Uppudu pindi(Powdered upma)

Uppudu pindi is made of Suji or ravva. It is a variation to the Upma. The variation came from the different ratio of water and ravva. For upma basically ravva and water ratio is 1:3 and for this "Uppudu Pindi" the ratio of ravva and water is 1:1.






Basically the ravva and water ratio should be same or u can add even less water. You can serve this with pickle or podi, sugar or can have it as it is.

Ingredients:

Oil- 3tbsp
Mustard seeds- 1 tsp
Jeera- 1 tsp
Urad daal- 2tsp
Channa daal- 1tbsp
Onion- 1 big
Green chilli- 3 no
Suji(Ravva)- 2 cups
Curry leaves- 5 no
Coriander leaves- 1/4 cup
Water- 2cups or same as ravva
Potato- Half(medium)
Carrot- 1 big
salt- for taste
lemon juice- 1 tsp

Preparations:

1. Check the ravva that there are no lumps, stones and no insects.
2. Chop onion, green chilli, coriander leaves.
3. Wash, peal and chop the potato and carrot as cubes.

Method:

1. Heat oil in the pan, add mustard seeds when they pop up add jeera.
2. Add urad daal, channa daal, mix well and cook for a minute.
3. Add chopped green chilli, onion, stir well and cook for 2mts.
4. Add potatoes, carrots, stir well and cook till they become soft.

5. Add water, salt, mix well and let the water comes to the boiling point.
6. Add suji little by little and keep stirring in other hand that it won't form any lumps.
7. keep stirring in between so that it won't stick to the bottom.
8. Cook till raw taste goes and ravva cooks properly. And mainly after 8mts of preparation time, the ravva becomes like powder, at that point, check the salt, add lemon juice, mix well and switch off the stove.
9. Add coriander leaves and serve hot.

Note:
1. Add more oil if required while cooking it.
2. Use heavy bottomed pan or non-stick pan so that the ravva won't get sticked to the pan.
3. Lemon juice is optional.
4. You can exclude the vegetables and cook simple one.


Thanks for watching the recipe.