Easy Arisi Upma | Rice Upma Recipe In Pressure Cooker - Fasting Lunch Recipes/Vrat Food

Arisi upma /Rice upma is our family favorite recipe. I learnt this from my MIL.Its one of our traditional recipes in which raw rice & toor dal is soaked in water for 2 hours,ground coarsely and slowly cooked in Vengala paanai/Brass pot with seasoning. It takes nearly 45 minutes to prepare in pot. This upma is also prepared by Iyengars/Iyers. 

Mostly we make this upma for Lunch and sometimes for breakfast or dinner during fasting/Vrat/Vratham days like Maha Shivratri, Ekadesi, Kanda Shasti and Karthigai. Today for Kanda Shasti,  we made this rice upma along with no onion no garlic sambar recipe and sweet puttu for our lunch.You can make some payasam, pongal or some sweet dishes adding jaggery and offer for Neivedyam. Sambar & coconut chutney are the best side dishes for this upma. 

My MIL taught me how to make this upma quickly & easily using pressure cooker without even soaking rice & dal. You can make in instant pot too. So I thought of sharing this simple and easy fasting lunch recipes idea for you all to make your food quickly under 15 minutes on fasting days. If you are allowed to take raw rice on Vrat days, do try this easy upma recipe. You will love it.  Lets see how to make our South Indian breakfast recipe - Rice Upma/Arisi upma easily in a pressure cooker without soaking rice.

I have discussed the traditional method in Notes section. Please have a look at it !

Rice upma recipe/Arisi upma

How to make rice upma recipe for fasting - Vrat food !

Cuisine: Indian

Category: Breakfast/Dinner

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 240ml Raw rice/Pacha arisi - 1 cup Toor dal - 1.5 tbsp Salt - as needed Water - 2.25 cups Pepper corns - 1/2 tsp  ( crushed powder) To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal -1 tsp Chana dal - 2 tsp Red chillies - 2nos Ginger - 1 inch piece( finely chopped) Curry leaves - few Asafetida/Hing - 1/8tsp Click HERE for Sambar Recipe ( Omit onions)

METHOD

Take raw rice & toor dal in a big mixie jar and grind it coarsely like rava. Remove in a bowl. Wash well, drain the water and set aside. If you are using small sized jar, grind in batches. Crush the pepper and set aside. Heat a cooker base with oil and temper mustard seeds, urad dal and chana dal. Saute until dals turn golden brown. Now add the pinched red chillies, ginger, curry leaves and hing. Saute for a while. Add water and required salt. When the water comes to a roll boil, add the ground rice+dal. Keep mixing in high flame till 80% of the water is absorbed by the rice. Close the cooker and put the weight valve. Cook in low flame for one whistle. It will take 10-15 minutes based on the size of cooker. Open the cooker after the steam is released. Add the crushed pepper powder. Mix well and serve hot with sambar or chutney ! This upma looks mushy when hot but it will separate as it cools down.

Note

Traditionally rice & dal should be washed & soaked for 2 hours. Then it should be spreaded in a towel or paper for 10 minutes. It should be ground coarsely in batches. By doing this way, you get really soft upma. But the method I have suggested saves time and this upma can be done quickly.So its finally your choice of making it : )) You can replace red chillies by green chillies too. You can make the same upma using broken rice/Noi.

Enjoy this traditional, easy rice upma recipe for your breakfast or dinner with sambar or Chutney !

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