Andhra Uppudu Pindi | Rice Rava and Moong Dal Upma with detailed photo and video recipe. Uppudu pindi is a kind of Upma but I’d like to think of it as a cross between Upma, Pongal and Khichdi.
Andhra Uppudu Pindi primarily cooked with coarse rice flour and yellow mung beans. This is simple and delicious and one of my favorite breakfast/dinner items.
Today i’m blogging a very simple, wholesome, healthy recipe which can be made for breakfast or dinner as it makes a complete meal by itself. Need to prepare dinner in less than 30 minutes. Don’t have any veggies in your refrigerator,don’t worry.
Uppudi pindi can be prepared without vegetables too. All you need are spices like mustard seeds, cumin, bengal gram, black gram dal, green chillis, ginger, rice, salt and water to prepare it.
For me one of the best parts of the Uppu Pindi will always be the crisp crusty layer that forms at the bottom of the vessel. Traditionally, one has to wash and soak the rice for about an hour. Dry it on shade.
Grind the rice into coarse powder. Let it cool completely and sieve it to separate the fine rice flour to get the rice rava. These days, it is readily available in the super markets too.
Usually this recipe is prepared in a thick bottomed vessel be slow cooking for a very long time. That way, the bottom forms a golden brown thick layer of the uppudu pindi called as chakka which tastes super awesome. The classic combination for uppudu pindi is Avakai pickle .
This uppudu pindi tastes double tasty when left for a night – so don’t worry about the left overs. For fastest method we can also use pressure cooker for quick dinner.
Andhra Uppudu Pindi
Ingredients
- 1 Cup Rice Rava
- 1/4 Cup Moong dal
- 2 Green chilies
- 2 Dry chilies
- 1/2 Inch Ginger Grated
- Few Curry Leaves
- Salt as per taste
- 3 table spoon Oil
- 1 tea spoon Urad dal
- 1 tea spoon Chana dal
- 1 tea spoon Mustard seeds
- 1 tea spoon Cumin seeds
- 2 1/2 Cups Water
Instructions
- In a non stick pan take 3 tbsp of oil and fry 1 tsp urud, 1tsp channa dal, 1 tsp mustard seeds, 1 tsp jeera and 2 red chili. Then add chopped green chilies, ginger and curry leaves.
- Then add 1 cup water and bring to a boil and add salt and moong dal. Cook on medium flame until the dal is semi done .
- Then add 1 1/2 cup water and bring to a boil and then add the rice rava.
- cook on very low flame for 20 mins with the lid on.
- It can be mixed occasionally, as it cooks, a nice crust forms to the bottom of the pan. The crust is the best deal.
- Serve Uppu Pindi with Avakai(Pickle) and Dah(Yogurt).
Notes
- The amount of water depends on how old the rice rava. If the rice used to preprare the rava is old, more water would be needed 1:2 ratio should work most of the times.
- Avakai tastes best with this dish although other Andhra pickles can be used.
- The moong dal should not be cooked to a mush and should retain its shape.
- Ensure the flame is at the lowest level to ensure slow cooking.
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How to make Uppudu Pindi with Step by Step :
1.In a non stick pan take 3 tbsp of oil and fry 1 tsp urud, 1tsp channa dal, 1 tsp mustard seeds, 1 tsp jeera and 2 red chili. Then add chopped green chilies, ginger and curry leaves.
2.Then add 1 cup water and bring to a boil and add salt and moong dal. Cook on medium flame until the dal is semi done
3.Then add 1 1/2 cup water and bring to a boil and then add the rice rava.
4.cook on very low flame for 20 mins with the lid on.
5.It can be mixed occasionally, as it cooks, a nice crust forms to the bottom of the pan. The crust is the best deal.
6.Serve Uppudu Pindi with Avakai(Pickle) and Dah(Yogurt).
