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.
Ingredients
- 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
Instructions
- 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.