Moong Dal Uppu pindi

imageUppu pindi another variation

I’ve posted Uppu pindi with mudi senagalu in my earlier recipe. This recipe is almost similar to that recipe. Instead of using black chick peas I’ve used moong dal. Remaining procedure is the same. Soaking of moong dal is not required as it takes less time to cook. Moong dal Uppu pindi tastes amazing when prepared in normal Kadai. A thin crispy layer stick to the Kadai after cooking. This slightly burnt and crunchy layer(maadu in Telugu) is very delicious. The thin layer we don’t get when we use non stick kadai. Here I present comforting breakfast Uppu pindi with pesara pappu(moong dal) to relish on any day along with buttermilk(traditional combination). Buttermilk quenches our thirst after having Uppu pindi and soothes our throat. Njoy Cooking,Serving n Savoring!


Rice rava: 1 1/2 cups

Moong dal: 2 tsp

Green chillies: 3 nos.

Curry leaves: A sprig

Salt: As required

Water: 3 cups

Tempering ingredients:

Oil: 1 1/2 tbsp

Mustard: 1 tsp

Urad dal: 1 tsp

Chana dal:

Hing: A pinch(Optional)

Method of preparation:

1. Heat Kadai when it becomes hot pour oil and add tempering ingredients. When mustard splutters add a pinch of hing and curry leaves. Chop the green chillies into halves and add them too. Stir the tempering once and add pesara pappu/moong dal.

2. Now add 3 cups of water and bring it to boil.image

3. Add 1 1/2 cups rice rava and keep stirring continuously without forming lumps.image

4. Keep the lid closed and cook on low flame stirring occasionally.image

5. While mixing the Uppu pindi thin crust sticks to the bottom of the layer.image

6. Mix well and cook till we get the right consistency. Nice aroma comes when it’s done.

7. Transfer the Uppu pindi onto a serving plate and serve hot with any pickle. Without any accompaniment also Uppu pindi tastes amazing.image




7 Taste Uthappam

The 7 taste uthappam I first tasted at Saravana Bhavan, Chennai when I was doing my post graduation. I still remember the taste of it also the coconut chutney, rava kesari and  coffee. For rava kesari I used to order mini tiffin always. It’s unique. Got inspired and made so many times 5 or 7 taste uthappam but now truly got an opportunity to share this.The toppings we use for making 7 taste uthappam are completely individual choice. I used onion, tomato, sweet corn, choco syrup, tomato ketch up, coconut chutney and idly karam podi. Kids love to have with choco syrup and tomato ketch up. Here I present delicious 7 taste uthappam to pamper our taste buds.Njoy Cooking, Serving n Savoring!


Uthappam batter: 2 cups

Onion: 1 small no.

Tomato: 1 small no.

Sweet corn: 1 cup (fresh/frozen)

Idly chilli powder: 1 tsp.

Tomato ketchup: 1 tbsp

Choco syrup: 1 tbsp

Coconut chutney: 1 tsp.

Ghee: 1 tsp

Oil: 2 tsp for frying.

Method of preparation:

1. Take 2 cups of uthappam batter into a bowl.

2. Heat dosa pan , sprinkle water to check temperature. Once the water evaporates immediately, the tawa is ready to make uthappams. Put one spoon of oil and spread with ladle.

3. Now pour uthappam batter using small ladle to get small sized 3 uthappams.Sprinkle little oil on uthappams.

4. Fill the uthappams with onion, tomato and sweet corn toppings separately. Roast the uthappams on both sides keeping on low flame.image (32)
image (33)
5. Once they are cooked transfer them to a plate. Now three uthappams are ready.

6. Now pour 4 more uthappams on dosa pan and pour 1 tsp of oil onto them. They are plain uthappams. Flip both sides and fry till they turn into golden brown colour.image (34)
image (35)
7. Transfer them to a plate where already 3 uthappams are there.

8. Now pour 1 tsp ghee and sprinkle idly karam podi on one uthappam. And on another uthappam put 1 tsp of coconut chutney. In Other 2 uthappams garnish one with tomato ketchup and the last uthappam with choco syrup.image (36)

9. Now the 7 taste uthappam is ready and can be served with sambar.image (37)


Here I didn’t add green chillies. If you want your uthappams to be more spicy finely chopped green chillies can be added.Grated fresh carrot or mixed bell peppers (yellow, red and green capsicum) also can be added as toppings along with finely chopped curry leaves and coriander leaves.