Name: UPPINDI - broken rice upma recipe by Sujatha Ratnala at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Broken rice rava (vari nooka) - 1 glass; Moongdal (pesara pappu) - 1/3 cup to 1/4 glass; Oil - 4 sp or as needed; mustard seed - 1/2 tsp; cumin seed (jeera) - 1/2 tsp; Red chilly - 2; Green Chillies - 2; hing - ½ tsp; curry leaves - few sprigs; Water - 2 ½ glasses; salt as per taste

ABOUT UPPINDI - broken rice upma RECIPE

Presenting Tiffins of Uttara Andhra.Uppindi is a traditional UPMA made with rice rava and moongdal making it healthy and gluten free tiffin. An ideal food for breakfast and dinner. Due to its long shelf life, frequented for packed travel food on long journeys. Also popular for tiffins on Pooja days under ‘No onion No garlic’ category. PREPARATION CREDIT – My Cosister Swetha.

Ingredients Serving: 4

Broken rice rava (vari nooka) - 1 glass
Moongdal (pesara pappu) - 1/3 cup to 1/4 glass
Oil - 4 sp or as needed
mustard seed - 1/2 tsp
cumin seed (jeera) - 1/2 tsp
Red chilly - 2
Green Chillies - 2
hing - ½ tsp
curry leaves - few sprigs
Water - 2 ½ glasses
salt as per taste

Instructions

Soak the Moongdal for 15 minutes.
Heat the oil in a heavy bottomed cooking pot or kadai. For the seasoning or talimpu, add Cumin seeds, Mustard seeds and allow them to crackle. Add Red Chillies (cut them to halves or small pieces), Hing, Curry leaves and stir for a minute.
Add Moongdal and saute for about 3 minutes on medium heat.
Add water and salt and let it come to a boil.
Slowly pour the Rice Rava and stir occasionally to avoid lumps.
Cook for 15 minutes on low flame till required consistency.
Serve hot with avakai mango pickle or tomato pickle
STEPS FOR PREPARING RICE RAVA: Wash 1 kg of rice. Drain it with filter. Dry it in the sun for few hours over a bedsheet. Coursely grind to get rava texture. Sieve in a filter to remove powdery residue.

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