Challa Upma | Majjiga Upma | Rice Rava and Buttermilk Upma

Biyyam Nooka Challa Upma or Majjiga Upma is a traditional upma recipe from Andhra Pradesh. This is a gluten-free recipe with rice rava and sour buttermilk that results in a tangy upma. Of course, another reason I love it is that I can easily adapt this recipe to make it a low-potassium renal diet friendly dish.

With the summer slowly making its way into our lives, this tangy, gluten-free Challa Upma or Majjiga Upma will be a regular feature in my home. The buttermilk in this dish gives it a slightly sour taste and a rich texture. This gluten-free dish can be a nice one dish meal or then a quick tiffin or snack, as the occasion demands.

Some Tips to Make a Great Challa Upma

• When you grind the rice, be careful not to grind it too fine. I pulse the rice so that it breaks down into very small pieces but is not very fine.
• Soak the Rice rava (or Biyyam Nooka as it is called in Telugu) in the diluted yogurt for at least 15 minutes.
• Cook the upma on low flame as the rice rava needs time to cook.
• Cook in a covered, heavy-bottomed vessel while stirring it at regular intervals. The heavy-bottomed vessel is essential so that the upma does not char at the bottom.

Adapting Majjiga Upma for a Renal Diet

As usual, I must start with the disclaimer that I am not a qualified nutritionist. The family member I cook for has moderate kidney disease and these are recipes that work for him. Run these recipes by your renal dietician before you use them.

• If you are on a kidney diet that needs to be low phosphorous in addition to being low potassium, use very little dahi or remove it all together. Better yet use the recipe for Uppu Pindi or Uppudu Pindi.
• I use very little salt when I adapt this recipe for a renal diet. The buttermilk provides enough flavour that I can get away with just a pinch of salt.
• I reduce the dals in the tadka or then just use mustard and cumin.

Other Recipes with Rice Rava or Biyyam Nooka

In Andhra Pradesh, we make many different kinds of dishes with Rice Rava. For example:

• Uppu Pindi or Uppudu Pindi
• Pindi Pulihora | Andhra Rice Rava Upma with Tamarind
• Pesara Biyyam Nooka Upma | Whole Moong and Rice Rava Upma
• Arisi Upma: Fragrant, Spicy Rice Rava Upma from Tamil Nadu

How to Make Biyyam Nooka Challa Upma | Majjiga Upma

1. Make Majjiga or Buttermilk
   1. Whisk 1 cup yogurt till it is smooth.
      Pin
   2. Add 1.5 cups water and whisk well.
      Pin
   3. Set aside.
2. Make Rice Rava (Biyyam Nooka)
   1. Pulse 1 cup rice to a coarse powder. Ensure that you don’t grind the mix too fine or the Challa Upma will be lumpy.
      Pin
3. Make Challa Upma or Majjiga Upma
   1. Add the rice rava and 1 tsp salt to the buttermilk, and mix well.
      Pin
   2. Set the mix aside for 15 minutes.
   3. Over medium flame, heat 1.5 tbsp sesame oil in a heavy bottomed vessel or a kadai.
   4. Add 1 tsp udad dal and 1 tsp chana dal.
   5. Stir-fry the dals till light brown.
      Pin
   6. Now, add 1 tsp mustard seeds wait till they splutter.
   7. Turn the heat to low.
   8. Next, add 3 to 4 split red chillies, 1/4 tsp asafoetida, and a few curry leaves.
   9. Stir-fry for a few seconds.
      Pin
   10. Add the buttermilk-rice rava mix, and mix well.
       Pin
   11. Increase the heat to medium.
   12. Cover the vessel and let the Biyyam Rava Upma cook.
   13. Every 3 to 4 minutes, mix well; and then cover and cook again.
   14. Cook till the rice rava is cooked and the buttermilk is absorbed.
   15. Cover and set aside for 5 minutes.
       Pin
4. Serve warm with Avakai or Kharam Podi.

I had first published this recipe in December 2015 and am now updating it with new photos and an improved recipe card.

Recipe for Biyyam Nooka Challa Upma | Majjiga Upma | Rice Rava Upma (Renal Diet Friendly Recipe)