Archive | 2:32 pm

Rice Moong Dal Upma

25 Jan

Uppudu Pindi.

Raw rice is coarsely ground using a blender. The ground rice is then cooked in water along with moong dal till rawa is completely cooked. Uppudu Pindi is served with mango pickle or with yogurt.
Makes: Rice Moong Dal Upma.


Raw Rice 1 cup
Moong Dal 1/4 Cup
Green Chiles 4
Salt to taste
Ghee 1/2 tsp


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 5
Curry Leaves 10
Oil 1 tbsp

Method of preparation:

Coarsely grind the rice in a spice blender or use rice rawa if available.
Remove stems, wash and slice the green chiles.

Heat a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly, pour 2 1/2 cups of water, moong dal and salt.
Bring the water to boil, let the moong dal cook for couple of minutes.
When moong dal is almost cooked, add ghee and rice rawa.
Stir well and cook covered on low flame for around 10 minutes or until all the water has been absorbed
Remove from heat, fluff up the upma and serve with pickle or yogurt or both.
Notes: Make sure rice rawa is cooked properly before removing from heat.

Suggestions: If the rawa is not cooked properly, add a splash of water and cook covered on low flame till done.
Variations: You can also look for other recipes of upma here.
Other Names: Rice Moong Dal Upma, Uppudu Pindi.