UPPINDI - broken rice upma | How to make UPPINDI - broken rice upma

By Sujatha Ratnala  |  18th Feb 2016  |  
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  • UPPINDI - broken rice upma, How to make UPPINDI - broken rice upma
UPPINDI - broken rice upmaby Sujatha Ratnala
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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.

UPPINDI - broken rice upma is one dish which makes its accompaniments tastier. With the right mix of flavours, UPPINDI - broken rice upma has always been everyone's favourite. This recipe by Sujatha Ratnala is the perfect one to try at home for your family. The UPPINDI - broken rice upma recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing UPPINDI - broken rice upma is 10 minutes and the time taken for cooking is 40 minutes. This is recipe of UPPINDI - broken rice upma is perfect to serve 4 people. UPPINDI - broken rice upma is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love UPPINDI - broken rice upma. So do try it next time and share your experience of cooking UPPINDI - broken rice upma by commenting on this page below!

UPPINDI - broken rice upma

Ingredients to make UPPINDI - broken rice upma

  • 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

How to make UPPINDI - broken rice upma

  1. Soak the Moongdal for 15 minutes.
  2. 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.
  3. Add Moongdal and saute for about 3 minutes on medium heat.
  4. Add water and salt and let it come to a boil.
  5. Slowly pour the Rice Rava and stir occasionally to avoid lumps.
  6. Cook for 15 minutes on low flame till required consistency.
  7. Serve hot with avakai mango pickle or tomato pickle
  8. 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.

My Tip:

Corn kernels if relished can optionally be added while simmering. For a crispy crust to form, allow it to simmer for a longer time. This will also increase its shelf time.

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