Rice Rava Upma | Uppudu Pindi | Arisi Upma | How to make Biyyam / Rice Ravva Upma

2 hrs 5 mins Breakfast Recipes

Rice Rava Upma | Uppudu Pindi | Arisi Upma | How to make Biyyam / Rice Ravva Upma - Here is an Upma that is quickly done and is suitable for those fasting on auspicious days. Andhra Style Rice Semolina Upma, popularly known as Uppindi is the best. Here is a detailed recipe with images and a video. And some tips.

"Rice Semolina Upma" is a healthy, savoury dish. It tastes great when accompanied by Mango Pickles. It is suitable for lunch boxes too.

We all know Upma. We know it is made with Bombay Rava or Wheat Semolina. But it is Rice Rava Upma that is known to those from South India. We got used to Bombay Rava Upma only for the last 80-90 years.

Even now, many people fast on Saturdays and make Rice Semolina Upma. Rice Semolina Upma is a familiar dish for southerners. But my style is slightly different. And it is very tasty too.

In this recipe, I am showing how Upma is made as well as Rice Semolina. You could make this Rava and store it. It stays fresh for at least 2-3 months.

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Tips

• I have used Upma Rava made with polished Rice. You could make it even with Brown Rice. But then you need to add 1/2 extra cup of Water.

• I have used Red Gram/Tur Dal in the Rava. You could use Green Gram or Moong Dal too.

• This Upma should have the strong flavour of Pepper. That is why I have not added Green Chillies.

• If you like, you can add 1/2 tsp Ginger.

• Usually, we have one Cup Rava with 3 Cups of Water. If the Rice is old, it may take 3.1/4 Cups Water. And if the Rice is new, it is enough to add 2.3/4 Cups of Water.

• Raw Coconut adds a nice flavour to this Upma. But, if you don't like Coconut, drop it.

Rice Rava Upma | Uppudu Pindi | Arisi Upma | How to make Biyyam / Rice Ravva Upma - Recipe Video

Rice Rava Upma | Uppudu Pindi | Arisi Upma | How to make Biyyam / Rice Ravva Upma

Breakfast Recipes | vegetarian
  • Prep Time 5 mins
  • Resting Time 2 hrs
  • Total Time 2 hrs 5 mins
  • Servings 3

Ingredients

  • For Rava
  • 1 cup Cup Rice (185 gms)
  • 1 tbsp Red Gram/Green Gram
  • 1 tsp Pepper
  • 1 tsp Cumin Seeds
  • For Upma
  • 2 tbsps Oil
  • 1 tsp Mustard Seeds
  • 3/4 tsp Black Gram
  • 1 tsp Bengal Gram
  • 1 Red Chilli
  • 1/4 Coconut grated
  • 1 Curry Leaves
  • 1.25 tsp Salt
  • 3 cups Water
  • 1 tbsp Ghee

Instructions

  1. Wash the Rice and strain. While it is still damp, add Pepper, Red Gram, Cumin Seeds and dry in a thin layer in the shade.
  2. An hour later, when the Rice is dry, add to a mixie and run the pulse and grind to a coarse Rava.
  3. Heat Oil in a thick-bottomed vessel and add Mustard Seeds, Black Gram, Bengal Gram and roast.
  4. Add Red Chilli and Curry leaves.
  5. Add boiling water and Salt, Raw Coconut and let the Water boil on high flame.
  6. While the Water is boiling, add Rice Semolina, mix well, cover and cook until soft. Keep mixing from the bottom.
  7. Add 1 tbsp of Ghee, mix and remove from fire. It tastes terrific while hot and accompanied by Mango Pickles.

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