Adai Upma | Thanjavur Special Traditional Tiffin Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

Traditional Tiffin recipes are healthy , wholesome and also connects us to our roots. I am very fortunate to learn these amazing recipes from various elders in our family as well as from my friend's families. 

Today, I am sharing one such amazing recipe called 'Adai Upma' . I have earlier shared the traditional 'Adai' recipe with you all. My Mother-in -Law is an expert in making the adai upma and she shared that this used to be  a favourite among her sisters. She recalled that when kids in the family came back from school , this tiffin would be ready and they would all relish the steaming hot adai upma. In fact there would be a small competition as to who will finish the first round and get the second helping of the crispy layer ( that forms below the iron kadai )as that is the tastiest  . 

I have heard a few say that they make upma with the left over adai batter . But this upma is different from that as the proportion of the grains soaked is different from the regular adai. Though the traditional method to make this upma is to keep stirring till the mixture crumbles which does take a lot of time and patience, you can alternatively  pressure cook the adai batter , allow it to cool and then run it in the mixer so that it beautifully crumbles. Temper and then cook for another 7-10 minutes only for it to become crispy. It tastes great both ways. 

Let us now jump into the recipe. 

Recipe Courtesy : Mrs. P. Prema

Thanjavur Special Adai Upma :

Preparation time : 2 hours 

Cooking time : 35 minutes

Serves : 4

1 cup = 250 ml cup 

Ingredients :

For the adai batter:

1 cup raw rice 

1/4 cup urad dal/husked black gram

1/4 cup tuvar dal/pigeon peas

1/4 cup channa dal/bengal gram 

4-5 dry red chillies ( adjust chillies according to your taste preference)

small piece of asafoetida ( compound) OR large pinch of asafoetida powder

salt to taste 

For tempering :

1 tablespoon sesame oil

1 teaspoon mustard seeds

1 sprig curry leaves 

Method : 

1. Wash rice separately and soak for 2 hours along with red chillies and  asafoetida. 

2. Add the three dals together , wash and soak for 2 hours. 

3. Drain the excess water and add grind it into thick batter using less water.

Chef tip : First grind the rice along with chillies and asafoetida. Then add the dal and grind coarsely. 

4. Transfer the batter to a container, add salt and mix well.

5. Heat a heavy bottom kadai/wok and temper with ingredients given for the same.

6. Now add the batter and mix well.

7. Partially cover the kadai and keep stirring occasionally.

8. Cook till the time the batter crumbles and becomes non - sticky.

Chef tip : Cook over low flame only and this step might take 30 minutes.

The Other Method ( easier version ):

1. Follow the above method till step 4.

2. Add 2 teaspoons of sesame oil into the batter and mix well.

3. Place the vessel containing the batter into a pressure cooker and pressure cook over medium flame  upto 4 whistles.

Note : Close the vessel with a lid .

4. Allow the pressure to release and remove the vessel.

5. Let it cool down for 10 minutes.

6. Transfer the mixture into the jar of a mixer and run it just for 10 seconds. 

7. The mixture would have beautifully crumbled.

8. Heat a kadai with 2 teaspoons of oil and temper with ingredients given for the same.

9. Add the ground mixture and mix well.

10. Cook over low flame, stirring occasionally for 5-7 minutes .

Note : You can cook more if you like it more crispy. 

Your delicious Adai Upma is now ready. You can make it for evening tiffin and enjoy it along with a cup of coffee . It is a healthy after school snack too.

Happy Cooking !

With love,

Masterchefmom