Breakfast, Upma

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

Nashta / 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.

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.

Other unqiue Upma varieties on the blog you may like:

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:

  • 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.

Method:

  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. 

Biyyapurava Majjiga Upma

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
Course Breakfast
Cuisine Indian, South Indian
Keyword Breakfast, Gluten Free, No Onion No garlic, RIce Rava, Satvik, Tiffins, Upma
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people
Author Kalyani

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.

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.

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16 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.

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