• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Breakfast / Tiffins » Arisi Upma | Rice Upma

    Arisi Upma | Rice Upma

    Posted on April 1, 2016 · Last Updated on February 25, 2023 · By Srividhya G · 57 Comments

    35 shares
    • Share2
    • Tweet
    • Reddit
    Jump to Recipe Card
    arisi upma with text overlay for pinterest

    Arisi upma or rice upma – a simple savory tiffin delicacy prepared with rice and toor dal spiced with cumin seeds, pepper, and red chilies!

    The coconut oil tempering and adding grated coconut make it oh-so-delicious, and it’s a great breakfast or dinner option. Check out how to make this delicious arisi upma with detailed step-wise pictures.

    arisi upma served on banana leaf with chutney and sambar
    Jump to:
    • Upma varieties
    • Rice or rice rava
    • Ingredients required
    • Dietary specifications & serving suggestions
    • How to make arisi upma
    • Recipe Notes
    • VVK Tips
    • South Indian Breakfast Specials
    • 📖 Recipe

    Upma varieties

    Upma, the savory dish, is a staple breakfast/dinner option in South Indian households. While you can find rava kichadi on the restaurant menu, there are so many other varieties you can find only in South Indian households, like semiya upma, godumai rava upma, aval upma, etc.  

    This arisi upma is one such variety prepared with rice and toor dal. You can find similar variations of this upma in the other South Indian states too. They make this with rice rava. In Telugu cuisine, you can find uppudu pindi made with rice rava and moong dal. In Kannada, it is called akki tari or akki uppitu. 

    Rice or rice rava

    We make this in our house with rice, not rice rava. I will share the rice rava upma soon. But today, let’s check how to make this with raw rice. IMO, Arisi upma is a mix between ven pongal and milagu sadam. I usually grind rice, toor dal, cumin seeds, and pepper and prepare the upma. 

    When we were in Periyakulam, Amma prepared this with kurunai arisi (broken rice). During the process of husk removal, rice breaks, and they collect these broken rice, which we call kurunai. You can use kurunai arisi for making idli-dosa batter too. For this recipe, I am going with regular raw rice. I have tried this recipe with boiled rice, also. 

    I learned this recipe from my MIL. The secret ingredient in her Arisi Upma is the addition of coconut oil and grated coconut. Those two ingredients take this recipe to the next level, and the coconut and coconut oil clearly distinguishes it from savory pongal. (ven pongal). This upma is perfect for breakfast, brunch, or dinner. 

    overhead shot arisi upma served in two plates with chutney and sambar

    Ingredients required

    To pulse together: We pulse rice, toor dal, dried red chilies, cumin seeds, and black pepper into a rough mix, and that’s our rava mix.

    To temper – We need coconut oil, mustard seeds, urad dal, chana dal, asafoetida, grated coconut, and curry leaves. 

    Apart from these ingredients, we also need salt and water. Please check the recipe card for exact measurements. 

    Dietary specifications & serving suggestions

    This arisi upma is naturally vegan and nut-free. Skip the asafoetida or use gluten-free asafoetida for a gluten-free version.

    You can serve this upma with coconut chutney or peanut chutney and sambar. Gothsu, gojju, and puli inji also pair well with this upma.

    arisi upma served in two plates placed on banana leaf with rice on a winnow

    How to make arisi upma

    • Pulse the rice, toor dal, one red chili, black pepper, and cumin seeds together. It should be coarse and half-ground, and ensure you don’t grind it smoothly like flour. Use the pulse mode and shake it every two pulses to get an evenly ground rice mix. 
    ground rice and dal mix
    • Heat a pan or kadai and add the coconut oil. When the oil is hot, add the mustard seeds, urad dal, chana dal, red chilies (broken into two pieces), asafoetida, and ten curry leaves. Let the mustard seeds splutter, and the urad and chana dal turn light golden brown.
    tempering for the arisi upma
    • Then add the grated coconut and fry for two minutes.
    roasting the coconut
    • Add the 4 cups of water and salt and let it come to a rolling boil.
    bringing the water to rolling boil
    • Once the water starts boiling, add the coarse rice mixture. Make sure you stir while adding the rice mix. Mixing while adding ensures that there are no lumps.
    mixing the rice mix
    • Mix well and reduce the heat to medium-low and let it cook for 3 to 4 minutes.
    • Now mix well and at this stage, if required, add the remaining water (not more than 1 cup) and mix again.
    • Reduce the heat to low, cover, and cook until the rice is cooked. It will take approximately 10 ~12 minutes. This timing is a rough estimate. Please check the doneness of the rice and turn off the heat accordingly.  95 to 98% of doneness is sufficient too, because will cover and let the upma sit for 5 minutes and that’s ensure 100% doneness.
    cooked arisi upma
    • Add the remaining curry leaves, optionally 1 tsp of coconut oil, and cover the upma with a lid. Wait for five minutes, then remove the lid, mix well, and serve with your chosen side.

    Recipe Notes

    • Stirring while adding the rice to boiling water is crucial for avoiding lumps.
    • Adjust the spice and salt to taste.
    • After cooking is complete, cover the rice upma with a lid and let it sit for a few minutes to ensure the doneness of the rice thoroughly. 

    VVK Tips

    • I have tried both the pressure cooker method and the open-pot method. For the pressure cooker method, after tempering and adding water, add the ground mixture and cook for two whistles.
    • The water and cooking time differ depending on the rice (old or new). So in this method, ensure you have enough water so it doesn’t get browned, and once the rice is done, turn off the heat.
    • Make sure you pulse the rice, dal, and spices. Refrain from grinding it at once. Also, shake the mixer jar after every two pulses so that the rice grains break evenly. 
    close up shot of arisi upma served with chutney and sambar

    South Indian Breakfast Specials

    • poori served with potato masala in a plate lined with banana leaf and coffee on the side
      Poori Recipe | Puri | How To Make Poori | Deep-Fried Indian Bread
    • square image of ven pongal served in bowl and leaf bowl along with chutney and sambar
      Ven Pongal | Khara Pongal | Pressure Cooker Ven Pongal
    • aval dosa served in black plate with onion chutney
      Aval Dosai | Soft and Spongy Poha Dosa
    • SemiyaKichadiRecipe
      Semiya Kichadi

    PS – If you try this arisi upma, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates.

    📖 Recipe

    arisi upma served with sambar and chutney
    Pin Recipe Print Recipe
    5 from 5 votes

    Arisi Upma | Rice Upma

    Arisi upma or rice upma – a simple savory tiffin delicacy prepared with rice and toor dal spiced with cumin seeds, pepper, and red chilies!
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Course: Breakfast, Dinner
    Cuisine: South Indian
    Servings: 6
    Calories: 144kcal
    Author: Srividhya G

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

      To pulse

      • 1.5 cups rice
      • 2 tbsp toor dal
      • 1 dried red chili
      • 1 tsp cumin seeds
      • 1 tsp black pepper

      To temper

      • 1 tbsp coconut oil
      • 1 tsp mustard seeds
      • 1 tsp urad dal
      • 1 tsp chana dal
      • 3 dried red chilies
      • ¼ tsp asafoetida
      • ½ cup grated coconut if using frozen, thaw it at room temperature
      • 15 curry leaves divided

      For the upma

      • 4.5 cups water
      • 1.5 tsp salt or to taste

      Instructions

      • Pulse the rice, toor dal, one red chili, black pepper, and cumin seeds together. It should be coarse and half-ground, and ensure you don’t grind it smoothly like flour. Use the pulse mode and shake it every two pulses to get an evenly ground rice mix.
      • Heat a pan or kadai and add the coconut oil. When the oil is hot, add the mustard seeds, urad dal, chana dal, red chilies (broken into two pieces), asafoetida, and ten curry leaves. Let the mustard seeds splutter, and the urad and chana dal turn light golden brown.
      • Then add the grated coconut and fry for two minutes.
      • Add the 4 cups of water and salt and let it come to a rolling boil.
      • Once the water starts boiling, add the coarse rice mixture. Make sure you stir while adding the rice mix. Mixing while adding ensures that there are no lumps.
      • Mix well and reduce the heat to medium-low and let it cook for 3 to 4 minutes.
      • Now mix well and at this stage, if required, add the remaining water (not more than 1 cup) and mix again.
      • Reduce the heat to low, cover, and cook until the rice is cooked. It will take approximately 10 ~12 minutes. This timing is a rough estimate. Please check the doneness of the rice and turn off the heat accordingly.
      • Add the remaining curry leaves, optionally 1 tsp of coconut oil, and cover the upma with a lid. Wait five minutes, then remove the lid, mix well, and serve with your chosen side.

      Notes

      • Stirring while adding the rice to boiling water is crucial for avoiding lumps.
      • Adjust the spice and salt to taste.
      • After cooking is complete, cover the rice upma with a lid and let it sit for a few minutes to ensure the doneness of the rice thoroughly. 
      • I have tried both the pressure cooker method and the open-pot method. For the pressure cooker method, after tempering and adding water, add the ground mixture and cook for two whistles.
      • The water and cooking time differ depending on the rice (old or new). So in this method, ensure you have enough water so it doesn’t get browned, and once the rice is done, turn off the heat.
      • Make sure you pulse the rice, dal, and spices. Refrain from grinding it at once. Also, shake the mixer jar after every two pulses so that the rice grains break evenly. 
       

      Nutrition

      Calories: 144kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 596mg | Potassium: 158mg | Fiber: 3g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 83mg | Calcium: 35mg | Iron: 1mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

      Update notes: Earlier posted in 2017. Now updated the recipe with recipe card, new step-wise pics and new pictures.

      35 shares
      • Share2
      • Tweet
      • Reddit

      Filed Under: Breakfast / Tiffins Tagged With: A-Z Challenge, arisi upma recipe, Blogging Marathon, homemade arisi upma, How to prepare arisi upma, Journey Through The Cuisines, Rice upma with toor dal, Tamil Nadu Cuisine, upma recipes

      Reader Interactions

      Comments

      1. Radha says

        April 16, 2023 at 10:07 pm

        5 stars
        YUM! This is comfort food. Love such simple and tasty recipes. Great share!

        Reply
        • Srividhya G says

          April 20, 2023 at 5:57 pm

          Thank you

          Reply
      2. Archana says

        March 30, 2023 at 10:29 pm

        5 stars
        I have heard a lot about Arisi Upma and as a kid eaten it too. Thanks to you I have an authentic recipe to follow. Now I plan to make it for my family hubby and Fil will love it especially at night.

        Reply
        • Srividhya G says

          April 20, 2023 at 5:59 pm

          Thanks Archana.

          Reply
      3. Priya Srinivasan says

        March 30, 2023 at 9:36 am

        5 stars
        Amma makes arisi upma exactly the same way vidhya! This is our regular dinner for ekadesi these days. Love such simple no fuss dinners, brings back so much memories. love how you have plated it, tempting !

        Reply
        • Srividhya G says

          April 20, 2023 at 6:00 pm

          Thank you Priya. I can very well relate to the ekadesi dinner. :-)

          Reply
      4. Sonali says

        April 12, 2016 at 1:56 am

        I love eating anything which has rice or is made up of rice. Bookmarked this page :)

        Reply
        • Srividhya G says

          April 12, 2016 at 8:59 pm

          Thanks a lot. :-)

          Reply
      5. veenasvegnation says

        April 09, 2016 at 10:39 am

        Lovely Start to this marathon. Arisi upma looks inviting

        Reply
      6. CHCooks says

        April 04, 2016 at 3:18 am

        I learnt this recipe from one of my office friends.. it is such a comfort to have this kind of food. Nice share Sri :)

        Reply
        • Srividhya G says

          April 04, 2016 at 8:38 am

          Oh yeah.. one of the comfort food. Thanks :-)

          Reply
      7. ruchi indu says

        April 03, 2016 at 9:48 pm

        Yes Arisi upma is a typical tamil dish more so a TamBrahm dish… good one to start the Tamil cuisine…

        Reply
        • Srividhya G says

          April 04, 2016 at 8:37 am

          Oh yeah.. Thanks a lot Ruchi.

          Reply
      8. Mireille Roc (@ChefMireille) says

        April 02, 2016 at 10:34 pm

        perfect comfort food – looking forward to all of your recipes this month

        Reply
        • Srividhya G says

          April 03, 2016 at 4:01 pm

          Thanks a lot. :-)

          Reply
      9. Nalini says

        April 02, 2016 at 10:01 pm

        Great start for the series,simple yet comforting arisi upma.We do make it with some variations..

        Reply
        • Srividhya G says

          April 03, 2016 at 4:01 pm

          Thanks a lot. :-)

          Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Welcome

      Author Vidhya smiling in the renovated kitchen

      Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

      Enjoy My Cookbooks

      Two cookbooks beautifully presented on the table

      Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

      Sign Up to Newsletter

      Must-Try Soup Recipes 

      • overhead shot of vegan miso ramen soup served in white bowl
        Vegan Miso Ramen Soup With Tofu
      • Square image of pumpkin soup served in two bowls
        Easy Pumpkin Soup | Pumpkin Shorba
      • square image of vegan mushroom and wild rice soup
        Vegan Mushroom and Wild Rice Soup | Instant Pot Wild Rice Soup
      • close up shot of broccoli soup served in black bowl
        Broccoli Almond Soup (Instant Pot Method)

      As Featured On

      As seen on logo banner

      YouTube

      Follow me on YouTube for regular recipe videos and insights from my kitchen!

      Follow

      Disclosure

      VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

      Most Popular Posts

      • rava payasam served in black bowl with flowers on the side
        Rava Payasam | Sooji Kheer
      • square image of mango ginger ale mocktail served in two glasses
        Mango Ginger Ale Mocktail
      • square image of mango iced tea served in two glasses
        Homemade Mango Iced Tea
      • square image of thai peanut sauce served in leaf bowl
        Thai Peanut Sauce
      • square image of green chutney served in bowl and bottle
        Green Chutney For Chaat | Mint and Cilantro Chutney
      • square image of stacked up cookies on a plate
        Vegan Tahini Cookies | Cardamom & Saffron Flavored Tahini Cookies

      Explore Your Favorites

      15 + Mango Recipes

      25 + Easy South Indian Instant Pot Recipes

      10 + Must Try Vegetarian Pasta Recipes

      20 + Kids Friendly Lunch Box Recipes

      20 + Indian Lentils Recipes Made in Instant Pot

      Footer


      VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
      HOME | ABOUT | CONTACT US

      Footer

      ↑ Back to Top

      VVK horizontal logo

      About

      • About
      • Contact
      • Privacy Policy

      Cooking

      • Sign Up to Newsletter
      • All Recipes
      • My Cookbooks
      • My Amazon Shop

      VVK is a participant in the Amazon Services LLC Associates Program

      Copyright © 2023 | VidhyasHomeCooking.com