In my mind, Uppu Pindi (aka Uppudu Pindi) will forever be a special mother-daughter pleasure that I shared with Amma. Yes, my dad and brother like it too, but Amma and me just loved it. I used to look forward to days when this lovely rice rava and moong dal upma, or Dibba Rotti (a thick pancake made with Idli batter) was the menu.
For some reason, I have always had Uppu Pindi as dinner and never for any other meal. I wonder why?
While the world knows of and enjoys the Rava Upma | Suji Upma, in South India, we make loads of different kinds of Upma like dishes with rice rava. I am trying to document those on this blog. For me the closest to my heart is this recipe for Uppu Pindi for reasons that I have already enumerated. Then there are other versions I enjoy like the spicier, “coconut-y” Arisi Upma from Tamil Nadu and the mellow Biyyam Rava Challa Upma | Majjiga Upma that we make with buttermilk.
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. Amma and me would actually negotiate for this portion, and while we were busy doing that my brother would eat a substantial part of it! 😀 😀
Ahhh…. the memories. The best way to enjoy Uppu Pindi is with Avakai and Perugu (Dahi).
- While I make Uppu Pindi on open flame, my father has had great results cooking in the pressure cooker instead of over open heat. The texture is slightly different though.
- I first published this recipe on March 11, 2012 and have now updated it with new photos and a printable recipe.
Recipe for Andhra Uppu Pindi | Uppudu Pindi
Uppu Pindi is a rice rava and moong dal upma made in Andhra Pradesh. Also called Uppudu Pindi, it is eaten with some Avakai and Perugu (Dahi) on the side.
- 1 Cup Rice, Biyyam
- 1/3 Cup Moong Dal, Pesara Pappu
- 1 tbsp Udad Dal, Minapa Pappu
- 1 tsp Rai, Avalu, Mustard Seeds
- 1/4 tsp Asafoetida, Hing, Inguva
- 3-4 Spicy Red Chillies
- 6-8 Curry Leaves
- 2-3 tbsp Oil (Sesame Oil, preferred)
- 2.5 Cups Water
- Salt to Taste
Grind the rice till it is a very coarse powder. You need to just break the rice grains into smaller pieces not make it a fine powder.
In a heavy-bottomed vessel, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the cumin seeds and udad dal.
Stir-fry till the udad dal becomes light golden brown.
Add split red chillies, curry leaves, and moong dal.
Stir-fry for 30 seconds.
Add the water and about 1 tsp of salt, and bring the water to a boil.
Let the water boil for about 2 minutes.
Lower the heat and add the rice rava gradually while mixing constantly. If you do not mix constantly, you will have a lumpy Uppu Pindi.
When mixed well, cover and increase the flame to medium.
Cook for about 10 minutes while mixing every 2-3 minutes. If you are making this is a steel-bottomed vessel or an iron kadai, you will find a nice crust forming at the bottom.
Once all the water is absorbed and the rice rava is cooked, turn-off the heat, cover and let the Uppu Pindi rest for 10 minutes.
Serve Uppu Pindi with Avakai and Dahi.
How to Make Andhra Uppu Pindi | Uppudu Pindi
- Use the lowest speed on the grinder or the pulsing option to grind the rice into a very coarse powder. Essentially, we are just looking to break the rice grains into very small pieces.
- In a heavy bottomed vessel or kadai, over medium flame, heat the oil.
- Add mustard seeds and stir-fry till they crackle.
- Add the cumin seeds and udad dal, and stir-fry till the dal turns light brown.
- Add the moong dal, red chillies, asafoetida, and curry leaves.
- Stir-fry for about 1/2 minute.
- Add water and 1 tsp salt, and bring the water to a boil.
- Lower the heat so that the water just simmers.
- Add the ground rice powder slowly while stirring constantly to avoid lumps.
- Mix well so that there are no lumps.
- Cook covered over low to medium heat till the rice rava is cooked and the uppu pindi has the consistency of upma. Mix well at regular intervals.
- When the Uppu Pindi is ready, turn off the heat, cover and set aside for 10 minutes.
- Serve hot with Avakai and Yogurt.
- You can use any oil, but unrefined til/sesame oil gives you the best taste.
- Do not grind the rice too fine otherwise uppudu pindi will be sticky.
- At one point, soon after you add the rice rava, it will look as though the water is insufficient to cook the rava. Resist the temptation to add more water. It does cook in the remaining water. If you do have to add water, do not add more than a few tablespoons at a time.