Cuisine: Andhra
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Rice rava (Coarse Rice Flour) | 1 1/2 cups |
| Yellow Moong Dal (Split) | 1/3 cup |
| Sweet corn | 1/2 cup |
| Onion | 1 medium, chopped |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Dry Red Chillies | 2 whole |
| Curry leaves | 1 sprig |
| Ginger | 1 inch, chopped |
| Asafoetida (Hing) | 1 pinch |
| Salt | to taste |
| Oil | for cooking |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 5g |
| Carbohydrates | 35g |
| Fat | 2g |
| Fiber | 3g |
| Sodium | 200mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Instructions
-
Prepare Rice Rava: If you are using homemade rice rava, start by washing regular rice with water. Dry it under the sun or in a cool spot for about 20 minutes. Once dry, grind the rice coarsely to get the texture similar to rava (semolina).
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Tempering the Spices: Heat a kadai (Indian wok) or pan over medium heat. Add oil and let it heat up. Add mustard seeds and white urad dal to the pan, letting them splutter for about 10 seconds. Follow with curry leaves and let them crackle in the oil.
-
Sauté Aromatics: Add dry red chillies and a pinch of asafoetida (hing) to the pan, frying them for another 10 seconds to release their flavors. Now, toss in the chopped onions and grated ginger. Stir everything together until the onions become soft and translucent.
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Add Moong Dal and Water: Add the yellow moong dal to the pan and stir-fry it for 2 minutes. Then, pour in about 4 cups of water. Bring this to a gentle boil on a low heat. Stir in salt to taste.
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Cook the Rice Rava: Once the water begins to boil, slowly add the rice rava while continuously whisking to prevent any lumps from forming. This will help the rava absorb the water evenly and cook to a soft, porridge-like consistency.
-
Incorporate Sweet Corn: Add the sweet corn to the mixture, stirring gently. Let it cook for about 2 minutes, allowing the flavors to meld together.
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Simmer and Serve: Cover the pan and allow the dish to cook on low heat for another 2 minutes. Stir the Uppu Pindi at regular intervals to prevent it from sticking to the bottom of the pan.
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Final Touch: Once cooked, give it a final stir and check the seasoning, adding more salt if necessary.
Serve the Andhra Style Uppu Pindi hot, paired with a delicious and spicy coconut chutney for the perfect South Indian breakfast. To complete your meal, a cup of freshly brewed coffee or masala chai makes a lovely accompaniment.
Enjoy this hearty, nourishing dish for a fulfilling breakfast that brings a taste of Andhra cuisine right to your table!
