Uppindi with Avakaya Pickle

Instructions

1. 1

   Place a heavy-bottomed pan or kadai over low-medium heat. Add the coarse rice rava and dry roast for 4-5 minutes, stirring frequently, until it becomes aromatic and feels hot to the touch. Do not let it change color. This step is crucial for a non-sticky texture. Transfer the roasted rava to a plate and set aside.

2. 2

   In the same pan, heat the oil over medium heat. Once hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add the cumin seeds, urad dal, and chana dal. Sauté for 1-2 minutes until the dals turn golden brown and fragrant.

3. 3

   Add the broken dried red chilies, curry leaves, and a pinch of hing to the pan. Sauté for another 30 seconds. Now, add the finely chopped onion, slit green chilies, and grated ginger. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Pour 3 cups of water into the pan and add the salt. Increase the heat to high and bring the water to a rolling boil.

5. 5

   Once the water is boiling, reduce the heat to low. Begin adding the roasted rice rava slowly in a steady stream with one hand, while stirring continuously with the other hand to prevent lumps from forming. Mix until all the rava is well incorporated.

6. 6

   Cover the pan with a tight-fitting lid and cook on the lowest possible heat for 6-8 minutes. By this time, all the water should be absorbed, and the rava will be cooked through and soft.

7. 7

   Turn off the heat but keep the pan covered. Let the Uppindi rest for 5 minutes. This allows it to steam further and become fluffy. Before serving, gently fluff it with a fork, stir in the optional lemon juice, and serve hot with a dollop of ghee and a side of Avakaya (mango pickle) or any chutney.