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    Home » Breakfast / Tiffins » Puli Upma

    Puli Upma

    Posted on January 11, 2016 · Last Updated on August 14, 2019 · By Srividhya G · 36 Comments

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    Puli upma is one of the trademark recipe of my paternal grandmother. It is prepared with rice flour and tamarind (of course) and served with mor milagai (sun-dried chillies). It is a spicy and a tangy upma. This is also called as Thavittu upma.

    Puli Upma

    In Kannada we call this as huri uppitu or huri hittu. Colloquially when someone asks why did you prepare for dinner they just say hittu huride (fried the flour is the exact transalation) but it refers to this upma. It does consume little extra oil and also time-consuming when compared to other upma. The major thing with this upma is you need to keep breaking the rice flour lumps and make it coarse basically from Dough to cornmeal consistency. But as the saying goes “No pain No gain” you need some time for this yummy recipe.         

    Puli Upma 

    Ingredients:

    • Rice flour – 1.5 cups
    • Tamarind Paste – 3 tbsps
    • Mor Milagai – 4
    • Water – 1 cup + ¼ cup (if required)
    • Salt – 1 tsp
    • Oil – 1 tbsps + 3 tbsps
    • Mustard seeds – 2 tsps
    • Curry leaves – 1 strand
    • Urad dal – 2 tsps
    • Turmeric Powder – ½ tsp
    • Hing – 1 tsp

    Steps:

    • Add salt, turmeric powder and hing to the rice flour.

    Puli Upma

    • Mix the 3 tbsps of tamarind paste to 1 cup of water.
    • Slow add this water to the rice flour and mix well and form thick dough.

    TheBatter

    • Heat the kadai and add oil.
    • Once the oil is hot add mustard seeds, urad dal and curry leaves.
    • As they start to crackle add dough and start breaking it slowly.

    Puli Upma

    • Initially it will be big lumps but keep stirring and break the dough. Instead of a ladle my grandma used to use the coconut stick from a fresh coconut leaf. (Advantage of having coconut tree in the backyard) I don’t have it year so I used the appe pan stick for break it. Here is my appe pan stick.

    Puli Upma

    • During the breaking process add the remaining 2 tbsps of oil and if required add more. (We are frying the upma right?)
    • The rice flour will start to absorb the oil and slowly it will start to brown up. As it starts to absorb the oil the raw taste goes and the color will change.

    Puli UpmaPuli Upma

    • If you want crispier upma, add more oil and cook it medium flame. I usually prefer it before it turns brown.

    Puli Upma

    • Now in a separate kadai heat 1 tbsp of oil and fry the mor milagai.
    • Crush them and add this to the upma and mix well.

    Puli Upma

    That’s it. Puli upma is ready.

    Pin Recipe Print Recipe
    5 from 2 votes

    Puli Upma

    A traditional Family Recipe - Puli upma prepared with rice flour and tamarind paste.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Calories:
    Author: Srividhya G

    Ingredients

    • Rice flour - 1.5 cups
    • Tamarind Paste - 3 tbsps
    • Mor Milagai - 4
    • Water - 1 cup + ¼ cup if required
    • Salt - 1 tsp
    • Oil - 1 tbsps + 3 tbsps
    • Mustard seeds – 2 tsps
    • Curry leaves – 1 strand
    • Urad dal – 2 tsps
    • Turmeric Powder - ½ tsp
    • Hing - 1 tsp

    Instructions

    • Add salt, turmeric powder and hing to the rice flour.
    • Mix the 3 tbsps of tamarind paste to 1 cup of water.
    • Slow add this water to the rice flour and mix well and form thick dough.
    • Heat the kadai and add oil.
    • Once the oil is hot add mustard seeds, urad dal and curry leaves.
    • As they start to crackle add dough and start breaking it slowly.
    • Initially it will be big lumps but keep stirring and break the dough. Instead of a ladle my grandma used to use the coconut stick from a fresh coconut leaf. (Advantage of having coconut tree in the backyard) I don’t have it year so I used the appe pan stick for break it. Here is my appe pan stick.
    • During the breaking process add the remaining 2 tbsps of oil and if required add more. (We are frying the upma right?)
    • The rice flour will start to absorb the oil and slowly it will start to brown up. As it starts to absorb the oil the raw taste goes and the color will change.
    • If you want crispier upma, add more oil and cook it medium flame. I usually prefer it before it turns brown.
    • Now in a separate kadai heat 1 tbsp of oil and fry the mor milagai.
    • Crush them and add this to the upma and mix well.
    • That’s it. Puli upma is ready.

    Notes

    During the tadka you can fry the mor milagai and crush them up or you can do it towards the end like I did.

    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
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    Filed Under: Breakfast / Tiffins Tagged With: hittu huride, hurida uppittu, thavittu upma

    Reader Interactions

    Comments

    1. Ranji says

      August 16, 2020 at 2:28 pm

      5 stars
      Turned out so good.
      I used a non stick pan and that made it easier to break it up.

      Reply
      • Srividhya G says

        August 17, 2020 at 9:48 am

        Thanks a lot for the feedback. Glad it worked out weel.

        Reply
    2. veenasvegnation says

      February 07, 2016 at 5:58 am

      This is lovely. I havenet yet made this

      Reply
      • Vidhya@VVK says

        February 07, 2016 at 8:39 pm

        Thanks Veena. Please do try.

        Reply
    3. Varada says

      January 26, 2016 at 4:32 pm

      Rice flour upma is new to me. Sounds delicious.

      Reply
      • Vidhya@VVK says

        January 26, 2016 at 5:39 pm

        Thanks Varada.

        Reply
    4. Suma Gandlur says

      January 22, 2016 at 2:27 pm

      Rice flour upma is one of the toughest ones to crack because of the tedious stirring needed to reach the desired consistency. Your upma looks perfect.

      Reply
      • Vidhya@VVK says

        January 24, 2016 at 6:07 pm

        Awww.. Thanks a lot Suma

        Reply
    5. gayathriraani says

      January 21, 2016 at 3:17 am

      This is beautiful Vidya. I have seen some recipes using rice rava, but achieving it with flour is awesome..

      Reply
      • Vidhya@VVK says

        January 21, 2016 at 7:33 am

        Thanks a lot Gayathri.

        Reply
    6. Sandhya Ramakrishnan says

      January 17, 2016 at 10:32 am

      I love the addition of more milagai. I always beg my grandmother for the adi pidisal from the kadai :)

      Reply
      • Vidhya@VVK says

        January 17, 2016 at 1:33 pm

        hey same pinch. I love that adi pidisal also.

        Reply
    7. Mireille Roc (@ChefMireille) says

      January 16, 2016 at 4:41 pm

      new one for me – curious to see what the texture would be like

      Reply
      • Vidhya@VVK says

        January 16, 2016 at 8:36 pm

        Thanks :-) It is little coarse though.

        Reply
    8. Rajani says

      January 13, 2016 at 7:38 pm

      I like anything with puli ad this seems like a good breakfast candidate.

      Reply
      • Vidhya@VVK says

        January 13, 2016 at 7:48 pm

        Thanks :-)

        Reply
    9. Pavani says

      January 13, 2016 at 5:59 pm

      Very interesting upma recipe. Looks awesome.

      Reply
      • Vidhya@VVK says

        January 13, 2016 at 6:37 pm

        Thanks a lot

        Reply
    10. Kalyani says

      January 13, 2016 at 1:52 am

      we make puli Aval, and we make Puli upma (basically from tamarind / buttermilk)., but this Huri Upiittu is new :-)) nice one … we are all upma fans so might try this soon !

      Reply
      • Vidhya@VVK says

        January 13, 2016 at 2:44 pm

        Thanks Kalyani.

        Reply
    11. kushigalu says

      January 12, 2016 at 7:13 pm

      Love this version of upma :-) YUMMY!

      Reply
      • Vidhya@VVK says

        January 12, 2016 at 8:23 pm

        Thanks :-)

        Reply
    12. Traditionally Modern Food says

      January 12, 2016 at 4:53 pm

      I almost forgot this recipe Sri..bbeen ages since I tried in home..thanks for reminfing

      Reply
      • Vidhya@VVK says

        January 12, 2016 at 8:27 pm

        You are most welcome dear..

        Reply
    13. Sowmiasgalley says

      January 12, 2016 at 7:02 am

      Love the flavor of puli in upma. Delicious and simple.

      Reply
      • Vidhya@VVK says

        January 12, 2016 at 7:34 am

        Thanks Sowmia

        Reply
    14. MyCulinarySaga says

      January 12, 2016 at 3:58 am

      Love it :) will try it soon!

      Reply
      • Vidhya@VVK says

        January 12, 2016 at 7:34 am

        Thanks Trupti. Hope you like it.

        Reply
    15. CHCooks says

      January 12, 2016 at 12:49 am

      Lovely recipe Sri.. have never tried it, would love to make it sometime!

      Reply
      • Vidhya@VVK says

        January 12, 2016 at 7:35 am

        Thanks :-) Let me know how it turned out.

        Reply
    16. Priya says

      January 12, 2016 at 12:34 am

      Omg, this upma makes me nostalgic, one of my paternal grandma’s signature dish.

      Reply
      • Vidhya@VVK says

        January 12, 2016 at 7:36 am

        Thanks Priya.. Glad it bought back some good memories.

        Reply
    17. Lina says

      January 11, 2016 at 8:42 pm

      Yummy! I have never had this before! Will try it sometime!

      Reply
      • Vidhya@VVK says

        January 12, 2016 at 7:37 am

        Thanks Lina.

        Reply
    18. sapana says

      January 11, 2016 at 9:17 am

      Puli upma looks like a perfect breakfast dish.

      Reply
      • Vidhya@VVK says

        January 11, 2016 at 5:31 pm

        Thanks Sapana

        Reply

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