Rice Upma




This is a traditional south Indian upma made with coarsely ground rice, tur dal . It is a very soothing breakfast to have in winters as the main spice is pepper and cumin. One can add seasonal veggies like peas and Lima beans to this to make it a wholesome meal. I have paired it with gotsu which is again a south India side accompaniment made with veggies and tamarind water which can be served with this Upma or Pongal or even with plain rice.

Ingredients :

  • 1 cup raw rice
  • 2 tbsp tur dal
  • 1 tsp black pepper
  • 1/4 cup grated coconut
  • 1/4 cup boiled peas or Lima beans ( pawta)
  • 1 tsp jeera
  • 1 dry red chilly
  • 1 tsp mustard seeds
  • 1 tsp channa dal
  • Curry leaves
  • Salt
  • Oil
  • Water 21/4- 2.5 cup

How to make:

                                  1. In a mixer grinder dry grind rice, tur dal, jeera and
                                  black pepper to a coarse powder like rava.

                                  2. In a pan add oil. Add mustard seeds, channa dal , red
                                  chilly . Once the mustard splitter and channa dal turns light brown add 2.5
                                  cups of water.

                                  3. Add the curry leaves, coconut, salt and let it boil
                                  really well.

                                  4. As it’s boiling slowly add the rice powder and keep
                                  whisking so no lumps are formed.

                                  5. The rice will absorb the water quickly .

                                  6. Cover the pan with a lid and cook on the lowest flame
                                  for 10-12 minutes. Sprinkle a little water if you find the rice and dal still
                                  need cooking.

                                  7. Remove lid and mix well . Fluffy soft rice Upma is


                                  How to make Gotsu


                                  1. Mix of onion , capsicum and tomato. Cut into medium
                                  sized pieces

                                  2. Extract tamarind water for a Lemon sized piece of

                                  3. In a pan add a tsp 
                                  oil. Add mustard seeds.

                                  4. To this add the chopped veggies , salt and 1 tsp
                                  sambhar powder

                                  5. Roast for a 2-3 minutes

                                  6. To this add the tamarind water and also 1-2 glasses of
                                  water and let all this boil till the veggies are cooked and the raw smell of
                                  the sambhar powder goes.

                                  7. Make a lump free slurry if 1 tbsp besan with 3-4 tbsp

                                  8. Add this to the gotsu in the pan along with 1 tsp

                                  9. When this boils it will thicken

                                  10. Remove from flame and serve with arsi Upma or Pongal

                                  Tags: No tags

                                  Add a Comment

                                  Required fields are marked *