Uppudu pindi is a kind of Upma but I’d like to think of it as a cross between Upma, Pongal and Khichdi. This dish is primarily cooked with coarse rice flour and yellow mung beans. This is simple and delicious and one of my favorite breakfast/dinner items.
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.