Biyyam Rava Upma
A comforting Andhra-style breakfast made with coarse rice rava, gentle spices, onions, and curry leaves. It cooks up soft yet grainy, with a light tempering that makes it especially good with pickle or coconut chutney.
For 4 servings
- prep · ~5 min
Measure and keep the ingredients ready.
1.Finely chop the onion and ginger.2.Slit the green chilies.3.Chop the coriander leaves and keep them aside. - temper · ~3 min
Make the tempering.
1.Heat oil in a heavy pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and chana dal, then fry until lightly golden.4.Add curry leaves, green chilies, and ginger and cook for 20 to 30 seconds.TIPKeep the heat medium so the dals turn golden without burning. - saute · ~4 min
Cook the onion.
Add the chopped onion and sauté until soft and lightly translucent. Do not brown it too much.
- boil · ~5 min
Add water and bring it to a boil.
Pour in the water and add salt. Bring it to a steady boil so the rice rava cooks evenly once added.
- mix · ~2 min
Add the rice rava slowly.
Lower the heat and add the rice rava in a slow stream, stirring continuously to prevent lumps.
TIPDo not dump it in all at once or the upma can turn patchy and clumpy. - simmer · ~10 min
Cook until soft and fluffy.
Cover and cook on low heat until the rice rava absorbs the water and turns soft, stirring once or twice in between.
- rest · ~5 min
Rest the upma for 5 minutes.
- garnish
Garnish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pan so the rice rava cooks evenly and does not catch at the base during the covered simmer.
- 2Wait for the mustard to fully splutter before adding the dals; this gives the tempering a deeper nutty flavor.
- 3Add the rice rava in a thin stream into boiling water while stirring, or the upma can form hard lumps.
- 4Keep the onions just translucent, not browned, so the final upma stays soft and lightly flavored in Andhra style.
- 5If the upma looks dry before the rava turns tender, sprinkle a little hot water, cover again, and cook briefly.
- 6Let it rest the full 5 minutes after cooking; the grains finish steaming and the texture becomes fluffier and less sticky.
- 7Biyyam rava upma tastes best hot with Andhra pickle or coconut chutney, which balances its mild, savory base.
Adapt it for your goals.
Vegetable-loaded
Add finely chopped carrots, peas, or beans after the onions for a heartier breakfast with more texture and color.
low oilLow-oil
Reduce the oil slightly and use a well-seasoned heavy pan; the dish stays light while still keeping the tempering flavors.
spicierSpicier
Increase the green chilies or add a pinch of black pepper for a sharper Andhra-style heat.
ghee finishedGhee-finished
Drizzle a little ghee at the end for a richer aroma and softer mouthfeel, especially if serving children or guests.
Why this is on our healthy list.
Comforting Rice-Based Energy
Coarse rice rava makes this a gentle, filling breakfast that is easy to enjoy hot and fresh.
Digestive Spice Support
Ginger, curry leaves, and green chilies add aroma and traditional digestive warmth to the dish.
Balanced with Lentil Tempering
Urad dal and chana dal in the tempering add a little protein, texture, and staying power to the upma.
Frequently asked questions
It usually happens when the rice rava is added too quickly. Add it slowly into boiling water while stirring continuously.
