Uppindi/uppu pindi/uppudu pindi/rice rava upma/chwal ka upma/uppudu pindi upma by roshniscuisine
Hi frndz…today we prepare something new recipe…uppindi or uppu pindi.
We call this chawal ka upma also…in odia chaula upma.It is healthy alternative to breakfast recipe and you can easily carry this for a trip also…easy go with simple pickle
It is quite regularly prepared in our home…me n my kids love this so much.This uppindi is made from rice rava…it is little coarse comparing to our regular rava.It is generally prepared in Odisha-Andhra Border,Andhra,Telengana areas…when I upload this recipe in social media all my south Indian friendz commented mine also favourite…some frndz din’t know about this recipe also…it is completely new for them
You can prepare this who has gluten allergy…as it is made from rice
This is one recipe I can prepare confidently and indepently before marriage…this I leared from my sweet mom…so this recipe always close to my heart
I remember after our marriage get fixed…when my jethani called me and asked what you prepared most of the times my reply was uppindi…she jokingly said what you prepared uppindi so many times…some other recipes you know or not
Aftermarroage also when we reached in Pune…I prepared uppindi and some onion-potatoes are left so made some curry with this…When my husband tasted this…a smile comes on his face…I was so happy that he liked it. So many sweet memories attached to this recipe
You can view the video recipe here
It is readily available in our area…and it is not available here in Indian grocery in Jakarata…so I balways bring large quantity of this.We can replace this with idli rava also…my sister also prepared this usine idli rava…
If you want to prepare this in home,just soak the rice for 3 to 4 hours,then drain the water.Dry the rice on a thick cloth for 15 to 20 min,you can observe the rice start crackle but still it has moisture.Its the time to grind the rice to a coarse form.Seive the grinded rice…what the powder form removed that is nothing but rice flour and the granule form left this is rice rava.Thn dry the rice rava n rice flour so that extra moisture evaporated and you can store this in a box…for future use
Now lets dig into the recipe details
Preparation Time 10 min
Cooking Time 10 min
Serving Persons 4
1 cup rice rava
2 cups water
1/4 cup sweet corn kernels
2 green chili slitted
1/2 tsp grated ginger
10-12 curry leaves
2 tbsp chopped coriander leaves
1 tbsp chana daal
1/2 tsp mustard seeds
1/4 tsp cumin seeds
2 tsp udal daal
5-7 fenugreek seeds
a pinch of asafoetida
2 tbsp oil
Salt to taste
First heat the pan and add the rava to this.
Saute this in low flame till it turns little light golden clour.
In this way the uppindi will be more fluffy and not sticky in texture.
Now take out the rava,and in the same pan heat oil.
When oil is properly hot,add in chanadaal,mustard seeds,cumin seeds and udad daal with asafetida.
When chana daal turns light golden colour,add the curry leaves,ginger paste and green chili.
After 1 min,add water to this.
Throw in sweet corn,salt and mix well.
Cover the lid,make the flame high.
When water start boiling add in the rice rava.
No need to stir it while adding to hot water as we do in normal upma.
Now stir it and mix well.
Make the flame high initially and cover the lid.
After 2 min,make the flame low.
Let it cook for 6 to 8 min.
Remove the lid,it is lamost done.
Just sauté it so that it will not sticky.
Cove r the lid again and let it cook for 1 to 2 min,so that it is evenly cooked.
Remove the lid,switch offflame.
Add chopped coriander leaves and mix well.
Its done,serve hot with any pickle…
If rice rava is not available you can prepare this using idli rava also.
You can make the rice rava in home and store for future use.
I forgot to add whole red chili in tadka…so garnished in my recipe atlast.
Some add sliced or chopped onion also to this.
We can make masla uppindi by adding variety of vegetables like cauliflower,French beands,green peas,carrot,onion,tomatoes…like our masala upma.
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