The following Post was composed by Aruna garu. You can follow her on her food blog.
It was on a whim that I wrote to the administrators of Andhra Culture Portal that I would like to share some of my recipes with the audience of the portal. I got a warm welcome almost immediately and here I am with the first of my recipes and look forward to sharing many more.
The first recipe I selected today is Biyyam Rava Challa Upma or Majjiga Upma. Why did I choose this recipe? Because I was having it for lunch just before I saw the mail from the Andhra Culture Portal and thought why not? 🙂
I like cooking with Rice Rava or Biyyam Nook because of its texture. In my home, the most popular dish in this category is Uppu Pindi or Uppudu Pindi. Of course, we also make a whole lot of Pulihoras with Biyyam Nooka.
A slightly more unusual dish that I also make is Biyyam Rava Challa Upma (also known as Majjiga Upma). It is made with rice rava (biyyam nooka) and buttermilk (majjiga). The buttermilk gives this upma a rich texture and a tangy taste which I love. I also take it a notch higher by using Majjiga Mirapakayalu in the tempering (popu).
In my home, Majjiga Upma is used variously as a one-dish meal, a quick tiffin or a snack as the occasion demands.
Time: 30 Mins
- Rice, Biyyam, or Chawal – 2 Cups
- Yogurt, Perugu, or Dahi – 2 Cups
- Water – 2 Cups
- Husked Black Gram, Minapappu, or Udad Dal – 1 tsp
- Husked Bengal Gram, Senaga Pappu, or Chana Dal – 1 tsp
- Mustard Seeds, Avalu, or Rai – ½ tsp
- Red Chillies, Endu Mirapakaya, Lal Mirch – 2
- Majjiga Mirapakayalu – 2 (Optional, if you are not using increase red chillies to 3 or 4)
- Curry Leaves, Karivepaku, or Kadi Patta – 8 to 10
- Asafoetida, Inguva, or Hing – A Large Pinch
- Oil – 1 tbsp
- Salt to Taste
Method to Make Majjiga Upma or Challa Upma
- Make Majjiga or Buttermilk
- Whisk the yogurt till it is smooth.
- Add 2 cups water and whisk well.
- Set aside.
- Make Rice Rava or Biyyam Nooka
- Grind the rice to a coarse powder.
- Make Biyyam Rava Challa Upma or Majjiga Upma
- Add the rice rava and ½ tsp salt to the buttermilk.
- Mix well.
- Set aside for 15 minutes.
- Heat the oil in a kadai.
- Add the avalu (mustard seeds) and wait till they splutter.
- Add udad dal and chana dal.
- Stir-fry the dals till light brown.
- Turn the heat to low.
- Add the split red chillies, majjiga mirapakayalu, and curry leaves.
- Stir-fry for a few seconds.
- Add the asafoetida.
- Add ¼ cup water.
- Wait for 1 minute.
- Mix the buttermilk-rice rava mix.
- Mix well.
- Increase the heat to low-medium.
- Cover the kadai and let the Biyyam Rava Upma cook.
- After 3 to 4 minutes, mix well.
- Cover and cook again.
- Check again and mix after 3 to 4 minutes.
- Cook till the rice rava is cooked and the buttermilk is absorbed.
- Add ½ tsp oil mix well.
- Cover and set aside for 5 minutes.
- Serve warm with Avakai or Kharam Podi/Chutney Powder.
Disclaimer: This article represents the opinions of the Author, and should not be considered a reflection of the views of the Andhra Cultural Portal. The Author is responsible for ensuring the factual veracity of the content, herein.