Buttermilk rice rava upma is a tasty twist for the regular upma using rice rava. A quick fix for breakfast or dinner.
I often make upma with rice rava, as I crave for carbs a lot at times. Since no one at home likes it, it is only for me and somewhat I feel like it is a self care. It just gives me energy, makes me happy and content.
My co-sis Aishu always asks me to try this version. I did try only once but in a wrong vessel (bronze). So discarded once I realized it.
After that, it was only plain upma as I make it when I am super hungry. Also lazy to take out buttermilk.
Today thought of making this for breakfast and also share this simple recipe here.
Hope most of you are enjoying this holiday season, do try this out for breakfast or dinner once and it surely won't disappoint you.
I had with chutney and sambar as I had both. But would love to have it with thengai thogayal, my most favorite combo with rice upma. I referred this recipe too as I was not sure about the ratio, but I just replace the usual water with buttermilk.
Are videos more your thing?
Here's a quick video to show you how to make this recipe.
Rice rava is made from rice (mostly raw rice, some brands have parboiled rice). Regular upma rava is made from wheat (cream of wheat) which is called semolina.
There is also broken rice, which is larger in texture. It needs slightly more water to get cooked.
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Recipe card
Buttermilk rice rava upma
Ingredients
- ½ cup Rice rava
- 1 cup butter milk
- 1 teaspoon coconut oil
- Salt
To temper
- 1 tablespoon oil
- ½ teaspoon mustard
- ½ teaspoon urad dal
- 1 teaspoon chana dal
- ⅛ teaspoon asafoetida
- Curry leaves
Instructions
- Heat a kadai with oil. Splutter mustard, add urad dal, chana dal, torn red chilli, asafoetida, curry leaves.
- Pour 1 cup butter milk. Mix required salt & bring to boil.
- Add rice rava in sprinkled way. Mix well, lower the flame
- It will absorb all the liquid. Level and cook covered in low flame, for 7-10 mins.
- Once done, fluff it well. Switch off flame. Drizzle some coconut oil.
Video
Notes
- Please note idli rava is different from broken rice (noi) Idli rava is more fine in texture like semolina while broken rice is larger in size. So water quantity will vary. If you use broken rice, then use 1: 2 & ½ cups butter milk.
- Cook in low flame to ensure it is cooked properly as rice rava takes time than regular rava (semolina)
Buttermilk rice rava upma method
- Heat a kadai with oil. Splutter mustard, add urad dal, chana dal, torn red chilli, asafoetida, curry leaves. Pour 1 cup buttermilk. Mix required salt & bring to boil.
- Add rice rava in sprinkled way. Mix well, lower the flame.
- It will absorb all the liquid. Level and cook covered in low flame, for 7-10 mins.
- Once done, fluff it well. Switch off flame. Drizzle some coconut oil.
Notes
Please note idli rava is different from broken rice (noi) Idli rava is more fine in texture like semolina while broken rice is larger in size. So water quantity will vary. If you use broken rice, then use 1: 2 & ½ cups butter milk.
Cook in low flame to ensure it is cooked properly as rice rava takes time than regular rava (semolina)
It tastes best as such, if you want you can serve it with chutney/ sambar or coconut thogayal.
Swapna
Hi raks,
I would like to try this recipe. Looks yummy!
When you say wrong vessel, what kind of vessel are you referring to ? I would like to know what kind of impact it would cause as well ?
Raks Anand
It is not advisable to cook acidic items in bronze. I used bronze uruli. My mom says if consumed, it may end up in nausea & vomiting. Non acidic food can be prepared in bronze but immediately transfer to other vessels and not to be left in it for long time. Hope this helps
Supriya
Hi, this was simple and good.
However, half cup of rice rava was not enough for two people. And I think you forgot to add red chilli in the ingredients.