cup of water and bring it to a boil (on low-medium heat). Now, add sifted/coarse rice rava, grated coconut, grated ginger and keep stirring until all the water evaporates and the mixture starts to thicken (Tip #2).

Now, transfer the mixture into a vessel & pressure cook for 2 whistles. Once the cooker cools down and is ready to open, transfer upma into a broad serving dish and fluff it up with a fork.

Serve hot with spicy chutney / pickle & enjoy!


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