Breakfast, Upma

Biyyapuravva Majjiga Upma | Buttermilk broken rice upma | Easy Nashta Varieties

Nashta 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.
This week, we shall see 3 varieties of quick to make and filling nashta. You
can also make this for a weekday dinner and skip dinner too. The first of these
is a quick Upma or savoury pudding made with buttermilk and Broken Rice.

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. I had
forgotten about it, and when I saw it on Hari’s blog I made it instantly. It
brought back so many memories of sharing lunchboxes and munching on some
fryums.. Thanks Hari, since then I have made this several times and as we are a
upma loving family, we quite liked the tang from the slightly sour buttermilk.
Its good to eat on its own, but if you are finicky (read fussy), you can eat it
with some chutneypudi or even coconut chutney.

Sending this to BM#48 under Nashta series. Check out fellow
marathoners here.


Biyyapuravva Majjiga Upma (Buttermilk and broken rice upma)

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

Serving suggestion : Coconut chutney or as it is..

Spice level : medium to spicy | Difficulty level : Easy- medium

On how to make Rice rava from scratch at home, click here

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


  • Rice Rava – 2 cups (cup measures 150 ml)
  • Salt – to taste
  • Slightly sour buttermilk – 4 cups (See Notes below)*
  • Oil – 3 tsp*
  • Tempering : Mustard seeds, curry leaves, red chillies (broken -2
    nos), large pinch of asafoetida
  • Hot water – 1 cup (if required)* 


1) If you dont 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) Dont add cold water if the upma turns dry, keep 1 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.


  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. 




  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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