Upma is a common South Indian or Maharashtrian breakfast dish, cooked as a thick porridge from dry roasted semolina or coarse rice flour. Arisi Upma is one of the many Upma recipes and is very easy as well. It can be prepared with vegetable of one’s liking. It can also be prepared without vegetable.
Idli Rawa (Rice Rawa) – 1 cup
Water – 2 ½ cup
Oil or Ghee (Clarified Butter) – 1 tbsp
Cashew Nuts – 10
Mustard (Rai) – 1 tsp
Black Gram (Urad Dal) – 1 tsp
Curry Leaves – 1 strand
Onion – 1 (finely chopped)
Green Chilli -1 (chopped)
Ginger – 1 tsp (grated)
Green Peas – 2 tbsp
Carrot (finely chopped) – 2 tbsp
French Beans – 2 tbsp (finely chopped)
Grated Coconut – 3 tbsp
Salt to taste
Heat a pan and dry roast the Idli Rawa for 2 to 3 minutes in a medium flame and transfer to a plate.
Heat the Oil or Ghee in the same pan. Add Rai, Urad Dal and Cashew Nuts – one by one. Stir for a few seconds. Add Curry leaves, Onion, Green Chilli and Grated Ginger. Sauté it till the raw smell of the Ginger goes away.
Add the vegetables. Sauté for 2 to 3 minutes.
Add water. Cover and cook for 3 to 4 minutes till the vegetables are done.
Add Salt and grated Coconut.
Add the roasted Idli Rawa slowly and keep stirring continuously while adding the Rawa. Once the Rawa is added, cover the pan with a lid and simmer it for 3 to 4 minutes in lower medium flame. Stir it in between.
Goes best with coconut chutney or pickle of one’s choice.
- The quantity of water differs little more or less depending on the quality of the Rice Rawa.
- The vegetables can be avoided, if required.