Upma Adai

Total Time:
2.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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  • 1 cup - raw rice
  • 1.5 tbsps - tur dal or thuvaram paruppu
  • 1 tsp - black pepper corns
  • 3/4 tsp - jeera
  • 1 cup - coconut, grated
  • 2.25 cups - water
  • 1 tsp - coconut oil
  • Salt, as needed
  • To temper:
  • 1 tsp - mustard
  • A pinch - Asafoetida
  • 1 sprig - curry leaves
  • 1 tbsp - coriander leaves, chopped
  • 1 tsp - oil

How to Make Upma Adai

  • Clean and soak rice and dal for at least 2 hours.
  • First, grind pepper and jeera just a little and then add the soaked rice and dal Grind carefully to rawa consistency.
  • Heat kadai and temper and add the water and bring to boil.
  • Add the coconut and then the ground rice mixture and mix well.
  • Cook covered on a low flame for 4-5 mins till it is of like upma.
  • Add the coconut oil (if desired) and mix well and switch off the stove.
  • After cooling down, take desired sized ball and make adais.
  • Grease just the first time when you start to make adais.
  • Heat a non-stick pan and drizzle some oil or ghee and toast each side for about 2 mins on a medium flame.
  • Serve with coconut chutney or coriander thokku or coriander chutney.
  • Recipe courtesy: Rak's Kitchen