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Pori Upma Recipe
Pori Upma is a quick and easy dish that you can make for after school snacks as it is light still filling. Masala Pori is spicy for kids and hence Pori Upma is a good alternate to it. It is healthy too with carrots & peanuts. It tastes mild and soft, and the puffed rice takes in flavors so easily, so you don't need anything fancy at all to make it taste good.
I make this Pori Upma mostly on weekdays when everything feels rushed but you still want to put something warm on the plate. The texture is soft but still has a little crunch from peanuts and carrots which makes it more enjoyable. It is different from regular upma since it is much lighter and doesn't feel heavy at all.
[feast_advanced_jump_to]About Pori Upma
Pori Upma, also called puffed rice upma, is a light South Indian dish made using pori that is softened slightly with water and then mixed with a simple tempering. The base flavor comes from onion, peanuts and spices, the pori becomes soft in just few seconds. The dish stays mild yet has a comforting taste.
You can make it spicy like masala pori, but this upma version stays very gentle in taste and suits small kids also. This recipe turns out soft and fluffy only, mainly because puffed rice absorbs water and flavors so quick. You can add grated carrot, tomato or even some tiny veggies to make it look more colorful also.
You can even squeeze little lemon juice or add a small piece of tomato if you want that slight tangy feel coming through. Peanut gives a nice crunch, and sometimes I add few cashews also when I want some extra flavor going on. If you like more spicy version, just add green chillies instead of the dry red ones, this comes out quite nice.
I usually make this on busy mornings or those evenings when I really don't feel like eating any heavy snacks. Just quick toss and done, that's why I keep doing this often only. This is one of those after-school kind of snacks that many homes still make, mainly because it gets done in just few minutes.
Pori Upma Ingredients
- Pori / Puffed Rice - I have used this as the main base and it turns soft quickly when rinsed. It gives the light fluffy texture for the whole upma. You can use any fresh pori available.
- Carrot - I have used grated carrot to add light sweetness and small crunch. It is for color also, and you can use beetroot or capsicum if you want some change.
- Onion - I used finely chopped as it gives mild flavor when sautéed. It also helps balance the softness of the pori. You can add shallots also.
- Raw peanuts - I have used peanuts mainly for crunch and extra flavor. It gives nice bite in between. You can use cashews also if you like.
- Turmeric powder - I added a pinch to give color and mild earthy taste. It is optional but gives nice look.
- Coconut oil - I have used coconut oil for tempering, it gives very homely aroma. You can use any cooking oil also.
- Mustard seeds - I used this for tempering and it gives a small pop and flavor. You can skip if you don't prefer.
- Urad dal - I have used this for bite and texture. It adds tiny crunch when fried. You can add chana dal also.
- Red chillies - This is for mild heat and aroma. You can replace with green chilli if you want stronger spice.
- Hing - I added a pinch as it brings a nice flavor and helps digestion. You can skip but it tastes nicer with it.
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How to make Pori Upma Step by Step
1.In a pan heat oil in pan - add the items listed under 'to temper' let it splutter, then add peanuts roast until crisp. Then add onion saute till transparent then add carrot,turmeric powder.
2. Saute for 2-3 minutes. Meanwhile take pori in a strainer.
3.Rinse it once, squeeze excess water and add it to the pan. Toss it well.Alternatively you can soak for 2 minutes then squeeze excess water too.
Serve hot / warm!
Expert Tips
- Rinse the pori gently - Make sure to rinse the pori just once and squeeze it lightly. I usually rinse in a strainer so it doesn't turn mushy.
- Don't overcook veggies - Try not to overcook the carrot or onion because the upma tastes better when veggies have little crunch still.
- Adjust spice easily - You can add green chilli for more spice or skip red chilli for kids. This can be modified in many ways.
- Use fresh pori - I have used fresh crisp pori as it softens well. Old pori becomes too chewy after rinsing.
- Add lemon for tang - You can add few drops of lemon juice in the end for mild tangy flavor. I do this sometimes when I want fresh taste.
Serving and Storage
Serve them hot with a cup of tea or as a simple evening snack. This goes well with some chutney also but most time we eat it plain only. You can store leftover pori upma in fridge for few hours but it tastes best when served fresh. If storing, reheat lightly in a pan to bring back the softness. Don't add water again.
FAQS
1.Can I add tomato?
Yes you can add a small tomato for slight tangy taste. It mixes well with pori.
2.Can I skip peanuts?
Yes you can skip peanuts or add cashews instead. Both works fine.
3.Does the pori need soaking?
You can soak for 2 minutes or just rinse once. Both gives slightly different texture.
4.Can I use masala pori instead?
You can but the final upma will be slightly spicy. The plain pori gives more mild taste.
5.Does this increase in volume after cooking?
Not much, pori stays almost same size, so this quantity serves one or two only.
If you have any more questions about this Pori Upma do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Pori Upma? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Pori Upma Recipe | Puffed Rice Upma Recipe
Ingredients
- 1 cup Pori
- ¼ cup carrot
- ¼ cup big onion
- 1 tablespoon raw peanuts
- a pinch turmeric powder
- salt to taste
To Temper:
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 2 small red chillies
- a pinch hing
Instructions
- In a pan heat oil in pan - add the items listed under 'to temper' let it splutter, then add peanuts roast until crisp.Then add onion saute till transparent then add carrot,turmeric powder.
- Saute for 2-3 minutes.Meanwhile take pori in a strainer.
- Rinse it once,squeeze excess water and add it to the pan.Toss it well.Alternatively you can soak for 2 minutes then squeeze excess water too.
- Serve Pori Upma hot / warm!
Video
Notes
- Rinse the pori gently - Make sure to rinse the pori just once and squeeze it lightly. I usually rinse in a strainer so it doesn't turn mushy.
- Don't overcook veggies - Try not to overcook the carrot or onion because the upma tastes better when veggies have little crunch still.
- Adjust spice easily - You can add green chilli for more spice or skip red chilli for kids. This can be modified in many ways.
- Use fresh pori - I have used fresh crisp pori as it softens well. Old pori becomes too chewy after rinsing.
- Add lemon for tang - You can add few drops of lemon juice in the end for mild tangy flavor. I do this sometimes when I want fresh taste.
Nutrition
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