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A wholesome and savory breakfast porridge from Andhra Pradesh, made with coarse rice flour and a flavorful tempering of spices. It's a rustic, comforting dish, perfect with a dollop of ghee and your favorite pickle.
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.
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.
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.
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.
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.
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.
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A wholesome and savory breakfast porridge from Andhra Pradesh, made with coarse rice flour and a flavorful tempering of spices. It's a rustic, comforting dish, perfect with a dollop of ghee and your favorite pickle.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 320.73 calories per serving with 4.12g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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.
Add 1/2 cup of finely chopped mixed vegetables like carrots, peas, and green beans along with the onions for a more nutritious meal.
For a protein boost, add 2 tablespoons of soaked yellow moong dal along with the water and let it cook with the rava.
Stir in 2-3 tablespoons of freshly grated coconut at the end, after turning off the heat, for a rich, nutty flavor.
Made from coarse rice flour, Uppindi provides complex carbohydrates that break down slowly, offering a steady supply of energy to keep you active throughout the morning.
The inclusion of lentils like urad dal and chana dal adds dietary fiber, which aids digestion and promotes a healthy gut. Spices like ginger and asafoetida (hing) are also known for their digestive properties.
As it is made from rice, Uppindi is a naturally gluten-free dish, making it an excellent and safe breakfast choice for individuals with celiac disease or gluten sensitivity.
One serving of Uppindi (approximately 225g), without the optional ghee, contains around 230-250 calories. The final count can vary based on the amount of oil used.
Yes, Uppindi is a healthy and wholesome breakfast option. It's rich in complex carbohydrates for sustained energy, naturally gluten-free, and easy to digest. The tempering spices and lentils add fiber and micronutrients.
Lumps usually form for two reasons: 1) The rice rava was not roasted properly, or 2) The rava was added to the water too quickly without continuous stirring. To prevent this, roast the rava well and add it to the boiling water in a slow, steady stream while mixing constantly.
While traditional Uppindi is made with coarse rice rava, you can experiment with other grains. Using regular semolina (sooji) will result in a standard Upma. You can also try it with ragi (finger millet) flour or jowar (sorghum) rava, but you may need to adjust the water ratio and cooking time.
Store leftover Uppindi in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or gently heat it in a pan on the stovetop until warmed through. The water will help restore its soft texture.