south indian breakfast

Arisi Upma is a simple and easy traditional breakfast dish made using coarsly ground rice flour, toor dal and black pepper. It&#039;s tradionally made using bronze vessal (vengalappani). The slightly roasted upma at the bottom of the vessal (known as &quot;Kandhal&quot;) is extreamly tasty. Usually it&#039;s served with Cocontu chutney or Vatha Kuzhambu

Arisi Upma Recipe | Rice Upma Recipe | South Indian Breakfast

Raw Rice

Toor Dal

tbsp Peppercorns

(adjust

Sesame oil

tsp Mustard Seeds

Curry Leaves

tsp Split Urad Dal

Asafoetida (Asafetida / Hing)

broken Red Chili (adjust to your spice level)

tbsp Grated Coconut

Grinding Rice+Dal

Take raw rice, dal and peppercorns in a mixer jar and grind it to a coarse powder like Rava (Sooji). We can also wash the rice and spread in towel and once it is dry, we can grind the rice along with dal. This process ensures proper grinding to a coarse powder. Also we can store this coarse powder in a air-tight container and we can use it later also

Tempering Process

Heat Sesame oil or coconut oil in a pan. Add mustard Seeds and allow it to sputter. Then add the split urad dal, and saute till light brown. Then add curry leaves, hing, broken red chilies

Add Rice and Dal mixture

Take 1 cup of coarsely ground rice+dal mixture aside. In the pan add 2 cups of water along with salt, coconut and bring it to boil. When the water starts to boil, add the cup of  coarsely ground rice+dal mixture little by little and keep stirring to avoid lumps

Cook the Upma

Cover &amp; cook the upma in low flame for about 10 mins. Mix the upma in frequent intervals to avoid the upma getting burnt of sticking to the bottom of the pan. After 10 mins, switch off the flame and let the upma sit in the covered pan for another 5 mins and then you can transfer the upma to the serving bowl

Serving Time

Serve the delicious Arisi Upma (Rice Upma) with Coconut Chutney or Vathakuzhambu and enjoy the breakfast!

An instant lentil dosa recipe that doesn't require fermentation

Instant Lentil Dosa (Bele Dosa)

sona masoori (medium grain rice)

toor dal (split pigeon peas)

onion

green chilis

cilantro (stalks

Salt

tbsp oil

mustard seeds

tsp curry leaves

dosa

Place 1 cup of rice (sona masoori/ medium grain) in a bowl. Rinse with water and drain. Repeat twice to wash the rice. Then, soak the rice with fresh water, just enough to cover it. Let it soak overnight or for 6-8 hours (minimum).

Place 1 cup of toor dal in a separate bowl. Rinse with water and drain. Repeat twice to wash the dal. Then, soak the dal with fresh water, just enough to cover it. Let it soak overnight or for 6-8 hours (minimum).

Soak Rice & Dal

After soaking the rice and dal overnight or for 6-8 hours, it's time to grind.

Drain the water from the rice and discard it.

Drain the water from the dal into a small bowl and keep aside to use for grinding. (Note: You could use regular water. However, the dal water has added nutrients and taste.)

Transfer the soaked rice to a grinder/blender. Add about 1/4 cup of the dal water. Blend to a smooth paste. Pour the ground rice into a large bowl and keep aside.

Transfer the soaked dal into the same grinder/blender. Add another 1/4 cup of the dal water.

Also add 1 medium yellow onion (roughly chopped), 2-3 green chilis, and 1/2 cup cilantro. (Note: You can use the stalks/stems or leaves of the cilantro, or both.)

Blend into a smooth paste. Add a little more dal water if required. However, the batter should be on the thick side.

Pour the mixture into the same bowl as the ground rice. Mix well.

Add salt to taste.

Grind Dosa Batter

Now, it is time to make the tempering/ tadka. Heat up 1 tbsp of oil in a small pot at a medium flame.

Once the oil is hot, add 1 tsp mustard seeds to the oil.

Once the mustard seeds start to crackle, add 1 tsp curry leaves.

Sauté briefly and then take off flame.

Add the tempering to the dosa better.

Make Tempering

Heat a cast iron griddle at a high flame. (Note: A properly maintained and seasoned cast iron pan contributes to the quality of your dosa.)

Once the pan gets hot, lower the heat to a medium flame. Sprinkle some water on the griddle and use a paper towel to wipe the pan and remove any residual oil. (Note: Do this prior to preparing each dosa.)

Use a ladle to pour one scoop of the dosa batter in the center of the griddle. Slowly move the ladle in a circular motion to create a larger circle.

Drizzle oil around the edges of the circle. Increase the heat to a high flame and let the dosa cook for 30-60 seconds.

Use a spatula to flip the dosa over. Sprinkle more oil around the edges and let the dosa cook on this side for another 30-60 seconds.

Use a spatula to flip the dosa over again and fold it in half. Take the dosa off the griddle and transfer to a plate. Serve your dosa hot and enjoy with your favorite chutneys! :)

Prepare the Dosa

Top 2 south indian breakfast recipes from across the web

The most viewed south indian breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Arisi Upma Recipe | Rice Upma Recip...

Instant Lentil Dosa (Bele Dosa)

Top 2 south indian breakfast recipes from across the web

The most viewed south indian breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Arisi Upma Recipe | Rice Upma Recip...

Instant Lentil Dosa (Bele Dosa)

The most viewed south indian breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine