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

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BySujatha Ratnala
Created on 18th Feb 2016
  • UPPINDI - broken rice upma, How to make UPPINDI - broken rice upma
UPPINDI - broken rice upmaby Sujatha Ratnala
  • UPPINDI - broken rice upma | How to make UPPINDI - broken rice upma (15 likes)

  • 0 reviews
    Rate It!
  • By Sujatha Ratnala
    Created on 18th Feb 2016

About UPPINDI - broken rice upma

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 an aromatic, flavorful and delicious dish which is very much popular in Andhra Pradesh. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When UPPINDI - broken rice upma is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing UPPINDI - broken rice upma at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 40 minute to cook it perfectly. On the Better Butter website, you can find the recipe of UPPINDI - broken rice upma by Sujatha Ratnala in step by step with pictures so you can easily learn how to cook the perfect UPPINDI - broken rice upma at your home without any difficulties. UPPINDI - broken rice upma is one of the representative dishes of Andhra Pradesh which you can serve in any special occasions.

  • Prep Time10mins
  • Cook Time40mins
  • Serves4People
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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