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.
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.