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Andhra Pradesh is believed to be a treasure trove for all the foodies. From breakfast and lunch to snacks and dinner, the destination has a lot to offer for every palate. For someone who is planning to add a delicious yet light dish to their menu, then Uppudu pindi is a perfect match.
Andhra-style uppudu Pindi makes for a light and fulfilling meal that can easily transform your boring meals into a flavourful one. You can prepare a refreshing bowl of uppu pindi easily at home by tossing moong dal, rice and chillies together.
This close relative of upma is prepared with a rich blend of rice with moong dal that too in minutes.You can introduce your kids or your family members with crisp crusty layers with a golden-brown thick layer that forms at the bottom of the vessel called chakka while stirring uppu pindi occasionally. Earlier the delicacy used to be prepared with broken rice and later paired with pickles or yoghurt for healthy mornings.
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Well, if you are looking for a hassle-free breakfast packed with nutrition and flavour then this delicacy is the perfect meal for you. With a savoury and tangy taste, the right consistency of uppudu Pindi will definitely be your favourite.
Uppudu Pindi
Prepared with a blend of simple ingredients, follow these simple steps and enjoy your day!
Ingredients
- 1 cup rice
- 1/3 cup moong dal
- 2.5 cup water
- 4 spicy red chillies
- 8 curry leaves
- 3 tbsp oil
- 1 tbsp urad dal
- ¼ tsp asafoetida
- 1 tsp rai
- Salt to taste
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Method
- Start by grinding the rice in a coarse powder. After preparing a fine powder, in a heavy-bottomed pan, heat the oil and add the mustard seeds into it. Allow the seeds to splutter and add the cumin seeds and urad dal.
- Next, stir fry the urad dal until lightly golden brown and add split red chillies, curry leaves and moong dal into the mixture. Allow the water to boil for about 2 minutes and reduce the heat.
- Stir rice rava while mixing constantly. The step is considered important because if you don’t mix it evenly, you will end up having lumpy uppu pindi. Once mixed well, cook covered and increase the heat to medium.
- Cook for about 10 minutes and stir occasionally. If you are preparing this in a steel-bottomed kadhai, you will notice a crust forming at the bottom. After the water is absorbed and the rice rava is cooked, turn off the heat and cover the uppu pindi for 10 minutes. Serve hot with pickle and dahi and enjoy!