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 Idli/ Arisi Upma/ Kozhukottai.
Other easy tiffin / Upma varieties
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.
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Other unique Upma varieties on the blog you may like:
- Varagu upma (Kodo Millet Upma)
- Tamilnadu style Rava Kichadi (masala Sooji Upma)
- Godhuma Rava Thakkali Upma (Broken wheat tomato upma)
- Easy and quick Bread Upma with sprouts
- Karnataka style Rava Vangibhath
FAQs to make a good Biyyapuravva Majjiga Upma ( see NOTES below for more clarity)
- What Rava can I use to make this ? Sooji or normal Upma Rava can be used, but the liquid proportion will vary.
- Can I skip buttermilk here? Buttermilk is the main ingredient in this upma. If vegan, use a vegan/ plant based buttermilk substitiute
- 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.
- The buttermilk is not sour. What can I do? As slightly sour buttermilk is a highlight for this recipe, you can add ½ - 1 teaspoon 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 teaspoon Salt
- 4 cups Sour buttermilk - 4 cups (See Notes below)*
- 3 teaspoon Oil *
- 1 teaspoon Mustard seeds
- 1 sprig curry leaves
- 2 red chillies (broken)
- 1 large pinch of asafoetida (skip for GF)
- ½ cup Hot water (if required)*
Notes to make Biyyapurava Majjiga Upma
- If you don't have sour buttermilk, churn 1 cup curd with 3 cups of water, add a dash of lime juice or ½ teaspoon 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 ½ cup of hot water ready, but add in batches as required.
- 3 teaspoon 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.
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Method to make Biyyapuravva Majjiga Upma:
- 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 tablespoon of hot water and keep stirring.
- 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 ????????
Biyyapurava Majjiga Upma
Equipment
- Kadai
- Ladle
Ingredients
- 2 cups Rice Rava 1 cup measures 150 ml
- 1 teaspoon salt
- 4 cups Buttermilk Sour Buttermilk - See Notes below*
- 3 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 sprig Curry Leaves
- 2 Dry Red Chillies broken
- 1 pinch Asafoetida skip for GF
- ½ 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 tablespoon 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 ½ teaspoon 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 ½ cup of hot water ready, but add in batches as required.
- 3 teaspoon 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.
vaishali sabnani says
A complicated name...difficult for me to pronounce but with a comforting simple recipe..and a beautiful click.
Srividhya says
A dish in jiffy. yummm
Varada's Kitchen says
Sounds like a lovely variation of the regular Upma. Simple and filling.
Priya Suresh says
Very interesting upma, never tried upma this way with buttermilk.
Chef Mireille says
love the soft consistency
Sneha's Recipe says
This looks irresistible and I love the texture.
Priya Srinivasan - I Camp in My Kitchen says
Something like Morkali but with rava!!! Looks delicious!!
Nalini's Kitchen says
Upma made with buttermilk sounds new to me,interesting recipe..
cookingwithsapana says
Upma with buttermilk sounds super tempting.
Srivalli says
That's another interesting version of the humble upma!..nicely presented..
Unknown says
A nice twist to our regular upma...
Sandhya Ramakrishnan says
Love the bright white color of the upma! Adding buttermilk is something new to me....very interesting!
Nisha says
Have never heard of this before. But sounds so delicious and am a great fan of rava upma.
Harini R says
Lovely and tangy upma.
Pavani says
Such a delicious and comforting dish.
Suma Gandlur says
Must be yummy with a subtle tangy flavor. Have heard about it before but have never seen anyone in our families cooking it.
Jayashree. T. Rao says
I am yet to make this but I am sure it tastes awesome when cooked in buttermilk. Lovely recipe.
Kalyani says
thanks Jayashree. Do try when time permits
Priya Vj says
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 🙂
Kalyani says
Thank you ! food does kindle many memories right? Yes, I guess it's also called More Upma...
Mayuri Patel says
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.
Kalyani says
Thank you, Mayuri! please do try
Archana says
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.
Kalyani says
thank you Archana. It sure IS delish !
Seema Sriram says
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.
Kalyani says
yes Upma is quick n convenient (and dare I add, delicious too!) do try this when possible,Seema!