Upma is a popular breakfast item in South India. It is generally made of Rava or Sooji with a combination of vegetables and generous amounts of Ghee. Other variations prepared with Semiya/ Vermicilli, Cracked Wheat, Rice Rava, Rice Flakes/ Aval and now Oats are also very common. Even though it is very popular, and people would gladly have it in hotels, somehow, when made at home, it is not very well accepted.
When I decide to make upma mostly for dinner, (since we generally don’t have breakfast), my husband will invariably ask me “Oh! Upma va!!” Followed by statements like, “You keep watching so many cookery shows, and always keep noting down recipes. Is it only to make this Upma?” In return I would say something and it would go on. In the end, most of the times he will win the battle and I will end up making something else.
But, now with my older one also at home, there’s hardly any time to enter the kitchen. Most of my time goes by in sorting out sibling rivalries. And moreover hubby dear is not in town, so it is upma in all forms and shapes on most nights. It is really simple to make and gets ready in no time. A boon when you’re pressed for time and thankfully my elder one likes any kind of upma.
So while, going through Divya’s space, my partner for this week’s blog hop, I saw different kinds of upma recipes. I decided to make Arisi Upma. I have pretty much followed her recipe but for a few changes and also I used the pressure cooker to cook, as the upma gets ready real quick in the cooker.
Serves: 2
What you’ll need
1. Raw Rice – 1 cup
2. Toor Dal – A fistful
3. Grated Fresh Coconut – ¼ cup (optional)
For Tempering
1. Mustard Seeds – ½ tsp
2. Split Urad Dal – 1 tsp
3. Channa Dal – 1 tsp
4. Hing/Asafetida – a pinch
5. Dried Red Chillies – 2 broken
6. Curry Leaves –few
7. Oil – 1 tbsp
Method
1. Wash the rice and dal well and spread it on a kitchen towel to dry in shade.
2. Once all the rice has become dry, grind the rice and dal into a coarse powder. (Rava/ Sooji consistency)
3. Heat a Pressure pan/cooker with oil, add mustard seeds, once they pop, add the urad dal, and channa dal, and dry red chillies, fry till they change color. Finally add the hing and curry leaves.
4. Now add about 2 or max 2 and ½ (depending on your rice type) cups of water, and let it boil.
5. Add the grated coconut and salt to taste.
6. Now add the rice and dal powder and stir well.
7. Close the lid of the pressure cooker and cook on high flame till the steam starts coming out through the vent.
8. Now place the whistle and cook on low flame for about 5 to 8 minutes. Turn off heat.
9. After the pressure is released, open the cooker and give the upma a good stir.
That’s it, healthy, tasty and easy upma is ready. Serve with a chutney or Sambar.
Linking this to Blog Hop Wednesdays.
