Arisi Upma Recipe
Arisi Upma served for Breakfast or Dinner with stepwise photos and a video. (vegan & gluten free)
Raw rice - 1/2 cup
Moong dal - 2 tbsp
Salt - to taste
Mustard seeds - 1 tsp
Chana Dal - 1 tsp
Urad dal - 1 tsp
Asafetida - 1 pinch
Whole dry red chilies - 3
Curry leaves - 1 sprig
Oil - 3 tbsp
For Garnish: (optional)
Fresh grated coconut - 3 tbsp
Heat a pan. Add rice and dry roast over low flame for 1 to 2 mins without changing its color. When you hold the rice in your fist, it should feel hot. Transfer to a bowl.
Add yellow moong dal and dry roast over low flame till it gets heated through and changes color slightly. Transfer to the same bowl and keep aside.
How to make Arisi Upma:
Add oil to the pan and when hot, add mustard seeds and let it crackle.
Add chana dal, urad dal, whole dry red chilies, asafoetida, curry leaves and roast over low flame till the dals turns golden in color.
Add 2.5 cups water, salt and let the water come to a rolling boil.
Add roasted rice, moong dal and mix well. Simmer the flame completely and close the pan with lid.
Let it cook for 3-4 mins. Open the lid and give it a mix once or twice in between.
Cook till the water gets completely absorbed. Press the rice gently and if you can easily mash between your fingers take it off the stove.
Sprinkle fresh grated coconut (if using) and gently mix.
Serve this Arisi Upma hot with kadamba chutney or spicy mint chutney.
If you use very old rice and feel that the upma is not fully cooked by the end, add 1/4 cup hot water and let the upma cook covered over low flame for 4 to 5 more mins.