Rice rava upma (Akki tari uppittu)

One of my reader Vanishree sent me this recipe few months back. I forgot to try this for a long time. When I was checking my mails few days back, I saw this recipe and thought of giving it a try immediately.

As most of us know, upma is usually prepared with wheat rava/sooji. Akki tari is the Kannada name for rice rava. I had read many recipes with akki tari, but for the first time heard about akki tari uppittu. Vanishree had sent 2 variations, one was simple upma with peas(in the following recipe, exclude sambar powder and tamarind to get simple upma) and second was with sambar powder. I tried the sambar powder version because I thought it would be more tasty.

See Sailu’s version of this upma.

Ingredients:
2 cups akki tari(rice rava)
2 tbl spn grated coconut(fresh or frozen)
1/4 cup green peas or dehusked tender field beansavare kalu/hidakavare bele)
1/2 cup chopped onion (optional)
1-2 green chillies
1/2” grated or chopped ginger
1/2 tea spoon mustard seeds
2 red (dry)chillies
1 tea spn urad daal
2 tea spns chana daal
4-5 curry leaves
1 tbl spn cashew nuts
½ tea spn sambar powder(optional)
1/4 tea spn tamarind extract (if using normal tamarind, extract thick juice of 2-3 pieces)
A pinch of asafoetida(optional)
Oil/ghee
2-3 strands coriander leaves(optional)
Salt

Method:
Heat oil ghee add mustard,when it starts popping, add red chillies, urad daal, chana daal,cashew nuts and curry leaves. Now add onion, chopped ginger and green chillies. Fry till onions turn slightly brownish. Add green peas, tamarind, rice rava and fry for 5-6 minutes or till the rava is well roasted. Then add boiling water(around 4 cups) and salt. Stir well and close the lid, cook on a low flame.
Rice rava takes more time to get cooked. Once it is cooked add grated coconut and cut coriander leaves.

Serves : 3-4
Preparation time : 20mins

PS: For idli rava – Wash and soak rice for 1/2 an hour. Drain and dry in shade by spreading over a cloth. Mill or pound till fine rava consistency. It is available in market as “rice rava” or “idli rava“.

26 Comments for “Rice rava upma (Akki tari uppittu)”

Aruna Pai

says:

Shilpa…….I donno what is rice rava. It is something which is like idli rava we get in the Indian store, little coarse than rice flour. Looks different and interesting. Will try after buying the same from the Indian store. Thanks for a diff upma.

says:

Nice recipe. I’m also amused to know the kannada name for Idli rava ‘akki tari’..coooool!
Also one of my friend makes chitranna from idli rava! She first cooks idli rava like rice and then makes chitranna out of it. It comes out like idli usli.

gowri

says:

My mom makes upma using ricerava. we call it Hurittu. She uses basic rava Ingredients with lots of ginger. Shilpa I will send you one more breakfast recipe called “Undi” by using Rice Rava. Thanks…

says:

Hey,
Is “varai” the konkani name for idli rava ? I remember my mom used to say “aaji varai panna galya, rulav nakka”. Varai is some rice product..donno if its same as idli rava

Shilpa

says:

Sailaja, Very happy to see you back here :D.

Sushma, try it and let me know if you like it.

Gowri, din’t know the name “hurittu”. thanks :).

Manjula, this is the first time I am hearing Varai. SK and NK Konkanis are totally different :(.

sangeetha

says:

Hi shilpa,

Cool recipe…In tamil, this recipe is called arisi thari upma…my mom makes it, wanted to knw the recipe to do it now, n i got ur site on the search…real cool site, think this website will b on my favorites list!!

Sandhya

says:

hidakavare bele, thats how i hit this site, though initially disappointed of not finding the recipe for hidakavare bele made for puri (may be i post it later!), i found other interesting recipes. Thanks and I hope i try out some of these too… Not a Konkani, but from Karnataka, grew up on neighbour’s Konkani recipe!! Great job, usre a good inspiration for your software recipes too…

sarvesh

says:

dear madam, have you found the recipe for hidakavare bele. if you have the recipe please post it as a reply. yours truly, Sarvesh

says:

when your blog said aayis recipes i was happy becoz i was lookingfor the batata wada recipe so was happy to find a maharashtrian version. and now i find you are from north kanara. i am from south kanara mangalore to be precise. i say to you long live the coconut cuisine.

Shilpa Nayak

says:

Idli Rava upma looks yum, ll definately try. Keep looking for various breakfast recipes as thats one meal my family cant do without. Here’s one more recipe with idli rava…

Cheers
Shilpa

Undoo

1 cup idli rava
1/2 cup coconut preferably fresh or frozen
1/4th tsp methi seeds
1/4th tsp mustard seeds
Curry patta
salt to taste

soak idli rava in water for 15-20 min. Heat oil add mustard seeds. On spluttering add methi seeds and curry patta. Now add soaked idli rava and saute after five min add salt and coconut. When it becomes upma types consistence put off the gas. After the mixture cools down a bit make small balls with a small dent in between and steam like idlis and eat with chutney and molgapoodi (south Indian orange chutney) with coconut oil. At my husbands place they sometimes have with plain coconut oil too.


Shilpa: Shilpa, thanks, I have this recipe on the site here.

Shilpa Nayak

says:

Hey shilpa,

Sorry i missed it. was wondering how you dint have it, hence sent it.Its a typical amchi recipe.

Cheers
Shilpa

Shilpa: Thanks for the recipe Shilpa. I really appreciate you taking time to write the recipe. No need to say sorry about it, I just replied for to help others who don’t know about it, so that they can see pictures.

Pradnya

says:

Hi Shilpa

In ingredients tamarind is mentioned. But dont think its required in upma and also its not there in the preparation. Maybe by mistake its there in the ingredients ?

Thank you
Pradnya

Shilpa: Thanks Pradnya. Corrected.

nirupama

says:

Shilpa, OUr version of thsi upma is different. Coarsely grind 4 tbsp of toor dal, 1tspof both jeera and pepper(dry).Heat oil, add mustard, urad, green and red chillies, choppedgingerThis is for one cup of rice rawa. Add 2 cups of water to the tadka, and when it boils add the coconut( 1 tbsp) , hing and the rawa. Cook it for some time in the kadai and when it comes to idly batter consistency transfer to a bowl and pressure cook for 2 to 3 whisles. Pl try this and it is very easy for you to prepare aftera days hard work.

Archana Pai

says:

Hey…Shilpa
Thanks for your yummy recipes.Its actually helping many people who are new to cooking:)
I have one more recipe of upma made out of idlirawa(akki tari uppitu).hpeu will enjoy this…
1 Cup-Idli rawa
1/4 cup of surti lilva(awarekalu)(cooked with lil salt)
2 tsp coconut grated
small amount of groundnut
urad dal,channa dal,mustard,curryleaves,green chilies
salt to taste
coriander leaves for garnishing.
procedure is same as other upma.But one thing is important, this upma needs lil more amount of water than the regular upma.

thanks
archana pai

arathi

says:

Hi Shilpa,
thanks much for this recipe. My grandmother used to make it and I felt like eating it. Searched on google and your was the first hit as always. My ajji did not use veggies but it is worth a try. I agree with your comment on BF – my family also loves different breakfast options and the more to try the merrier.

I love your blog and have incorporated many recipes from there into my own cooking. Thanks so much for putting this together.
You have made many of my childhood memories of food possible for me to recreate in my own kitchen.
take care
arathi

anita

says:

Hi Shilpa,

Just tried this reciepe since it is one of my hubby’s favourites when his mother comes to visit and unfortunately something went wrong:-( The whole thing was mushy and not granular like upma usually is….can you tell me what I could have done wrong?

says:

Hi ..

“Varai” is Samo seeds.. it is used in Maharashtra for Fast food..that is Upwasa food.. we make upma out of it ..but using ground nut powder..
I can post a recipe of it on my blog if you want…

thanks for sharing this version of upma…will surely give it a try.. 🙂

vijaya narasimhan

says:

This version of rava upma is same like what ort grandmothers used to do it a vengala panai(bell metal vessel available in kerala house holds) they used to do it and keep it closed in the vessel over a firewood stove where the fire would be very little which would keep the upma hot for a very very long time and made it very very tasty especially the upma that had got stuck to the bottom which will be a little brown in color( very very tasty)
Idli rava that u get in stores is boiled rice rava where as akki thari upma is made from raw rice rava and in the end make sure to add a little coconut oil

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