Breakfast, Upma

Biyyapu rava Majjiga Upma | Buttermilk broken rice upma | Easy Nashta Varieties

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Tiffin is a colloquial term used to define a mild-heavy snack had around 4-5 pm in South Indian homes between lunch and dinner. Sometimes it could be filling enough to skip dinner altogether, and ending the day with just buttermilk or curd rice.You can also make this Upma for a weekday dinner and skip dinner too.

I have already blogged about using Broken Rice Rava with field beans for a Karnataka style Avarekaalu Akki Thari uppittu. Today’s dish is from Andhra, and my high school classmate used to bring it to school often. Biyyapu Rava is Rice Rava (also sometimes called Idli rava) in Telugu and Majjiga refers to Buttermilk .

Click here to know how to make this Akki Tari / Broken Rice / Biyyapurava at home from scratch. This rava can be used to make  IdliArisi UpmaKozhukottai.

Biyyapurava Majjiga Upma is an Andhra style majjiga upma (rice semolina based savoury pudding made with cracked rice and buttermilk). Served as breakfast or tiffinPin
Homemade Idli Rava ~ಅಕ್ಕಿ ತರಿ ~బియ్యపు రవ్వ 1 ingredient, many dishes! #DIY #KitchenHack

Other easy tiffin / Upma varieties

Thinai sevai | Foxtail millet vermicelli veg upma 
Thinai Sevai is a quick, nutritious breakfast made with Foxtail Millet vermicelli and veggies. Can be served as a snack or light dinner too.
Check out this recipe
Thinai Sevai is a quick, nutritious breakfast made with Foxtail Millet vermicelli and veggies. Can be served as a snack or light dinner too.
Kharabhath | Spicy Veg Upma from Karnataka
Kharabhath is a semolina based savory pudding made in Karnataka. It has vegetables added with a special spice mix. Eaten as breakfast or snack
Check out this recipe
kharabhath
Gojjavalakki | Puli Aval Upma | Tamarind Poha
Gojjavalakki or Tamarind Poha is a quick, No Onion No garlic Gluten free breakfast or snack from Karnataka cuisine.
Check out this recipe
Ragi Sevai | Ragi Semiya Upma | Finger Millet String Hoppers
A sevai / Upma /savory pudding made with Ragi Sevai / Ragi Vermicelli or Finger Millet string hoppers. Served as a South Indian Breakfast or Snack. 
Check out this recipe
A sevai / Upma /savory pudding made with Ragi Sevai / Ragi Vermicelli or Finger Millet string hoppers. Served as a South Indian Breakfast or Snack.

I had forgotten about this Upma that was made long ago, and when I saw it on a social media share, I made it instantly. It brought back so many memories of sharing lunchboxes and munching on some fryums and since then I have made this several times.

As we are an Upma loving family, we quite liked the tang from the slightly sour buttermilk. It is good to eat on its own, but if you are finicky (read fussy), you can eat it with some chutneypudi or even Coconut-Cilantro chutney.

PIN FOR LATER

Biyyapurava Majjiga Upma is an Andhra style majjiga upma (rice semolina based savoury pudding made with cracked rice and buttermilk). Served as breakfast or tiffinPin

Other unique Upma varieties on the blog you may like:

Biyyapurava Majjiga Upma is an Andhra style majjiga upma (rice semolina based savoury pudding made with cracked rice and buttermilk). Served as breakfast or tiffinPin

FAQs to make a good Biyyapuravva Majjiga Upma ( see NOTES below for more clarity)

  1. What Rava can I use to make this ? Sooji or normal Upma Rava can be used, but the liquid proportion will vary.
  2. Can I skip buttermilk here? Buttermilk is the main ingredient in this upma. If vegan, use a vegan/ plant based buttermilk substitiute
  3. Can I add onions / tomato / veggies to this Upma ? Totally optional ,we love it plain with the tanginess of the buttermilk shining through the recipe.
  4. The buttermilk is not sour. What can I do? As slightly sour buttermilk is a highlight for this recipe, you can add 1/2 – 1 tsp of lemon juice towards the end of the recipe to make it tangy

Let’s make Biyyapuravva Majjiga Upma (Buttermilk and broken rice upma)

Cuisine : South Indian / Andhra ; course : Breakfast / evening tiffin

Serving suggestion : Coconut chutney or as it is.. Spice level : medium to spicy | Difficulty level : Easy- medium

Prep time : 15 mins | Cook time : 10 mins | Serves : 4

Ingredients to make Biyyapuravva Majjiga Upma:

  • 2 cups Rice Rava (1 cup measures 150 ml)
  • 1 tsp Salt
  • 4 cups Sour buttermilk – 4 cups (See Notes below)*
  • 3 tsp Oil *
  • 1 tsp Mustard seeds
  • 1 sprig curry leaves
  • 2 red chillies (broken)
  • 1 large pinch of asafoetida (skip for GF)
  • 1/2 cup Hot water (if required)* 

Notes to make Biyyapurava Majjiga Upma

  1. If you don’t have sour buttermilk, churn 1 cup curd with 3 cups of water, add a dash of lime juice or 1/2 tsp of tamarind juice to it and churn again. Use a mixer grinder to blitz it for lump free buttermilk.
  2. Don’t add cold water if the upma turns lumpy or dry while mixing, keep 1/2 cup of hot water ready, but add in batches as required.
  3. 3 tsp of oil is sufficient if made in non stick pan. However, if making in cast iron or other pans, more oil may be needed.
  4. Cashewnuts / peanuts / Urad dal (split black gram) also may be added to the tempering if required.
  5. This upma is generally made without onions or any veggies. However, if you are adding onions, saute them in oil before adding the rice rava.

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Method to make Biyyapuravva Majjiga Upma:

  1. Clean rava of any impurities and keep aside.
  2. In a non stick pan, heat oil. Temper mustard seeds, curry leaves, red chillies and asafoetida. As the curry leaves slightly shrivel, add the rava and fry for 1-2 mins. Add salt.
  3. Now add the buttermilk and quickly stir in without any lumps. If the rava is still dry, add a dash of hot water.
  4. Close and cook covered for 10-12 mins (this rava requires longer cooking time than normal Sooji).
  5. Check for salt and consistency. If required, add 1-2 TBSP of hot water and keep stirring.
  6. Serve hot with chutney or as it is. 

Refer the Video below for a detailed recipe and step by step instructions. If you are visiting our channel for the first time, please don’t forget to hit like ???? and subscribe to our channel ❤️. We appreciate your love and would eagerly wait to hear from from you on how we can bring your favourite dishes to our channel too ! Thanks a ton ????????

Biyyapuravva Majjiga Upma~ರುಚಿಕರವಾದ ಅಕ್ಕಿತರಿ ಮಜ್ಜಿಗೆ ಉಪ್ಪಿಟ್ಟು~Satvik Rice Upma #sizzlingtastebuds
Biyyapurava Majjiga Upma is an Andhra style majjiga upma (rice semolina based savoury pudding made with cracked rice and buttermilk). Served as breakfast or tiffinPin

Biyyapurava Majjiga Upma

Kalyani
Biyyapurava Majjiga Upma is an Andhra style majjiga upma (rice semolina based savoury pudding made with cracked rice and buttermilk). Served as breakfast or tiffin
5 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Indian, South Indian
Servings 3 people
Calories 692 kcal

Equipment

  • Kadai
  • Ladle

Ingredients
  

  • 2 cups Rice Rava 1 cup measures 150 ml
  • 1 tsp salt
  • 4 cups Buttermilk Sour Buttermilk – See Notes below*
  • 3 tsp Oil
  • 1 tsp Mustard Seeds
  • 1 sprig Curry Leaves
  • 2 Dry Red Chillies broken
  • 1 pinch Asafoetida skip for GF
  • 1/2 cup Hot water if required*

Instructions
 

  • Clean rava of any impurities and keep aside.
  • In a non stick pan, heat oil. Temper mustard seeds, curry leaves, red chillies and asafoetida. As the curry leaves slightly shrivel, add the rava and fry for 1-2 mins. Add salt.
  • Now add the buttermilk and quickly stir in without any lumps. If the rava is still dry, add a dash of hot water.
  • Close and cook covered for 10-12 mins (this rava requires longer cooking time than normal Sooji).
  • Check for salt and consistency. If required, add 1-2 TBSP of hot water and keep stirring.
  • Serve hot with chutney or as it is.

Video

Biyyapuravva Majjiga Upma~ರುಚಿಕರವಾದ ಅಕ್ಕಿತರಿ ಮಜ್ಜಿಗೆ ಉಪ್ಪಿಟ್ಟು~Satvik Rice Upma #sizzlingtastebuds

Notes

  1. If you don’t have sour buttermilk, churn 1 cup curd with 3 cups of water, add a dash of lime juice or 1/2 tsp of tamarind juice to it and churn again. Use a mixer grinder to blitz it for lump free buttermilk.
  2. Don’t add cold water if the upma turns lumpy or dry while mixing, keep 1/2 cup of hot water ready, but add in batches as required.
  3. 3 tsp of oil is sufficient if made in non stick pan. However, if making in cast iron or other pans, more oil may be needed.
  4. Cashewnuts / peanuts / Urad dal (split black gram) also may be added to the tempering if required.
  5. This upma is generally made without onions or any veggies. However, if you are adding onions, saute them in oil before adding the rice rava.

Nutrition

Calories: 692kcalCarbohydrates: 115gProtein: 19gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 1120mgPotassium: 590mgFiber: 2gSugar: 16gVitamin A: 643IUVitamin C: 14mgCalcium: 412mgIron: 1mg
Keyword Breakfast, Gluten Free, No Onion No garlic, RIce Rava, Satvik, Tiffins, Upma
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26 Comments

  1. vaishali sabnani

    A complicated name…difficult for me to pronounce but with a comforting simple recipe..and a beautiful click.

  2. A dish in jiffy. yummm

  3. Varada's Kitchen

    Sounds like a lovely variation of the regular Upma. Simple and filling.

  4. Priya Suresh

    Very interesting upma, never tried upma this way with buttermilk.

  5. Chef Mireille

    love the soft consistency

  6. Sneha's Recipe

    This looks irresistible and I love the texture.

  7. Priya Srinivasan - I Camp in My Kitchen

    Something like Morkali but with rava!!! Looks delicious!!

  8. Nalini's Kitchen

    Upma made with buttermilk sounds new to me,interesting recipe..

  9. cookingwithsapana

    Upma with buttermilk sounds super tempting.

  10. That's another interesting version of the humble upma!..nicely presented..

  11. A nice twist to our regular upma…

  12. Sandhya Ramakrishnan

    Love the bright white color of the upma! Adding buttermilk is something new to me….very interesting!

  13. Have never heard of this before. But sounds so delicious and am a great fan of rava upma.

  14. Lovely and tangy upma.

  15. Such a delicious and comforting dish.

  16. Suma Gandlur

    Must be yummy with a subtle tangy flavor. Have heard about it before but have never seen anyone in our families cooking it.

  17. Jayashree. T. Rao

    5 stars
    I am yet to make this but I am sure it tastes awesome when cooked in buttermilk. Lovely recipe.

  18. 5 stars
    After reading this recipe of Biyyapurava majjiga upma ,I was reminded of my paati (anna side) who had made this on some occasion and somehow I liked the uppu,puli ,kharam combination in the upma . Later ,I forgot all about that but the taste was still afresh.now I know what al went into that upma after reading your post .. she called it More Upma 🙂

  19. Mayuri Patel

    5 stars
    This biyyapurava majjige upma is almost like the Gujarati kanki. Will have to try this one out for brunch as I love the combination of rice and buttermilk.

  20. 5 stars
    Wow! I think this biyapurava majjiga upma sounds so very delicious. I love this upma sounds something my aunt used to make. Perfect for our breakfast.

  21. Seema Sriram

    5 stars
    Infact we are divided in opinion about upma but it certainly is comforting and continent option for breakfast. The buttermilk upma will be so flavourful, have to try.

5 from 5 votes

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