rice rava uppittu recipe | akki tari uppittu recipe | rice rava upma

Jump to Recipe
rice rava upma recipe, akki tari uppittu recipe

rice rava upma or akki tari uppittu recipe - an easy, delicious, authentic, traditional south indian breakfast recipe from karnataka, made with broken raw rice.

4.75 from 4 votes
total time:
15minutes

rice rava uppittu or akki tari uppittu recipe with step by step photos – an easy, delicious, authentic, traditional south indian breakfast recipe from karnataka.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

akki-tari means broken rice. this is a dish i have been fortunate enough to enjoy since childhood, cooked to perfection by my mother, hence very special to me. i find it amazing how simple ingredients can be brought together to form such a dish, so delicious and heartwarming. the house would smell so wonderful with the beautiful spices cooking away in the kitchen. and the best bits would be the crusted bits stuck to the pan. 🙂

in this rice rava uppittu recipe, i have used lilva beans which are termed as avrekaalu in kannada. these beans are called as hyacinth beans in english. also known as surti papdi beans or vaal.

these light green flat beans add a unique earthy flavor along with a bite in the dish. whenever i shop at the indian grocery stores, i make it a point to buy these beans frozen and store them and use them as and when i need them. when in season, off course, they are available in plenty and can be used in various south indian preparations such as regular upma, akki rotti (rice flour based flat bread), avrekaalu sambar and so on.

this rice rava uppittu recipe can be made with idli rava too. but please remember to add less water as, idli rava may not be able to hold the amount of water mentioned in the recipe.

this no onion no garlic avrekaalu akki uppittu, can be served for breakfast or evening tiffin/snack. also can be a go to single pot lunch box idea.

if you are looking for more upma recipes then do check:

rice rava upma recipe, akki tari uppittu recipe
4.75 from 4 votes
print

rice rava uppittu

rice rava upma or akki tari uppittu recipe - an easy, delicious, authentic, traditional south indian breakfast recipe from karnataka, made with broken raw rice.
course breakfasts
cuisine south indian
prep time 5 minutes
cook time 10 minutes
total time 15 minutes
servings 4 to 6
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup rice OR 200 grams rice - which yields 1 cup rice and 1 cup + ½ tablespoon of broken rice
  • 2 teaspoon whole peppercorns (sabut kali mirch)
  • ¾ cup skinned lilva beans (avrekaalu or hyacinth beans) - you can use frozen or fresh ones. I used frozen beans
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon chana dal (split yellow peas)
  • 1 teaspoon urad dal (split black gram)
  • 1 finely chopped green chili (hari mirch)
  • 1 halved spicy dry red chili (sookhi lal mirch)
  • 2 tablespoons of curry leaves (kadi patta)
  • salt to taste
  • 2.5 cups of water

how to make rice rava uppittu

prepping rice

  1. firstly, powder 1 cup of raw rice using an electric blender or food processor, running it briefly at first speed only. do not make a fine powder. the grains need to resemble coarse semolina. you can also pulse the rice a few times instead.
  2. coarsely powder the whole peppercorns next. you can even powder both the rice and peppercorns together.

preparing rice rava uppittu

  1. in a deep, thick bottomed pan, heat 1 tablespoon of oil.
  2. add mustard seeds, split chana dal, urad dal, stir them for a few seconds.
  3. add finely chopped green chili, curry leaves and stir until the chana dal turns golden brown.
  4. then add ¾ cup of lilva beans, stir so that they get mixed in with the tempering.
  5. following this, pour in 2 and ½ cups of water. add salt to taste. bring this to a boil.
  6. then simmer until the lilva beans cook through.
  7. then add the powdered rice and peppercorns, give it a mix using a spatula.
  8. cook stirring now and again very well. break lumps if any. continue to cook until all the water gets absorbed and the broken rice cooks through.
  9. this should take around 7 to 9 minutes at low-medium to medium heat. once the grains are cooked through, turn off the heat. cover with a lid for another 2 minutes.
  10. serve rice rava uppittu with curd or chutney powder or pickle of your choice.

  11. adding a teaspoon of ghee while serving enhances the flavor. but this is optional.

recipe notes

- as an optional addition, you can add 1 tablespoon of tuvar dal/split pigeon peas while grinding the rice and peppercorns and follow the rest of the recipe as mentioned.
- you can also add 1 to 2 tablespoon of grated fresh coconut to the dish. if you wish to add, add the same when the water comes to a boil.
- adding a teaspoon of ghee while serving, adds a lovely flavor. this is however optional.

note: as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to this recipe url - rice rava uppittu on Veg Recipes of India. its a fair and ethical practice. for using our image please write to us. all our images and content are copyright protected.

TRENDING NOW

step by step akki uppittu or rice rava uppittu recipe

1.take 1 cup (200 grams) of raw rice in an electric blender or food processor.

rice rava upma recipe rice rava uppittu akki tari uppittu

2. running the electric blender at low speed at short bursts or pulsing intermittently, coarsely powder the raw rice. it should resemble rava or sooji. just grind coarsely. remove and keep aside. don’t make too fine, as then too many lumps are formed when making upma and they are difficult to break.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

3. in the same grinder, also powder 2 tsp whole peppercorns coarsely.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

4. the mixture of coarsely ground rice and black peppers, should look something like this. showing you a portion of the same.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

5. in a separate thick bottomed thick pan, heat 1 tablespoon of oil. to this add 1 teaspoon mustard seeds, 1 teaspoon chana dal, 1 teaspoon urad dal, 2 tbsp curry leaves, 1 finely chopped green chili and 1 halved dry red chili. stir this until the chana dal turns golden brown.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

6. now, add ¾ cup of skinned lilva beans/hyacinth beans. stir to mix these in with the tempering.instead of hyacinth beans, you can also use tuvar lilva or fresh pigeon peas. you can also use green peas. you can also skip the hyacinth beans. but adding the papdi adds a wonderful touch which is a family favorite.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

7. pour 2 and ½ cups of water.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

8. add salt to taste sufficient for the entire upma. bring this to a boil. simmer and cook until the beans are cooked through.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

9. now, add the prepared broken rice and peppercorn mix.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

10. stir these in and cook at medium to low-medium heat.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

11. stir now and again to break any lumps and continue to cook.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

12. cook until all the water becomes well absorbed by the rice and the rice grains are well cooked. break any lumps if they form.

if you test out a tiny portion of the cooked upma by pressing between your finger tips, the grains should get mashed well, suggesting that the coarsely ground rice grains are cooked through.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

13. turn off the heat and cover for 2 minutes.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

14. serve rice rava uppittu hot adding a teaspoon of ghee (optional) with curd or chutney powder or pickle of your choice. you can also garnish with some coriander leaves. you can serve rice rava upma straightaway or roll the upma when slightly hot or warm, in balls and then serve.

rice rava upma recipe rice rava uppittu akki tari uppittu recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


Collections

Popular Recipes

10 comments/reviews

  1. Very easy method and explained so well….thank you Dasaani …..we call this as akki tari unde or Avarekalu Unde….well my earlier generations used processed rice…..Yours is a quick recipe ….well done and good luck

    • thanks rrs for sharing this useful info.

  2. I always love uppittu.. N the roasted crumbs sticking to the bottom… Yum.
    And so does my hubby and son. I have never tried adding Lima beans… Next time I m making it this way.
    A tip:
    I sieve my ground rice to separate the flour and broken grains. Flour tends to make upma sticky.
    And sometimes I make it tangy with tamarind… Like pulihora style…

    • thankyou shivani for sharing your suggestions 🙂

  3. Anu, very nice recipe! Brought back so many memories of my mom making this upma. My mom used to grind a handful of a tuar dal along with the rice. And the best thing to eat was the scraps stuck at the bottom of the pan!

    Thanks!

    • bhanu, touched to hear that my post brought back precious memories for you 🙂 thanks so much for your lovely comment. my mum too used to add tuvar dal in addition at times, as i have mentioned in the notes section. you have added a beautiful spark to my memories too 🙂

  4. I’m crazy about Idli sambhar from childhood . Also Upma . Spices has o just right and aroma ? You can smell it from far . But now a days all that is gone . No flavor or the aroma . Can you give a recipe of sambhar powder ?

  5. Light n simple version of mater makhana plz

    • will see if i can add.

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible