Biyyam Rava Upma
A wholesome and gluten-free breakfast from Andhra Pradesh. This savory porridge, made from coarse rice flour, is lightly spiced and gets a lovely crunch from lentils and peanuts. A perfect, comforting start to your day.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.In a heavy-bottomed pan, dry roast the biyyam rava on low to medium heat for 5-7 minutes. Stir frequently until it becomes aromatic and changes color slightly. Do not let it brown. Transfer to a plate and set aside.
- 2
Heat oil in the same pan over medium heat
- a.Add the mustard seeds and let them splutter. Add cumin seeds, urad dal, chana dal, and peanuts. Sauté for 1-2 minutes until the dals turn light golden and the peanuts are crisp. Add the curry leaves and hing, and sauté for another 30 seconds.
- 3
Add the chopped onion, green chilies, and ginger
- a.Sauté for 3-4 minutes until the onions become soft and translucent.
- 4
Step 4
- a.Pour 4 cups of water into the pan, add salt and sugar, and bring to a rolling boil. Reduce the heat to low. Slowly add the roasted biyyam rava while continuously stirring to prevent lumps. Mix well, cover, and cook on low heat for 8-10 minutes until all water is absorbed and the rava is cooked through.
- 5
Turn off the heat and let the upma rest, covered, for 5 minutes
- a.Fluff the upma with a fork, then stir in the lemon juice, coriander leaves, and optional ghee. Mix well and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the rava is the most important step for a non-sticky, fluffy texture. Don't skip it.
- 2To avoid lumps, always add the rava to the boiling water slowly while stirring continuously.
- 3The 1:2.5 rava to water ratio gives a soft upma. For a firmer, more separate-grained texture, you can reduce the water to 3 cups (1:2 ratio).
- 4Letting the upma rest for 5 minutes after cooking allows the grains to steam further and become perfectly fluffy.
- 5Biyyam rava upma tastes best when served immediately, as it can become dense and dry upon cooling.
- 6For added flavor, serve with a side of coconut chutney, ginger pickle (allam pachadi), or podi.
Adapt it for your goals.
Vegan
This recipe is naturally vegan if you skip the optional ghee at the end. Use oil for tempering as listed.
healthyHealthy
Add 1/2 cup of mixed vegetables like finely chopped carrots, peas, and green beans along with the onions for extra fiber and nutrients.
kid friendlyKid friendly
Reduce the number of green chilies to one or omit them completely to make it mild for children. You can add a pinch of turmeric for color.
quickQuick
Use pre-roasted biyyam rava, which is available in many Indian grocery stores, to cut down the preparation time by 5-7 minutes.