Uppudu Pindi is a delicious upma made with mung beans and coarsely pounded rice flour. I love this dish, especially on mornings when I’m feeling rushed. It takes me just 15 minutes, from start to finish! It is a light, yet filling breakfast dish that gives me the energy I need through lunch. Very satisfying!
Rice Rawa for Uppudu Pindi
Undoubtedly, rawa is key to this recipe. It is not as straightforward or simple as it sounds. There is a trick getting this ready, which I learnt from my mom. I keep a small jar of this handy in my pantry. I blend rice to a not-too-fine powder and then run it through a large tea filter, to get rid of the finer particles. This ensures that uppudu pindi does not turn out too sticky. You can also do this brown rice, but then it takes longer to cook and doesn’t have quite the same fluffy texture. I’m not a big fan of white rice but in this case, I make an exception.
Rice Rawa
Mung Beans
Mung beans are aromatic, cook fast and are a good vegetarian protein source. They bring in perfect flavor, texture and nutrition to this recipe. I love all mung bean recipes! They work great with dals, curries and soups.
Mung Beans
Tempering and Spices for Uppudu Pindi
Just as with most South Indian recipes, tempering is done right at the start of the recipe. It includes curry leaves, red and green chili peppers, chana dal, mustard and cumin seeds. The only other spice used here is asafetida or hing. Just a pinch of hing and the dish is bursting with flavor. Hing has a sharp taste, so it is used in very small quantities. That’s it. That’s the only spice used in this recipe, so you can imagine how delicately balanced it would turn out!
Tempering
Uppudu Pindi is considered a great breakfast dish, since it is light yet filling. Rice flour is easy to digest, and mung beans are a great vegetarian protein source. During hot summers, uppudu pindi is served with mango pickle and yogurt, so it helps cool and digest well.
While you’re here, don’t forget to check out some of our delicious South Indian breakfast recipes!
- Delicious Veggie Poha Upma
- Cracked Wheat Vegetable Upma
- Vermicelli Upma
- Pesarattu-Green Mung Crepe
- No Ferment Cabbage-Onion Dosa
- Vegetable Uthappam
- Plain & Veggie Multigrain Idli
- Multigrain Dosa
- Delicious Sooji Upma
- Cracked Wheat Vegetable Idli
Also check out some of the chutney and side recipes here:
- Coconut Chutney
- Coconut Tomato Chutney
- Flavorful Cilantro-Mint Chutney
- Sambar-Hearty Lentil & Veggie Soup
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Uppudu Pindi – Mung & Rawa Upma
Equipment
Ingredients
- 1/2 Cup Rice Rawa - Coarse
- 1/8 Cup Yellow Mung - (Split Green Gram)
- 1 Pinch Asafoetida (Hing)
- 1 Tablespoon Ghee - Grass-Fed, Organic
- 1/4 Teaspoon Sea Salt - Or To Taste
- 1.5 Cups Filtered water
Tempering
- 6-8 Leaves Curry Leaves - Split in Half
- 1 Teaspoon Chana Dal - (Split Chickpeas)
- 1/2 Teaspoon Mustard Seeds
- 1 Chili Green Chili Pepper - Small, Slit in Half
- 1/2 Chili Dry Red Chili
- 1/2 Teaspoon Cumin Seeds
Instructions
- Set Instant Pot (IP) to 'sauté' mode, add ghee, wait for 'hot' sign. Add tempering ingredients (curry leaves, mustard and cumin seeds, chana dal, dry red chili, and green red chili pepper).
- When mustard seeds crackle, add water. Add salt, asafetida, mung, mix well and cook for a minute.
- Add rice rawa, mix well. Set lid and turn IP to 'steam' mode for 3 minutes.
- Serve hot with Sweet, Spicy, Tangy, Tomato Chutney.
