Raw Rice                       -        1 cup

pigeon peas split            -        2 tbsp

Black Pepper                 -        1/2 tsp

Cumin seeds                 -       1/2 tsp

Water                           -        as needed

Coconut oil                 -        1tsp

Salt                               -        as needed

To temper

Coconut oil               -        1 tbsp

Mustard Seeds              -        1 tsp

Urad Dal                         -        2 tsp

Channa Dal                    -        1 tbsp

Asafoetida                     -        a pinch

red chilly                        –        1

Curry Leaves                -        1 sprig


Wash and soak rice, dal together for minimum 10 mins or maximum 2 hrs.

Drain water and spread over a cotton cloth for 10 minutes.

Transfer little at a time to a blender. Grind it for few seconds to make it like rava.

Make sure not to powder it finely. Coarsely grind pepper and jeera too.

In a small pressure cooker or heavy bottomed vessel, heat oil and temper with the items under ‘To temper’ table.

Add water, salt and mix well.


Bring to boil and add the powdered rice, dal mixture.

Cook until it turn like a porridge.

Lower the flame to medium and pressure cook for 2 whistles or

cook in lowest heat for 15 minutes.

Once done, open and fluff it,

drizzle with coconut oil.

 Now ready to your rice uppuma recipe