Arisi upma, a traditional Tamil recipe made in bronze pot, known as vengala paanai. This simple, hearty recipe made in vengala paanai, is a regular in Tamil brahmin households.
Rice upma | Broken rice upma | Arisi upma in vengala paanai | Ekadesi night dinner | Tamil brahmin traditional recipe | How to make arisi upma in vengala paanai | How to make perfect arisi upma | How to make perfect broken rice upma | Arisi kurunai upma | Easy dinner ideas | Quick and easy dinner
![Tamil Brahmin Style Arisi Upma](https://www.icampinmykitchen.com/wp-content/uploads/2024/03/IMG_3687.jpg)
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Upma Love or Hate
Upma is one dish that has more hate in any south-indian household. If you are some one in the hate side, i would say you have never tasted a well made upma.
The consistency of rava upma is what makes or breaks the dish. There are few simple tips to be followed to make a great tasting upma. Check this wheat rava upma, to know all the tips and tricks.
Upma can be made with other grains too, like this simple Kande poha. Here is a delicious kodo millet upma and a gluten-free buckwheat groats upma. My little one loves vermicelli upma, he calls it noodles upma.
I prefer to serve and enjoy upma hot straight from the stove. Both my kids enjoy it with curd and pickle.
![Rice upma with tomato chutney](https://www.icampinmykitchen.com/wp-content/uploads/2024/03/IMG_3690.jpg)
Arisi Upma Love
Commonly savored in Tamil Brahmin households, Arisi Upma is a simple yet traditional dish ideally made for dinner on fasting days, especially Ekadesi(11th day of the moon phase).
Only raw rice is used to make arisi upma, especially if it is done as offering on fasting days. It is fine to use store bought rice rava, which usually is parboiled rice rava on any other day, but for pooja offering, raw rice is preferred.
After grinding the rice and dal into a coarse powder along with cumin and peppercorns, It is cooked in hot water infused with the tempering. Addition of fresh coconut elevates the taste to another level.
Amma always makes it in vengala paanai or Bronze vessel. Ohhh we sisters fight for that crispy layer at the bottom of the pan. With amma's 80 year old, same vengala paanai/bronze pot with me, i now enjoy this process more and with lots of nostalgia.
I made this delish broken rice upma for our Ekadesi dinner and served it with simple tomato chutney
![Vengala Paanai | Bronze pot](https://www.icampinmykitchen.com/wp-content/uploads/2024/03/IMG_3599-scaled-e1710444341378.jpg)
Ingredients To make Broken Rice Upma
- Main ingredients : Raw rice, along with 3 different dals like chana dal, moong dal and tuvar dal. Apart form rice and dal, fresh grated coconut is used to make this delish arisi upma.
![ingredients to make broken rice upma](https://www.icampinmykitchen.com/wp-content/uploads/2024/03/IMG_3564-scaled-e1710443031428.jpg)
![Tempering for rice upma](https://www.icampinmykitchen.com/wp-content/uploads/2024/03/IMG_3567-scaled-e1710443103165.jpg)
- Spices : Raw rice is broken to a coarse texture along with cumin and peppercorns. This elevates the taste of the hearty rice upma to another level. Apart from this, the traditional rice upma also uses green chilies and ginger in the tempering.
- Tempering : The usual tempering ingredients like mustard seeds, chilies, ginger, hing along with curry leaves.
Steps to make Arisi Upma
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Take raw rice along with 3 dals mentioned in ingredients together. Add cumin and peppercorns too to the mixer jar. Pulse grind to a coarse texture. Our broken rice rava is ready.
- Transfer the ground rava to a flat plate. Add ghee and oil mix to the rava and mix it well. The rava should now resemble wet sand. This step is important to get a clump free, non-pasty, well textured rice upma.
- Since we are making rice upma in vengala paanai/bronze pot, heat it with oil mentioned in tempering. You can also use a heavy bottom pan.
- When the oil is hot, splutter mustard seeds, chana dal, urad dal, curry leaves, hing, chopped chili and ginger to the hot oil.
![How to make arisi upma in vengala paanai](https://www.icampinmykitchen.com/wp-content/uploads/2024/03/How-to-make-arisi-upma-in-vengala-paanai.jpg)
- Now reduce flame, add 6 cups of water to this. Add shredded coconut and salt to this. Let it begin to boil.
- Once it starts to boil, reduce flame again, add the oil added rice rava to this and mix well. Cover and cook for 8-10 minutes in a minimal flame.
- After 10 minutes, switch off flame. Let it be covered for 10 more minutes. Then serve it hot, with your choice of chutney.
![Arisi upma](https://www.icampinmykitchen.com/wp-content/uploads/2024/03/IMG_3692-360x360.jpg)
Arisi Upma | Broken Rice Upma in Bronze Pot
Equipment
- Traditional Bronze pot also known as Vengala Paanai Use any heavy bottom pan
Ingredients
- 1 cup raw rice (250ml measure) I have used ponni raw rice, short grain rice can be used
- 2 tablespoon chana dal/gram dal/Kadalai paruppu
- 2 tablespoon tuvar dal/toor dal/Tuvaram paruppu
- 2 tablespoon moong dal/Pasi paruppu/Split green gram dal
- 1 tablespoon black peppercorns/milagu
- 1 tablespoon cumin seeds/jeera
- 6 cups water
- ½ cup fresh grated coconut
- 1 tablespoon ghee/Clarified butter use oil, if vegan
- 1 tablespoon cold pressed groundnut oil
- 1½ teaspoon salt or to taste
Tempering
- 2 tablespoon cold pressed groundnut oil
- 1 teaspoon mustard seeds/kadugu
- 1 tablespoon chana dal/gram dal/Kadalai paruppu
- 1 tablespoon urad dal/black gram dal/Uluntham paruppuu
- ½ teaspoon hing/asafoetida
- 2 teaspoon shredded ginger
- 4 green chilies
- few curry leaves
Instructions
Let's make Broken Rice Rava
- Take raw rice along with tuvar dal, moong dal, chana dal, cumin seeds and pepper in a mixer jar.
- Pulse grind to form a coarse rava. Take the broken rava in a flat plate, add the 1 tablespoon oil and ghee mentioned in the ingredients list before 'tempering'
- Mix in the oil and ghee into the broken rava. First it will start clumping together, when properly mixed it should resemble wet sand.
- Adding oil to the rava is important, as this make sure the rava upma doesn't get clumped when added to hot water. This also gives a perfectly textured upma.
Let's make Arisi upma in Bronze pot
- Heat oil mentioned in tempering in vengala paanai / bronze pot, once hot, splutter mustard seeds, add chana dal,, urad dal, curry leaves, ginger and broken chilies to it.
- Once the dal turns brown, add hing, reduce the flame, add water to the bronze pot, add shredded coconut and salt to the water. Let it boil.
- Once it is rolling boil, reduce the flame and add the broken rice rava to the water, oil added rava wouldn't clump when added to hot water, so less tension.
- After you add all the rava, mix it well with a ladle. Reduce the flame to minimum. Cover and cook for 8-10 minutes.
- Once done, check the texture, the rava would have cooked perfect. Switch off the flame, keep it covered for another 10 minutes.
- Serve it hot with a chutney of your choice. I served this upma with a simple tomato chutney for dinner.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
kitchen queen
lovely, healthy and nutrtious upma.
KrithisKitchen
Healthy and easy-to-make upma...
Raks
Healthy version nice idea!
Kurinji
Healthy n lovely upma...
kurinji kathambam
Event : Healthy
Recipe Hunt - Aval/Poha/Riceflakes
Umm Mymoonah
Very healthy upma.
Priya Suresh
Such a healthy upma, looks absolutely delicious..
Usha
Love this upma
Soumya
yummy upma...my mom use to make this but with out dal...loved ur healthy version....
Srivalli
Wow you are really into so many upmas!..:)
Jeyashris Kitchen
very nice idea of making upma with brown rice
Gayu
Arisi upma with brown rice is a healthy option..Looks great..
http://ensamayalarangam.blogspot.com
Raji
Very very healthy upma..
Anonymous
rice upma, a healthy Indian Snacks
Kalyani
I don't have my MIL's vengala paanai but made this last evening for our dinner and your mom's tips were on point to make a delish Arisi Upma. I too love it with tomato chutney but on hubby's demand it is always served with More Kozhambu !
Radha
Memories! Arisi up ma is my favorite. My mom makes it using vengala pan and that has a unique flavor. I am missing it and I am making a point to try this upma.
Usha
You version of making the rice rava is slightly different than how my mom makes. This time tried your version, grinding rice dal and then mixing oil to it. Give a nice texture and a nice variation to the one we usually make.
Archana
I have eaten rice upma but never tried making it since I was told the bronze pan is necessary. I love the fact we can use a regular pan so making it for dinner tonight. Thanks.
Srivalli Jetti
I love Upmas and this version of Rice upma has always been a favorite one..never tried with brown rice, and esp in a bronze pot, it surely sounds exciting ...:)