Arisi uppuma (rice uppuma)

Name: Arisi uppuma (rice uppuma)
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup Raw Rice/ 1cup idli rava; 1/4 cup Toor Dal; 2 tablespoon Peppercorns; 1/2 c shredded coconut; 1 tbsp chana dal/toor dal; 1 tbsp cumin seeds; 2 tablespoon Sesame oil; 1 teaspoon Mustard Seeds; 1 sprig Curry Leaves; 2 teaspoon Split Urad Dal; 1 pinch Asafoetida (Asafetida / Hing); 4 Red Chili adjust to your spice level; 1 inch ginger, peeled, chopped; 2 tbsp butter; 1/2 c dry roasted peanuts; 1 teaspoon Salt adjust to your taste

Lakshmi Sridharan Ph D @cook_19872338

USA

On this International women’s day, I am dedicating this recipe to my mother- the most compassionate, kindest, brightest, generous woman I have eve known, She infused her passion for cooking and love for her kids into her recipes. She wanted all her daughters to have an enviable academic career and we all, her daughters have Ph. D. with an excellent teaching and research career.
Amma made the tastiest arisi uppuma I have ever tasted, Arisi Upma is a simple and easy traditional breakfast dish made using coarsly ground rice rava, toor dal and black pepper. It's tradionally made using bronze vessal (vengalappani). The slightly roasted upma at the bottom of the vessal (known as "Kandhal") is extreamly tasty. We used to fight for kandal. I, as usual, modified her recipe a little, I included coconut in the recipe. to Usually it's served with kariveppilai chutney or Vathal Kuzhambu
#WD #arisi uppuma

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30min

3 servings

1 cupRaw Rice/ 1cup idli rava
1/4 cupToor Dal
2 tablespoonPeppercorns
1/2 cshredded coconut
1 tbspchana dal/toor dal
1 tbspcumin seeds
2 tablespoonSesame oil
1 teaspoonMustard Seeds
1 sprigCurry Leaves
2 teaspoonSplit Urad Dal
1 pinchAsafoetida (Asafetida / Hing)
4Red Chili adjust to your spice level
1 inchginger, peeled, chopped
2 tbspbutter
1/2 cdry roasted peanuts
1 teaspoonSalt adjust to your taste
main breakfast, lunch

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Steps

30min

1

Make a checklist, keep all ingredients within reach
2

Make a checklist, keep all ingredients within reach
3

Dry roast rice, dal, pepper corns and cumin in a kadai over medium flame until aromatic. Cool, transfer to a mixer jar and grind to a coarse powder like rava
4

I do not have vengala panai. I used rice cooker for making the uppuma. Heat Sesame oil in a pan. Add mustard Seeds and allow it to sputter. Then add the splurand add dal, and saute until light brown. Then add curry leaves, hing, red chilies,
Dry roast the shredded coconut in a sauce pan over medium flame until it changes color a little.
Add the roasted ingredients, ground rice plus dal, pepper corns, chopped ginger and etc to rice cooker
5

Add 2 and half cup water and sal to taste to the cooker. Stir, add 2tbsp butter/oil, stir and cover the cooker with the lid. cooker will turn off when th uppuma is cooked. Transfet the cooked uppuma to a bowl Garnish with dry roasted peanuts or cashews. Serve with chutney. Mom always served with kariveppilai chutney.

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Lakshmi Sridharan Ph D @cook_19872338

on March 08, 2026 21:04

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography