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
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
Notes
- 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.
- 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 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.
- Cashewnuts / peanuts / Urad dal (split black gram) also may be added to the tempering if required.
- 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
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