Akki tari uppittu/Rice Semolina Upma

Uppittu/upma is a breakfast item hated by most people young and old alike. So much so that there are many uppittu themed videos making rounds in the social media. However for some, puffing hot uppittu and a cup of coffee combo makes for a satisfying meal. In our city Bengaluru itself there are many eateries that are famous for their khara bath, a variant of uppittu.
Loko Bhinna ruchihi, tastes vary from person to person.
So this post is dedicated to uppittu lovers.
Coming to my uppittu saga, I was shopping at a famous organic super market in Southern Bangalore and found akki tari on the shelf. I suddenly developed craving for akki tari uppittu (uppittu as a rule is prepared with wheat semolina.
Though akki tari uppittu is prepared in combination with the famous avare kayi, the hyacinth bean, I decided to go for bell peppers. Hyacinth bean is harvested only during winter months here. So there was no way I could get fresh beans.
Substitution was not a bad idea and uppittu tasted as great.
Humble uppittu takes birth like this...
  • Rice semolina (akki tari) - 1 cup
  • Grated coconut - 1/2  cup
  • 1 big capsicum
  •  green chilies - 2
  • Curry leaves - 1 sprig
  • Fresh coriander - 2 sprigs
  • Cumin
  • black pepper
  • Asafoetisa - 1 pinch
  • 3 - 4 spoons of oil of your choice 
  • mustard seeds
  • Salt to taste
  • Water - 3 cups
  • In a thick bottomed pan heat water along with cumin and pepper corn
  • when water starts to boil add chopped/cut capsicum and coconut
  • Add salt to taste
  • Dissolve asafoetida and add to this
  • Heat oil in a kadai
  • Add mustard, let it splutter
  • Add curry leaves, chopped chillies and coriander
  • Add rice semolina and roast till aromatic
  • Add roasted semolina little by little to the boiling water (with other ingredients) with constant stirring.
  • Cook the semolina for 5 - 10 minutes.
  • Give a nice mix
  • Squeeze in a lemon (optional)
  • Serve hot with ghee/curd/fryums/chutney pudi as per preference
Rice semolina takes more time to cook compared to wheat semolina