Rice Upma Recipe

rice upma recipe

Use the rice upma recipe that follows to make a new type of upma. It uses the rice rava and not the regular rava. What about the taste? Rice upma, also known by such names as rice rava upma, akki rave uppittu or uppudu pindi, is delicious like the traditional upma.

Another pleasing note of this food is it is easily digestible compared to the rava upma. Here's more good news: This food is easy to make. Give the rice upma recipe a try if you want to make something new for the breakfast.

Rice rava is known as akki thari in Kannada. This dish is thus also called as akki thari uppittu.

You can also make rice rava at home: Coarse dry grind the raw rice. Sieve the ground rice to separate the rice rava and powder.

Use the rice powder to make rotis.

It is a bit complex to cook rice rava and it also takes more time to cook in comparison to wheat rava.

If you cook the rice rava in a pan, the rava sometimes gets burnt at the bottom even if the rava is not fully cooked. Use a pressure cooker to cook the rice rava easily and thoroughly.

Coconut chutney, mango pickle, fresh curd or potato chips are good side dishes for rice rava upma.

amla juice
Amla has vitamin C and is said to have many medicinal properties. Here is the amla juice recipe.

Servings: 3-4


1. Rice rava / akki thari / biyyam ravva 1 cup
2. Hot water 2-and-1/4 cups
3. Salt to taste
4. Coconut gratings 2 tablespoons
5. Lemon juice to taste
6. Coriander leaves few sprigs

For Seasoning:

1. Oil 3 tablespoons
2. Mustard 1/2 teaspoon
3. Channa dal 2 teaspoons
4. Urad dal 1 teaspoon
5. Jeera 1/2 teaspoon
6. Green chilies, cut into pieces, 4-5
7. Curry leaves 1 sprig
8. Onions, chopped, 1-2
9. Ginger, chopped, 1/2 teaspoon
10. Hing few pinches

How to make Rice Upma?

1. Keep the flame including and between medium and high.

Fry rice rava till it becomes hot.

Turn the flame to low.

Fry till the rava turns to light golden brown.

Keep the rava aside.
2. Prepare the seasoning:

- Heat oil in a pressure cooker.

- Add mustard seeds when the oil becomes hot.

- Add channa dal when the mustard starts to splutter.

- Add urad dal and jeera, when the mustard begins to splutter.

- Fry till the dal turns to golden brown.

- Add curry leaves, green chillies, onion, ginger and hing.

- Fry till the onion becomes soft.
3. Add hot water.

Add salt.


The water quantity you will need to use depends on the quality of rava and on how much you've fried it.

For instance if the rava is made from new rice, it needs only two cups of water per cup of rava.
4. Cover the lid.

Set the flame between low to medium.

Cook for a few minutes.

5. Remove the lid.

If the water is rolling-boil, add the rava slowly in a circular motion.

Mix thoroughly.

Add the rava only when the water rolling-boil. Otherwise, lumps will form.
6. Close the lid immediately.

Put the weight.

Turn the flame to low.
7. Cook till the pressure builds-up for about 5 minutes.

Slightly lift the weight and release. If you hear the sound, switch off the flame.
8. Wait till there is no pressure in the cooker.

Remove the weight and lid.


Check the rava.

If it is hard, add 1/4-cup of boiling water across the surface.

Cover and cook for a few more minutes.
9. Add lemon juice, coconut gratings and chopped coriander leaves.

Add a teaspoon of ghee to make the rice rava upma tastier.

10. Cover with the lid.

Let the rava cook fully with the cooker heat for a few minutes.
11. Remove the lid.


12. Rice rava upma, akki thari uppittu, akki uppittu, akki rave uppittu or uppudu pindi is ready.

rice upma recipe final

TIPS Rice Upma Recipe
1. Use idli rava, if you do not have rice rava, and decrease the water quantity by 1/4-cup.
2. To make the rice upma more nutritious, vegetables of your choice.
3. Add cooked tender avarekalu or flat beans to make the upma tastier.