Arisi Upma
Arisi Upma served for Breakfast or Dinner with stepwise photos and a video. (vegan & gluten free)
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- Fresh grated coconut - 3 tbsp
Instructions
- 1
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.
- 2
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.
- 3
Add oil to the pan and when hot, add mustard seeds and let it crackle.
- 4
Add chana dal, urad dal, whole dry red chilies, asafoetida, curry leaves and roast over low flame till the dals turns golden in color.
- 5
Add 2.5 cups water, salt and let the water come to a rolling boil.
- 6
Add roasted rice, moong dal and mix well. Simmer the flame completely and close the pan with lid.
- 7
Let it cook for 3-4 mins. Open the lid and give it a mix once or twice in between.
- 8
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.
- 9
Sprinkle fresh grated coconut (if using) and gently mix.
- 10
Serve this Arisi Upma hot with kadamba chutney or spicy mint chutney.