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Uppudu Pindi (Rice Rava Upma – 1)

Jun 4th, 2009 | By | Category: All Recipes, Breakfast Recipes, Featured recipes, Lunch Box Recipes

uppudu pindi

As kids, many of us tend to be more picky on the food we eat, and so was I all the time. You know what? When I was a child, upma was the only breakfast item that I hated (not any more now) and that was a favorite one for my lil brother. Since younger ones get to win the game, I always had to eat the normal sooji upma when mom makes it. But neverthless to make me feel happy mom used to make this variation of upma atleast once a week, most of the times on Saturdays when she fasts. It is called Uppudu pindi and is made with coarsely ground rice also called as “biyyam ravva” or “rice ravva”. It’s a simple yet delicious breakfast and also makes a great evening snack. Want to make it more healthy? Add diced carrots, green peas, green beans, potatoes to make it more nutritious. The good part about it is, it does’nt take a lot of your time, so when you are back home tired and want to whip up a quick meal or for bachelors out there ๐Ÿ™‚ย who want to finish up with a handful of ingredients, do try this and I bet you’ll love it. Why did I call this “rice rava upma -1”? Well, my mom makes 2 versions of this one with moong dal and the other one without. Today I’m going to take you thru the recipe with moong dal and it is cooked in a pressure cooker. While cooking in a cooker, if you happen to see a nice golden brown crispy layer of the upma at the bottom of the pressure cooker do not throw that away. It tastes so good trust me :).

Ingredients:

2 cups rice ravva,

5-6 tbsps of cooking oil

ยฝ tbsp mustard seeds (avalu)

ยฝ tbsp cumin seeds (jeera)

1 cup moong dal (pesarapappu)

10-12 curry leaves

3-4 dried red chillies (tear into pieces) – adjust to your spice levels

1 medium onion (finely sliced). – If you have sometime use peeled off shallots. It tastes amazing.

6 green chillies (slit into halve lengthwise) – adjustย  to your spice levels

5 cups of water

Salt to taste

Others:

A Pressure cooker

How to:

  • Heat oil in a pressure cooker. On low flame add mustard seeds, cumin seeds and let them splutter. Add moong dal, increase the flame to medium heat and fry till light golden brown (about 2-3 mts). Take care not to burn them while frying. As you fry the moong dal a nice aroma emanates the kitchen.
  • Turn the flame to low again. Add curry leaves, dried red chillies, and saute for a few seconds. Then add sliced onions, green chillies, salt and saute for 2 – 3 minutes.
  • Add water, adjust salt. Increase the flame and bring to a good boil. (Check the taste of the water. If its salty then your upma would have the right amount of salt after cooked. If it is’nt salty then adjust. Once you add ravva the salt cannot be adjusted so make sure you do the check before adding it)
  • Reduce heat to low and slowly add the rava to water and mix it continuously so it combines well with the water and does’nt form lumps.
  • Put the pressure cooker lid on, and place the whistle. Increase heat to high and pressure cook till 3-4 whistles. Turn off the flame. Allow the pressure to go away before you attempt to open the lid.
  • Serve with avakaya (mango pickle) or tomato pachadi (tomato pickle) or any other pickle of your choice on the side.
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20 comments
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  1. I still havent tried rice rava..got to try soon…upma looks delicious, thanks for sharing ๐Ÿ™‚

  2. Hi! I love your blog! I’m home sick today and living in the united states, I miss my mom’s confort food at times like this! I would do anything right now for a plate of hot rice, ghee and yummy pulusu! Thanks for posting pics!

  3. Even I go home sick most of the times lavanya…. No matter how many times I cook it never tastes like moms. May be thats her love we are missing.

    Thanks for the nice words. Pls feel free to get in touch with me if you need any help.

  4. I was looking for upma recipe with Rice Rava. I had this almost 10 years ago at my friends place. But making this in pressure cooker is new.

  5. Oh my same picnh there I used to shun upma and my lil bro was an absolute fan so it was always he who won the game ๐Ÿ˜‰ now I just love upma and thats the only I rely upon more often…. Upma looks awesome looks tempting!!!

  6. First time here and I love your blog! Neatly written and awesome tempting pics! The upma looks delicious! My favourite breakfast item. And thanks for dropping by my blog too ๐Ÿ™‚

  7. Hi Sowjanya…thanks for stopping by my blog…You have a lovely blog too…such wonderful photos. Love the upma with all its seasonning…looks delicious ๐Ÿ™‚

  8. Thank you for visiting my blog…………..i love ur all ur recipes…yummy delicious…

  9. Hi this is Rekha, thank you so much for visiting my blog and a lovely comment. You have a nice place with yummy recipes. Biyyam rava upma is my all time favorite looks so tempting yummmy.

  10. Oh wow looks yum…..

  11. Meru Visakahapatnam lo perigaru ante chala anandam vesindi.Maadi Vizag.Andhra vanta ruchulu promote chesthunannuduku meeku abhinanadanalu!!Photos kuda chala andanga present chesthunnaru!!
    Great work!!
    Vuppudu pindi photo chala tempting ga vundi.Velayithey visit my blog once.
    Chaitra

  12. Thank you chitra. naku kooda vizag anna akkada vallanna chala ishtam ๐Ÿ™‚

    will surely visit your blog. keep in touch.

  13. Looks so yummy. I even liked ur mysore pak recipe.

  14. Ricw rava upma is something new..I will be trying your recipe soon.. looks great !

  15. Akka ur WEBSITE IS YUMMY YUMMY

  16. Thanks vijay.

  17. Hai,
    I LOVE PINDI PULIHORA AND UPPUDUPINDI, I TRIED IT TWICE BEFORE VISITING YOUR WEBSITE, BUT IT WAS A FLOP.CAN YOU TELL ME HOW TO MAKE RICERAVA ? IS IT AVAILABLE IN MARKET? I GROUND THE RICE AT HOME INTO RAVA. BUT THE PINDI DID NOT COME OUT WELL. I HAVE GIVEN IT UP. AFTER SEING YOUR RECEPIE WANT TO TRY AGAIN . CAN YOU TELL ME WHAT RAVA YOU USE?

  18. Hi Bharathi,

    The rice rava that I use is sent from India. I could’nt find rice rava in our local indian stores. But if you want to try at home:
    1. wash rice in several changes of water. Drain and spread in a thin layer on a cloth. Let it dry for a few hours.
    2. Grind it coarsely till it resembles tiny bread crumbs.
    3. Pass the ground rava thru a sieve (jalleda) to remove excess rice flour that occurs in the process of grinding.
    4. Now your rava is ready for the recipe.

    Hope that helps.

  19. Hi,
    Ur rava rice upma is exactly what i was searching for but i wanted to know where to i find rice rava,is it the same as we use for idli rava?or is it a different kind.Appreciate if u can help me out.

  20. Hi priya,

    The rice rava that I used in this recipe is home-made and I bought it from India. You cannot use idly rava for this recipe. When I’m running out of the home bought ravva, I usually wash rice several times, spread it as a thin layer on a thin cloth, let it dry and then grind it coarsely in a mixie/grinder. After grinding, I sift to remove excess flour and then transfer the ravva to an air tight container for further use. Hope that helps.

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