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Rice rava upma/arisi upma is one of my favorite. I used to love it when my grandma prepares it. My hubby somehow doesn’t like it, he used to say I make it very dry. So I changed my way of preparation and finally could make him say it is good πŸ˜€ YAY!!!

I used to make it in pressure cooker and it always used get a little dry and stick to the bottom. That is majorly because I use less oil πŸ˜› So I tried the way my grandma makes it in normal pan rather than pressure cooker. That made a lot of difference. Also continuous stirring in medium low flame helps getting better result.

arisi_upma Arisi_upma_1


Rice Rava/Idli Rava : 1 cup

Water : 2.5 cups

Onion : 1/4 of a large chopped

Green Chili : 2 slit in half

Ginger : 1 inch piece

Grated Coconut : 1 tablespoon(optional)

Oil : 1 tablespoon

Mustard seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Cumin Seeds : 1/4 teaspoon

Channa dal : 1/4 teaspoon

Curry leaves : Few

Veggies : any optional

Salt : to taste


  • Heat oil in a pan. When hot add mustard seeds, urad dal, cumin seeds, channa dal. When it crackles and changes to golden brown color, add curry leaves. Let it splutter.
  • Now add onions and green chili. Saute till translucent. In case you are adding veggies, add now saute till half cooked.
  • Next add water and salt. Throw the ginger along with it. When the water boils well.
  • Now add the rice rava and stir. Make sure to stir so that lumps doesn’t form.
  • Cover the pan with a lid and cook for few mins.
  • After 4 to 5 mins, reduce to heat to medium low.
  • Open lid and make sure to stir for every one minute until the rice rava gets cooked well.
  • It might start get stuck at the bottom, so reduce flame and cook.
  • It should get ready in 10 mins.
  • Finally add grated coconut and stir, this is totally optional. Leave over the stove top with closed lid for 15 to 20 mins (without heat).
  • Serve with any chutney or sambar. I served with Peanuts Chutney which was a great combo πŸ™‚