rice rava upma recipe, akki tari uppittu recipe
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4.5 from 4 votes

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: breakfasts
Cuisine: south indian
Servings: 4 to 6
Author: Dassana Amit

Ingredients

  • 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

Instructions

prepping rice

  • 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.
  • coarsely powder the whole peppercorns next. you can even powder both the rice and peppercorns together.

preparing rice rava uppittu

  • in a deep, thick bottomed pan, heat 1 tablespoon of oil.
  • add mustard seeds, split chana dal, urad dal, stir them for a few seconds.
  • add finely chopped green chili, curry leaves and stir until the chana dal turns golden brown.
  • then add ¾ cup of lilva beans, stir so that they get mixed in with the tempering.
  • following this, pour in 2 and ½ cups of water. add salt to taste. bring this to a boil.
  • then simmer until the lilva beans cook through.
  • then add the powdered rice and peppercorns, give it a mix using a spatula.
  • 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.
  • 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.
  • serve rice rava uppittu with curd or chutney powder or pickle of your choice.
  • adding a teaspoon of ghee while serving enhances the flavor. but this is optional.

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.