Learn how to make Andhra special Uppudu Pindi recipe with detailed step by step recipes. Easy, delicious and simple Pindi recipe - quick dinner/breakfast.
In a pressure cooker, heat oil. Add mustard seeds, jeera, urad dal and chana dal along with red chillies (cut them to halves or small pieces). Finally add ¼ teaspoon asafoetida.
Once the mustard and jeera starts spluttering and the dals are golden in color, pour water. I usually use 1:1.5 ratio for rice rava: water. If you want soft pindi, you can use upto 2 cups of water.
Add washed moong dal to the water. Add salt as needed. Let the water come to a boil.
Reduce the flame to low. Add the rice rava. Give it a quick stir. Place the lid of the pressure cooker. And put on the weight as soon as steam comes up.
Cook on low flame for 2 whistles or for 12-15 minutes, whichever happens first. That way, nice golden brown chakka forms at the bottom while the pindi is still soft. Let the pressure drop completely. Give a good mix to the pindi.
Serve hot with ghee on top along with Avakaya pickle.
Notes
The amount of water depends on how old the rice rava is. If the rice used to prepare the rava is old, more water would be needed. 1:2 ratio should work most of the times.
Avakai tastes best with this dish although other Andhra pickles can be used. In case of no pickles, coconut chutney works well too.
The moong dal should not be cooked to a mush and should retain its shape.
Cooking for one whistle would be enough, but chekka doesn’t form.
Ensure the flame is at the lowest level to ensure slow cooking.
Nutrition
Nutrition Facts
Andhra Uppudu Pindi | Pindi Recipe | Uppindi
Amount per Serving
Calories
467
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
607
mg
26
%
Potassium
91
mg
3
%
Carbohydrates
84
g
28
%
Fiber
6
g
25
%
Sugar
1
g
1
%
Protein
11
g
22
%
Vitamin A
58
IU
1
%
Vitamin C
0.4
mg
0
%
Calcium
46
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.