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Monday, July 20, 2015

Arisi upma is made with raw rice and dal, we make it with toor dal (thuvaram paruppu) but I have seen people make with channa dal and moong dal too. Very easy and simple recipe and one pot meal if you are looking for a filling breakfast or dinner. We make another version which is an easier one with arisi noi (broken rice) It has no dal other than tempering. I have posted it how to make rice upma in rice cooker earlier. But wanted to post this authentic version my family makes for long time. I knew many of my readers search as arisi upma raks kitchen too. For past few months, I am making this version often and thought making a post. My mom used to make it in vengala paanai, which will lend you a golden crisp adai in the bottom. It will be so delicious and I miss it. Next time I am going to bring a vengala panai sure for making pongal and this upma mainly Winking.

Arisi upma recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time15 mins    |  Cook time: 20 mins     Serves: 3


Raw Rice - 1 cup, heaped

Toor Dal - 2 tbsp

Black Pepper - 1/2 tsp

Cumin seeds - 1/2 tsp

Water - 2 & 1/4 cup

Coconut Oil (Optional)

Salt - as needed

To temper

Oil - 1 tbsp

Mustard - 1 tsp

Urad Dal - 2 tsp

Channa Dal - 1 tbsp

Asafoetida - 1 generous pinch

Red Chili – 1

Curry Leaves - 1 sprig


  1. Wash and soak rice, dal together for minimum 10 mins or maximum 2 hrs. Drain water and spread over a cotton cloth for 10 minutes.
  2. 1-soak
  3. Transfer little at a time to a blender. Grind it for few seconds to make it like rava. Make sure not to powder it finely. Coarsely grind pepper and jeera too.
  4. 2-grind
  5. In a small pressure cooker or heavy bottomed vessel, heat oil and temper with the items under ‘To temper’ table. Add water, salt and mix well.
  6. 3-temper
  7. Bring to boil and add the powdered rice, dal mixture. Cook until it turn like a porridge.
  8. 4-add
  9. Lower the flame to medium and pressure cook for 2 whistles or cook in lowest heat for 15 minutes.
  10. 5-cook
  11. Once done, open and fluff it, drizzle with coconut oil.
  12. 6-ready


    • How much ever you soak the rice, the upma turns soft that much.
    • If you grind rice and dal altogether at a time, then it will get powdered at the bottom and be as such in the top, giving you un even grains. So grind little at a time.
    • You can skip pepper and jeera.
    • If you want adai at the bottom, after opening the cooker, keep in the flame low for 10 minutes.
    • You can use grated coconut towards the end to give a unique taste and flavour.

Serve with coconut thogayal the best combination for rice upma. I eat as such or with sugar too.

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  1. I am hungry.. I made this with brown rice recently.. So yum!

  2. Hi raji, Thanks for the post. In our village we will grind the rice, dal and pepper using hand eanthirakkal. We make 1 or 2 kg. We store it for a month. We add onion also.

    1. You are right, I remember my mom using enthiram for breaking this :) But using for a month and onion addition is new to me, will try :)

  3. We used to put onion, it gives better flavor. Toor dhal, pepper, jeera combination sounds different.Will try your version.

  4. Even i follow ur method and it comes out well. Will have with brinjal gotusu. . I tried ur rose milk recipe and it came out so nice . Wil share the pic . But after storing in refrigerator some syrup has been solidified at the bottom.

  5. i tried this receipe today night and it come out well...thanks raji for sharing this receipe....i also added chopped small onion along with this....this receipe becomes all time favourite to our family...next time i will take photo and share...thanks a lot

  6. For one cup of the rice and toor dhall mix how much water should we add?

  7. How much of water to use for 1 cup of ground rice and dhall mix

  8. all of your recipes were extraordinary...
    instead of raw rice, can i use the boiled rice...

  9. good one. Your explanation is simple to understand.Thanks.


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