Arisi Upma (Rice Upma)


Raw rice - 1 cup
Thoor dhal (Thuvaram Paruppu) - 1 cup
Pepper (Milagu) - 1 teaspoon
Jeera (Jeeragam) - 1 teaspoon
Urid dhall (Ulutham Paruppu) - 1 tablespoon
Begal gram (Kadalai Paruppu) - 1 tablespoon
Mustard (Kadugu) - 1 teaspoon
Red chilly - 5
Salt - 3/4 tablespoon (Three Fourths of a tablespoon)
Water - 4 cups
Sunflower oil - 3 tablespoon
Gingely oil (Nallennai) - 3 tablespoon
Coconut oil - 2 tablespoon

Curry leaves (karuveppilai)

Quantity of water

Quantity of water must be twice the amount of Rice + Thoor Dhal

For the above ingredients, water quantity is calculated as follows :

2 x (1 cup rice + 1 cup thoor dhal) = 4 Cups of Water

Use the same cup that you use for taking rice & thoor dhal


  1. Grind thoor dhal, pepper and jeera for 1 min and prepare a coarsely grind powder
  2. Add rice to the above mixture and grind coarsely (Consistency of the powder must be like big rava)
  3. Keep a vengalam paanai (bronze vessel) or a heavy pan or a pressure cooker on the stove
  4. Add sunflower, coconut & gingely oil and heat
  5. Add mustard and allow it to burst
  6. Then add red chilly, urid dhal, bengal gram and asafoetida and roast till golden brown
  7. Add curry leaves and mix
  8. Add 4 cups of water and allow it to boil
  9. Add salt
  10. After the water boils, turn to low flame and add the powdered rice mixture and mix it thoroughly
  11. Close the pan or the vengalam paanai with the lid
  12. Stir the upma once in 3 mins till the upma gets cooked
  13. If using a pressure cooker, wait for 1 whistle
  14. If you are using vengalam paanai, transfer the upma content to a different container within half an hour
Side dishes

The following are excellent side dishes for Arisi Upma :


  1. Thank you..trying this right away..

  2. thank you....its very super for the dish

  3. Very good. For one measure of rice 1/4 measure of Thoor Dhal may be sufficient.

  4. Clear procedure and very good taste. Thank you. I felt i needed 2.5 cups of water as it was not fully cooked. i steamed it again with a little more water and then the taste turned out perfect.

  5. Good reveipe.i like this sooooo much

  6. Worst Recipe...For one the water was not enough and two the quantity of dal to rice was way too high...Bad recipe

  7. Please reduce the quantity of toor dal. You can add a handful,of toor dal for a cup of rice.

  8. Like others have mentioned, the ratio of toor dal to rice is way too high. for 1 cup of rice, one handful of toor dal is enough. The key to making good arisi upma is to have sufficient oil and knowing when to turn the flame down. The rule of thumb I follow is - leave it open on medium flame until the water is absorbed fully by the rice+dhal mixture. Once it is absorbed, stir once, then, close the lid and reduce the flame. Wait for 10-15 minutes, then open and stir. Close it again and continue till the upma is all fluffy and cooked, stirring every 4 minutes or so. Stirring too often causes the upma to be more sticky rather than separated.

  9. whether rice should be immersed in water and dried before grinding?

  10. for rice not to be powdered,mix rice with 1 spoon of oil&keep it for 15mts.then arisi uppuma will be coarse& nice to eat.

  11. for rice not to be powdered,mix rice with 1 spoon of oil&keep it for 15mts.then arisi uppuma will be coarse& nice to eat.