Andhra Uppu Pindi: Rice Rava and Moong Dal Upma
Andhra Uppu Pindi | Uppudu Pindi
Prep Time
5 mins
Cook Time
20 mins
Resting Time
10 mins
Total Time
25 mins

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.

Course: Breakfast, Main Course, Snack
Cuisine: Andhra Pradesh, Indian, South Indian
Keyword: Uppittu, Uppu Pindi, Uppudu Pindi
Author: Aruna
  • 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
  1. 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.

  2. In a heavy-bottomed vessel, heat the oil.

  3. Add the mustard seeds and wait till they splutter.

  4. Add the cumin seeds and udad dal.

  5. Stir-fry till the udad dal becomes light golden brown.

  6. Add split red chillies, curry leaves, and moong dal. 

  7. Stir-fry for 30 seconds.

  8. Add the water and about 1 tsp of salt, and bring the water to a boil.

  9. Let the water boil for about 2 minutes.

  10. 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.

  11. When mixed well, cover and increase the flame to medium. 

  12. 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.

  13. 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.

  14. Serve Uppu Pindi with Avakai and Dahi.